This Gluten Free Cornbread is made with cornmeal, a measure for measure gluten free flour, honey and melted butter, and it bakes in an 8x8 pan at 400°F in about 20 minutes.
It comes out golden on top and tender in the middle, sweet enough to eat plain and just right next to a bowl of chili.
I love to bake a pan of this whenever there's chili or soup on the stove.
The honey adds moisture and sweetness, and the flour blend keeps the crumb soft instead of gritty.
For more gluten free breads, try my gluten free dinner rolls and gluten free white bread machine bread.
Is Cornbread Gluten Free?
Most cornbread is not gluten free. Classic recipes and boxed mixes combine cornmeal with regular wheat flour. Cornmeal itself is naturally gluten free, but some brands are processed alongside wheat, so buy one labeled gluten free. This recipe swaps the wheat flour for a gluten free blend.
Ingredients for Gluten Free Cornbread
- Gluten free cornmeal - Cornmeal is naturally gluten free, but some brands are processed in shared facilities. Buy one labeled gluten free.
- Gluten free all purpose flour - Softens the crumb so the cornbread isn't gritty. I use King Arthur Measure for Measure.
- Sugar, baking powder and salt - The sugar keeps it on the sweet side and the baking powder gives it lift. Check the baking powder label too.
- Eggs - Hold everything together, which matters more without gluten.
- Milk or buttermilk - Buttermilk adds a little tang. Either one works.
- Honey - Adds sweetness and moisture.
- Melted butter - Adds richness and helps the edges bake up golden.
See recipe card for quantities.
How to Make Gluten Free Cornbread
- Mix the dry ingredients. Preheat the oven to 400°F and grease an 8x8 pan. In a large bowl, combine the cornmeal, gluten free flour, sugar, baking powder and salt.
- Stir. Mix the dry ingredients until evenly combined.
- Whisk the wet ingredients. In a separate bowl, whisk the eggs, milk (or buttermilk) and honey until smooth.
- Combine. Pour the wet ingredients into the dry ingredients and stir gently, just until combined.
- Add the butter. Stir in the melted butter and stop as soon as the batter comes together. Overmixing makes gluten free batter gummy.
- Bake. Spread the batter in the pan and bake for 20 to 24 minutes, until a toothpick in the center comes out clean. Let it cool for 10 minutes before slicing.
Substitutions
- Milk or buttermilk - Use dairy free milk (almond, oat, or soy) plus 1 teaspoon vinegar to mimic buttermilk's tang.
- Butter - Melted coconut oil or a dairy free butter.
- Sugar - Coconut sugar gives a slightly deeper, caramel sweetness.
Variations
- Spicy - Stir diced jalapeños into the batter before baking.
- Muffins - Bake the batter in a muffin tin at 375°F for about 15 to 20 minutes.
- Cheddar - Fold in ¾ cup shredded sharp cheddar and a pinch of black pepper.
Equipment
All you need is an 8x8-inch baking pan, two mixing bowls, and a whisk or spatula to bring this cornbread together.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for longer freshness. You can also freeze leftovers for up to 3 months.
Tips for Moist Gluten Free Cornbread
- Don't overmix. Gluten free flour turns gummy when it's overworked. Stir just until you can't see dry flour.
- Use the toothpick test. Stick a toothpick in the center. If it comes out clean, it's done. If there's wet batter on it, bake 2 to 3 minutes more and check again.
- Tent the top if it browns early. Lay a piece of foil loosely over the pan so it doesn't stick.
Gluten Free Cornbread Mixes
Short on time? Jiffy corn muffin mix is made with wheat flour, so it's not gluten free. Gluten free cornbread mixes from brands like Krusteaz, Bob's Red Mill and King Arthur are sold in many grocery stores. Always check the label for a gluten free claim.
What to Serve With Gluten Free Cornbread
Serve it warm with butter and honey, next to chili or soup, or alongside my gluten free corn casserole at Thanksgiving. It's also good with my turkey chili.
FAQ
Not usually. Most cornbread is made with wheat flour along with cornmeal. This recipe uses a gluten free flour blend instead.
Yes. But some brands are processed in facilities that also handle wheat, so buy cornmeal labeled gluten free.
Yes. Jiffy corn muffin mix contains wheat flour. Use a boxed mix labeled gluten free, or make this recipe.
It's usually overmixed or underbaked. Stir just until combined and bake until a toothpick comes out clean.
Sure. Grease the skillet with butter first. A skillet bakes differently than an 8x8 pan, so start checking at 15 minutes and every 3 to 5 minutes after that.
You can. Use dairy free milk with 1 teaspoon vinegar, plus melted coconut oil or dairy free butter.
More Gluten Free Breads
Looking for other recipes like this? Try these:
Gluten Free Cornbread
Ingredients
- 1 cup cornmeal - check your label to confirm it is gluten-free
- 1 cup gluten free all purpose flour - I used King Arthur Measure for Measure
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup of milk or buttermilk
- ½ cup melted butter
- 2 tablespoons honey
Instructions
- Preheat your oven to 400°F. Grease an 8x8 square pan.
- In a large mixing bowl, combine together the dry ingredients. This includes the corn meal, gluten free flour, sugar, baking powder, and salt.
- In a small bowl, whisk together the honey, milk, and eggs. Pour these wet ingredients into the mixing bowl and gently combine.
- Add the melted butter to the bowl and continue to mix until everything has been combined. Do not overmix.
- Pour the cornbread mixture into the greased pan.
- Bake for 20-24 minutes or until a toothpick comes out clean and the top of the cornbread has turned a lightly golden.
- Allow the cornbread to cool for at least 10 minutes before slicing.
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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