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!
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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.
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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.
Can I use a commercial gluten free cornbread mix instead of flour/cornmeal? (I’m very new to gluten free)
Hi Elizabeth,
No, for a commercial cornmeal mix you’d have to follow the directions on the box. For this recipe you’d have to use the GF flour and cornmeal with the other measured liquid ingredients.
Best,
Melissa
My parents love this cornbread . By far it’s the BEST recipe I have found !
I appreciate this, Lisa! Thank you!
Best,
Melissa
Really the best gluten-free recipe – the crumb is so tender and the taste is delicious! I did my usual baking substitution of half the oil or butter that the recipe calls for with an equal amount of applesauce to cut down on fat and it turned out great.
Thank you so much for your kind comment, Dee! I appreciate!
Best,
Melissa
The best cornbread I have ever tasted and I’m 73.
It’s easy to make with good directions I made it with no hiccups. So can you. You’ll be so very happy you did.
Thank you so much for all your hard work. I appreciate it.
Wow! Thank you, Gidgit, for such a kind note! I appreciate it.
Best,
Melissa