This easy gluten-free cornbread recipe is a lightly sweet, southern-style cornbread with a lighter, cake-like texture. Only a few simple ingredients and less than 30 minutes are required to enjoy a cornbread so good no one will realize it’s gluten-free!
best recipe for gluten free cornbread
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 soups, such as award-winning Buffalo Chicken Chili, Stuffed Pepper Soup, or creamy Chicken and Dumpling Soup.
Just like gluten-free corn muffins, if you are looking for a dairy-free gluten-free recipe we have you covered! The recipe is easily adaptable with simple adjustments.
Let’s learn how to make easy gluten-free cornbread, along with many expert tips to make this recipe the only one you’ll ever need!
Similar to the recipes shared in my gluten-free cookbook and across the site, the required ingredients are affordable and easy to come by!
- 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. It elevates the texture from cornbread to fluffy gluten-free biscuits and soft gluten-free bread.
- 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 cornbread gluten free
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! This 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″ cast iron pan or 8X8 baking pan. Place the pan in the oven while it preheats.
- Next, whisk together the dry ingredients – gluten-free cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Make a well in the middle to add the wet ingredients – eggs and milk. Stir to combine.
- 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 Flavor modifications
Want to experiment with different tastes? Use some of the suggestions below to modify this GF cornbread and make it your own!
- 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
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 breads 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.
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.
Alternatively, replace the butter with an equal amount of vegetable oil or coconut oil. Please note, the recommended flour, Cup4Cup, does contain milk powder. To make dairy-free gluten-free cornbread, use King Arthur Measure-for-Measure.
Making corn muffins
To make gluten-free cornbread muffins follow the baking instructions on this recipe. Bake in a 400ºF oven for 13-15 minutes.
using cornbread to make stuffing
To make gluten-free cornbread dressing 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!
Why let the batter rest before baking?
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 corn muffins stay moist.
More Gluten-free bread Recipes
- Sausage Muffins with Cheese
- Gluten-Free Banana Bread
- Easy Gluten-Free Breadsticks
- Soft Gluten-Free Dinner Rolls
SAVE THIS recipe for GLUTEN-FREE CORNBREAD TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Easiest Gluten-Free Cornbread (Fluffy, Moist)
- 1 cup cornmeal (Use certified gluten-free cornmeal to ensure safe processing)
- 1 cup gluten free all purpose flour (I recommend Cup4Cup gluten-free brand)
- ⅓ cup granulated 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 melted and cooled butter (see recipe notes for dairy-free)
- additional butter, for greasing
- 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 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.
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To bake gluten-free corn muffins, refer to the linked recipe.
storing and freezing tipsOnce 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.
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