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!
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!
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)
butter or dairy free butter
milk or dairy free milk (unsweetened)
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!
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.
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!
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!
Scroll down for recipe and leave a comment if you make it!
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!
Author: Healthy Gluten-Free Family
Recipe type: Bread, Side Dish, Fall
Cuisine: Gluten-Free, Dairy-Free optional
Serves: 16 slices
Recipe makes an 8x8 pan. Double quantities for a 9x13 pan.
1 cup milk or dairy free milk of choice (unflavored) (we've made it with skim milk - whole milk)
1 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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...