Easy Gluten Free Cornbread Recipes

Cornbread that doesn’t crumble like sad beach sand and doesn’t taste like cardboard? Yep. This one’s gluten free and still nails that golden, craggy, crunchy edge with a tender, just-sweet-enough middle. It’s the kind of skillet bread you can whip together while the chili is thinking about simmering and still serve it warm with a swipe of butter that melts into every nook. Simple ingredients, pantry-friendly, wildly forgiving. If you’ve been burned by dry GF cornbread before, this recipe is your comeback tour.

My husband will absolutely hover near the oven like a golden retriever who knows the word “walk.” Our little family has a standing chili-and-cornbread night, and it’s gotten to the point where I cut the first square and two more disappear before I can set the butter knife down. One time, we ate it cold for breakfast with jam and bacon, standing at the counter in pajamas, and honestly? Zero regrets. This recipe earned a permanent spot on the fridge door, splatters and all.

How to Make It

Okay, apron on (or don’t—live dangerously). Heat the oven to 400°F. If you’ve got a 10-inch cast-iron skillet, slide it in to preheat so you get that crispy edge moment. No skillet? Use an 8×8 metal or glass pan; don’t stress.

Here’s what we’re tossing together:
– 1 cup fine yellow cornmeal (make sure it’s labeled gluten free)
– 1 cup gluten-free 1:1 baking flour blend (with xanthan gum)
– 1/2 cup sugar OR 1/3 cup honey (both work; different vibes)
– 1 tablespoon baking powder (GF)
– 1/2 teaspoon kosher salt
– 2 large eggs
– 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar)
– 1/4 cup melted butter
– 1/4 cup neutral oil (canola/avocado) — the butter is for flavor, oil keeps it soft
Optional but fantastic: 1/2 cup thawed corn kernels, 1 minced jalapeño, or 1/2 cup shredded cheddar.

Whisk the dry stuff in one bowl. In another bowl, whisk eggs, buttermilk, melted butter, and oil. If using honey, whisk it in with the wet. Pour wet into dry and stir just until it looks like batter (a few lumps are fine; we’re not making pancakes for a judge). If you preheated a skillet, toss a teaspoon of butter in there to sizzle, then scrape in the batter. Bake 18–22 minutes for 8×8, or about 20–22 in a hot skillet, until the top is golden and a toothpick comes out with just a crumb or two. Let it sit 10 minutes before cutting so it sets up nice.

✔Ingredient Notes

– Fine Cornmeal: Go for fine or medium grind. Coarse makes it gritty and dry (ask me how I know). Double-check that gluten free label.
– GF 1:1 Flour: You want a blend with xanthan gum for structure. If yours doesn’t have it, add 1/2 teaspoon.
– Buttermilk: Gives tenderness and lift. No buttermilk? Milk + a splash of vinegar or lemon totally works.
– Butter + Oil: Butter = flavor, oil = moisture. I’ve tried all-butter, and it dries faster. The combo’s the sweet spot.
– Sugar vs Honey: Honey makes it extra moist and slightly darker. If using honey, reduce oven time by a minute or two.
– Baking Powder: Make sure it’s fresh. Stale baking powder = short, dense cornbread. Been there.
– Add-Ins: Jalapeño-cheddar, corn kernels, even crumbled cooked bacon. Just don’t overload the batter or it won’t rise well.

✔Recipe Steps

1. Preheat oven to 400°F; heat a 10-inch cast-iron skillet inside (or grease an 8×8 pan).
2. Whisk cornmeal, GF flour, sugar, baking powder, and salt in a large bowl.
3. Whisk eggs, buttermilk, melted butter, and oil in a second bowl.
4. Combine wet with dry; stir gently until just combined. Fold in any add-ins.
5. Grease hot skillet with a little butter; pour in batter and smooth the top.
6. Bake 18–22 minutes until golden and a tester comes out with moist crumbs; cool 10 minutes before slicing.

What to Serve It With

– Big bowls of chili (beef, turkey, or veg), obviously.
– BBQ chicken, ribs, pulled pork, or jackfruit if that’s your lane.
– Soups and stews—tomato basil, white bean, taco soup—dip away.
– Breakfast plate: fried eggs, jam, and salty bacon. It slaps.

✔Tips & Mistakes

– Don’t overmix. A few flour streaks are okay; overmixing = tough crumb.
– Preheating the skillet is the move for crispy edges. If using a pan, just grease it well.
– If you swap sugar for honey, check doneness early—it browns faster.
– Dry cornbread? You probably overbaked or used coarse cornmeal. Next time, pull it when the middle springs back.
– Let it rest. Ten minutes makes slicing clean and keeps it from crumbling to bits.

✔Storage Tips

Keep leftovers covered at room temp for 1–2 days, or in the fridge up to 5. Reheat in the toaster oven or skillet with a dab of butter to revive the edges. Cold square straight from the fridge with jam? Weirdly excellent breakfast. Freeze wrapped squares up to 2 months; thaw on the counter and warm before serving.

✔Variations and Substitutions

– Honey ↔ sugar: Swap 1/2 cup sugar for 1/3 cup honey; reduce bake time by a minute or two.
– Dairy-free: Use almond/oat milk + 1 tablespoon vinegar; replace butter with 1/4 cup more oil or melted vegan butter.
– Extra corn love: Fold in 1/2 cup corn kernels (fresh, canned, or thawed).
– Savory heat: Add 1 minced jalapeño and 1/2 cup shredded cheddar.
– Maple-butter vibe: Brush warm top with 1 tablespoon melted butter mixed with 1 tablespoon maple syrup.
– Muffins: Scoop into a greased 12-cup tin; bake 12–15 minutes at 400°F.
– Only cornmeal? It’ll be crumbly. Keep some GF flour for structure or add an extra egg and an extra tablespoon oil to help.

Frequently Asked Questions

Easy Gluten Free Cornbread Recipes

This easy gluten-free cornbread is moist, lightly sweet, and bakes up with crisp edges in a hot skillet. Perfect with chili or weeknight dinners—ready in about 30 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 9

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup fine yellow cornmeal (gluten-free) Use a certified gluten-free brand.
• ▢ 1 cup gluten-free all-purpose flour A blend with xanthan gum works best.
• ▢ 0.25 cup granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ 0.25 teaspoon baking soda
• ▢ 0.5 teaspoon kosher salt
• ▢ 2 large eggs At room temperature.
• ▢ 1 cup buttermilk Shake well.
• ▢ 0.25 cup unsalted butter, melted and slightly cooled
• ▢ 1 tablespoon neutral oil For heating the skillet/pan.

Instructions

Preparation Steps

• Preheat oven to 400°F. Add the neutral oil to a 9-inch cast-iron skillet (or 8-inch square metal pan) and place it in the oven to heat while you mix the batter.
• In a large bowl, whisk together cornmeal, gluten-free flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk the eggs, then whisk in the buttermilk and melted butter until smooth.
• Pour the wet ingredients into the dry ingredients and stir just until combined. Let the batter rest for 5 minutes to hydrate the cornmeal.
• Carefully remove the hot skillet from the oven, swirl the oil to coat, and pour in the batter, smoothing the top.
• Bake for 18 to 22 minutes, until golden and a toothpick inserted in the center comes out clean.
• Cool in the skillet for 10 minutes, then slice and serve warm.

Notes

For dairy-free, replace butter with 0.25 cup neutral oil and use 1.0 cup unsweetened almond milk mixed with 1.0 tablespoon lemon juice; rest batter 10 minutes. Add-ins: 0.5 cup corn kernels, 1.0 chopped jalapeño, or 0.5 cup shredded cheddar. Store airtight at room temperature 1 day or refrigerate up to 3 days; rewarm before serving.