This post may contain affiliate links. Read our disclosure policy.

This gluten-free cornbread is tender and moist with a perfectly golden brown crust. There’s only 5 minutes of prep time and 30 minutes of bake time before you have the perfect side dish for savory soups and chilis. Make it in a skillet, baking dish, or as muffins!

Need a soup to serve? Try it with turkey pumpkin chili, sweet and spicy chili, or crock pot steak chili.

gluten-free cornbread baked on a skillet and cut into squares.
Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Please enable JavaScript in your browser to complete this form.

Table of Contents

There is nothing like the buttery crust, slightly sweet center, and tender and moist crumb of homemade cornbread.

It goes along perfectly with cozy soups like healthy cowboy soup or ground turkey vegetable soup. But you could also serve it as a side with Instant pot country style ribs or Instant pot pulled pork for BBQ night.

Whip up the batter quickly while the oven preheats and bake it up to golden brown perfection in 30 minutes. No one will know this cornbread is gluten free, and I promise it will become a staple in the rotation.

Why You’ll Love this Gluten-Free Cornbread

  • 5 minutes of prep and 30 minutes of bake time.
  • Extra moist with a tender crumb.
  • Versatile side dish with soups and mains.
  • Perfectly golden brown top.
  • Easy to make dairy-free or vegan.
  • Made with pantry staples.

Is Cornbread Gluten Free?

No cornbread is not typically gluten-free. Most cornbread recipes call for a mix of cornmeal, which is gluten free, and all purpose flour, which is not. That’s why this recipe calls for 1:1 gluten free flour and certified gluten-free cornmeal. It’s just as easy and delicious as regular cornbread!

Need another gluten-free soup topping? Try homemade baked tortilla chips!

Ingredients You Need

Here are the simple ingredients you need to make this gluten free cornbread recipe . Skip to the recipe card for exact measurements.

ingredients for gluten free cornbread on a countertop.
  • Butter: unsalted is best. You can also use vegan butter.
  • Yellow cornmeal: this is naturally gluten-free on it’s own but can be processed in facilities with gluten so make sure the package says certified gluten-free. Bob’s Red Mill is a good option.
  • Gluten-free flour: any gluten free flour blend like Bob’s Red Mill or King Arthur’s works.
  • Sugar: offsets any bitterness from the corn flour. You could also use honey.
  • Baking soda and powder: to help it rise.
  • Eggs: acts as a binder to hold it together.
  • Buttermilk: the acid in the buttermilk creates a really tender crumb.
  • Whole milk: to add richness.

Recipe Variations

  • All purpose flour: you can use regular all purpose flour if you aren’t gluten free
  • Gluten-free dairy-free cornbread: swap the butter for vegan butter and buy plant-based buttermilk or make your own with plant milk and lemon juice. Use any kind of dairy-free milk instead of whole milk.
  • Vegan cornbread: follow the same instructions to make it dairy-free and substitute the egg for an egg replacement like Just Egg.
  • Add cheese: mix in 1 cup of fresh shredded cheddar cheese.
  • Other mix-ins: stir crumbled bacon, chives, sliced jalapenos, sweet corn kernels, fresh herbs, or creamed corn.

How to Make Gluten Free Cornbread

Here are the simple steps, with photos, to make this gluten-free cornbread recipe. Skip to the recipe card for the printable version.

cubed butter in a cast iron skillet.

Step 1. Melt the Butter. Add cubed butter to a 12-inch cast iron skillet and place it in the oven while it preheats to warm the pan and melt the butter.

gluten free cornbread dry ingredients in a mixing bowl with a whisk.

Step 2. Dry Ingredients. Whisk together the cornmeal, gluten-free flour, sugar, salt, baking powder, and soda.

Gluten-free cornbread batter in a mixing bowl with a whisk.

Step 3. Wet Ingredients. Whisk in the eggs buttermilk and milk until no clumps remain.

melted butter on top of gluten free cornbread batter.

Step 4. Add the Butter. Once the butter is melted, pour in all but 1 Tablespoon, leaving the remaining Tablespoon in the skillet.

gluten free cornbread batter in a cast iron skillet.

Step 3. Pour Into the Skillet. Pour the cornbread batter into the skillet with the remaining butter.

fresh baked gluten free cornbread in a cast iron skillet.

Step 4. Bake. Bake it at 350°F for 30-35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

Can I Make Gluten Free Cornbread Muffins?

Yes, this recipe is perfect for making cornbread muffins! Spray a 12-count muffin tin with nonstick spray. Instead of melted the butter in the oven, melt it in the microwave and stir it directly into the batter. Fill the muffin cups all the way and bake at 350 for 17-19 minutes.

Recipe FAQs

What if I don’t have a cast iron skillet?

You can use a 9×13-inch casserole dish. Follow the same instructions to melt the butter in the dish, making sure you coat the entire bottom of the dish with the melted butter.

Can I buy gluten-free cornbread mix?

I’ve tried several brands of gluten-free cornbread mix like Krusteaz, Trader Joes, Bob’s Red Mill, and King Arthurs. They aren’t bad, but nothing compares to homemade gluten free cornbread!

Expert Tips

  • Use a cast iron skillet when possible! It gives you the golden edges and crispy crust.
  • Make your own buttermilk with whole milk and lemon juice or white vinegar if you don’t have it on hand.
  • Tent the cornbread with foil if it’s starting to brown too much on the top before the center is done.
  • Don’t overcook it! A toothpick inserted in the center should come out clean or with a few moist crumbs.
three pieces of gluten free cornbread stacked on a plate.

How to Serve Gluten Free Cornbread

One of my favorite ways to use this cornbread is to make it into gluten-free cornbread stuffing for the holidays. I also love it as a side dish with main dishes and soup recipes like:

How to Store

Store leftover cornbread in an airtight container at room temperature for up to 1 days or in the fridge for up to 5 days.

To freeze, wrap the cornbread in plastic wrap then place in an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.

To reheat, bake at 350 for 10-12 minutes, until heated through, or warm individual pieces in the microwave.

pulling a piece of gluten free cornbread stuffing from a cast iron skillet.

More Gluten-Free Recipes

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Tap stars to rate!
No ratings yet

Gluten Free Cornbread

Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
This is the best gluten free cornbread recipes with an extra moist and tender crumb and golden brown top. Serve it with your favorite soups or BBQ for the perfect side dish.
three pieces of gluten free cornbread stacked on a plate.
Pin Print
Molly Thompson

Save this Recipe!

Enter your email and we’ll send it directly to you.
Please enable JavaScript in your browser to complete this form.
Molly Thompson
Servings: 12

Ingredients

  • 1/2 cup unsalted butter cubed
  • 2 cups yellow cornmeal gluten-free certified
  • 1 cup all purpose gluten free flour I used Bob's Red Mill 1:1 Flour
  • 1/3 cup sugar
  • 2 teaspoons kosher salt
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 4 large eggs lightly beaten
  • 2 cups buttermilk
  • 1 cup whole milk

Instructions 

  • Preheat the oven to 400 degrees. Place the cubed butter in the bottom of a12-inch cast iron skillet. Place the skillet in the oven while it’s preheating to melt the butter while you prepare the batter.
    1/2 cup unsalted butter
  • In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the eggs, buttermilk, and milk.
    2 cups yellow cornmeal, 1 cup all purpose gluten free flour, 1/3 cup sugar, 2 teaspoons kosher salt, 1 Tablespoon baking powder, 1 teaspoon baking soda, 4 large eggs, 2 cups buttermilk, 1 cup whole milk
  • Carefully remove the skillet from the oven and pour the melted butter into the batter, leaving about 1 Tablespoon in the pan. Whisk the butter into the batter. Reduce the oven temperature to 375°F.
  • Pour the batter into the hot skillet. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30-35 minutes. Cover with foil if it’s starting to brown too much on the top.
  • Cool slightly and cut into squares or slices. Store leftover cornbread at room temperature for up to 2 days or in the fridge for up to 5 days.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Cornbread Muffins. Spray a 12-count muffin tin with nonstick spray. Instead of melted the butter in the oven, melt it in the microwave and stir it directly into the batter. Fill the muffin cups all the way and bake at 350 for 17-19 minutes.
Regular Pan. You can use a 9×13-inch casserole dish. Follow the same instructions to melt the butter in the dish, making sure you coat the entire bottom of the dish with the melted butter. Start checking for doneness around 25 minutes.
Buttermilk. Make homemade buttermilk if you don’t have it on hand. Add 2 Tablespoons of lemon juice or white vinegar to a measuring cup and fill it the rest of the way with milk. Let is sit for 5 minutes.
Dairy-Free. Swap the butter for vegan butter and buy plant-based buttermilk or make your own with plant milk and lemon juice. Use any kind of dairy-free milk instead of whole milk.
Vegan Cornbread. follow the same instructions to make it dairy-free and substitute the egg for an egg replacement like Just Egg.
Like this? Leave a comment below!

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating