This easy gluten free cornbread is one of those recipes that belongs in every gluten free kitchen and once you make it from scratch you will never go back to a box mix. Made with gluten free cornmeal and gluten free flour, this homemade cornbread bakes up perfectly golden on the edges with a soft and tender center that is slightly sweet and absolutely delicious.
It comes together in just 40 minutes with simple everyday ingredients and a 9x13 baking dish which means you get 15 generous squares of the best gluten free cornbread you have ever tasted.
This gluten free cornbread recipe is incredibly versatile and works for so many different occasions. It is the perfect side dish for a cozy bowl of gluten free chili on a weeknight, a crowd pleasing addition to a holiday dinner table at Thanksgiving or Christmas. It's an absolute must make alongside my Gluten Free Cowboy Baked Beans at a summer BBQ.
I love serving it straight out of the oven with a generous pat of butter melting right into the top and a drizzle of honey for a little extra sweetness.
You can also use leftover squares to make my Gluten Free Cornbread Stuffing which is one of my favorite things to do with any cornbread that does not get eaten the first day.
If you are looking for more biscuits and bread recipes try my Gluten Free Buttermilk Drop Biscuits, my Gluten Free Sweet Potato Biscuits, my Gluten Free Millet Drop Biscuits or my Gluten Free Sourdough Bread.
You can find all of my side dish recipes here: Gluten Free Side Dishes Recipes
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Instructions
Preheat your oven to 400 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.
In the bowl of your stand mixer add the softened butter, milk, eggs, gluten free cornmeal, gluten free flour, sugar, baking powder and salt. Blend the ingredients together. Do not over blend. The mixture will be a bit lumpy.
Pour the mixture into your greased 9x13 baking dish.
Bake at 400 degrees for 20 to 25 minutes or until the edges of the cornbread are golden brown.
Wait for the cornbread to cool before slicing into squares.
Supplies
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Gluten Free Cornbread
- Total Time: 40 minutes
- Yield: 15 large pieces 1x
- Diet: Gluten Free
Description
This easy gluten free cornbread is made completely from scratch with gluten free cornmeal and gluten free flour for a moist and tender homemade cornbread that bakes up perfectly golden in just 40 minutes. Slightly sweet with crispy golden edges and a soft and fluffy center, this is the best gluten free cornbread recipe for serving alongside chili, soups, BBQ, and holiday dinners!
Ingredients
- ½ cup Unsalted Butter, softened
- 2 cups Milk
- 2 large Eggs
- 2 ½ cups Gluten Free Cornmeal
- 2 cups Gluten Free Flour
- ¼ cup Granulated Sugar
- 2 Tbsp. Baking Powder
- 1 tsp. Sea Salt
Instructions
Preheat your oven to 400 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.
In the bowl of your stand mixer add the softened butter, milk, eggs, gluten free cornmeal, gluten free flour, sugar, baking powder and salt. Blend the ingredients together. Do not over blend. The mixture will be a bit lumpy.
Pour the mixture into your greased 9x13 baking dish.
Bake at 400 degrees for 20 to 25 minutes or until the edges of the cornbread are golden brown.
Wait for the cornbread to cool before slicing into squares.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
I have used both whole milk and almond milk in this recipe with success.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
If you make this Gluten Free Cornbread I would love to hear what you think! Leave a star rating and a comment below and let me know what you served it with.
Don't forget to save this recipe to your Pinterest boards so you can find it again every time a cornbread craving hits!
Storage
Store leftover gluten free cornbread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage place the cornbread in a sealed airtight container in the refrigerator for up to 5 days.
To reheat individual squares warm in the microwave for 20 to 30 seconds or wrap in foil and warm in a 350 degree oven for about 10 minutes until heated through.
This cornbread also freezes beautifully. Once completely cooled wrap individual squares tightly in plastic wrap and place them in a freezer safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature for about an hour or warm individual squares in the microwave straight from the freezer for 45 to 60 seconds. This is a great recipe to make a double batch of and freeze so you always have homemade gluten free cornbread on hand.
Top Tip
Do not over mix the cornbread batter once all of the ingredients are combined. Over mixing gluten free batters can cause the starches in the gluten free flour to break down and result in a gummy and dense texture instead of the light and tender crumb you are going for.
Mix just until everything is incorporated and the batter is evenly combined then stop. A few small lumps in the batter are completely fine and actually a sign that you have not over mixed. The batter will be thicker than a traditional cake batter and that is exactly what you want for a moist and tender gluten free cornbread with a beautiful golden crust.
Frequently Asked Questions
Traditional cornbread can contain gluten depending on how it is made. While cornmeal itself is naturally gluten free many cornbread recipes also call for all purpose wheat flour which contains gluten. Store bought cornbread mixes almost always contain wheat flour as well. This recipe uses gluten free flour in place of all purpose flour to make a completely gluten free cornbread that is safe for anyone avoiding gluten. It is also important to make sure your cornmeal is certified gluten free as regular cornmeal is often processed in facilities that also process wheat and can be cross contaminated.
Bob's Red Mill Gluten Free Cornmeal is my top recommendation for this recipe. It is a coarser ground cornmeal which gives the cornbread a wonderful texture and a classic cornbread bite. It is certified gluten free and widely available at most grocery stores and online. Make sure to always check the label and look for a certified gluten free seal on whatever cornmeal you purchase to ensure it has not been cross contaminated during processing.
Absolutely! This gluten free cornbread recipe is a wonderful base for all kinds of delicious mix ins. Shredded cheddar cheese and diced jalapenos make a savory and spicy version that is amazing alongside chili and BBQ. Creamed corn stirred into the batter adds extra moisture and a sweeter corn flavor. Fresh or frozen blueberries make a wonderful sweet breakfast version. Simply fold your mix ins into the batter right before pouring it into the baking dish.
This gluten free cornbread pairs beautifully with so many different dishes. It is the classic companion to a bowl of gluten free chili and absolutely perfect alongside my Gluten Free Cowboy Baked Beans for a summer BBQ. It is also wonderful served with gluten free soups and stews on a cozy weeknight and makes a beautiful addition to a holiday dinner table at Thanksgiving and Christmas. Any leftover squares can be used to make my Gluten Free Cornbread Stuffing which is one of the most delicious things you can do with day old cornbread.
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