Straight from the Savor Culinary Kitchen to yours!

Serves 6-8


  • 1 cup white rice flour
  • 3/4 cup stone-ground cornmeal
  • 2 to 3 Tablespoons of sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 Tablespoon butter
  • 2 beaten eggs (I used jumbo sized eggs that my husband bought =)
  • 1 cup milk
  • 1/4 cup melted butter


Preheat the oven to 400* F.

Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a med. bowl and set aside.

Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.
In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened.
Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes
or until a wooden toothpick comes out clean. Serve warm.
Update: I can now find all my gluten free flours locally! Whole Foods
is even carrying millet flour. This is a very basic sweet dessert type
cornbread. Add a teaspoon of xanthan gum if you wish! I have made
it without (obviously) in a pinch!

This recipe works great for Gluten Free Southern Cornbread Dressing