This Gluten Free Cornbread is mildly sweet, tender, and fluffy. It's one of my favorite gluten free sides that can be whipped up and ready in less than an hour. There's absolutely no rising or waiting time, and it's made with pantry staple ingredients you likely already have.
Finely ground cornmeal gives this cornbread the perfect flavor and bite. Best served warm slathered with butter and a drizzle of honey. Pair with soups, chili, or enjoy just because.
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What to Make With Gluten Free Cornbread:
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- Slow Cooker Pork Tenderloin – Easy Brown Sugar Balsamic Glaze
- Chicken Pot Pie Soup - Easy Gluten-Free One Pot Meal
- Chicken Parmesan Soup - The Best Tomato Soup Recipe
- Honey Glazed Pork Chops | Best Gluten Free Recipes
- Spinach Stuffed Chicken Breast | Easy One Pan Dinner
Is there anything more beautiful than the sight of a table-side basket of cornbread?
Gluten Free Cornbread Ingredients
- High-quality gluten-free flour blend containing xanthan gum. I use Bob's Red Mill GF 1:1 (the blue bag).
- Fine- or medium-grind cornmeal. I can only ever find Bob's Red Mill organic medium grind. For a finer texture, blend the cornmeal for about 20 seconds. Medium-grind cornmeal works too, but it will give the cornbread a slightly grainier texture.
- Granulated sugar
- Baking powder. This is what makes the cornbread so fluffy.
- Salt
- Milk. Make this recipe dairy-free by switching out dairy milk for almond milk, etc.
- Eggs
- Vegetable oil
- Frozen corn kernels, optional. I throw them in if I have them, but sometimes it's nice plain.
Gluten Free Cornbread Recipe:
- Preheat the oven to 350 F.
- Grease your pan of choice with butter and set aside. You can make this cornbread recipe in a muffin tray, an 8x8 square pan (to make cornbread squares), a 9-inch round pan (for cornbread wedges), or a mini loaf pan.
- In a medium bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt.
- In a large bowl, beat the milk, eggs, and oil until just combined.
- Add the dry ingredients to the wet and stir until just combined, being careful not to overmix.
- Optional: Fold in the frozen corn kernels.
- Spoon the batter into the prepared pan. For muffins or mini loaves, fill each cavity about two-thirds full.
Baking Instructions:
- For a square or round pan, bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- For muffins or mini loaves, bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm with butter and a drizzle of honey. Enjoy alongside soup, chili, or any meal.
How to Store Gluten Free Cornbread:
Store cornbread in an airtight container at room temperature for up to three days. Note that muffins will lose some softness after the first day. To refresh, microwave for 25–30 seconds covered with a damp paper towel. Serve with butter and honey.
Cornbread can also be frozen. To thaw, place in the refrigerator overnight or let sit at room temperature for 30 minutes to an hour. You can also wrap the frozen piece of cornbread in a damp paper towel and heat in the microwave on high in 15 to 20-second intervals until warmed through.
Equipment:
You only need basic kitchen tools to make Gluten Free Cornbread. I recommend:
- A mini loaf pan like I used, a nonstick 8x8 pan, or a nonstick muffin pan.
- Reusable silicone muffin liners are game-changers. No more throwing away liners!
- Silicone spatulas for getting every last drop of batter from the bowl.
- An electric mixer or a stand mixer makes this recipe a breeze, although it's not necessary.
- A wooden honey dipper is always fun to use when serving cornbread. I actually got mine in Bar Harbor, Maine at In The Woods and it's one of my most prized possessions.
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Gluten Free Cornbread - Easy Dinner Side
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Equipment
Ingredients
- 1 cup gluten-free fine- or medium-grind cornmeal I use Bob's Red Mill medium grind.
- 1 cup high quality gluten-free all-purpose flour containing xanthan gum I use Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- ¼ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk For dairy-free, use a neutral milk like almond milk
- 2 large eggs
- ¼ cup vegetable oil
- ½ cup frozen corn kernels optional
- butter and honey for serving
Instructions
- Preheat the oven to 350 F.Grease your pan of choice with butter and set aside. You can make this cornbread recipe in a muffin tray, an 8x8 square pan (to make cornbread squares), a 9-inch round pan (for cornbread wedges), or a mini loaf pan.
- In a medium bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt.1 cup gluten-free fine- or medium-grind cornmeal, 1 cup high quality gluten-free all-purpose flour containing xanthan gum, ¼ cup granulated sugar, 2 teaspoon baking powder, ½ teaspoon salt
- In a large bowl, beat the milk, eggs, and oil until just combined.1 cup milk, 2 large eggs, ¼ cup vegetable oil
- Add the dry ingredients to the wet and stir until just combined, being careful not to overmix.
- Optional: Fold in the frozen corn kernels.½ cup frozen corn kernels
- Spoon the batter into the prepared pan. For muffins or mini loaves, fill each cavity about two-thirds full.
- Baking Instructions: For a square or round pan, bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.For muffins or mini loaves, bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm with butter and a drizzle of honey. Enjoy alongside soup, chili, or any meal.butter and honey for serving
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