Gluten Free Cornbread

4.86 from 138 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

Cook Time: 22

Total Time: 32

Servings: 9

By: Sharon Lachendro

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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

*To make your own buttermilk, add 1 tablespoon of white vinegar to your regular dairy milk.
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.
If the flour mix you use contains xanthan gum, omit the amount I called for in this recipe.
For dairy-free "buttermilk", use 1 cup of unsweetened coconut milk plus 1 tablespoon of white vinegar in place of the buttermilk.
Store leftovers in an airtight container up to 2 days. Individual pieces can also be wrapped and frozen.