Gluten Free Cornbread recipe is a lightly sweet, southern-style cornbread with a lighter, cakelike texture. Only a few simple ingredients are required to enjoy a cornbread so good no one will realize it’s gluten free!
Ingredients Needed
Typically I have all these simple ingredients on hand, so I can whip up a batch to dunk in award-winning Buffalo Chicken Chili, Slow Cooker Turkey Chili, or quick Instant Pot White Chicken Chili.
- Cornmeal
- Gluten free flour
- Sugar – Equal amounts of honey or pure maple syrup may also be used.
- Baking powder
- Baking soda
- Salt
- Milk – Substitute dairy free milk for a dairy free recipe or replace the milk with buttermilk.
- Eggs
- Butter – Replace with dairy free butter, vegetable oil, or coconut oil.
How To Make gluten free cornbread recipe
If you have been depending on a Jiffy cornbread mix, but need a recipe for gluten free recipe that is just as easy, you are in luck! Gluten Free Cornbread recipe is so effortless you will never have to buy a gluten free cornbread mix again!
- Preheat the oven to 375°F and liberally grease a 10″ iron skillet or 8X8 baking pan. Place the pan in the oven while it preheats.
- Next, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Make a well in the middle and pour in eggs with milk. Stir to combine.
- Stir in melted butter then pour the batter into the hot, buttered pan. Bake for 20 minutes, or until a toothpick inserted comes out clean.
Is Cornbread gluten free?
Northern cornbread uses cornmeal without flour, so it’s naturally gluten free. However, it has a more crumbly, drier texture. This recipe uses equal amounts flour with cornmeal, plus sugar, to give it a lighter, more cakelike structure.
To make cornbread gluten free you will need to substitute gluten free flour. To discover what is the best gluten free flour for baking, check out the Ultimate Guide to Gluten Free Flour.
Cornmeal is naturally gluten free because it’s made from dried corn kernels. However, it can be contaminated with wheat during processing and packaging. To ensure your cornmeal is safe, use certified gluten free cornmeal brands such as Bob’s Red Mill or Arrowhead brands.
Frequently asked questions:
Can I make muffins?
Yes. To make a gluten free cornbread muffin recipe line a muffin tin with liners. Fill each cup 2/3 fill and bake at 400ºF for 15-20 minutes.
Can I use this recipe to make gluten free cornbread stuffing or dressing?
Yes. To make stuffing omit the sugar from the recipe, or halve the amount. Bake the cornbread according to the recipe and let cool completely.
Cut into small cubes and spread them on a large baking sheet. Leave it out for 1-2 days to dry out or bake 250°F oven for 30-45, tossing every 10 minutes.
Use with your favorite stuffing recipe for a gluten free version!
Sweet cornbread
Cornbread gets is sweet taste from adding sugar to the recipe. You can fluctuate the amount of sugar based on preference or substitute an equal amount of honey or pure maple syrup.
How to make dairy free cornbread
Even though this recipe for gluten free cornbread uses butter and milk, you can still make it dairy free! Substitute a dairy free milk, such as almond milk, and use dairy free butter.
Alternatively, replace the butter with an equal amount of vegetable oil or coconut oil.
Should I let the batter rest before baking?
Yes. Letting the batter rest for 5-10 minutes before baking allows time for the baking powder to activate, helps the rise, and gives time to hydrate the starches so the cornbread stays moist.
What else can I add to cornbread?
Add minced fresh jalapenos, diced green chiles, cheddar cheese, or try Bacon Cornbread!
How to store
Once it has completely cooled store in an airtight container up to 2 days at room temperature.
For optimal freshness, I freeze any gluten free baked goods leftovers right away since they don’t stay fresh as long. Wrap individual slices in plastic wrap and place in a freezer safe container up to 3 months.
Making cornbread stuffing
Use this recipe to make classic, southern gluten free cornbread stuffing with sausage, apples, and pecans!
More Gluten free bread Recipes
- Sausage Muffins with Cheese
- Gluten Free Banana Bread
- Almond Flour Muffins
- Gluten Free Biscuits
- Southern Spoon Bread
SAVE THIS GLUTEN FREE CORNBREAD RECIPE TO YOUR PINTEREST BOARD!
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Gluten Free Cornbread
Ingredients
- 1 cup cornmeal (Use certified gluten free cornmeal to ensure safe processing.)
- 1 cup gluten free all purpose flour (I recommend Cup 4 Cup brand)
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs, lightly beaten
- 1 cup milk, regular or dairy free
- 4 tablespoons butter, melted and cooled
- additional butter, for greasing
Instructions
- Preheat oven to 375ºF. Liberally grease an 10" 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.
- 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.
- Add melted butter and combine thoroughly. Let the batter rest for 5-10 minutes at room temperature.
- 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.
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Equipment Needed
Recipe Notes
Frequently asked questions:
Can I make muffins?
Yes. To make a gluten free cornbread muffin recipe line a muffin tin with liners. Fill each cup 2/3 fill and bake at 400ºF for 15-20 minutes.How to make dairy free cornbread
Even though this recipe for gluten free cornbread uses butter and milk, you can still make it dairy free! Substitute a dairy free milk, such as almond milk, and use dairy free butter. Alternatively, replace the butter with an equal amount of vegetable oil or coconut oil.Why let the batter rest before baking?
Letting the cornbread batter rest for 5-10 minutes before baking allows time for the baking powder to activate, helps the rise, and gives time to hydrate the starches so the cornbread stays moist.What else can I add to cornbread?
Add minced fresh jalapenos, diced green chiles, cheddar cheese, or try Bacon Cornbread!How to store
Once it has completely cooled store in an airtight container up to 2 days at room temperature. For optimal freshness, I freeze any gluten free baked goods leftovers right away since they don't stay fresh as long. Wrap individual slices in plastic wrap and place in a freezer safe container up to 3 months.Nutrition
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Deidre says
I’m making this for a large group and I’d like to know your thoughts on doubling the recipe and baking in either a 9×13 or 18” cast iron skillet.
Melissa says
Hi Deidre,
I’m impressed you have an 18″ cast iron skillet! You can do either option, but for a large group, making it in a 9X13 pan might be better for serving. You can still preheat it and pour the batter in the hot pan. Of course, it will take a little longer to bake, I would guess 25-30 minutes.
Best,
Melissa
Twyla says
Fantastic recipe we do them as mini loaves. There’s out wonderfuly.
Melissa says
Hi Twyla,
So great to hear and what a great idea! I’m going to try this next time since I usually end up freezing half anyway.
Best,
Melissa
Silly Sally says
I have made this recipe twice in the last two weeks. The whole family loves it, and that is a rarity. Thank you for putting so much effort into perfecting this recipe. I have tried others, but hands down this recipe is the best. Bravo!
Melissa says
Hello and thank you so much! This means a lot to me because I know how difficult it can be to cook for a “mixed bag” family of GF and non-GF eaters. Thank you so much for taking the time to write and let me know.
Best,
Melissa
Suzy says
Thank you, thank you, thank you!
This was the best gf cornbread I’ve had & my non-gf eaters didn’t know the difference!
Melissa says
Yay! Thanks so much Suzy! I love that it passed the non-GF test! Thanks for taking the time to write.
Best,
Melissa
Michael says
I read your recipe and it looked good. Being diabetic, I omitted the sugar and added buttermilk in place of the regular milk. My cast iron skillet is 12″ so I baked my cornbread for 15 minutes. Tastes good!
Melissa says
Hi Michael,
I’m glad you were able to adapt the recipe with good results. Thank you so much for taking the time to write. I love to know how recipes turn out in others’ kitchens!
Best,
Melissa
Lynne B says
1/2 c almond flour
1/2 c quinoa flour
Added 1/4 c natural yoghurt
Oh was it gooooood!
..
Melissa says
Hi Lynne,
Thanks so much for the recommendation! I will have to give this a try!
Best,
Melissa
Lisa says
Made this tonight and it was absolutely amazing.I used rice flour and added Jalapeños:) cook in a iron skillet.This will b my go to for gluten free cornbread..Thank u
Melissa says
Hi Lisa,
Coincidentally I made this tonight too! I’m so glad you enjoyed the recipe. Did you use just rice flour or a combination with anything else?
Best,
Melissa