Is excess gluten formation a problem in corn bread?

Here's why:

* Gluten is a protein found in wheat, barley, and rye. Corn is a grain, but it's not a member of the wheat family.

* Cornbread is made primarily with cornmeal. Cornmeal is made from ground corn, which does not contain gluten.

Therefore, excess gluten formation is not a concern in cornbread.

It's important to note that some cornbread recipes may include small amounts of wheat flour for texture or other reasons. However, these recipes are not considered "true" cornbread, and the amount of gluten present is usually minimal.