Easy Gluten-Free Cornbread

This is the easiest and most delicious gluten-free cornbread! It's made with just a few ingredients, comes together in 10 mins and bakes for just 25 minutes! Then you have warm, soft & fluffy cornbread! A perfect add to any meal! Recipe doubles well!

gluten free cornbread easr recipe www.healthygffamily.com
Easy Gluten-Free Cornbread

Simple, Wholesome and Delicious!

This is the easiest and most delicious Gluten-Free Cornbread!

It’s made with just a few ingredients, comes together in 10 minutes, bakes for just 25 minutes and then you have warm, soft and fluffy cornbread!

And if you’re looking for that “just crumbly” texture, so it’s not too cakey, this is it!

And did I mention it tastes amazing? It not too sweet and we love it as is, or served with butter or for added sweetness, butter and honey!

gluten free cornbread easr recipe www.healthygffamily.com

And we love that recipe makes an  8×8 pan which is perfect for an everyday meal or can be easily doubled and made in a 9×13 pan which is perfect for feeding a larger crowd!

And any extras, taste great the next day!

So let’s make it!

There’s a cooking video on this page so you can see how easy it is to make. And as with all our recipes, there is a printable recipe with exact measurements and directions at the bottom of the page.

All you need is 8 ingredients:

gluten free all purpose flour (we use GF Jules – affiliate link)

gluten-free yellow cornmeal (we use Arrowhead Mills, though I understand Bob’s Red Mill has a gluten-free one as well)

sugar

baking powder

salt

butter or dairy free butter

milk or dairy free milk (unsweetened)

egg

gluten free cornbread easr recipe www.healthygffamily.com

As an aside, you may have noticed that we are affiliate for GFJules.  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to this Easy Gluten-free Cornbread!

gluten free cornbread easr recipe www.healthygffamily.com

It comes together in 3  simple steps:

1. whisk together the dry ingredients (using a whisk or whisk attachment of a stand mixer)

2. make a well and add in the wet ingredients, and mix until well combined.

3. pour into your pan and bake!

When you pour into your pan (I like to use parchment paper but you are welcome to grease the pan if you prefer), spread evenly with a either a spatula or gently rock side to side until evenly spread into pan and bake!

It is written on the recipe but want to point out, as I do with lots of gluten-free recipes, I like to bake it mostly uncovered, then loosely cover with foil for the last 5 minutes to make sure the center is done but the top doesn’t get overdone.

gluten free cornbread easr recipe www.healthygffamily.com

It will have a nice golden color on top!

Let rest in the pan for 5-10 minutes (the pan is still hot so it is still “baking/ setting”), then gently lift the parchment paper out of the pan and onto a cutting board, slice and serve!

The bread will be wonderfully warm, soft, fluffy, just the right amount of crumbly… just look at this texture!

gluten free cornbread easr recipe www.healthygffamily.com

Enjoy as is or serve with butter or butter and honey for added sweetness!

We love serving it with soup especially on cooler days!

Hope you love it as much as we do!

PIN it!

gluten free cornbread easr recipe www.healthygffamily.com

 

Scroll down for recipe and leave a comment if you make it!

Recipe

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5 from 2 votes

Gluten-Free Cornbread

The easiest and most delicious gluten-free cornbread! It's made with just a few ingredients, comes together in 10 mins and bakes for just 25 minutes! Then you have warm, soft & fluffy cornbread! A perfect add to any meal! Recipe doubles well for feeding a larger crowd or having extra for the next day!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish, Fall, Bread
Cuisine: Gluten-Free, Dairy-Free Optional
Servings: 16 slices
Author: Healthy Gluten-free Family

Ingredients

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
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon + 1/2 teaspoon baking powder
  • 1/4 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 egg whisked

Instructions

  • 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.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

 

18 thoughts on “Easy Gluten-Free Cornbread

    1. 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.

  1. 5 stars
    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!

  2. 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.

      1. 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). 🙂

  3. 5 stars
    These were so simple to make and you couldn’t even tell they’re gluten free. Everyone loved them in the family.

  4. 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.

    1. 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.

  5. 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!

  6. 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!

  7. 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 ?

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