Fluffy Gluten Free Cornbread
This fluffy gluten free cornbread recipe is moist, naturally sweet, and ready in 25 minutes. Perfect for beginners and busy families craving comfort food!
You know what I missed most when I first went gluten-free? That golden, crumbly square of cornbread sitting next to a bowl of chili on a crisp fall evening. I tried so many recipes that turned out dry, dense, or weirdly gritty—nothing like the fluffy gluten free cornbread I remembered from family dinners.
Then I figured out the secret: it’s all about the yogurt and getting your ratios just right. This easy gluten free cornbread comes together in one bowl, bakes in under 25 minutes, and tastes like pure comfort. No xanthan gum, no weird ingredients—just simple pantry staples that create the most tender, slightly sweet cornbread you’ve ever tasted.
Whether you’re serving it alongside hearty beef and broccoli for a complete gluten-free meal or just slathering it with butter for an afternoon snack, this gluten free cornbread recipe will become your new go-to. It’s foolproof enough for beginners but delicious enough to impress anyone at your Thanksgiving table.
Table of Contents
Fluffy Gluten Free Cornbread
Equipment
- 8-inch square baking pan or 9-inch cast iron skillet
- Large mixing bowl
- Whisk
- Spatula
Ingredients
- 2 cups coarsely ground yellow cornmeal 264 g, see recipe notes
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups plain yogurt 340 g, at room temperature, can substitute buttermilk or half sour cream/half whole milk
- 4 tablespoons unsalted butter 56 g, melted and cooled
- 1 egg 50 g weighed out of shell, at room temperature, beaten
- 4 tablespoons honey 84 g
Instructions
- Preheat your oven to 375°F and grab an 8-inch square baking pan or 9-inch cast iron skillet. Grease it generously with unsalted butter and set it aside while you mix up your batter.
- In a large bowl, combine the cornmeal, baking powder, baking soda, and salt. Give it a good whisk to make sure everything’s evenly distributed.
- Create a well right in the center of those dry ingredients, then pour in the yogurt, melted butter, beaten egg, and honey. Stir everything together until just combined—you want it mixed but not overmixed. The batter should look thick and pourable.
- Pour the mixture into your prepared pan and smooth the top gently with a spatula. Place it in the center of your preheated oven and bake for 20 to 25 minutes. You’ll know it’s done when it’s golden on top, firm to the touch, and a toothpick inserted in the center comes out clean with maybe a moist crumb or two.
- If you’re using a cast iron skillet, start checking around the 20-minute mark. The edges should pull away slightly from the pan and the top should spring back when you gently press it.
- Let it cool for just 5 minutes, then slice and serve warm.
Notes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Coarsely ground yellow cornmeal | 2 cups (264 g) | See Recipe Notes for best results |
| Baking powder | 2 teaspoons | For that perfect rise |
| Baking soda | 1 teaspoon | Creates tender crumb |
| Kosher salt | 1 teaspoon | Enhances sweetness |
| Plain yogurt, room temperature | 1½ cups (340 g) | Can use buttermilk instead |
| Unsalted butter, melted and cooled | 4 tablespoons (56 g) | Adds rich flavor |
| Egg, room temperature, beaten | 1 (50 g out of shell) | Binds everything together |
| Honey | 4 tablespoons (84 g) | Natural sweetness |
Instructions
Step 1: Preheat your oven to 375°F and grab an 8-inch square baking pan or 9-inch cast iron skillet. Grease it generously with unsalted butter—don’t skip this step or you’ll have a sticky situation on your hands! Set it aside while you mix up your fluffy gluten free cornbread batter.
Step 2: In a large bowl, combine the cornmeal, baking powder, baking soda, and salt. Give it a good whisk to make sure everything’s evenly distributed. This ensures your gluten free cornbread rises beautifully and has flavor in every single bite.
Step 3: Create a well right in the center of those dry ingredients, then pour in the yogurt, melted butter, beaten egg, and honey. Stir everything together until just combined—you want it mixed but not overmixed. The batter should look thick and pourable, almost like a slightly loose cake batter.
Step 4: Pour the mixture into your prepared pan and smooth the top gently with a spatula. Place it in the center of your preheated oven and bake for 20 to 25 minutes. You’ll know your easy gluten free cornbread is done when it’s golden on top, firm to the touch, and a toothpick inserted in the center comes out clean with maybe a moist crumb or two.
Step 5: If you’re using a cast iron skillet, start checking around the 20-minute mark—cast iron conducts heat beautifully, so your cornbread might finish a bit faster. The edges should pull away slightly from the pan and the top should spring back when you gently press it.
Step 6: Let it cool for just 5 minutes (if you can wait that long!), then slice and serve warm. Man, oh man, the smell alone is worth making this gluten free cornbread recipe. It’s as fluffy as a cloud and practically melts on your tongue.
Substitutions
No yogurt on hand? Buttermilk works beautifully in this fluffy gluten free cornbread and gives it a lovely tang. You can also use half sour cream and half whole milk for an extra rich texture that’s absolutely divine.
Dairy-free friends, listen up! Swap the yogurt for your favorite dairy-free yogurt (coconut or almond-based work great) and use melted coconut oil instead of butter. The result is still incredibly moist and delicious—promise!
Want it sweeter? Feel free to bump up the honey to 5 or 6 tablespoons if you like your cornbread on the dessert side. Some folks even drizzle a little extra honey right on top while it’s still warm, and honestly, who could blame them?
Egg substitute options: If you need an egg-free version, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). The texture will be slightly denser but still totally delicious for your easy gluten free cornbread needs.
Troubleshooting
Cornbread turning out dry? This usually means you overbaked it or didn’t measure your yogurt accurately. Check your oven temperature with an oven thermometer—mine runs hot, so I actually bake at 365°F. Pull it out as soon as that toothpick comes out with just a few moist crumbs.
Too dense or heavy? Make sure your baking powder and baking soda are fresh—they lose potency over time. Also, don’t overmix your batter! Stir just until everything’s combined for the fluffiest gluten free cornbread possible.
Gritty texture? The grind of your cornmeal matters more than you’d think. Look for medium or coarsely ground cornmeal rather than super fine—it gives you better texture and authentic cornbread flavor. According to trusted gluten-free baking science resources, the right cornmeal grind makes all the difference.
Sticking to the pan? Next time, be more generous with your butter or try lining your pan with parchment paper. A well-greased pan is your best friend when making this gluten free cornbread recipe.
Storage & Meal Prep
Store your leftover gluten free cornbread in an airtight container at room temperature for up to 2 days, or pop it in the fridge for up to 5 days. Honestly, it rarely lasts that long in my house! Just reheat slices in the microwave for 15-20 seconds or wrap in foil and warm in a 300°F oven.
For meal prep magic, bake this easy gluten free cornbread on Sunday and you’ve got quick sides all week long. It also freezes beautifully—wrap individual squares in plastic wrap, then store in a freezer bag for up to 3 months. Thaw at room temperature or microwave from frozen for about 45 seconds.
Serving Suggestions
This fluffy gluten free cornbread is incredible alongside chili, soup, or barbecue—basically any comfort food that needs a little golden sidekick. I love serving it with a pat of butter and a drizzle of honey for a simple snack that feels like a warm hug.
Try it for breakfast too! Toast a slice and top it with scrambled eggs and avocado for a savory morning treat. Or go the sweet route and serve it with fresh berries and whipped cream for a simple dessert that’ll surprise everyone at your next potluck.
Variations
Jalapeño Cheddar Version: Fold in ½ cup shredded cheddar cheese and 2 tablespoons diced jalapeños (seeded if you’re not into serious heat) right before baking. This savory twist on gluten free cornbread is perfect for taco night or alongside your favorite gluten-free pasta dishes.
Kid-Friendly Sweet Cornbread: Increase the honey to 6 tablespoons and add ½ teaspoon vanilla extract for a slightly sweeter version that kids absolutely devour. My niece requests this every time she visits, and it pairs wonderfully with easy gluten-free wraps for school lunches.
Herb Garden Cornbread: Well, if you’ve got fresh herbs growing, stir in 2 tablespoons of chopped fresh rosemary, thyme, or chives. The herbs add such a beautiful, savory note that makes this easy gluten free cornbread feel extra special and restaurant-worthy.
Cast Iron Skillet Magic: Preheat your cast iron skillet with a tablespoon of butter in the oven, then pour in the batter. You’ll get gorgeously crispy, caramelized edges that transform this fluffy gluten free cornbread into something truly exceptional.
Fluffy Gluten Free Cornbread FAQs
Can I make this gluten free cornbread recipe ahead of time?
Absolutely! Bake it up to 2 days in advance and store covered at room temperature. Just reheat slices in a 300°F oven for 5-7 minutes before serving. The texture stays beautifully moist thanks to that yogurt magic.
What’s the best cornmeal to use for fluffy gluten free cornbread?
Look for coarsely or medium-ground yellow cornmeal for the best texture and authentic flavor. Bob’s Red Mill and Arrowhead Mills both make excellent gluten-free certified cornmeal. Fine cornmeal can make your cornbread too dense and cake-like.
How do I know when my easy gluten free cornbread is done?
The top should be golden brown and spring back when lightly pressed, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. In an 8-inch pan, this usually takes 23-25 minutes; in cast iron, check around 20 minutes.
Why is my cornbread crumbly instead of fluffy?
This typically happens when there’s not enough moisture or the batter was overmixed. Make sure you’re using full-fat yogurt (not low-fat) and measuring your cornmeal by weight if possible. Mix just until combined for the most tender gluten free cornbread texture.
Can I double this gluten free cornbread recipe?
Yes! Double all ingredients and bake in a 9×13-inch pan for 30-35 minutes. Just keep an eye on it and test with a toothpick. Doubling is perfect when you’re feeding a crowd or want extra to freeze for later.
What can I serve with this fluffy gluten free cornbread?
It’s perfect alongside chili, pulled pork, fried chicken, or any soup or stew. Try it with butter and jam for breakfast, or as a base for cornbread stuffing during the holidays. The slightly sweet flavor pairs well with both savory and sweet toppings.
Recipe Notes
The type of cornmeal you use makes a huge difference in this recipe. Coarsely ground yellow cornmeal gives you that authentic, slightly textured cornbread everyone loves. If your cornmeal is finely ground, your results might be more cake-like—still delicious, just different!
Room temperature ingredients are key here. When your yogurt, egg, and melted butter are all around the same temperature, they mix together smoothly and create the fluffiest gluten free cornbread possible. Cold ingredients can cause your butter to seize up and create an uneven texture.
Don’t have an 8-inch pan? A 9-inch cast iron skillet works beautifully and gives you those crispy, golden edges everyone fights over. You can also use an 8-inch round cake pan or even make muffins—just reduce the baking time to about 15-18 minutes for muffin-sized portions.
According to authoritative nutrition research on whole grains, cornmeal is naturally gluten-free and rich in fiber, making this easy gluten free cornbread a wholesome choice for your family. Just make sure your cornmeal is certified gluten-free to avoid cross-contamination.
This recipe is endlessly adaptable, so feel free to make it your own! Whether you’re serving it for a weeknight dinner or bringing it to your Fourth of July barbecue, this gluten free cornbread recipe never disappoints. Happy baking, friend!
