If you loved Jiffy mix cornbread, than this copycat gluten-free cornbread has an identical lightly sweet taste and fluffy, tender, cake-like texture. This easy homemade recipe requires a few simple ingredients and less than 30 minutes to enjoy a cornbread so good no one will realize it’s gluten-free recipe!
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Gluten-Free Cornbread Made Epically Good!
Need gluten-free bread in a Jiffy? (get it?!) Learn how to this easy recipe for gluten-free cornbread and you will never need a mix again.
The ingredients are standard kitchen-staples, requires one bowl, and mere minutes of prep. It’s perfect to dunk in any gluten-free soup recipes, such as award-winning Buffalo Chicken Chili, our family’s favorite Stuffed Pepper Soup, or this highly-reviewed creamy Chicken and Dumpling Soup.
Similar to the recipes shared in my gluten-free cookbook and across the site, the required ingredients are affordable and easy to come by. Since I always have cornmeal and a gluten-free all purpose flour blend in my pantry, it’s my go-to emergency quick bread recipe. It’s right up there with my homemade gluten-free bread recipe of the most made recipes on the site!
Let’s learn how to make easy homemade cornbread gluten-free, along with many expert tips to make this recipe the only one you’ll ever need!
My son has been on a GF diet for about 6 months and I started searching for recipes and found this cornbread! OMG, this is our new favorite cornbread, even of our old gluten laden variety. Hands down, the best. Old recipe was always crumbly and messy. This one, has a great texture and stays together, while staying moist.
—Darlene
Fluffy good cornbread! Texture is excellent, not dry and crumbly like most gluten free recipes.
—Tish
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredient Tid Bits
- Cornmeal – Although cornmeal is naturally gluten-free, read the label to be sure it was processed without contamination. Bob’s Red Mill and Arrowhead Mills both carry gluten-free cornmeal. Please note, the size of grind will affect the texture. Finely ground will yield cake-like corn muffins, while medium ground will have a courser, rustic texture.
- Gluten-Free Flour – I use and recommend Cup4Cup gluten-free flour blend, which helps make a nice soft crumb due to the cornstarch in the mix. However, if you read through the comments below, many readers have swapped out their prefer blends.
- Sugar – Reduce the amount for savory cornbread muffins or use equal amounts of honey or pure maple syrup.
- Milk – Substitute dairy-free milk for a dairy-free gluten-free recipe or replace the milk with buttermilk for an added tang.
- Butter – Substitute with dairy-free butter, vegan butter, vegetable oil, or coconut oil
Watch The Recipe
Let’s Make This Together!
If you have been depending on a Jiffy cornbread mix, but are wanting to make cornbread gluten-free, you are in luck. This recipe is so effortless you will never have to buy a gluten-free cornbread mix again.
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Easy peasy – first whisk dry ingredients
Add all the ingredients to a large bowl and whisk to combine. If you prefer a fluffy GF cornbread, keep the flour and cornmeal amounts as is. For a more cake-like texture use 1 ¼ cup GF flour with ¾ cup cornmeal.
Make a well for liquid ingredients
Instead of getting a separate bowl to whisk the liquid ingredients, save yourself a step. Just make yourself a well in the middle and add in the milk and lightly beaten eggs.
Finally mix in the melted butter
The butter should be melted and cooled before adding. However, stirring it in the end lessens the chance of potentially warm butter re-solidifying when it hits the cold ingredients.
Favorite Baking Method
I love myself an easy gluten-free baking tip! First, while you are mixing together the batter preheat the greased baking pan in the oven for about 10 minutes. Pouring the batter into the hot, buttered pan helps get those golden, crispy edges.
Secondly, let the batter rest for 5-10 minutes before baking. Why? allows time for the baking powder to activate, helps the rise, and gives time to hydrate the starches so the corn muffins stay moist.
Yummiest Serving and Flavor Modifications
- Make a quick honey butter by mixing together 1/4 cup softened butter with 2 tablespoons honey and a pinch of salt.
- Jalapeño – Stir in 1-2 fresh jalapeño peppers, freshly minced.
- Bacon – Instead of sugar, sweeten with maple syrup and stir in 6 slices cooked, chopped bacon. Sprinkle the tops with additional bacon before baking.
- Cheddar – Stir in 1 cup freshly grated sharp cheddar, sprinkling the tops with additional cheddar cheese before baking.
Like Extra Fluffy Cornbread? Or Southern-Style Rustic?
It’s simple and I do it all the time! If I’m in the mood for a softer, more cakey crumb, use 1 ¼ cup GF flour and ¾ cup cornmeal. For a coarser, rustic southern cornbread, flip flop, using 1 ¼ cup cornmeal and ¾ cup GF flour. You can also adjust the amount of sugar to fit each version.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Uber Fluffy, Moist Gluten-Free Cornbread (Like Jiffy!)
Ingredients
- 1 cup (150 g) cornmeal, (Use certified gluten-free cornmeal to ensure safe processing)
- 1 cup (146 g) gluten free all purpose flour, (I recommend Cup4Cup gluten-free brand)
- ⅓ cup (67 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup (245 g) milk, regular or dairy-free
- 4 tablespoons (57 g) melted and cooled butter, (see recipe notes for dairy-free)
- additional butter, , for greasing
Instructions
- Preheat oven to 375ºF. Liberally grease a 10" cast iron skillet or 8X8 baking pan with about 1/2 tablespoon butter. Place pan on the middle rack while the oven preheats.
- In a large bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.1 cup cornmeal, 1 cup gluten free all purpose flour, ⅓ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Push dry ingredients to the sides of the bowl, so you have a well in the middle. Add milk and eggs to the well and stir to combine.2 large eggs, 1 cup milk
- Add melted butter and combine thoroughly. Let the batter rest for 5-10 minutes at room temperature.4 tablespoons melted and cooled butter
- Remove hot pan from the oven and pour in batter. Smooth the top evenly and place back in oven. Bake for 20 minutes, rotating halfway through. If not baking in a cast iron skillet, it may take a few extra minutes to bake. Check with a toothpick inserted in the middle to come out clean.
Notes
To bake gluten-free corn muffins, refer to the linked recipe.
storing and freezing tips
Once it has completely cooled store in an airtight container up to 2 days at room temperature. Do not store in the fridge, or it will dry out. For optimal freshness, I freeze any gluten-free baked goods leftovers right away since they don’t stay fresh as long. Wrap the muffins in plastic wrap and place in a freezer safe container up to 3 months.Dairy-Free Modifications
To make dairy-free gluten-free cornbread substitute a non-dairy milk, such as unsweetened almond milk or coconut milk, and use dairy-free butter. Or, replace the butter with an equal amount of vegetable oil or coconut oil. Some GF flour blends do contain milk powder, so be sure to read ingredient labels.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Really the best gluten-free recipe – the crumb is so tender and the taste is delicious! I did my usual baking substitution of half the oil or butter that the recipe calls for with an equal amount of applesauce to cut down on fat and it turned out great.
Thank you so much for your kind comment, Dee! I appreciate!
Best,
Melissa
The best cornbread I have ever tasted and I’m 73.
It’s easy to make with good directions I made it with no hiccups. So can you. You’ll be so very happy you did.
Thank you so much for all your hard work. I appreciate it.
Wow! Thank you, Gidgit, for such a kind note! I appreciate it.
Best,
Melissa
WOW. I’ve been experimenting with GF cornbread recipes (including my own) for about 10 years. This is hands down the very best. I increased the cornmeal to 1-1/4 cups and decreased the flour to 3/4 cup (I prefer less cakey texture). The biggest, “bestest” part of this recipe is the fluffiness. Again, I say, WOW. This cornbread will be a nice complement to my Easter dinner. Thank you!
Comments like these make my day! Thanks so much for sharing, Ruth. I appreciate it!
Best,
Melissa
Tastes just like Mom’s southern Wisconsin, 1970s cornbread baked in that iconic cast iron pan with little corn shapes.
This recipe is delicious and brings back such good memories!
One problem I encountered-the buttered 8×8 Corningware dish started smoking from the oven preheat. Maybe just put it in the preheated oven for the 5-10 minutes while the batter rests.
Aww, Holly! What a compliment – ‘tastes just like moms’ – thank you for taking the time to leave such a kind note!
Best,
Melissa
Made 200 for church event, half with more cornmeal other fluffy soft. Love recipes that teach and expand knowledge. AMAZING, YOU ARE!
Wow thank you so much, Catherine! This is incredible and I’m so glad you shared!
Best,
Melissa
Delish! Added some fresh jalapeño and super moist and yummy.
This sounds delish, Lisa! Thanks for sharing. I appreciate it!
Best,
Melissa
This came out absolutely delicious. My non-gf roommate described it as ‘flawless’ and my Portuguese boyfriend said the smell when I pulled it from the oven reminded him of his grandmother’s house. So there you go. I used 1/4 of coconut sugar instead of 1/3 of regular sugar and a little extra splash of milk to loosen the batter but besides that I followed the recipe exactly. Drizzle of honey or butter and salt are equally good on this.
Wow! Thank you so much for this, Taylor! Truly appreciate you taking the time to comment and share your experience.
Best,
Melissa
Made this with the higher GF flour to cornbread ratio as recommended in the description. Love it. Perfect texture and wonderful flavor. Used Bob’s Red Mill for both. Thank you for sharing htis recipe
I appreciate you being here and commenting on this recipe, Linda!
Best,
Melissa
On this web page, you can increase the number of servings and the recipe will automatically adjust the quantities of each ingredient needed. But no matter how many servings over 10, the recipe still calls for using an 8×8 baking dish. At what number of servings should you switch to a larger baking pan? And what larger size pan should you use, for say, 20 servings or 30 servings?
Hi, Thanks for writing and I’d be happy to help. Yes, anything in the instructions won’t automatically adjust. I would double the recipe and bake in a 9X13 pan. That serves quite a lot, especially if serving with other sides. However, if you really want to make sure you have enough. I would 1 1/2 times the recipe and divide between a 9X13 and 8X8 inch pan. The 9X13 pan will take a lot longer to bake, probably 35-45 minutes. Let me know if you have any follow up questions!
Best,
Melissa
This is a fantastic recipe! I rounded my sugar because I like my cornbread on the sweeter side, there was no need. I’m looking forward to making the recipe as is.
I’m so glad you liked it, Cindy! Thanks for the note!
Best,
Melissa
Hi Melissa,
Can I use GF bread flour? I plan to try this tonight.
Sorry for the delay, John. Yes, I don’t think that should be a problem!
Best,
Melissa
I made this cornbread last Thanksgiving for stuffing. It was fabulous! Of course I misplaced the recipe. After an hour of searching I found it, made the cornbread and just took it out of the oven. It truly is the best GF cornbread recipe I’ve ever made. Melissa, thank you for sharing all your GF baking and cooking discoveries! BTW I used KA M4M GF flour and BR-Mill cornmeal
I’m so glad you found it again, Lori! Thanks for taking the time to share. I appreciate it!
Best,
Melissa
This is the very best gluten-free cornbread recipe. I have made it numerous of times and it is absolutely divine and delicious. I have celiac disease, nobody else in a house of six is diagnosed with it however they absolutely love it.
I’m so glad this recipe works so well for you! Thank you, Dawn, for sharing.
Best,
Melissa
My gluten Free baking mix is 25% whole-grain, fine-ground corn flour. I also used egg replacer.
As a result it didn’t rise as fluffy as I’d hoped, but it had a good texture and a very nice flavor. 8 think next time I’ll use a bit more leavening. But overall a win recipe.
Thanks for sharing the extra details, Hope. I appreciate it! I love that it was an overall win and you plan to try again with updates.
Best,
Melissa
My non-gf family loves this recipe! I have made it both rustic and fluffy. We all love both. I switch it up per dish. I would like to make the rustic version for 14 hungry men as a side with chili. I would also like to add honey. I am wondering if I can bake the doubled recipe in one greased glass 9×13 baking dish? I will not have access to a gf cast iron on this next adventure, I figured a glass dish would be the next safest option. Will it still bake up the same time as if it were baked in a cast iron pan? Also, do I need to remove or add anything to add the honey to it.
Also, I must thank you for all of the amazing recipes I have made from your site. Oh so many, and they come out amazing every time. You have made my life so much easier. I can make everything gf for myself and still pleasing to my whole non-gf family and my bunco ladies. THANK YOU!! You are a literal life saver!
Hello Michell!
My apologies for the delay. Yes, you can definitely double the recipe and bake in a 9X13 pan. I have done this before with success, but you’ll just have a longer baking time. Be sure to use a toothpick in the middle to make sure it’s set.
For the honey, you can do a 1-to-1 swap with the sugar. So, if you want to use all honey, use 1/3 cup or remove 2 tablespoons sugar and replace with 2 tablespoons honey. The honey will also slightly extend the baking time, though, because you are incorporating more moisture.
I’m so happy you find the recipes helpful. This means so much to me!
Best,
Melissa
I have a Grandson with the “Major 8” alergies. Can aquafaba or ‘flax egg’ be substituted for eggs with the same success?
Hello,
Yes, I don’t think that should be an issue. It might be slightly more crumbly, but of those two options I would recommend the “flax egg.”
Best,
Melissa
perfect!
Thanks, Christine! I appreciate it.
Best,
Melissa
I made this as written (with the 10 minute rest of the batter before putting it into the heated up cast iron skillet, and the Cup 4 Cup flour) and it turned out great! My husband agreed that it’s the best gluten free cornbread I’ve made so far. It truly is fluffy and moist; with a great crumb/texture. Highly recommended.
Love reading this, Ricky! Thank you for taking the time to comment.
Best,
Melissa
I forgot to give this recipe a five star rating in my original comment! 🙂
Awww … Thanks for doing this Willow! I appreciate it.
Best,
Melissa
I made this recipe using 1/2 cup of cassava flour, 1/2 cup of corn flour, and 1 tsp of psyllium husk powder, instead of the Cup4Cup gluten free flour. I also added one cup of whole frozen corn, one cup of shredded cheddar cheese, and 1 cup of chopped green onion. The corn bread turned out very moist and flavourful. It baked up perfectly in the pre-heated cast iron skillet. I will definitely be baking this again!
I love that you were able to make substitutions that worked for you, Willow. Thanks for sharing!
Best,
Melissa
Did anyone else have extra thick batter?
Hi Mishelle,
I haven’t had this issue, but I’m wondering what GF flour you are using?
Best,
Melissa
My son, not gf (that’s me), LOVES this cornbread. It’s the sugar and the fluffy texture he loves. We add jalapeños and cheese sometimes.
Thank you so much, Kathy! I love hearing this!
Best,
Melissa