Gluten-Free Corn Bread


This corn bread is great in the mornings with bacon and eggs.

I  also serve it for dinner to accompany barbecue chicken, chili or stew.


  • 1 stick salted butter
  • 2 eggs
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon Bob’s Red Mill xanthan gum
  • 1 cup buttermilk
  • 2-1/2 cups Bob’s Red Mill 1 to 1 baking flour


  1. Preheat oven to 375 Degrees.
  2. Stir together the first three ingredients.
  3. Add in all dry ingredients alternately with the buttermilk, mixing well.
  4. Prepare a 9 X 9 square baking pan with parchment paper and cooking spray.
  5. Scoop batter into the pan.
  6. Bake for 25 minutes at 375. Should be a nice golden brown on top. Inserted toothpick should come up clear.
  7. Cool. Then gently slide a knife down and around the pan to loosen it up and cut into 16 squares.



Mmm… Mmm… Enjoy!