The Best Gluten Free Cornbread Recipe (Easy & Moist!)
on Dec 04, 2024
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This gluten free cornbread is moist, slightly sweet, and perfect as a side dish for soups, chili, or a hearty dinner. Simple ingredients come together to create a golden, tender loaf that everyone will enjoy.
This gluten-free version delivers all the nostalgic comfort of traditional cornbread without compromising on taste or texture. Whether you’re serving it alongside a steaming bowl of chili or enjoying it slathered with honey butter, this recipe proves that gluten-free baking can be both simple and delicious.
The blend of gluten-free flour and cornmeal creates a perfect crumb that holds together beautifully – no crumbly, dry cornbread here! Plus, with just 15 minutes of prep time, you can have this golden beauty ready to serve alongside any meal.
Best of all, this recipe is incredibly forgiving and adaptable. Whether you need to make it dairy-free, adjust the sweetness, or add your favorite mix-ins, this cornbread recipe serves as a reliable foundation for endless variations. Even those who don’t follow a gluten-free diet consistently reach for seconds when this cornbread hits the table!
Table of Contents
Why You’ll Love This Gluten Free Cornbread Recipe
- Perfect Texture: The combination of gluten-free flour and cornmeal creates a tender crumb that’s neither too crumbly nor too dense.
- Versatility: Works equally well with dairy or non-dairy ingredients, making it adaptable for various dietary needs.
- Quick and Easy: Comes together in just 15 minutes of prep time, perfect for busy weeknight meals!
- Family-Friendly: The subtle sweetness and classic cornbread flavor appeals to both gluten-free and non-gluten-free eaters.
🌽 Mixing up a batch of quick bread to go with a weeknight supper is kind of my thing, and cornbread is a definitely family favorite!
Recipe Ingredients
- Gluten-free baking flour — 1:1 baking blend
- Cornmeal — certified gluten-free if following a strict gluten-free diet
- Sugar
- Salt
- Baking powder
- Light oil or butter — vegetable oil, canola oil, or melted coconut oil
- Egg
- Milk — dairy or non-dairy
See the recipe card below for full information on ingredients and quantities.
Popular Substitutions & Variations
Make it Dairy-Free: Replace the milk with any non-dairy alternative like almond, oat, or coconut milk. If using butter, substitute with melted coconut oil or your preferred plant-based butter.
Add Some Heat: Fold in 1-2 diced jalapeños or 1/4 cup of diced green chiles for a spicy kick. You can also add 1/2 cup of shredded cheddar cheese (dairy or non-dairy) for extra flavor.
Sweet Variations: Add 1/2 cup of corn kernels (fresh, frozen, or canned) for extra texture and sweetness or mix in 1/3 cup of honey instead of granulated sugar.
Savory Add-Ins: Crumbled bacon and chives, caramelized onions and fresh herbs, roasted garlic and rosemary, or diced bell peppers and corn kernels are all super yum savories.
How to Make Gluten-Free Cornbread
Step 1: Whisk together the dry ingredients until evenly combined. In a separate bowl, beat the egg lightly. Add the milk and oil, whisking until combined.
Step 2: Pour the wet ingredients into the dry mixture.
Step 3: Stir gently with a spatula or whisk until just combined.
Step 4: Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Bake for 18–22 minutes
Recipe FAQs
For best results, use a 1:1 gluten-free baking blend that contains xanthan gum. These blends are specifically formulated to replace regular flour in traditional recipes. Good brands I’ve used include Bob’s Red Mill, King Arthur, and Cup4Cup.
Yes, you can reduce the sugar to 1/4 cup or even eliminate it entirely for a more savory cornbread. Keep in mind that some sugar helps with browning and moisture retention.
While cornmeal is naturally gluten-free, it can be cross-contaminated during processing. For those with celiac disease or gluten sensitivity, it’s important to use certified gluten-free cornmeal to ensure safety.
Expert Tips
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense cornbread.
- Testing Doneness: Insert a toothpick into the center – it should come out clean or with just a few crumbs. The top should be golden brown and slightly springy when gently pressed.
- Resting Time: Let the cornbread cool in the pan for 5 minutes before cutting. This allows the structure to set properly and prevents crumbling.
- Storage Tips: If freezing, wrap individual portions in plastic wrap, then place in a freezer bag. Thaw at room temperature and warm slightly before serving.
Serving Ideas & Storage Tips
Store cooled cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
You can also freeze it for up to 3 months. If freezing, wrap individual portions in plastic wrap, then place in a freezer bag.
Thaw at room temperature and warm slightly before serving. It can be reheated in the microwave or in the oven, which is my preferred method.
My Favorites: Cornbread Collection
Nothing beats the aroma of freshly baked cornbread wafting through your kitchen, plus it’s such a quick and easy side dish that it’s pretty much a staple every week in our house. Here are some of my very favorite cornbread recipes that I use again and again:
- Simply the BEST homemade cornbread recipe
- Tasty cornbread muffins
- My amazing sourdough cornbread
- A peppy cornbread with cheese and green onions
More Cornbread Recipes to Consider
Pancake Recipes
Stack ‘Em High: Golden Cornbread Pancakes
Cornbread Recipes
Easy Jalapeño Cornbread Recipe – Ready in 30 Minutes!
Cornbread Recipes
Best Homemade Sweet Cornbread Recipe – Moist & Fluffy!
15-Minute Recipes
Cornbread Waffles with Chili – 15 Minute Dinner Idea
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Gluten Free Cornbread
Ingredients
- 1 cup gluten-free baking flour, 1:1 baking blend
- 1 cup cornmeal, certified gluten-free if necessary
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/3 cup light oil, vegetable oil, canola oil, or melted coconut oil, can use butter
- 1 large egg
- 1 cup milk, dairy or non-dairy, such as almond, oat, or soy milk
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch baking dish with oil or cooking spray.
- In a large mixing bowl, whisk together the gluten-free baking flour, cornmeal, sugar, salt, and baking powder until evenly combined.
- In a separate bowl, beat the egg lightly. Add the milk and oil, whisking until combined.
- Pour the wet ingredients into the dry mixture. Stir gently with a spatula or whisk until just combined. Do not overmix; the batter will be slightly thick.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Bake for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for about 5 minutes before slicing and serving.
Notes
- For a slightly coarser texture, opt for medium or coarse ground cornmeal. For a smoother texture, use finely ground cornmeal.
- This recipe is written as dairy free as well as gluten free! If you are not dairy free you can use butter instead of the oil and dairy milk instead of an alternative milk. Note that if you are making this dairy free the cornbread will be light in color when baked, the dairy is part of what adds to the brown color.
- Light vegetable oils work best, but melted coconut oil adds a mild coconut flavor that pairs well with sweet cornbread.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in the oven or microwave.
