Gluten Free Cornbread Recipe

Soft and fluffy, this Gluten Free Cornbread Recipe is so easy to make! Far from dry, this cornbread recipe is moist, tender, and sweet. The perfect side dish for the holidays or any meal, you’re going to want to make a double batch as they’ll disappear fast.

You are going to love this gluten free cornbread recipe! All you need are a handful of simple ingredients to make this delicious recipe and a couple of minutes to prepare. It comes together so quickly and easily, making it the perfect side dish to throw together before dinner.

Pieces of gluten free cornbread, cut, with one flipped to show the texture of the inside and one with butter.

If you haven’t making cornbread then you’re in for a treat. This gluten-free cornbread recipe goes with so many different recipes like chili, soup, stews, and BBQ on top of being perfect for holidays like Thanksgiving or Christmas!

Since cornbread is such a versatile recipe, I’ve decided to share a gluten-free version of cornbread today because it just wouldn’t be fair if you served it up and some guests were unable to enjoy it! It took a couple of tries but I’ve finally perfected a gluten free version of cornbread that tastes exactly the same. This way, no one is missing out and everyone’s happy.

How to Make Gluten Free Cornbread

Ingredients

  • Gluten-free all propose flour — My go-to is the measure for measure gluten-free flour instead of using almond flour or oat flour. I find the measure for measure flour to yield the best texture for gluten free cornbread.
  • Gluten-free cornmeal — I recommend using stone-ground cornmeal. If the cornmeal is too fine or too coarse, the texture of the cornbread won’t come out right. Also, cornmeal is not the same as corn flour. They are not interchangeable.
  • Granulated sugar — You need some sugar to add sweetness to the cornbread.
  • Gluten-free baking powder — Did you know that baking powder has gluten in it? Make sure to get a gluten free version.
  • Salt — Just a pinch!
  • Eggs —  Makes sure the egg is at room temperature.
  • Dairy-free milk — You can also use regular milk if you do not require this to be dairy-free.
  • Melted butter

overhead view of the cornbread ingredients

Instructions

Prepare the equipment

  • Preheat the oven to 350˚F.
  • Grease an 8×8 square cake pan with butter or coconut oil. Set aside.

Make the batter

  • In a medium bowl, add the all-purpose flour, cornmeal, sugar, baking powder, and salt. Whisk to combine.
  • In another medium bowl, beat together eggs, milk, and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir until combined. Avoid overmixing or you’ll end up with a tough gluten free cornbread.

Bake the cornbread 

  • Transfer the batter to the greased pan and bake for about 25-30 minutes or until a toothpick is inserted in the center and comes out clean.
  • Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm with butter on top.

Two pieces of gluten free cornbread stacked on top of each other.

Recipe tips

  • Always avoid overmixing the batter as the gluten free cornbread will come out tough and dense.
  • When measuring flour, avoid scooping the flour directly and packing it into cup. Doing so will lead to too much flour in the cup. Fluff the flour and spoon it into a measuring cup and level off the top.
  • Try to have all the ingredients at room temperature before using. Room temperature ingredients combine much better.

Can I use different flour?

I do not recommend using different flour. This gluten free cornbread recipe is meant to use be baked with gluten free flour. Almond flour makes the cornbread heavy and coconut flour makes the cornbread spongey.

Is cornmeal gluten free?

While cornmeal is made of corn and is naturally gluten free, not all packaged cornmeals are gluten-free due to cross-contamination at packaging facilities. It is safest to buy cornmeal that is labeled gluten-free. I use Bob’s Red Mill’s gluten free cornmeal.

Do I have to use eggs?

You can swap out the eggs for an egg replacement such as flaxegg or chia-egg.

How do I store leftover cornbread?

Leftover cornbread can be covered or placed in an airtight container at room temperature for 3 days. If you would like for it to last longer, store them in the fridge. You can reheat leftover cornbread in the oven or microwave. I very much prefer them warm than room temperature. Butter also spreads much smoother on a warm piece of cornbread!

Can I freeze gluten free cornbread?

You sure can! Freeze cornbread like you would with any bread. Wrap the whole pan or each piece individually in layers of plastic wrap before freezing. When ready to eat, thaw and reheat.

What to serve with gluten free cornbread

  • Garlic Butter Turkey Breast Recipe: This oven-roasted turkey breast is cooked in a herb garlic butter sauce that everyone will love. The skin on this turkey breast is extra crispy and the inside perfectly tender and moist.
  • Dutch Oven Beef Stew: This old-fashioned Dutch Oven Beef Stew is a staple in my kitchen. It is so hearty, comforting, and perfect for when winter rolls around.
  • Instant Pot Keto Chili Recipe: Keto chili has all the great flavors of traditional chili without the extra carbs. Enjoy this healthy recipe that gives you everything you crave on cold evenings.

More Holidays Side Dishes:

overhead view of cornbread cut in cubes

Gluten Free Cornbread

Soft and fluffy, this Gluten Free Cornbread Recipe is so easy to make! Far from dry, this cornbread recipe is moist, tender, and sweet. The perfect side dish for the holidays or any meal, you're going to want to make a double batch as they'll disappear fast.
5 from 1 vote

Ingredients

Instructions

  • Preheat the oven to 350˚F and grease an 8x8 square cake pan with butter or coconut oil. Set aside.
  • In a medium bowl, add all propose flour, corn meal, sugar, baking powder and salt. Mix well until combined.
  • In another medium bowl, beat together eggs, milk and melted butter. Pour the wet ingredients into the dry ingredients and stir well.
  • Transfer the batter to the greased pan and bake for about 25-30 minutes or until a toothpick is inserted in the center and comes out clean.
  • Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm with butter on top.

Notes

  1. Store any leftovers, well wrapped using plastic wrap, aluminum foil or beewax wrap, at cool room temperature for a few days;
  2. Freeze baked cornbread for up to 3 months. Thaw overnight in the refrigerator and then heat up in the microwave or bake in a 300°F oven for 10 minutes.
Serving: 1/12, Calories: 115kcal, Carbohydrates: 15g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Monounsaturated Fat: 1g, Cholesterol: 41mg, Sodium: 251mg, Potassium: 44mg, Sugar: 5g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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titled photo collage (and shown): Gluten Free Cornbread Recipe