Gluten-Free Cornbread

Gluten-Free Cornbread recipe is a lightly sweet, southern-style cornbread with a lighter, cake-like texture. Only a few simple ingredients are required to enjoy a cornbread so good no one will realize it’s gluten-free!

best gluten-free cornbread recipe

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.

Just like gluten-free corn muffins, the ingredients are standard kitchen-staples, requires one bowl, and mere minutes of prep. It’s perfect to dunk in award-winning Buffalo Chicken Chili, Slow Cooker Turkey Chili, quick Instant Pot White Chicken Chili, or any favorite soup! 

Looking for a dairy-free recipe? No problem! This recipe is easily adaptable with simple adjustments. I’ll show you how plus expert tips to make the best gluten-free cornbread ever!

Ingredient notes

• 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 contains xanthan gum. For alternative recommended brands see my best gluten-free flour guide.
• 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

How To Make gluten-free cornbread recipe

If you have been depending on a Jiffy cornbread mix, but are in need of a gluten-free recipe that is just as easy, you are in luck! Gluten-Free cornbread is so effortless you will never have to buy a gluten-free cornbread mix again!

1. Preheat the oven to 375°F and liberally grease a 10″ cast iron pan or 8X8 baking pan. Place the pan in the oven while it preheats.
2. Next, whisk together the dry ingredients – gluten-free cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Make a well in the middle to add the wet ingredients – eggs and milk. Stir to combine.
4. Stir in the melted butter, then pour the batter into the hot, buttered skillet or 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, courser texture. This recipe uses equal amounts flour with cornmeal, plus sugar, to give it a lighter, more cake-like structure.

To make cornbread gluten-free you will need to substitute gluten-free flour. To discover the best gluten-free flour for baking, check out my free resource and see how the top brands compare.

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.

serving and optional modifications

• Serve warm with butter, honey, or jam.
• Make a quick honey butter by mixing together 1/4 cup softened butter with 2 tablespoons honey and a pinch of salt.
• Jalapeño Cornbread – Stir in 1-2 fresh jalapeño peppers, freshly minced.
• Bacon Cornbread – Instead of sugar, sweeten with maple syrup and stir in 6 slices cooked, chopped bacon. Sprinkle the tops with additional bacon before baking.
• Cheddar Cornbread – Stir in 1 cup freshly grated sharp cheddar, sprinkling the tops with additional cheddar cheese before baking.
• Sweet Cornbread – There is already sugar in the recipe, but you fluctuate the amount based on preference. Add up to 3/4 cup sugar, or substitute with part honey or pure maple syrup

serving and optional modifications

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. 

For more storage tips with gluten-free baking recipes, see this free and valuable resource! Cornbread goes well with baked beans, as well as many barbecue and southern recipes.

Frequently asked questions

More Gluten-free bread Recipes

Go to this full gluten-free bread recipes resource for more recipes and expert tips and tricks!

• Sausage Muffins with Cheese 
• Gluten-Free Banana Bread
• Almond Flour Muffins
• Gluten-Free Biscuits
• Southern Spoon Bread 

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