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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

30 Minute Sweet Gluten Free Cornbread

4.86 from 138 ratings
This is a light, moist, and sweet gluten free cornbread that can made in about 30 minutes! This quickbread is super simple to make that is sweet and flavorful with each bite. You can also use this recipe to make cornbread muffins. These can also be made dairy-free!
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 9
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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

  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.

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!

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!

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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