Name: Gluten Free Cornbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16
Cuisine: American
Ingredients: 1 cup gluten-free baking flour (1:1 baking blend); 1 cup cornmeal (certified gluten-free if necessary); 1/3 cup granulated sugar; 1 teaspoon salt; 1 1/2 teaspoons baking powder; 1/3 cup light oil (vegetable oil, canola oil, or melted coconut oil, can use butter); 1 large egg; 1 cup milk (dairy or non-dairy, such as almond, oat, or soy milk)

Thisgluten free cornbreadis moist, slightly sweet, and perfect as a side dish for soups, chili, or a hearty dinner. Simple ingredients come together to create a golden, tender loaf that everyone will enjoy.

A stack of four square pieces of gluten free cornbread sits on a white plate. The cornbread has a light, fluffy texture and a golden yellow color. A fork and more pieces of cornbread are visible in the blurred background.

This gluten-free version delivers all the nostalgic comfort of traditional cornbread without compromising on taste or texture. Whether you’re serving it alongside a steaming bowl of chili or enjoying it slathered with honey butter, this recipe proves that gluten-free baking can be both simple and delicious.

The blend of gluten-free flour and cornmeal creates a perfect crumb that holds together beautifully –no crumbly, dry cornbread here! Plus, with just15 minutes of prep time, you can have this golden beauty ready to serve alongside any meal.

Best of all,this recipe is incredibly forgiving and adaptable. Whether you need to make it dairy-free,adjust the sweetness, or add your favorite mix-ins,this cornbread recipe serves as a reliable foundation for endless variations. Even those who don’t follow a gluten-free diet consistently reach for seconds when this cornbread hits the table!

Sliced cornbread on parchment paper atop a wooden board. A single piece is placed on a white plate resting on a blue and white striped cloth.

Why You’ll Love This Gluten Free Cornbread Recipe

Perfect Texture: The combination of gluten-free flour and cornmeal creates a tender crumb that’s neither too crumbly nor too dense.
Versatility: Works equally well with dairy or non-dairy ingredients, making it adaptable for various dietary needs.
Quick and Easy: Comes together in just 15 minutes of prep time, perfect for busy weeknight meals!
Family-Friendly: The subtle sweetness and classic cornbread flavor appeals to both gluten-free and non-gluten-free eaters.

🌽 Mixing up a batch of quick bread to go with a weeknight supper is kind of my thing, andcornbreadis a definitely family favorite!

Recipe Ingredients

Gluten-free baking flour —1:1 baking blend
Cornmeal —certified gluten-free if following a strict gluten-free diet
Sugar
Salt
Baking powder
Light oil or butter —vegetable oil, canola oil, or melted coconut oil
Egg
Milk —dairy or non-dairy

See the recipe card below for full information on ingredients and quantities.

Top-down view of ingredients for a recipe on a marble surface: sugar, gluten-free baking flour, cornmeal, milk, egg, oil, baking powder, and salt, each labeled with text near their respective bowls.

Popular Substitutions & Variations

Make it Dairy-Free:Replace the milk with any non-dairy alternative like almond, oat, or coconut milk. If using butter, substitute with melted coconut oil or your preferred plant-based butter.

Add Some Heat:Fold in 1-2 diced jalapeños or 1/4 cup of diced green chiles for a spicy kick. You can also add 1/2 cup of shredded cheddar cheese (dairy or non-dairy) for extra flavor.

Sweet Variations:Add 1/2 cup of corn kernels (fresh, frozen, or canned) for extra texture and sweetness or mix in 1/3 cup of honey instead of granulated sugar.

Savory Add-Ins:Crumbled bacon and chives, caramelized onions and fresh herbs, roasted garlic and rosemary, or diced bell peppers and corn kernels are all super yum savories.

How to Make Gluten-Free Cornbread

Top-down view of baking ingredients on a light surface: a bowl of sugar, a small bowl of salt, a glass of oil, a cup of milk, an egg yolk in a bowl, a bowl of flour, and a bowl of cornmeal.

A glass bowl containing a mixture of flour, eggs, and liquid ingredients sits on a marble countertop. A green spatula with a wooden handle is resting in the bowl, suggesting the preparation of a batter.

Step 1:Whisk together the dry ingredients until evenly combined. In a separate bowl, beat the egg lightly. Add the milk and oil, whisking until combined.

Step 2:Pour the wet ingredients into the dry mixture.

A glass bowl filled with bright yellow cornbread batter, placed on a light marble countertop. A wooden spatula with a green tip rests in the batter.

A freshly baked, square cornbread in a parchment-lined baking pan sits on a wooden cutting board. A blue-striped cloth is partially visible underneath the pan. The cornbreads surface is golden and slightly cracked.

Step 3:Stir gently with a spatula or whisk until just combined.

Step 4:Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Bake for 18–22 minutes

Recipe FAQs

What’s the best gluten-free flour to use?

For best results, use a 1:1 gluten-free baking blend that contains xanthan gum. These blends are specifically formulated to replace regular flour in traditional recipes. Good brands I’ve used include Bob’s Red Mill, King Arthur, and Cup4Cup.

Can I reduce the sugar content?

Yes, you can reduce the sugar to 1/4 cup or even eliminate it entirely for a more savory cornbread. Keep in mind that some sugar helps with browning and moisture retention.

Why do I need to use certified gluten-free cornmeal?

While cornmeal is naturally gluten-free, it can be cross-contaminated during processing. For those with celiac disease or gluten sensitivity, it’s important to use certified gluten-free cornmeal to ensure safety.

Sliced cornbread on a wooden board with two plates of cornbread squares beside it. A butter dish with a knife rests nearby on a blue cloth.

Expert Tips

Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense cornbread.
Testing Doneness: Insert a toothpick into the center – it should come out clean or with just a few crumbs. The top should be golden brown and slightly springy when gently pressed.
Resting Time: Let the cornbreadcool in the pan for 5 minutesbefore cutting. This allows the structure to set properly and prevents crumbling.
Storage Tips: If freezing, wrap individual portions in plastic wrap, then place in a freezer bag. Thaw at room temperature and warm slightly before serving.

A hand holding a baking pan with freshly baked cornbread resting on a wooden cutting board. The cornbread is a golden-brown square and sits on parchment paper. A blue kitchen towel is partially visible underneath the pan.

Serving Ideas & Storage Tips

Store cooled cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

You can alsofreeze it for up to 3 months. If freezing, wrap individual portions in plastic wrap, then place in a freezer bag.

Thaw at room temperature and warm slightly before serving. It can be reheated in the microwave or in the oven, which is my preferred method.

My Favorites: Cornbread Collection

Nothing beats the aroma of freshly baked cornbread wafting through your kitchen, plus it’s such a quick and easy side dish that it’s pretty much a staple every week in our house. Here are some of my very favorite cornbread recipes that I use again and again: