Gluten-Free Cornbread Recipe

Yields: 8-10 servings
Prep Time: 10 minutes
Cook Time: 20-25 minutes


  • 1 cup gluten-free all-purpose flour (make sure it’s a blend with xanthan gum)
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar (adjust for desired sweetness)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk (or dairy-free alternative like almond milk)
  • 1/4 cup melted butter (or oil for dairy-free)
  • 2 large eggs
  • 1/2 cup canned creamed corn (optional, for extra moisture and sweetness)


  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • 9×9 inch baking pan or cast-iron skillet
  • Oven


  • Preheat oven: Preheat your oven to 400 degrees F (200 degrees C). Grease your 9×9 inch baking pan or cast-iron skillet.
  • Combine dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt.
  • Combine wet ingredients: In a separate medium bowl, whisk together the milk, melted butter (or oil), and eggs. For added richness and sweetness, you can also whisk in the creamed corn at this stage.
  • Mix batter: Gently pour the wet ingredients into the dry ingredients. Stir until just combined – don’t overmix, as this can make the cornbread tough.
  • Bake: Pour the batter into your prepared pan or skillet. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  • Cool and Serve: Let the cornbread cool slightly in the pan before cutting and serving. It’s delicious warm with a drizzle of honey or your favorite toppings.


  • Dairy-free option: Easily make this dairy-free by using a plant-based milk alternative (almond, oat, etc.) and replacing the butter with oil (vegetable, avocado, coconut).
  • Sweet vs. savory: Adjust the sugar content for a sweeter or more savory cornbread. Add chopped jalapeños, cheese, or herbs for a flavor kick.
  • Pan choice: A cast-iron skillet delivers lovely crisp edges.
  • Don’t overbake: Overbaking leads to dry cornbread. Start checking for doneness around the 20-minute mark.

Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days or freeze for longer storage.


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