This gluten free cornbread is easy to make from scratch. You can make the best homemade cornbread with cornmeal that is moist and delicious. This recipe is on heavy rotation in our house!
We love to eat this cornbread right out of the oven with lots of butter or I use this recipe for stuffing. I also love to eat my cornbread with some jam for breakfast. The options are endless!
What is this cornbread made from?
I like to use Bob's Red Mill Gluten Free Cornmeal. It is a coarser ground cornmeal so it gives the cornbread more texture. Since you will be using fine ground gluten free flour it still has a moist, cake-like texture.
Gluten Free Cornbread Supplies
Can you eat cornbread if you are gluten free?
Yes. As long as you are careful to purchase your cornmeal from a vendor that certifies it's gluten free. If you try to use regular cornmeal it is likely processed with wheat flour and will be contaminated.
Be sure to read the label and make sure it's certified gluten free. There may not be gluten in the ingredients list, but it is likely that it was contaminated with gluten while being processed.
Gluten Free Cornbread Ingredients
How do I make gluten free cornbread from scratch?
The process of making this cornbread is the same as regular cornbread. You will just want to make sure you are using certified gluten free ingredients. There will be a seal on the product stating it's gluten free and may also be in bold on the packaging.
Even though your regular cornmeal may not have anything containing gluten listed in the ingredients there is a very high chance the product was processed along with products that have gluten in them. The gluten free seal is very important to look for.
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This gluten free cornbread is easy to make from scratch. You can make the best homemade cornbread with cornmeal that is moist and delicious.
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 place your ingredients and blend together. The mixture will be a bit lumpy.
Pour the mixture into your 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.
I have used whole milk and almond milk in this recipe with success.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, dinner, side dish, baking