Gluten-Free Cornbread is a perfect sweet and savory side dish. This simple recipe only needs some pantry staples like cornmeal, gluten-free flour, butter, eggs, milk, and honey. This New Year’s—or for any weeknight dinner—skip the store-bought mix and make your own.
Best Cornbread Recipe
Many people often ask the question, “Is cornbread gluten-free?” And much to their surprise they’ll learn, No! Not all cornbread is gluten-free.
In fact, it takes a couple of certified gluten-free ingredients to ensure this delicious bread is safe for those with Celiac disease. And that’s exactly what this recipe has!
In addition to gluten-free cornmeal and flour, it’s also full of buttery goodness with a subtle hint of sweetness from a mix of honey and sugar.
Medium-grind cornmeal gives it the perfect bite while still allowing the bread to fluff up nicely.
All of these components make it the best gluten-free cornbread recipe out there.
It tastes incredible as a side to some Southern Collard Greens and Instant Pot Black Eyed Peas for New Year’s, or transformed into this Cajun Cornbread Dressing for Thanksgiving.
There isn’t one single way to enjoy it. You’ll be pulling this easy recipe out year-round.
The simple ingredients you need to make this sweet cornbread recipe include:
- Cornmeal. Look for a medium-grind, gluten-free brand. A quick trip to the grocery store should get you several options.
- Gluten-free flour. Be sure to use a 1-to-1 blend for the best results.
- Eggs. Two large eggs are needed for this recipe. You can use an egg substitute if your dietary needs call for it. Room temperature is best.
- Butter. Either unsalted or salted work fine, but salted adds so much flavor. Just be sure to add some extra salt to the batter if you go for unsalted. You can use a dairy-free alternative or vegan butter if needed.
- Milk. Regular is great or opt for non-dairy options, like oat, soy, or nut-based alternatives.
- Honey. Look for a local, all-natural brand. This ingredient adds a touch of sweetness.
How to Make Gluten-Free Cornbread
Follow these steps to make this gluten-free cornbread recipe:
Mix the Dry and Wet Ingredients
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Use a fork or a whisk to mix until everything is well combined.
Next, mix the eggs, melted and cooled butter, milk, and honey in a separate, medium-sized bowl.
Pour the Wet into the Dry Ingredients
Carefully pour the wet ingredients into the dry.
Use a wooden spoon or a whisk to stir the batter by hand, just until it is combined. Do not overwork the dough or the cornbread will be flat and dense.
Spray an 8-inch or 9-inch square pan with a non-stick cooking spray. You can also use a cast iron pan for rustic bread.
Pour the cornbread mixture into the prepared dish.
Bake the Cornbread in the Oven
Preheat the oven to 350℉.
Place the cornbread into the oven and bake for 25 to 30 minutes. You will know it is done when the top puffs up and the edges turn a beautiful golden color.
Let it rest for at least 10 to 20 minutes. The bread will continue cooking, and if you cut into it too soon, it might crumble.
Divide into slices and serve with butter and a drizzle of honey.
Meal Prep and Storage
- How to gluten-free cornbread prep ahead of time: While you can bake this homemade gluten-free cornbread recipe the day before, it is best enjoyed fresh.
- How to store gluten-free cornbread: Keep cornbread in an airtight container in the fridge for up to 4 to 5 days. It will last on the counter for up to 2 to 3 days, as well.
- How to freeze gluten-free cornbread: You can either freeze the entire loaf of cornbread or slice it into individual portions. Either way, tightly wrap the cornbread in plastic wrap and store it in the freezer for up to 4 to 6 months.
- How to reheat gluten-free cornbread: Either warm cornbread up in a 300℉ oven for 10 minutes or use the microwave, where times may vary. Cook until just warmed through.
How do you make cornbread gluten-free?
While not all cornbread is gluten-free, a few quick and easy swaps can make it that way. Be sure to opt for a gluten-free 1-to-1 flour blend and use gluten-free cornmeal.
Is cornbread healthy?
Cornbread is a quick bread that is generally healthy. Though it is high in carbohydrates, it is full of important nutrients, like phosphorous and B vitamins.
What are some good things to serve with cornbread?
Cornbread is an incredibly versatile side and goes with so many things. It is a welcome addition to your New Year’s Eve menu. Of course, it is perfect with a big bowl of chili, and you can also serve it with grilled meats.
The recipe you’ll find below is already gluten-free and vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-free: Use a dairy-free milk and butter or coconut oil.
- Vegan: Choose a plant-based milk and stick with coconut oil.
Expert Tips and Tricks
- Not too coarse. Be sure to find a cornmeal that’s fine to medium grind.
- Just a little. Do not overwork the batter or the cornbread will be dense.
- Stay local. Choose honey from your area when possible.
- Consistency is key. Give melted butter time to cool before mixing it in.
- Let it rest. The cornbread will continue cooking for a bit after baking, so wait for 20 minutes or so before slicing.
What to Serve with Cornbread
Cornbread is a versatile side for so many dishes.
The obvious choice is chili. Try Instant Pot Turkey Chili, Instant Pot Beef Chili, or Sweet Potato Ground Turkey Chili. This Instant Pot Chicken Pumpkin Chili is a flavorful twist.
Or, serve this cornbread on New Year’s Eve with Instant Pot Black Eyed Peas and Collard Greens, or Fried Cabbage with Bacon.
More Cornbread Recipes
It’s hard to get enough cornbread! Try one of these recipes next.
Mini Cornbread Muffins are delicious, and Honey Jalapeño Cornbread is sweet and spicy.
For Thanksgiving, channel this recipe into your Cajun Cornbread Dressing.
Gluten-Free Cornbread Recipe
Gluten-Free Cornbread is the perfect sweet and savory side dish to so many meals. This simple recipe only needs some pantry staples, like cornmeal, gluten-free flour, butter, eggs, milk, and honey.
- 1 ¼ cup cornmeal medium grind, gluten-free
- ¾ cup gluten-free 1-to-1 flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 eggs large
- 6 Tbsp. butter melted and cooled, or a dairy-free alternative
- 1 cup milk oat, soy, or a nut-based alternative
- ⅓ cup honey
- 3 Tbsp. sugar optional
Preheat oven to 350 degrees.
Add cornmeal, flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.
In a separate medium-sized bowl whisk together the eggs, melted and cooled butter, milk, and honey.
Pour the wet ingredients into the dry ingredients and stir by hand until just combined. Be careful not to overmix it.
Spray an 8- to 9-inch square baking dish with non-stick cooking spray and pour in the cornbread batter.
Bake in the preheated oven for 25-30 minutes, or until the top puffs up and the edges are golden. Let cool for at least 10-20 minutes before slicing.
Meal Prep and Storage
- How to prep cornbread ahead of time: While you can bake the cornbread the day before, it is best enjoyed fresh.
- How to store cornbread: Keep cornbread in an airtight container in the fridge for up to 4 to 5 days. It will last on the counter for up to 2 to 3 days, as well.
- How to freeze cornbread: You can either freeze the entire loaf of cornbread or slice it into individual portions. Either way, tightly wrap the cornbread and store it in the freezer for up to 4 to 6 months.
- How to reheat cornbread: Either warm cornbread up in a 300℉ oven for 10 minutes or use the microwave.
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