Gluten Free Cornbread - Easy Dinner Side

5 from 2 votes

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Prep Time: 20

Cook Time: 25

Total Time: 45

Yield: muffins

Gluten Free Cornbread is tender, fluffy, and incredibly easy to make. It comes together in under an hour with no rising or waiting time. Best served warm with butter and a drizzle of honey. Pairs perfectly with soups, chili, or any comforting meal—or simply enjoy all on its own.

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Author: Madison @ Wonders of Cooking

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

Notes

Store in an airtight container at room temperature for up to three days. Note that muffins will be less soft after the first day. To refresh, microwave for 25–30 seconds covered with a damp paper towel. Serve with butter and honey.

I don’t recommend substituting coconut oil for vegetable oil in this recipe, as it solidifies at room temperature and can make the cornbread dry.

To make finely ground cornmeal, add 1 cup of cornmeal to a blender and pulse for about 20 seconds. Tip: Re-measure after grinding to ensure you still have 1 cup; if needed, grind a little more to top it off.

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