There’s nothing quite like the comforting aroma of cornbread baking in the oven; but when you need a reliable Gluten-Free Cornbread, it has to deliver on both flavor and texture. This tried-and-true Gluten-Free Cornbread is expertly crafted for anyone avoiding wheat, whether due to celiac disease, gluten intolerance, or simply a cleaner eating choice. Developed with years of gluten-free baking experience, this version yields a golden, moist crumb that tastes just as satisfying as the classic Southern favorite.
Best of all, this Gluten-Free Cornbread is quick, simple, and made with wholesome, accessible ingredients; ready in just 30 minutes from start to finish. Whether you're serving it with chili, alongside roasted vegetables, or as part of a holiday feast, this foolproof Gluten-Free Cornbread is the go-to you’ll come back to again and again.
Why This Gluten-Free Cornbread Recipe Stands Out?
This homemade gluten-free cornbread has quickly earned its place as a family favorite, thanks to its ability to conquer the biggest challenge in gluten-free baking: texture. Unlike many versions that turn out crumbly or overly dense, this expertly developed gluten-free cornbread delivers a tender, fluffy bite that holds together beautifully. The secret? A perfectly balanced mix of cornmeal and high-quality gluten-free flour, paired with tested techniques that produce consistent, bakery-worthy results every time.
Ideal for pairing with hearty soups, smoky chili, barbecue, or classic Southern comfort food, this versatile gluten-free cornbread also shines during the holidays; whether used in stuffing or crumbled over salads for a flavorful crunch. Once you try it, you'll understand why this gluten-free cornbread is an essential staple in any gluten-free kitchen.
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Ingredients
Dry Ingredients:
- Yellow cornmeal
- Gluten-free flour blend
- Sugar
- Baking powder
- Salt
Wet Ingredients:
- Buttermilk
- Melted butter
- Eggs
- Honey
Optional Add-ins:
- Corn kernels
- Diced jalapeño
- Shredded cheese
See recipe card for quantities.
Instructions
Prepare and Mix
- Preheat oven to 400°F and grease a 9-inch square pan or cast-iron skillet
- In a large bowl, whisk together all dry ingredients (cornmeal, flour, sugar, baking powder, salt)
- In separate bowl, combine wet ingredients (buttermilk, melted butter, eggs, honey)
- Pour wet ingredients into dry ingredients and fold gently until just combined
Add Mix-ins and Pour
- Fold in any optional add-ins (corn kernels, jalapeños, cheese) with gentle strokes
- Pour batter into prepared pan or hot skillet (should sizzle if using skillet)
- Don't overmix - a few lumps are perfectly fine
Bake and Cool
- Bake for 20-25 minutes until golden brown and toothpick comes out clean
- Let cool in pan for 5 minutes before cutting
- Serve warm for best texture and flavor
- Prepare and Mix: Mixing gluten-free cornbread batter in a bowl with a whisk
- Add Mix-ins and Pour: Batter being poured into a skillet with optional add-ins
- Bake and Cool: Freshly baked cornbread cooling in skillet
Equipment For Gluten-Free Cornbread
- 9-inch square baking pan or 10-inch cast-iron skillet - Cast iron creates best crust
- Large mixing bowls - Separate bowls prevent overmixing
- Wire whisk - Ensures smooth, lump-free batter
- Rubber spatula - Perfect for gentle folding
- Budget alternatives: Any 9-inch square pan, fork instead of whisk, wooden spoon instead of spatula
Hints & Expert Cooking Tips
- Make buttermilk substitute: Add 1 tablespoon lemon juice to 1 cup regular milk, let sit 5 minutes
- Use cast-iron skillet: Heat skillet in oven, add butter before pouring batter for crispy crust
- Room temperature ingredients: Let eggs and buttermilk sit 30 minutes for tender crumb
- Don't overmix: Fold ingredients gently to avoid tough texture
- Test doneness: Toothpick should come out clean or with few moist crumbs
- Let batter rest: 10 minutes before baking helps cornmeal hydrate for better texture
Recipe Variations
- Sweet Version: Increase sugar, add vanilla extract - perfect for breakfast
- Savory Version: Reduce sugar, add garlic powder, herbs, and cheddar cheese
- Dairy-Free: Use almond milk with lemon juice, coconut oil instead of butter
- Cornbread Muffins: Divide batter into 12 muffin cups, bake 15-18 minutes
- Mexican-Style: Add jalapeños, corn kernels, green chilies, pepper jack cheese
- Egg-Free: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water each)
- Extra Moist: Add ¼ cup sour cream or Greek yogurt to wet ingredients
Storage
- Room temperature: Store covered for up to 3 days
- Refrigerator: Keep wrapped in plastic wrap or airtight container for 1 week
- Freezer: Wrap pieces individually, freeze up to 3 months
- Reheating: Thaw at room temperature, warm in 350°F oven for 5-10 minutes
- Meal prep: Make double batch and freeze half for busy nights
- Make-ahead: Prepare batter night before, refrigerate, add 2-3 minutes to baking time
The 10-Minute Trick That Changed My Gluten-Free Cornbread Forever
I used to wonder why my gluten-free cornbread always turned out a little too gritty; good flavor, but something about the texture felt off. Then one day, while flipping through an old Southern cookbook, I stumbled upon a tip that seemed too simple to matter: let the batter rest. Out of curiosity, I gave it a try; and it changed everything. Ten minutes was all it took to turn my good cornbread into the best gluten-free cornbread I’d ever made.
Here’s the game-changer: letting the batter sit allows the cornmeal to fully hydrate and soften, eliminating that rough texture many gluten-free cornbread recipes struggle with. It also gives the gluten-free flour time to absorb moisture evenly, making the final bake more cohesive and tender. Now, I never skip this step; and it’s the secret that keeps my gluten-free cornbread at the top of everyone’s request list.
FAQ
Does Jiffy cornbread contain gluten?
Yes, Jiffy cornbread mix contains gluten because it includes wheat flour as a main ingredient. Traditional Jiffy cornbread is not safe for people with celiac disease or gluten sensitivity. Instead, try our Quick & Easy Gluten-Free Cornbread Recipe which uses gluten-free flour blend and cornmeal to create the same fluffy, golden texture without any wheat flour or gluten-containing ingredients.
Can you use gluten free flour in cornbread?
Absolutely! You can use gluten-free flour in cornbread successfully. Our Quick & Easy Gluten-Free Cornbread Recipe uses a 1:1 gluten-free flour blend combined with cornmeal for perfect results. Choose a blend containing xanthan gum like Bob's Red Mill or King Arthur for best texture. The key is maintaining the right flour-to-cornmeal ratio for authentic cornbread flavor and consistency.
What is the best tasting gluten-free cornbread mix?
While store-bought mixes vary in quality, homemade gluten-free cornbread tastes superior. Our Quick & Easy Gluten-Free Cornbread Recipe delivers bakery-quality results with simple ingredients: cornmeal, gluten-free flour blend, buttermilk, and honey. This recipe creates moist, fluffy cornbread with authentic flavor that rivals any commercial mix. Plus, you control the sweetness and can add custom ingredients like cheese or jalapeños.
What is a good substitute for corn flour in gluten free bread?
For gluten-free bread, substitute corn flour with almond flour, rice flour, or oat flour (certified gluten-free). However, our Quick & Easy Gluten-Free Cornbread Recipe specifically uses cornmeal, not corn flour, which provides the signature texture and flavor. If avoiding corn entirely, try a blend of almond flour and tapioca starch, though the taste will differ from traditional cornbread significantly.
Your New Favorite Gluten-Free Cornbread; and What to Bake Next
This easy gluten-free cornbread proves that comfort food can be both nourishing and flavorful, even without traditional flour. Its golden crust, soft center, and customizable flavor profile make it the perfect match for weeknight meals, festive feasts, or cozy weekends. Whether you go sweet with a drizzle of honey or bold with jalapeños and cheese, this gluten-free cornbread rises to every occasion.
Ready to turn your kitchen into a gluten-free bakery? Whip up this gluten-free cornbread tonight and see why it’s a staple in so many homes. And if you’re in the mood for more delicious gluten-free inspiration, don’t miss our Easy Amish Cinnamon Bread Recipe; a soft, sweet swirl of nostalgia; or try the Ultimate Keto Zucchini Bread Recipe for a low-carb twist packed with flavor. If you loved this recipe, don’t forget to rate it, share it, and drop your own cornbread creation in the comments below; we’d love to see your take!
From my kitchen, with heart.
Alyssa Coleman ❤️
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Pairing
These are my favorite dishes to serve with Gluten-Free Cornbread
Easy Gluten-Free Cornbread
Equipment
- 1 9-inch square pan or 10-inch skillet Cast iron gives the best crust
- 2 Large mixing bowls For separating dry and wet ingredients
- 1 Wire whisk For lump-free mixing
- 1 Rubber spatula To fold ingredients gently
Ingredients
- 1 cup Yellow cornmeal
- 1 cup Gluten-free flour blend
- ¼ cup Sugar Adjust to taste
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 1 cup Buttermilk Or almond milk + lemon juice
- ¼ cup Melted butter Or use coconut oil
- 2 Eggs Room temperature
- 2 tablespoon Honey For a touch of sweetness
- ½ cup Corn kernels Optional
- 1 Diced jalapeño Optional
- ½ cup Shredded cheese Optional
Instructions
- Preheat oven to 400°F and grease the pan.
- Whisk dry ingredients in a large bowl.
- Combine wet ingredients in a separate bowl.
- Fold wet into dry until just combined.
- Let the batter rest for 10 minutes.
- Pour batter into the prepared pan.
- Bake for 20–25 minutes until golden.
- Cool for 5 minutes, then serve warm.
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