Shared By: Jean Leavell

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1/4 cup bean flour (from Authentic Foods)
  • 3 Tablespoons tapioca flour
  • 3 Tablespoons potato starch
  • 1/2 teaspoon xanthan gum
  • 1/2 cup yellow or white cornmeal
  • 2 Tablespoons sugar or 2 teaspoons honey
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 2/3 cup buttermilk or 2 teaspoons cider vinegar plus enough milk (cow, rice, soy or nut) to make 2/3 cup
  • 2 tablespoons canola, safflower or other oil


  • Coat 8×4 inch or 8 inch round or square nonstick pan with cooking spray.  Set aside.
  • Preheat oven to 350°.
  • In medium bowl, combine flours, xanthan gum, cornmeal, sugar (or honey), baking powder, baking soda, and salt.  Make a well in center.  Set aside.
  • In another bowl, beat egg, buttermilk, and oil until well blended.
  • Add egg mixture all at once to dry mixture, stirring just until moistened.  Batter will be consistency of thick cake batter.
  • Bake for  20-25 minutes, or until top is firm and edges are lightly browned.
  • Serve warm.
  • (You may also bake the corn bread in 6-muffin tins for 20-25 minutes.) 


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