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!
- 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 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!
Frequently asked questions
Yes. To make gluten-free cornbread muffins follow the baking instructions on this recipe. Bake in a 400ºF oven for 13-15 minutes.
Yes. To make gluten-free cornbread 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!
To make dairy-free gluten-free cornbread substitute a non-dairy milk, such as almond milk or coconut milk, and use dairy-free butter.
Alternatively, replace the butter with an equal amount of vegetable oil or coconut oil.
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
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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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 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
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.
- 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
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.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