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Double Corn Cornbread Recipe

Double Corn Cornbread Recipe

Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. —Silvana Nardone, New York, New York
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling YIELD:6 servings


  • 1 cup gluten-free all-purpose baking flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup rice milk
  • 1/4 cup canola oil
  • 1 tablespoon cider vinegar
  • 1 cup frozen corn, thawed


  • 1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, rice milk, oil and vinegar. Stir into dry ingredients just until moistened; stir in corn.
  • 2. Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 40-45 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 1 loaf (6 slices).
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutritional Facts

1 slice: 334 calories, 13g fat (1g saturated fat), 71mg cholesterol, 842mg sodium, 51g carbohydrate (10g sugars, 4g fiber), 7g protein.

Reviews for Double Corn Cornbread

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mother of 3 User ID: 1726536 232362
Reviewed Sep. 5, 2015 Edited Sep. 11, 2015

"Wow - this was so good. I forgot to buy the frozen corn and increased the sugar to 3/4 cup. I used gluten free corn meal and almond milk. Apparently the cider vinegar really improves the taste, but when doubling the ingredients - maybe I shouldn't use 2 Tablespoons vinegar as I tasted the batter and the vinegar is very prevalent. Baked it at 400 degrees F. for 25 minutes in a 11 x 7 pan to feed our fellowship. It was devoured. Thanks, Silvana!"

AdrianneKathleen User ID: 7810435 122748
Reviewed Jun. 3, 2014

"I used regular flour and regular milk, creamed corn, and cut out the balsamic vinegar. Huge hit with the hubby."

ConnieK User ID: 282614 177151
Reviewed Nov. 17, 2012

"I made this with regular all purpose flour and skim milk. It turned out very good. I like the whole corn in it. Very easy to make."

ConnieK User ID: 282614 190465
Reviewed Nov. 17, 2012

"I also made this with regular all purpose four and skim milk. It turned out very good. I like the whole corn in it. Very easy to make."

vwgirl9 User ID: 6542372 122746
Reviewed Sep. 1, 2012

"Better than the box mix"

2princesses2love User ID: 652335 177152
Reviewed Apr. 12, 2012

"We thought this was just ok. It seemed really bland to us."

u141146 User ID: 4949389 124120
Reviewed Nov. 10, 2011

"This sounds like the best corn bread recipe that I have found so far. I would like to sub a can of cream corn for the reg corn would I need to reduce the liquid?"

jmkasprak User ID: 2880256 177147
Reviewed Aug. 19, 2011

"We liked the course texture to this bread. It was moist and didn't crumble like a lot of cornbread recipes. I used fresh sweet corn, and we all agreed it was delicious. I also used all purpose flour, upped the sugar to 1/3 c and substituted 2% milk instead of rice milk."

creegercrewof7 User ID: 3433312 177145
Reviewed Dec. 17, 2010

"Make this often- I add little more sugar- but this is a really good recipe!"

smarsh5 User ID: 2201539 194115
Reviewed Oct. 1, 2010

"This was enjoyed by every member of the family"

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