Gluten-Free Cornbread Recipe photo by Taste of Home
Total Time
Prep Time: 10 min. Cook Time: 25 min.
This gluten-free cornbread recipe is so simple to make.

Updated: Mar. 07, 2024

When transitioning to a gluten-free lifestyle, the first thing you’ll probably miss is bread. Many grocery store gluten-free breads are sad and dense. But here’s a clever workaround. While gluten-free bread recipes can be finicky, quick breads are generally easy to make gluten-free. The simplest of all? This gluten-free cornbread!

Is cornbread gluten-free?

Cornbread sounds innocent because cornmeal is naturally gluten-free. However, most cornbread recipes call for some wheat flour as well as cornmeal. Why? Cornmeal’s coarse texture makes for a delicious grainy mouthfeel, but it doesn’t provide much structure on its own. Adding some flour—whether all-purpose wheat flour or a gluten-free substitute, as in this recipe—makes for a more tender crumb and loftier rise.

Gluten-Free Cornbread Ingredients

Mix dry ingredients for gluten free corn breadTMB Studio

  • Gluten-free all-purpose baking flour
  • Cornmeal
  • Sugar
  • Baking powder
  • Salt
  • Eggs
  • Buttermilk
  • Butter

Directions

Step 1: Mix dry ingredients

Preheat oven to 350°F. In a bowl large enough to hold all the ingredients, combine just the dry ingredients to start: flour, cornmeal, sugar, baking powder and salt. Whisk until the mix is uniform in color.

Step 2: Mix wet ingredients

Mix wet ingredients for gluten free corn breadTMB Studio

In a small bowl, whisk together the eggs, buttermilk and butter or oil.

Step 3: Combine wet and dry

Combine wet and dry for gluten free corn breadTMB Studio

Pour the wet ingredients into the dry ingredient bowl.

Step 4: Stir

Stir ingredients for gluten free corn breadTMB Studio

Stir the batter until just moistened.

Step 5: Smooth batter in pan

Smooth batter in pan for gluten free corn bread TMB Studio

Grease a 9-inch square baking pan. Pour the batter into the pan and smooth the top with a spatula so it’s even in depth. (It’s OK if the top isn’t perfect, though.)

Step 6: Bake

Bake gluten free corn breadTMB Studio

Bake until a toothpick inserted in center comes out clean, about 20 to 25 minutes. Serve warm with butter and honey!

How to Store Gluten-Free Cornbread

Gluten-free cornbread tastes best the day it is made. (Most gluten-free baked goods dry out faster than traditional gluten-containing bakes.) Store any leftovers at room temperature, tightly covered. Reheat for a few seconds in the microwave before eating.

Gluten-Free Cornbread Tips

Gluten-Free CornbreadTMB Studio

What kind of gluten-free flour should I use?

Make sure to choose an all-purpose gluten-free flour, like one of our favorite store-bought GF flour blends or a homemade gluten-free flour mix. These mixes combine different GF flours and starches to mimic the flavor and texture of traditional all-purpose flour.

Can I make gluten-free cornbread dairy-free?

It can be tricky to convert a recipe to dairy-free. This cornbread includes both butter and buttermilk, but you may substitute both. Canola oil (or another flavorless oil, such as peanut oil) can be switched one-to-one for the butter. Buttermilk is trickier: You want both the tang of the buttermilk and the liquid. Your favorite plant-based milk should do the trick—just add a tablespoon of lemon juice or apple cider vinegar for acidity.

Can I make gluten-free cornbread muffins?

You may bake corn muffins rather than a large bread, if you prefer! Simply pour the batter into a lined muffin tin; fill about 3/4 of the way. Smaller muffins will bake more quickly, so reduce the baking time by about 10 minutes and keep a close eye. These gluten-free corn muffins will freeze even better than cornbread: Wrap the baked and cooled muffins in an airtight bag and freeze for up to a month.

What can I serve with gluten-free cornbread?

Everything that tastes good with traditional cornbread will be delicious with gluten-free cornbread. Serve slices of cornbread alongside a cozy stew recipe to sop up the sauce. A square or two of cornbread transforms a soup recipe into a hearty lunch. Leftover cornbread makes a tasty breakfast treat: Reheat in the microwave and slather with butter and honey. You can also chop leftover cornbread into cubes, lightly toast and serve as croutons with a salad.

Gluten-Free Cornbread

Prep Time 10 min
Cook Time 25 min
Yield 9 servings.

Ingredients

  • 1-1/2 cups gluten-free all-purpose baking flour
  • 1-1/2 cups cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature, lightly beaten
  • 1-1/2 cups buttermilk
  • 1/2 cup butter, melted or canola oil

Directions

  1. Preheat oven to 350°. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk eggs, buttermilk and butter. Stir into dry ingredients just until moistened.
  2. Pour into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.

Nutrition Facts

1 piece: 308 calories, 13g fat (7g saturated fat), 70mg cholesterol, 545mg sodium, 43g carbohydrate (9g sugars, 3g fiber), 7g protein.