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!
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
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.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
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.
Made this and it didn’t turn out well. It was dry. When I cut the cornbread, it just crumble to crumbs. I don’t know what went wrong. I followed the recipe.
Hi Pamela,
Hmm, I haven’t had that happen. You are sure you added all the liquid ingredients, even the melted butter? I know sometimes I forget that because it comes at the very end. Also, what GF flour did you use? My apologies for the frustrations!
Best,
Melissa
So moist!
Lovely to hear! Thank you so much for sharing!
Best,
Melissa
Fluffy good cornbread! Texture is excellent, not dry and crumbly like most gluten free recipes.
Made doubled with goats milk and coconut oil for butter, in a 9×12 pan preheated with a couple tablespoons coconut oil in pan. Will make excellent stuffing for Thanksgiving!
Thanks for sharing, Tish! Glad you enjoyed the recipe and thanks for taking the time to share!
Great recipe. I cut the sugar to approximately 1/8 of a cup. It turned out just right.
So glad to hear, Stacie! Thank you so much for sharing!
Best,
Melissa
I didn’t use baking soda going by the recipe on the bag of meal before I found your site and it turned out wet looking, packed, not fluffy and hard as a rock. I used baking powder. Should you always need both baking powder and soda when cooking gluten free? The flour was gluten free cup for cup.
Hi Sandra,
Just to be clear, you made the recipe on the bag of cornmeal and not this recipe? Was the recipe on the bag for a GF cornbread or you subbed the C4C flour into a traditional recipe?
As for using both baking powder and baking soda for all GF recipes, no that’s not the case. For this recipe in particular, baking soda jump starts the rising, but doesn’t have the longevity that baking powder has. The baking powder keeps the rising throughout the baking.
Best,
Melissa
I was really impressed with this cornbread! I cut the sugar (to 20g) as I was using it for stuffing but would keep it in if I was just using it as is. I typically make a regular version and a GF version for company, but this was tasty enough that I would just make this GF version for everyone. Only other modification I made was I mixed a couple of spoonfuls of plain greek yogurt with enough milk to equal the volume/weight required to give it that bit of a buttermilk kind of tang. Great recipe! thanks for posting!
Appreciate this Emilia and thank you for adding your own tips. So helpful!
Best,
Melissa
I made a second batch of this delicious cornbread, this time adding about a cup of shredded cheddar cheese. It also came out very good. Again, I baked it for 25 minutes in 4 mini bread tins.
Sounds like a delish version! Thanks for taking the time to share!
Best,
Melissa
Thanks for a great gluten free recipe! I added roasted corn (about a cup) and it was delicious, though I want to try shredded cheddar the next time I make it. I also substituted olive oil for butter, since I was out. I always use Bob’s Red Mill flour and used 4 mini loaf pans, baking for 25 minutes. Now I have to make chili!
Just made this tonight. It came out nice and fluffy and we loved it! Great GF recipe.
Will continue using this recipe anytime we make cornbread.
Thanks,
Robert
So happy to hear, Robert. Thanks for taking the time to share!
Best,
Melissa
This is so good! And easy to make. Thanks for posting it. I’ve already eaten 2 pieces and trying to stop myself from going back for more.
I did cook in a cast-iron skillet but found I needed to bake it for 30 minutes instead of the 20 for some reason. (But that was no problem. Othersmay need to cook longer as well even if using cast-iron)
Thank you, Deonna! I’m so glad you enjoyed the recipe!
Best,
Melissa
Hello! Just made this gluten-free cornbread to go along with some gumbo for lunch. It was so good! Did a Half recipe because it was only 2 of us. Will definitely be making it again! Thanks so much!
What a lovely lunch! Sounds great on a chilly day like today.
Best,
Melissa
Hello,
This recipe looks great. However, we are on a diet that without refined sugar. Any suggestions on an alternative?
Much appreciated!
I’ll post my results after.
Thanks,
-Tony
Hi Tony,
I’d be happy to help. You can substitute up to 1/3 cup of honey or maple syrup. However, honey is sweeter so I feel like 1/4 cup would be sufficient!
Best,
Melissa
This recipe was fantastic! I used a different 1:1 GF flour, and sifted it when I added it to the dry ingredients. I let the batter rest for about 30 minutes before adding it to the pan. It came out very moist, and is my husband’s new favorite cornbread recipe! So much better than a box version.
Thank you, Sue! I appreciate you taking the time to let me know!
Best,
Melissa
Just like anything else- idk why I ever purchased premade. This was amazing!
Thanks Janelle! I really appreciate it!
Best,
Melissa
Delicious! So much moister than our Gluten Cornbread was! I did add 1/3 cup of sour cream ’cause I wanted it to be super moist – then baked for 30 minutes, turning halfway through. Oh, and I didn’t preheat the pan (I was being lazy!!) — I used an 8 1/2 x 8 1/2 aluminum pan lined with foil then sprayed with Pam (instead of greased with butter – again, being lazy!!). Thanks so much for this wonderful recipe, and for your website!!
I’m so happy you loved the recipe! It made my day, Cheryl!
Best,
Melissa
Yes, we used canned corn but today was a small panic. We have made cornbread many times using Bob’s GF Cornbread mix then adding other ingredients. My husband was looking for the mix only to discover, we did not have one! Right then was time to start cooking. Aurghhhh
Picked this recipe to try with our usual additions. Used 2 cups corn flour, sugar, baking powder, baking soda, and salt per the recommended amounts. Whisked together 1 can drained of mild green chilies, 1 can, also drained, sweet corn, 1 can creamed corn straight from the can, 3 room temp large eggs, and 2 Tablespoons melted butter. Used these for wet ingredients instead of milk. Poured this into cast iron skillet that was preheated in 375 degree oven. Skillet had 1 T melted butter spread before pouring mix. Baked for 25 minutes. The center was not firmed up even though edge was just starting to brown. Continued cooking for about 5 more minutes. Knife test came out clean so we cut it into wedges and enjoyed!
Dinner was a hearty vegetable soup with scatter fried ground turkey, cornbread and beverages. Intended to have tossed green salad but the greens were to far gone. (sigh)
The cornbread tasted delicious and was quite crumbly. Not sure what to do different next time. Tonight 6 people ate 2/3s of the skillet with one of our guests asking if she could have it for a before bed snack. This counts as a WIN!!
Hi Eileen,
Thank you so much for adding your variation. So glad your family enjoyed it! I didn’t see GF all-purpose flour anywhere in your ingredient list? If you just used corn flour and no GF flour, that is probably why it was more crumbly. Some cornbread recipes do just use cornmeal, but they are more of a “rustic” and crumbly texture. Adding the creamed corn would definitely help add moisture, though!
Best,
Melissa
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.
Thank you so much, Darlene! I am so appreciative for you taking the time to let me know. Always makes my day!
Best,
Melissa
Thanks for the great recipe, Melissa!
I’ve tried a couple of recipes, and one GF cornbread mix, none of which were very good. But this recipe was great! My husband and I ate half of the pan last night. I was going to freeze the remainder with the left over chili, but my hubby said, don’t freeze that! He wants to eat it up tonight!
You could never tell this was Gluten Free. I used Bob’s Red Mill 1 to 1 Gluten Free baking flour.
Thanks again and I’m looking forward to trying out more of your recipes.
Oh thank you so much, MaryAnn! Welcome to the community! I sincerely hope you try more recipes. I think you will be just as pleased!
Best,
Melissa
Another waste of expensive food because in the directions it says to add 1cup of AP GF Flour….unfortunately at the very end it tells me I will need 4 cups. So now my oven is a big mess and I still dont have bread and am out bread making supplies.
Hi Donna,
I’m really sorry the recipe was misunderstood. It is 1 cup of flour. The brand I recommend and link to is called Cup4Cup gluten-free flour. Sounds like a very frustrating experience and I’m so sorry!
Best,
Melissa
This is my new go to for gf cornbread! It was delicious!!! My husband couldn’t even tell it was gf. I am dairy free and trying to cut back on sugar. I used Just about foods brand 1:1 gf baking flour, Silk protein almond/cashew milk, monk fruit sweetener, and Mikoyo’s vegan butter. It turned out perfectly, except the color had a slight green cast to it lol I think I’ll try rice flour or a different gf brand next time. Thank you again for such a great recipe!!!
Thank you, Erica! I’m glad you and your husband enjoyed the bread! What do you think the green color was from?? I’m so intrigued! Maybe something to do with the monk fruit sweetener? Maybe a reaction to it?
Best,
Melissa
I made this using quick 5-minute grits because I was out of cornmeal. The color wasn’t that pretty yellow but worked out great! I did increase the salt because I used unsalted butter.
It was so good! Went great with my chili!
Has anyone added corn to this recipe?
Hi Jill,
I haven’t, but I don’t see this being a problem! It might need a couple minutes more baking time because of the slight increase in moisture.
Best,
Melissa
Yes,used canned corn but today was a small panic. We have made cornbread many times using Bob’s GF Cornbread mix then adding other ingredients. My husband was looking for the mix only to discover, we did not have one! Aurghhhh
Picked this recipe to try with our usual additions. Used 2 cups corn flour, sugar, baking powder, baking soda, and salt per the recommended amounts. Whisked together 1 can drained of mild green chilies, 1 can, also drained, sweet corn, 1 can creamed corn straight from the can, 3 room temp large eggs, and 2 Tablespoons melted butter. Used these for wet ingredients instead of milk. Poured this into cast iron skillet that was preheated in 375 degree oven. Skillet had 1 T melted butter spread before pouring mix. Baked for 25 minutes. The center was not firmed up even though edge was just starting to brown. Continued cooking for about 5 more minutes. Knife test came out clean so we cut it into wedges and enjoyed!
Dinner was a hearty vegetable soup with scatter fried ground turkey, cornbread and beverages. Intended to have tossed green salad but the greens were to far gone. (sigh)
The cornbread tasted delicious and was quite crumbly. Not sure what to do different next time. Tonight 6 people ate 2/3s of the skillet with one of our guests asking if she could have it for a before bed snack. This counts as a WIN!!
I made this recipe tonight and we loved it. About the only change I will make is a touch more salt, and cook slightly longer (my oven underperforms ).
Has any one added cheddar cheese to this recipe?
Hi Natalie,
So glad you enjoyed it! I have added cheddar cheese to the recipe and it turns out great!
Best,
Melissa
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.
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
Fantastic recipe we do them as mini loaves. There’s out wonderfuly.
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
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!
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
Thank you, thank you, thank you!
This was the best gf cornbread I’ve had & my non-gf eaters didn’t know the difference!
Yay! Thanks so much Suzy! I love that it passed the non-GF test! Thanks for taking the time to write.
Best,
Melissa
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!
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
1/2 c almond flour
1/2 c quinoa flour
Added 1/4 c natural yoghurt
Oh was it gooooood!
..
Hi Lynne,
Thanks so much for the recommendation! I will have to give this a try!
Best,
Melissa
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
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
Hi! This looks wonderful! Have you ever made it into muffins, using a muffin tin? I am wondering If they would still turn out as moist and for how long to cook them.
Thanks!!
Yes! As a matter of fact I have a separate recipe dedicated to it! Gluten Free Corn Muffins
Best,
Melissa