The Best Gluten Free Cornbread Recipe
This easy Gluten Free Cornbread Recipe is perfectly moist, lightly sweet, and bakes in just 30 minutes. Simple ingredients, incredible flavor!
You know that moment when you’re craving something warm and comforting to go with your chili, but you realize most cornbread mixes aren’t gluten-free? Yeah, I’ve been there too many times to count.
That’s exactly why I created this gluten free cornbread recipe—because everyone deserves a slice of golden, tender cornbread that doesn’t crumble into a disappointing pile on your plate. This version is so good that my gluten-eating family actually prefers it to traditional cornbread, which still surprises me every time.
Whether you’re serving it alongside a hearty soup for Sunday dinner or packing it for a Thanksgiving potluck, this easy gluten free cornbread delivers every single time. With just nine simple ingredients and about 30 minutes from start to finish, you’ll have a cast iron skillet full of perfectly golden cornbread that’s tender, slightly sweet, and absolutely irresistible.
Table of Contents
The Best Gluten Free Cornbread Recipe
Equipment
- 10-inch cast iron skillet or 8×8 baking pan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup cornmeal 150 g, use certified gluten-free cornmeal
- 1 cup gluten free all purpose flour 146 g, Cup4Cup brand recommended
- ⅓ cup granulated sugar 67 g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs lightly beaten
- 1 cup milk 245 g, regular or dairy-free
- 4 tablespoons butter 57 g, melted and cooled, see notes for dairy-free
Instructions
- Preheat your oven to 375ºF and liberally grease a 10-inch cast iron skillet or 8×8 baking pan with about half a tablespoon of butter. Place the greased pan on the middle oven rack while it preheats—this creates that gorgeous golden crust on the bottom that makes this the best gluten free cornbread recipe.
- In a large mixing bowl, whisk together the cornmeal, gluten free all purpose flour, sugar, baking powder, baking soda, and salt until everything’s evenly distributed. This step ensures your leavening agents are spread throughout, which means consistent texture in every bite.
- Push the dry ingredients to the sides of your bowl to create a well in the center. Add the milk and lightly beaten eggs directly into that well, then gently stir from the center outward until just combined—you’ll still see some dry patches, and that’s perfectly fine.
- Pour in the melted and cooled butter, then fold everything together until you have a smooth batter with no flour streaks visible. Let this batter rest at room temperature for 5-10 minutes, which allows the cornmeal to hydrate and creates a more tender final result.
- Carefully remove the hot pan from the oven (it’ll be quite hot, so use good oven mitts!). Pour the batter into the preheated pan and smooth the top with a spatula to ensure even baking.
- Bake for 20 minutes, rotating the pan halfway through for even browning. If you’re using a regular baking dish instead of cast iron, you may need an extra 3-5 minutes. Insert a toothpick into the center—it should come out clean or with just a few moist crumbs when your easy healthy cornbread recipe is perfectly done.
Notes
Gluten Free Cornbread Recipe Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Cornmeal | 1 cup (150 g) | Use certified gluten-free cornmeal |
| Gluten free all purpose flour | 1 cup (146 g) | Cup4Cup brand recommended |
| Granulated sugar | ⅓ cup (67 g) | Adjust to taste |
| Baking powder | 2 teaspoons | Ensures good rise |
| Baking soda | ½ teaspoon | Helps with tenderness |
| Salt | ¼ teaspoon | Balances sweetness |
| Large eggs | 2 | Lightly beaten |
| Milk | 1 cup (245 g) | Regular or dairy-free works |
| Melted butter | 4 tablespoons (57 g) | Cooled, see notes for dairy-free |
Instructions
Step 1: Preheat your oven to 375ºF and liberally grease a 10-inch cast iron skillet or 8×8 baking pan with about half a tablespoon of butter. Place the greased pan on the middle oven rack while it preheats—this creates that gorgeous golden crust on the bottom that makes this the best gluten free cornbread recipe.
Step 2: In a large mixing bowl, whisk together the cornmeal, gluten free all purpose flour, sugar, baking powder, baking soda, and salt until everything’s evenly distributed. This step ensures your leavening agents are spread throughout, which means consistent texture in every bite.
Step 3: Push the dry ingredients to the sides of your bowl to create a well in the center. Add the milk and lightly beaten eggs directly into that well, then gently stir from the center outward until just combined—you’ll still see some dry patches, and that’s perfectly fine.
Step 4: Pour in the melted and cooled butter, then fold everything together until you have a smooth batter with no flour streaks visible. Let this batter rest at room temperature for 5-10 minutes, which allows the cornmeal to hydrate and creates a more tender final result.
Step 5: Carefully remove the hot pan from the oven (it’ll be quite hot, so use good oven mitts!). Pour the batter into the preheated pan and smooth the top with a spatula to ensure even baking.
Step 6: Bake for 20 minutes, rotating the pan halfway through for even browning. If you’re using a regular baking dish instead of cast iron, you may need an extra 3-5 minutes. Insert a toothpick into the center—it should come out clean or with just a few moist crumbs when your easy healthy cornbread recipe is perfectly done.
Substitutions
If you don’t have Cup4Cup on hand, you can use any high-quality gluten free all purpose flour blend that contains xanthan gum. King Arthur Measure for Measure and Bob’s Red Mill 1-to-1 both work beautifully in this easy gluten free cornbread.
For a dairy-free version, swap regular milk with unsweetened almond milk, oat milk, or coconut milk beverage. Replace the butter with melted coconut oil or your favorite dairy-free butter—I’ve had great success with both options.
Want to reduce the sugar? You can cut it down to 3-4 tablespoons for a more savory cornbread that pairs wonderfully with hearty comfort meals like Marry Me Chicken. The texture will remain the same, just with less sweetness.
If you’re avoiding eggs, try using two flax eggs instead (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes). The texture will be slightly denser but still delicious.
Troubleshooting
If your cornbread turns out dry or crumbly, you likely overbaked it or measured the flour too heavily. Use the spoon-and-level method for measuring flour rather than scooping directly from the bag, which can pack in too much.
Man, oh man, if your cornbread sinks in the middle, your baking powder or baking soda may be expired. Check the dates on these leavening agents—they lose potency over time and fresh ones make all the difference in achieving that perfect rise.
Notice your cornbread browning too quickly on top? Tent it loosely with aluminum foil for the last 5-10 minutes of baking. This allows the center to finish cooking without the surface getting too dark.
If you’re getting a gritty texture, make sure you’re letting the batter rest for that full 5-10 minutes. According to trusted gluten-free baking science resources, this resting period allows the cornmeal to absorb moisture properly, creating a much smoother final texture.
Storage and Meal Prep
Store your cooled gluten free cornbread recipe in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. I like to wrap individual pieces in plastic wrap for easy grab-and-go portions throughout the week.
This cornbread freezes beautifully for up to 3 months. Cut it into squares, wrap each piece individually in plastic wrap, then place them all in a freezer-safe bag. Thaw at room temperature for about an hour or warm from frozen in the microwave for 30-45 seconds.
Serving Suggestions
Well… there’s nothing quite like serving this best gluten free cornbread recipe warm from the oven with a pat of butter melting into all those little nooks and crannies. It pairs perfectly with chili, soups, or BBQ—basically any comfort food that needs a delicious sidekick.
Try it alongside soft and fluffy gluten-free dinner rolls for a complete bread basket at holiday gatherings. It’s also incredible crumbled over chicken bacon ranch pasta salad for added texture and flavor.
For a sweeter breakfast treat, drizzle warm cornbread with honey or maple syrup. My kids love it this way with a glass of cold milk on Saturday mornings.
Variations
For jalapeño cheddar cornbread, fold in ½ cup shredded sharp cheddar cheese and 2 tablespoons diced pickled jalapeños before baking. This savory twist is absolutely perfect for game day gatherings or potlucks.
Make it kid-friendly by stirring in ½ cup of sweet corn kernels (fresh or frozen) into the batter. The little pops of corn add visual interest and extra sweetness that children absolutely love.
Create maple bacon cornbread by mixing in 3-4 strips of cooked, crumbled bacon and replacing 2 tablespoons of the sugar with pure maple syrup. It’s decadent and perfect for a special brunch spread.
For a vegan and dairy-free version, use flax eggs (as mentioned in substitutions), plant-based milk, and coconut oil. The texture is slightly different but still wonderfully moist and flavorful.
Gluten Free Cornbread Recipe FAQs
Can I make this gluten free cornbread recipe in muffin tins?
Absolutely! Divide the batter among 12 greased muffin cups and bake at 375ºF for 15-18 minutes until golden and a toothpick comes out clean. Cornbread muffins are perfect for meal prep and lunchboxes.
What makes this the best gluten free cornbread recipe?
The combination of a preheated cast iron skillet (which creates that crispy bottom crust), the perfect ratio of cornmeal to flour, and the resting period for the batter all work together to create incredibly tender, moist cornbread. Plus, it uses simple pantry ingredients you probably already have on hand.
How do I know when my easy gluten free cornbread is done baking?
Look for golden-brown edges that are just starting to pull away from the pan sides, and a center that springs back lightly when touched. The toothpick test is your best friend—it should come out with just a few moist crumbs, not wet batter.
Why do I need to preheat the pan for this easy healthy cornbread recipe?
Preheating the greased pan creates an immediate sear on the bottom of the cornbread, giving you that signature crispy, golden crust that’s one of the best parts! It’s a traditional technique that makes a huge difference in both texture and flavor.
Best way to reheat leftover cornbread?
Wrap individual pieces in a damp paper towel and microwave for 20-30 seconds, or reheat in a 350ºF oven wrapped in foil for about 10 minutes. Both methods restore moisture and warmth without drying it out.
Can I use regular cornmeal instead of certified gluten-free?
Only if you don’t have celiac disease or severe gluten sensitivity! Regular cornmeal is often processed in facilities that also handle wheat, which can lead to cross-contamination. According to comprehensive gluten-free nutrition guidelines, always choose certified gluten-free cornmeal to ensure it’s completely safe for those avoiding gluten.
This gluten free cornbread recipe has become my go-to for every family gathering, weeknight dinner, and holiday feast. It’s proof that gluten-free baking doesn’t have to be complicated or involve a million specialty ingredients. Just simple, wholesome components that come together into something truly special—golden, tender, and absolutely delicious every single time.
