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Sweet Gluten Free Cornbread

This is the best, most delicious gluten-free cornbread recipe out there. It’s light, moist, and sweet. This gluten free cornbread is super simple to make and you can also make these into cornbread muffins. Also, there is a dairy-free option!

This super quick and easy gluten free cornbread recipe is delicious!

The Best Gluten Free Cornbread

Today I’m sharing my family’s secret for the simple and quick gluten free cornbread. It’s a quickbread recipe that my mom always made when I was kid and it’s the recipe that she’s passed down to me (the only difference is that we’ve converted it to being gluten free). Our secret family recipe?

The one that comes on the Quaker cornmeal container. Yup, it’s our tried-and-true, go-to family recipe 😂😂. Hershey’s chocolate cake, Philadelphia cheesecake, and Libby’s pumpkin pie are a couple other “famous” recipes that are also often innocently and deliciously claimed as family recipes.

Not that there is anything wrong with that, recipes are meant to be shared and passed on to others. I’d love to know what recipes you and your family love that were originally off of a package!

Do you guys have recipes like that? Ones that are “family recipes” that have been passed down from your parents, grandparents, or even great-grandparents that aren’t really family recipes but have come from brand packaging?

As far as this “family cornbread recipe” goes, it’s a winner overall. This recipe originally called for skim milk but I like to add vinegar to make it a homemade buttermilk and if I have buttermilk, I use that. Or if you want to make this recipe into muffins, try my Easy Gluten Free Corn Muffin recipe which is based off of this recipe. Who doesn’t love breakfast?!

GF cornbread recipe up close shot.

If you want a different take on this GF cornbread recipe, there is a gluten-free sourdough cornbread recipe that you can try that is out of this world delish!  I also have a recipe for cornbread in my cookbook- The Gluten-Free Quick Breads Cookbook that you should check out!

Is cornbread naturally gluten-free?

Many recipes call for all purpose or wheat flour to be added.  So the short answer is no.  But you can easily make it gluten free by substituting the regular flour for gluten free all-purpose flour.

Moist cornbread that is gluten free

Key Ingredients for this Gluten Free Cornbread Recipe

  • Gluten-Free all purpose flour
  • Xanthan gum (omit if using Bobs Red Mill 1:1)
  • Cornmeal
  • Buttermilk
  • Avocado OR Canola Oil
  • 1 large egg, ROOM TEMPERATURE

Equipment Needed for this recipe


How to make Simple Sweet Gluten Free Cornbread in 4 Steps

Note: **Preheat oven to 400 degrees and spray an 8×8 inch pan with non-stick spray or line with parchment paper**


Helpful Pro Tips

  • If the flour mix you use contains xanthan gum, omit the amount I called for in this recipe.
  • Make sure your wet ingredients, such as your milk, is room temperature for optimal baking! The gf cornbread will bake much more evenly.
  • Make sure your oven is adequately preheated!  Give it a few extra minutes to preheat so this cornbread will cook evenly and consistently. You don’t want them to burn. If you’re not sure about your oven temperature and its’ accuracy, purchase a cheap oven thermometer!
  • You can check to see if it’s done by using a toothpick inserted into the middle of the cornbread and checking to see if it comes out clean.

Measuring your gluten free flour blend

I highly recommend you follow and sign up for this free guide on how to properly measure your flour blends.  It’s very important to measure your flour the correct right way.  It will increase the quality of the recipes that you bake.  Consistency is key!

Gluten Free Cornbread ingredients and substitution options

Making your own buttermilk:

  • Rather than buying it, make it! Simple, just make your own with ingredients you may already have at home! To make your own buttermilk, add 1 tablespoon of white vinegar to your regular dairy milk. Let it sit for 5 minutes and then you’re good to use it for your recipe!

To make cornbread dairy-free:

  • For dairy-free “buttermilk”, use 1 cup of unsweetened coconut milk plus 1 tablespoon of white vinegar in place of the buttermilk.

To make egg-free cornbread:

For an egg substitute, try using my flax egg recipe or use an egg replacer such as Bob’s Red Mill brand. I haven’t tested it for this recipe, but let me know if the comments some feedback of how it worked for you!

What types of flour mixes should I use? 

One great option is my all purpose gluten-free flour blend.  It is a very versatile than can be used in several recipes, including this one!  Also, you can try Bob’s Red Mill 1:1 Gluten Free Baking Flour which works very well.

King Arthur Gluten-Free Measure for Measure Flour is another great option which I’ve had success with. However, I really encourage you to avoid Cup4Cup.  The batter is too thick and doesn’t work well with this recipe. 

Note: Many times, gluten free flour mixes that you buy at the store have xanthan gum in them.  Be sure to check the label just to make sure!

How to make ahead, store, freeze and then unthaw when you’re ready

Making ahead of time:

  • You can make the cornbread batter a day or two in advance. Just be sure to cover the batter in the container it is in and place in the refrigerator.

Storing Gluten Free Cornbread:

  • Let the cornbread cool completely, then store in an air-tight container. Be sure that it is FULLY cool, otherwise, moisture and steam will remain trapped and make for a soggy bread.

Freezing:

  • I recommend cutting up the cornbread and storing as individual slices. Once they are fully cooled, wrap them in plastic wrap and store in a gallon-sized freezer bag for 3-4 months.

Unthawing:

  • When you are ready to enjoy your cornbread, take it out overnight and let thaw while inside of the bag or a container. You can then eat it at room temperature or warm it in the oven for a few minutes! Easy-peasy!

What to serve with gluten free cornbread

I shared my gluten free corn muffin recipe with you a while back and those muffins are a version of this bread. Like those muffins, this gluten free cornbread is great as a side dish for chili or ribs. Also, consider serving it as gluten free cornbread stuffing. Serve it with a vegetable and you’ll have a complete meal in a flash!

If you have any bread leftover, I love it for breakfast toasted with a little bit of butter and drizzled with some honey! Or add some melted butter on top! If you have honey butter already made up, even better!

Homemade gluten free cornbread

This homemade cornbread is such an EASY recipe. I can’t emphasize it enough. As a kid, this was one of the first recipes I remember making when I was helping to get dinner on the table. If I could do it at 11, you got this!

Cornbread from scratch is a cinch, there’s no need for a mix! And if you’re looking for a sweet cornbread recipe, just add a bit more sugar than this recipe calls for.

Enjoy!

Be sure to watch the video below to see how easy it is to make this gluten free cornbread! You can also watch it on Facebook where you can easily share it.

<< CLICK HERE TO PIN THIS RECIPE >>

Drizzle of honey and butter on top of sweet gluten free cornbread.

Watch the video below to see how easy these are to make. You can also watch this video on Facebook where you can easily share it.

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This super quick and easy gluten free cornbread recipe is sure to be a family hit. It's can easily be made dairy free too! Serve it for a dinner side dish with chili, or bbq, or even have it for breakfast with a drizzle of honey. Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free bread recipes | easy gluten free recipes | gluten free baking | how to make gluten free cornbread | the best gluten free cornbread recipe #glutenfree #cornbread #bread #easyrecipes #quickbread

Gluten Free Cornbread

4.86 from 137 ratings
This is the best, most delicious gluten-free cornbread recipe out there. It's light, moist, and sweet. This GF cornbread is super simple to make and you can also make these into cornbread muffins. Also, there is a dairy-free option!
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 9
Print Rate Pin

Ingredients

  • 1 1/4 cups gluten free all-purpose flour
  • 1 teaspoon xanthan gum
  • 3/4 cup cornmeal [use a finely ground cornmeal for best results]
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup buttermilk room temperature
  • 1/4 cup avocado oil [or canola/vegetable oil]
  • 1 large egg room temperature

Instructions

  • Preheat oven to 400 degrees and spray an 8x8 inch pan with non-stick spray or line with parchment paper.
  • In a large bowl, whisk together the gluten free flour, xanthan gum, cornmeal, sugar, baking powder, and salt. Set aside.
  • In a separate small bowl, whisk together the buttermilk, oil, and egg. Pour the wet ingredients into a the dry ingredients and mix until incorporated. Pour the batter into the prepared pan and smooth out the batter.
  • Bake at 400 degrees for 20-24 minutes. Serve hot or at room temperature.

Video

Notes

  1. *To make your own buttermilk, add 1 tablespoon of white vinegar to your regular dairy milk.
  2.  I use my Nightshade Free Flour Mix in this recipe. I have also tested it with Bob's Red Mill 1:1 Baking Mix with great results.
  3. If the flour mix you use contains xanthan gum, omit the amount I called for in this recipe.
  4. For dairy-free "buttermilk", use 1 cup of unsweetened coconut milk plus 1 tablespoon of white vinegar in place of the buttermilk.
  5. Store leftovers in an airtight container up to 2 days. Individual pieces can also be wrapped and frozen.

Nutrition Information

Serving: 1g | Calories: 95kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 261mg | Potassium: 37mg | Fiber: 2g | Sugar: 7g | Vitamin A: 44IU | Calcium: 94mg | Iron: 1mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!
 

Moist and sweet GF cornbread with honey and butter on top.

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Sincerely,
Shay

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Recipe Rating




  1. Photobarb837 says:

    5 stars
    Hi Sharon,

    I have not yet made this recipe, even though it looks awesome. Need to hear more about your “Nightshade free flour mix” in note #2 above. Is it GF? I’m unable to digest Arrowroot, Cassava, Potato, Tapioca and Yucca flour or starch. Would your flour mix work for me, and can you share it please?

  2. Lisa says:

    5 stars
    Thank you for this recipe. It is absolutely delicious! I have tried multiple gluten free recipes and boxed mixes that were all terrible.I just found this recipe and have already made it twice.

  3. Fran says:

    Hi
    How do I use my sourdough discard in this recipe… I’m not seeing it ?

  4. Alene says:

    I made this today for the first time. It tasted delicious but was a little dense. And then I realized that Bob’s Mill 1 to 1 has zanthum gum and I had already added it, per the recipe instructions. . Sighhh. I guess next time I will read all the way until the end of the recipe. And, it was pretty good just the way it was, warmed up with butter. So I’m sure it will be better without the extra zanthum gum.

  5. Christine says:

    Made this delicious cornbread for Thanksgiving dinner and it turned out awesome. Your recipe has been added to our family favorites list on the first try! Thank you so much for posting this recipe!

    • Shay says:

      Thank you Christine! I’m glad your family loves it so much! I have 2 other versions of it in my The Gluten-Free Quick Breads Cookbook 🙂

  6. Michelle Duncan says:

    Made this tonight and ended up writing it down on a recipe card to make again! My husband likes it sweet so I did 1/2 cup sugar. Thank you! Delicious with my chili!

  7. Abby Atkinson says:

    5 stars
    I made this today to go into cornbread dressing for thanksgiving and it is delicious!!! And seriously easy!!! Thank you!!!

  8. Joanne says:

    5 stars
    For a dairy free version can you use almond milk instead of coconut milk? The coconut milk in the carton has a number of additives. The almond milk I get is just almonds and water. I would still need to add vinegar but I wondered if that substitution was acceptable. If not, is it ok to use canned coconut milk?

    • Sharon says:

      If you usually bake with almond milk and you like the flavor of almond milk in baked goods, then it would be fine. Canned coconut milk is also fine to sub.

  9. Niv says:

    5 stars
    I made this today and it’s absolutely delicious, and not dry at all . Since the sugar didnt seem much I added some mixture of chopped jalapeno/ginger/garlic and that added more a hint of indian flavor. Thanks a lot for this wonderful recipe.

  10. Rachel says:

    Can I make this into muffins and add blueberries?

  11. Jeannette says:

    Thank you for this wonderful recipe. I had a stroke years ago that made swallowing very difficult. I thought I would have to give up bread or slather it with tons of butter or the like. Thank you. I can enjoy eating again and not be afraid!

  12. Callie says:

    Can you omit the sugar if you don’t want sweet cornbread?

    • Sharon says:

      Hi Callie – this really isn’t a sweet cornbread even with the small amount of sugar in it. I haven’t tried omitting it but if you do, let me know how it goes for you.

  13. Jeannette says:

    I had a brain aneurysm in 1991. It affected my swallowing, and a few other things. Dry foods like cake and at one time, everything else, , although good, caused me to cough A LOT, So I Would Avoid Many foods. Finally, at some point, I could eat them again, with caution. I want to thank you for this cornbread. It is not dry in the least. I can eat lots of it , as long as I take small bites…sometimes I don’t because it is very good. Thank you. Also, thank you for making it gluten free!

  14. Jeannette says:

    I apologize for not commenting before this. I really like this! Usually, cakes without frosting , certain breads without butter, etc. ar e very hard for me to swallow, but not this! Thank you! I’m so glad to have a gluten free version too. I’ve made this at home and now I’m making it for a weekend away with my cousin. Thank you again.

  15. Joyce says:

    Hi Sharon,

    Your cornbread sure looks amazing. What kind of gluten-free cornmeal are you using in this recipe? The brand I used to buy is no longer available at my place. I’m looking for a good quality gluten-free cornmeal for my recipes.