Gluten-Free Cornbread is sweet, fluffy, and pairs perfectly with chili, soups, and BBQ. Slice into squares, or make as cornbread muffins.
Raise your hand if you grew up eating Jiffy cornbread mix then shed a tear when you had to go gluten free and rely on decent yet expensive gluten free mixes for your cornbread fix instead?
MY PEOPLE!
I present to you an easy Gluten-Free Cornbread recipe that not only kicks Jiffy’s behind, but is way less expensive than store-bought, gluten free cornbread mixes. This gluten free cornbread can be made in a pan then cut into squares, or baked as muffins. Plus it can be made dairy-free or vegan if you need it.
Each slice is tall and supremely tender with just the right amount of sweetness. Softened butter and honey drizzle optional — but highly recommended!
Watch How to Make It
Sweet Gluten Free Cornbread Recipe
First thing’s first, this recipe is for sweet cornbread, NOT unsweetened, lightly-sweetened, or savory cornbread. It’s not as sweet as cake but both granulated sugar and honey in the batter give the cornbread the perfect level of sweetness, moistness, and flavor imho.
As I alluded to, I grew eating Jiffy cornbread with chili, soups, and BBQ, and am thrilled to report that homemade gluten-free cornbread is nearly as quick and simple as using a boxed mix, plus its tastes SO much better. Moist and fluffy with an irresistible cornmeal crunch.
Break out the chili, we’re having cornbread with dinner tonight!
Is Cornbread Gluten Free?
Cornbread gets it’s golden brown hue and fabulous texture from yellow cornmeal, which is dried yellow corn ground into fine, medium, or coarse meal. While corn is gluten free, most cornbread recipes also include regular, all-purpose flour which makes them not gluten free.
That said, my recipe swaps all-purpose flour with a measure-for-measure / 1:1 gluten-free flour blend. I promise that nobody will ever know the difference.
Ingredients Needed
- Butter: I use salted butter — you can use plant-based / dairy-free butter if you need to.
- Milk: any kind except buttermilk. I’ve used everything from unsweetened almond milk to whole milk.
- Sugar: regular granulated sugar sweetens the batter.
- Honey: honey helps brown the top and add sweetness.
- Eggs: I’ve used powdered egg replacer to keep this cornbread vegan with great results.
- Gluten-free baking flour blend: I’ve tested this recipe with Bob’s Red Mill Gluten Free 1:1 Baking Flour Blend, but any GF baking blend that already includes a binder such as xanthan gum should work.
- Gluten-free yellow cornmeal: I like finely ground or a medium grind cornmeal and will share my favorite brands below.
- Baking powder and baking soda: make the gluten free cornbread tall and fluffy.
- Salt: a pinch to balance the flavors out.
Which Cornmeal Brands are Gluten Free?
Corn is a naturally gluten free grain but, similar to oats, is easily contaminated with non-gluten-free grains during the growing, harvesting and/or processing process. That said, it’s important to buy cornmeal that clearly states “gluten free” on the packaging. Here are two brands I love:
- Bob’s Red Mill Gluten-Free Cornmeal: the medium grind of this cornmeal gives the cornbread an amazing texture. This product is processed and tested in a dedicated gluten free facility.
- Arrowhead Mills Organic Gluten Free Cornmeal: this finely-ground cornmeal is certified gluten free.
If you want a more rustic, gluten free corn bread with a deep, golden-brown top and cornmeal crunch, go with a medium grind like Bob’s cornmeal. If you want gluten free cornbread that’s similar to Jiffy in that it’s not as textured, choose a finer ground cornmeal like Arrowhead Mills.
How to Make Gluten Free Dairy Free Cornbread
To make this gluten-free cornbread also dairy-free, use dairy-free milk such as unsweetened almond milk, and plant-based butter. I like Country Crock’s plant-based butter sticks.
How to Make Gluten Free Vegan Cornbread
Use the dairy-free swaps listed above and also replace the eggs with a powdered egg replacer. I’ve had great success using Bob’s Red Mill Powdered Egg Replacer in this recipe.
Tips for Success
Don’t overthink this gluten-free cornbread recipe by any means — it is extremely simple and straight forward — but I’ve made it enough times to pick up on a few tips for success:
- Don’t underbake. This is a tip I give for most gluten-free baked goods because they can become dense and gummy in the center if underbaked. The top of the cornbread or cornbread muffins should be deep golden brown before removing from the oven. The top will become especially dark if you’re using a medium grind cornmeal. That’s good. That’s flavor!
- Choose your cornmeal wisely. If you want a smoother cornbread, choose finely ground cornmeal. If you want cornbread with a little texture (which I love!) choose a medium grind cornmeal. Again, ensure whichever cornmeal you’re using specifically states “gluten free” on the packaging.
- Let it cool. If making the cornbread in a pan vs as gluten free cornbread muffins, be sure to let the cornbread cool completely before slicing into bars, otherwise it can crumble.
What to Serve Gluten Free Cornbread With
Gluten free cornbread is the perfect side dish for dinner because you can whip it up in minutes, it’s made with fridge and pantry staples, and can be baked up to several days ahead of time. It just gets better as it sits! We love it with:
- Signature Chili
- Kickin’ Green Chili
- Crock Pot White Chicken Chili
- Stovetop Beef Stew
- Taco Chili
- Homemade Gluten Free Chicken Soup
- Baked Ribs
- No Bean Chili
- Green Chili
- Crock Pot BBQ Pulled Pork
- Smoked Chicken Wings
- Chicken and Rice Soup
- Pasta e Fagioli
- Use as the batter in Mini Corn Dog Muffins
Alrighty, let’s bake!
How to Make Gluten-Free Cornbread
Step 1: Combine the dry ingredients.
To a medium size mixing bowl add the gluten free baking flour mix, yellow cornmeal (this is medium-ground in the photo), baking powder, baking soda, and salt. Whisk to combine then set aside.
Step 2: Combine the wet ingredients.
To a large mixing bowl add the melted butter, milk, sugar, honey, and eggs then whisk to combine.
Honey Measuring Tip
Spray your measuring cup with nonstick spray before adding the honey. It will slide right out!
Step 3: Combine the wet and dry ingredients.
Pour the dry ingredients into wet ingredients then whisk until just combined. Scrape the batter into a nonstick sprayed 8×8″ baking dish if making cornbread, or scoop 1/4 cup batter into a standard-size 12 cup muffin tin with liners if making cornbread muffins.
Step 4: Bake.
Bake the cornbread for 28-30 minutes or until the top is deep golden brown and a toothpick inserted into the center comes out clean. If making cornbread muffins, bake for 18-20 minutes or until the tops of the muffins are deep golden brown and a toothpick inserted into the center comes out clean. Err on the side of slightly over-baking vs underbaking.
It’s best to cool the cornbread completely before slicing into bars (though I won’t hold it against you if you simply can’t — I can relate!)
How to Store Leftovers
- To store: cool the cornbread / cornbread muffins completely then store covered at room temperature for up to 3 days. Extend the shelf life by covering and refrigerating for up to 5 days.
- To freeze: cool the cornbread completely then slice into bars and transfer to a Ziplock freezer bag, or transfer completely cooled cornbread muffins into a Ziplock freezer bag. Remove the air then freeze for up to 3 months. Thaw in the refrigerator.
I hope you love each and every crumb of this sweet and tender gluten free cornbread. It truly is the best gluten-free cornbread recipe EVER — enjoy!
More Gluten Free Baked Goods
- Gluten Free Focaccia
- Strawberry Muffins
- Gluten Free Biscuits
- Almond Four Blueberry Muffins
- Gluten Free Apple Muffins
- Gluten Free Cinnamon Rolls
Equipment
Ingredients
- 1/2 cup butter, or vegan butter, melted then slightly cooled
- 3/4 cup milk, any kind, I use unsweetened almond milk
- 1/2 cup sugar
- 1/4 cup honey
- 2 large eggs
- 1 cup gluten free baking flour blend WITH binder, see notes
- 1 cup gluten free yellow cornmeal, see notes
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- Preheat the oven to 350 degrees. Spray an 8×8 baking pan with nonstick spray OR if making muffins, line a standard-sized, 12 cup muffin tin with liners and set aside.
- To a large mixing bowl add the melted butter, milk, sugar, honey, and eggs then whisk to combine.
- To a medium-sized mixing bowl add the gluten free flour blend, cornmeal, baking powder, baking soda, and salt then whisk to combine. Add the dry ingredients to the wet ingredients then whisk until smooth.
- To make cornbread: Scrape the batter into the prepared baking dish then bake for 28-30 minutes, rotating the pan 180 degrees halfway through, or until deeply browned on top and a toothpick inserted into the center comes out clean. Do not underbake. Let cornbread cool then slice into squares and serve (it will fall apart if you try to cut into squares while the cornbread is hot.)
- To make cornbread muffins: Scoop 1/4 cup batter into each lined muffin cup then bake for 18-20 minutes, rotating the pan 180 degrees halfway through, or until the tops of the muffins are browned and a toothpick inserted into the center comes out clean. Do not underbake. Let muffins cool in the tin for 5 minutes before removing to a cooling rack to cool.
- Serve with butter and honey. Store cornbread covered on the counter for up to 3 days or covered in the refrigerator for up to 5 days.
Notes
- To freeze: place cooled cornbread into a Ziplock freezer bag then remove the air and freeze for up to 3 months. Thaw in the refrigerator.
- I tested this recipe using Bob’s Red Mill Gluten Free Medium Grind Cornmeal and Arrowhead Mills Gluten Free Cornmeal. Your results — especially the level of browning on top of the cornbread after baking — may vary if using different brands.
- I tested this recipe using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour as the flour.
Video
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
I’ve tried many of your recipes and they are all so delightful!
These look amazing, I would like to make them less sweet. Will it affect the recipe is I 1/2 the sugar or only use honey?
Thank you!!
You are so kind — I’m so happy to hear that! Sugar helps keep the cornbread moist in addition to sweetening it, though I think you could probably get away with reducing the sugar to 1/3 or even 1/4 cup sugar. I would keep the honey quantity as is.
This is the BEST cornbread I’ve ever had! And, I eat gluten. So, wow! It has the best balance of flavors and I didn’t feel that it needed any extra honey or butter. The texture and taste were amazing!!! We had it alone and with chili. :) Thank you SO much for this recipe! <3
Ahh, such an awesome comment to read — thank you so much for your feedback, Heather!! THRILLED you loved this recipe so much!
This is a great recipe, thank you!
Have tried the recipe a few times now to get the recipe just so texture and baking wise. Used Bob’s Red Mill GF 1 to 1 Baking Flour, works perfectly. Used Bob’s Red Mill GF medium course cornmeal and was good, but preferred a finer texture, so gave the medium course cornmeal a whirl dry in the Vitamix and made it fine texture. Worked great! Now can use the same cornmeal for either texture option.
Side note for bakers, if you use an 8 x 8 USA Baking Pan, you do not have to spray the pan at all, the bread cooled in the pan comes right out! I was amazed.
Our non GF friends raved about the bread, ate it all, and asked us to bring it to Easter dinner. I’m not sure what they expected, but munching away, kept saying they could not believe it was GF!
Thanks again, for your time and recipe.
I’m so glad you’ve fine tuned this recipe to be perfect for you, Mia!! And LOVE that your non GF friends loved it too — so fun to hear!
Hi Kristin! Could I use King Arthurs all purpose flour? It is what I have in hand at the moment and I would really like to give your recipe a try 🤗 thank you!
Hi Lidices! If it’s the measure for measure one with xanthan gum in the blend, that should be fine to use in here! :)
Best cornbread I’ve ever made! Substituted pure maple syrup 1/4c for the sugar and Malk unsweetened almond milk for milk. This was so tasty. Was asked to send recipe to everyone at our dinner party!
Oh I’m so thrilled to hear that, Nina!! Thank you so much for your feedback and recipe rating!
These are amazing! My daughter made these using the King Arthur measure-for-measure gluten-free flour. It was eaten very quickly. Everyone loved it! Since I am the only one who needs to avoid gluten, my daughter then made a batch with regular wheat flour for everyone else (because of cost) and I got a second gluten-free batch just for me. Both were so good!
Ahh, thrilled to hear that, Diana!! Thank you so much for your feedback and recipe rating!
Just made these tonight and they are wonderful. I believe that most people wouldn’t believe that they are gluten free. These will become a regular at this house. Thank you so much for them.
I’m so glad you agree, Lynda! Thrilled these were a hit for you. :)
Delicious! Best part was very easy to make.. next time I will have to double the recipe as they were gone as soon as I took them out. Everyone loved them including my picky toddler. Would never guess they were gluten free. 10 stars if I could. Just make them you won’t be disappointed. Thank you for all the wonderful recipes my son (and the rest of the family) has truly enjoyed.
Oh I’m thrilled to hear that, Brandy!! Thank you so much for your feedback and recipe rating — I’m thrilled the cornbread was a hit with everyone!
Make this! I used Bob’s gluten free one to one flour. Would I rather have regular cornbread, probably. However, if you are attempting to go gluten free, this is so delicious, you will be very pleased. It is wonderful, maybe even better, the next day. It will be on regular rotation at my house. Have it with the chili!!!
So glad this recipe was a hit, Marsha! Thank you so much for your feedback and recipe rating!
I made this recipe but used coconut sugar. The cornbread turned out very dark and had the texture of cake. It was moist but it was extremely sweet. If I make it again I will only use 1/4 cup of coconut sugar and see how it turns out. I cut it immediately after taking out of the oven and it did
not crumble at all.
That sounds good, Sara! Since coconut sugar is brown, vs white like the granulated sugar called for in the recipe, it makes sense that your cornbread turned out darker in color!
I had a little bit of a rough time, but I can’t fault your recipe! Lol
I mill my own grains, and everything here is organic and homemade. Including a gluten-free flour. I found a Bob’s Redmill one on one copycat recipe, ground and mixed that up first and then I ground up some fresh dried corn into cornmeal. Instead of butter, I used coconut oil.
We would’ve been good if the recipe had been made in grams. Or by weight. Because I was working with cups I just kind of gently put the cornmeal in one cup and measured it in grams so I could write it down. Then I used the gluten-free flour mix in a cup, measured it, and wrote it down Put everything together and it was really soupy. So I wound up having to stick an extra 150 g of flour and cornmeal and that seemed to help it.
I really didn’t think it was going to turn out, I miss calculated and left the oven on for 425°. I was heating up my cast iron pans. Thought I had turned it back down to 400 and I didn’t so it got a little burned on the outside but the inside texture was really good. So I’m gonna give it another go with everything I’ve converted over to Grams.
I’m not gluten-free I got all kinds of grains that I regularly make cornbread with And they are so much more forgiving! Lol people seem to like my regular cornbread and I’m trying to master gluten-free now for my wife and sell at farmers markets.
By the way, I used a mixer and it didn’t seem to hurt the texture. I tried looking that up online. If you can over mix gluten-free, I’m hearing two different stories. So I went ahead and just mixed it like crazy where it was nice and uniform. We’ll see how it goes on the second round.
Hi Ben!! Thank you so much for sharing – I loved reading about your journey with this recipe!! I agree it would be helpful to be able to provide weights for flours especially in gluten free baking recipes. The problem is that different gluten free flour blends weigh different amounts depending on what grains or starches are in the blend. This is because not all GF grains/starches weigh the same when turned into flour (as it sounds like you already know!) For example, 1/4 cup of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour weighs 37 grams. 1/4 cup of King Arthur Flour GF Measure for Measure Flour weighs 31 grams. 1/4 cup of Schar’s Mixit Universal GF flour blend weighs 46 grams. But if you use the same homemade blend each time, as you said, you could weigh that then use that measurement each time you make it in the future!