Gluten Free Cornbread

This is the best, most delicious gluten-free cornbread recipe out there. It’s light and moist and is simple to make.  Also, there is a dairy-free option!

Watch the video below (right before the recipe) to see how easy it is to make these! Also, check out the video on Facebook!

Best Gluten Free Cornbread

Today I’m sharing my family’s secret for the best gluten free cornbread. It’s the 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 😂😂

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?

My grandmother’s chocolate chip cookies are another one of those that we love and she loves to tell us how it was from a Nestle’s chocolate chip package when she was young.

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!

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.

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

• 8×8 inch square pan. Note: some people prefer baking cornbread in a cast iron skillet. I prefer baking in a glass baking dish. In addition, I find that the cornbread stays fluffier and more moist this way! Also, you could make this recipe in a muffin tin as well and make them as muffins instead!
• Parchment Paper
• Mixing Bowls
• Baking Utensils
• All-Clad Measuring Cups
• All Clad Measuring Spoons
• Pyrex Smart Essentials Mixing Bowl Set
• Cooling Rack 
• Avocado Oil cooking spray

How to make Simple and Easy Gluten Free Cornbread

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

• Step 1. Firstly, in a large bowl, whisk together the gluten free flour, xanthan gum, cornmeal, sugar, baking powder, and salt. Set aside.
• Step 2. After that, in a separate small bowl, whisk together the buttermilk, oil, and egg.
• Step 3. Pour the wet ingredients into a the dry ingredients and mix until incorporated.
• Step 4.  Pour the batter into a prepared 8×8 square baking pan (parchment paper or non-stick spray) and smooth out with spatula. 
• Step 5. Finally, bake at 400 degrees for 20-24 minutes.

Helpful Pro tips to know for this recipe

• 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!
• Make sure your oven is adequately preheated!  Give it a few extra minutes to preheat so this cornbread will cook evenly and consistently.  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!

Some other ways to enjoy this recipe

1. As classic side dish: Serve warm slices of gluten-free cornbread along with your favorite soups or stews.
2. GF Cornbread stuffing: Use crumbled or diced cornbread for gluten-free stuffing, adding a ton of flavor and texture to your holiday meals, such as Thanksgiving.
3. GF Cornbread croutons: Cube the leftover cornbread, toast it in the oven until it is crispy, and use them as gluten-free croutons in salads or soups.
4. Combined with a spread: Spread softened butter, honey, or your favorite jam on a moist, warm slice of cornbread for a snack or quick breakfast.
5. Dressing: Incorporate the crumbled cornbread into a savory dressing for roasted chicken or turkey as an example.
6. Pudding: Mix GF cornbread with eggs, milk, and your favorite sweeteners or fruits to make a mouth-watering gluten-free dessert pudding.
7. Cornbread crusted dishes: Use the finely ground cornbread crumbs to create a crispy coating for chicken tenders or even fish fillets.
8. Sandwiches for lunch: Slice cornbread and use it to make flavorful sandwiches and use your imagination for what to fill it with!

If you want a different twist, 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!

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!

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.

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!

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.

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! 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 >>

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.

Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!

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Gluten Free Cornbread

4.86 from 135 ratings

This is the best, most delicious gluten-free cornbread recipe out there. It's light and moist and is simple to make.  Also, there is a dairy-free option!

Prep Time: 10 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 32 minutes minutes

Servings: 9

By: Sharon Lachendro

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.

Recommended Products

USA Pan Bakeware Square Cake Pan, 8 inch

Unbleached Parchment Paper for Baking, 15 in x 200 ft, 250 Sq.Ft, Baking Paper, Non-Stick Parchment Paper Roll for Baking, Cooking, Grilling, Air Fryer and Steaming

Pyrex Smart Essentials Mixing Bowl Set

Silicone Baking Utensils

All-Clad Measuring Cups

All Clad Measuring Spoons

Pyrex Smart Essentials Mixing Bowl Set

Cooling Rack 

Avocado Oil spray

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.

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