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A stack of four square pieces of gluten free cornbread sits on a white plate. The cornbread has a light, fluffy texture and a golden yellow color. A fork and more pieces of cornbread are visible in the blurred background.
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Gluten Free Cornbread

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Bread, Side Dish
Cuisine: American
Diet: Low Fat
Servings: 16
Author: Melissa Griffiths

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.

Nutrition

Calories: 133kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 196mg | Potassium: 59mg | Fiber: 2g | Sugar: 5g | Vitamin A: 42IU | Calcium: 48mg | Iron: 1mg

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