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Gluten Free Cornbread

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    20 minutes


1 cup cornmeal
1/2 cup Nature's Place Gluten Free Vanilla Angel Food Cake mix, unprepared
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Taste of Inspirations Fleur de Sel Sea Salt
2 Nature's Place Cage Free Large Grade A Eggs
1 cup low-fat or nonfat buttermilk
2 Tbsp. Nature's Place Organic Honey
Gluten Free Cornbread


Note: The cake mix includes a separate packet of cream of tartar. Remove and save for another use.
1. Preheat oven to 400 degrees. Spray an 8-inch square pan with gluten free vegetable cooking spray.
2. In a large bowl, whisk together cornmeal, cake mix, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together eggs, buttermilk, and honey. Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a large spoon to stir together until just combined. Pour the mixture into the prepared pan, spreading the batter so it's even.
4. Bake until top is golden and a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Let cool 5 minutes, then cut into squares and serve warm, or let cool completely to use for stuffing.
Source: Hannaford fresh Magazine, November - December 2011


Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 140 kcal (7%)
Calories from Fat 18 kcal (0%)
Total Fat 2 g (3%)
Saturated Fat 1 g (3%)
Cholesterol 45 mg (15%)
Sodium 390 mg (16%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 2 g (8%)
Protein 4 g (7%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a