Native Americans were using ground corn as a staple in their cooking long before European settlers arrived in the New World. Taking a cue from the native peoples, settlers used corn to make their own bread, yielding one of the tastiest, easiest to make foods in history—cornbread!

I have always taken for granted that, because corn is gluten-free, cornbread would thus be a cinch to make gluten-free. But—surprise!—since working at Triumph, I have discovered that this assumption is erroneous. In reality, nearly all cornbread recipes call for wheat flour. In fact, they often call for even more wheat flour than cornmeal. What a cruel joke for those living gluten-free! It’s back to the drawing board on that one.

Thankfully, there are some gluten-free cornbread mixes on the market that contain mixtures of a variety ingredients such as tapioca starch, sorghum flour, and potato starch as substitutes for wheat flour. You can find a vast majority of these mixes—in addition to ready-made gluten-free cornbreads available in your local grocery store—in Triumph’s Essential Gluten-Free Grocery Guide. We love Pamela’s gluten-free cornbread mix, as well as Gluten-free Naturals’ cornbread and muffin mix.

You can also make your own gluten-free cornbread from scratch! There are tons of great recipes out there for those looking to find the perfect combination of moist texture and sweet corn flavor.

Be sure to consult Triumph’s Essential Gluten-Free Grocery Guide for the best brands of gluten-free cornmeal to use in baking your own cornbread. While corn is gluten-free, cross-contamination can sometimes be a risk when it comes to the many cornmeal products on the market. Nevertheless, cornbread is a delicious treat to enjoy as a side with any meal, or by itself. Try putting some cheddar cheese and jalapenos in it to spice it up, or follow the Blueberry Lemon Cornbread recipe above for a sweeter rendition. Happy baking!

Do you have a favorite gluten-free cornbread mix or recipe? Post to our comments section and tell us about it!