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–+ servings
three pieces of gluten free cornbread stacked on a plate.

Gluten Free Cornbread

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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.
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Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 12
Author: Molly Thompson

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.

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 9x13-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.
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!