Recipe makes an 8x8 pan. Double quantities for a 9x13 pan.
- 1 cup gluten-free all purpose flour we used GF Jules - affiliate link)
- 1 cup gluten-free yellow cornmeal
- 3½ teaspoons baking powder
- ½ cup sugar
- 1 teaspoon salt
- ¼ cup butter or dairy free butter melted
- 1 cup milk or dairy free milk of choice unflavored (we've made it with skim milk - whole milk)
- 1 large egg whisked
- Preheat oven to 400 degrees F and line an 8x8 pan (or 9x13 if doubling the recipe) with parchment paper, or grease pan well.
- In a large mixing bowl, whisk together dry ingredients (flour, corn meal, sugar, baking powder, salt) using either a whisk or the whisk attachment of a stand mixer.
- Make a well in the center and remaining ingredients (melted butter, whisked egg, milk) and using a spoon or the paddle attachment of a stand mixer, mix to combine, scraping down the sides as needed, so that batter is smooth and without clumps. Do not over mix.
- Pour the batter into prepared baking pan, use a spatula to spread or gently rock pan the pan side to side so that batter is even and in the corners.
- Bake for 20 minutes uncovered, then cover loosely with foil and bake an additional 5 minutes, or until top is golden and a toothpick comes out of the center clean.
- Remove from oven and let rest for 5-10 minutes. Gently lift the parchment paper out of the pan and onto a cutting board, slice and enjoy!
- Serve as is or enjoy with butter and/or honey.
- Store extra in a sealed container for up to 2 days, reheat in the microwave for 10-15 seconds to warm.
20 thoughts on “Easy Gluten-Free Cornbread”
This looks great. What do you think about freezing the left overs?
That’s a great question! I haven’t tried freezing it because we’ve either eaten it ourselves or shared it with taste testers! But I freeze everything so I would definitely try it! My only advice would be to not freeze for too long — meaning, I freeze cookies and no bake treats for many months and think they are still great but, in general I don’t like to freeze muffins/ breads for longer than a month or 2 because I feel like they are more prone to “freezer burn”… Let me know if you make it and if you freeze it.
I freeze the leftover muffins all the time and they are fine for months
Absolutely SCRUMPTIOUS! Made it twice now and it gets rave reviews. I even subbed a different GF flour blend and came out fantastic. Thank you Karen!
Happy you love it as much as we do! And happy it’s working so well with multiple gf flour blends! Thanks for sharing!
Thank you for all of your wonderful recipes! Could I use coconut palm sugar in this corn bread? I am excited to make it for my family.
I haven’t tried it with coconut sugar but it should work! Let me know if you try it.
I tried it using the coconut sugar! It was tasty but had a brown color rather than the yellow color that classic corn bread has- due to the color of the coconut sugar. I think the flavor of the coconut sugar also covered up some of the corn taste. Next time I will stick with regular sugar (but it was great to try it this way). 🙂
Thanks for trying and sharing! Yes, coconut sugar would definitely changed the color… Happy you enjoyed it anyway– lmk if you make it again with reg sugar!
These were so simple to make and you couldn’t even tell they’re gluten free. Everyone loved them in the family.
So happy everyone enjoyed the cornbread! Thank you!!
I’ve never made cornbread before, but I used blue cornmeal and followed the recipe. The only thing I didn’t have was a stand mixer. However, the consistency was quite thick and I did add a little more milk to thin the batter, but it still wasn’t quite right. I did cool the melted butter down enough that it wouldn’t cause the milk to curdle, so that wasn’t the issue. It is possible I overmixed the batter, but I only did it until there were no clumps and it looked relatively smooth. Maybe I’m missing something? People said you can substitute blue cornmeal for yellow. Did I get bad advice?
Side note: The thick batter tastes good, and I am still hoping for the best while it bakes.
I’ve never baked with blue cornmeal.. I believe the taste is slightly different but can’t speak to the texture. And I’ve never made it without a stand mixer but should be fine! It is a slightly thick batter… let me know how it bakes.
I made the double recipe, reducing the sugar to 3/4 cup and using 1/2 GF flour and 1/2 GF corn flour. I followed your baking directions to cover with foil for the last 5 minutes and the bread was cooked to perfection and so delicious. Love fresh corn bread with a hearty meal or warmed up with jam for breakfast!
Wow, this was good! Tasted like regular corn bread. I don’t usually need to make GF items but did for a friend’s husband. I cut off a little to taste before taking it to them after her surgery and it was delicious. I also made the raspberry crumble bars. Now I know where to go for reliable GF recipes!
Thank you!! So happy you loved it! And so nice of you to bake for your friend!
Can I leave the sugar out of the recipe? I don’t like sweet cornbread. If I leave the sugar out, should I increase something else in the recipe ?
Hi. I don’t like sweet cornbread either and this isn’t that sweet. You could cut back the sugar to 1/3 cup or even 1/4 cup but after that it will impact the texture too much. Let me know if you make it.
Am I missing something? I followed the recipe but it doesn’t use any leavening. The flavor was good but the texture was heavy. No baking powder?
Oh my goodness! I am so sorry! I updated the recipe last night to allow for metric conversions and it somehow fell off. There is A LOT of leavening.. 3 1/2 teaspoons baking powder….it is updated now. Thank you so much for pointing out the error. I really appreciate it!