This easy gluten free cornbread recipe will give you the perfect balance of delicious sweetness and melt-in-your-mouth crumbly softness. Its the perfect side for nearly any meal, from soup to BBQ, and its naturally gluten free if you use all cornmeal and no other flours.
Need your cornbread to be dairy free? Egg free? I can help with these too! Want to take your GF cornbread to go? Use my tasty recipe to make gluten free cornbread muffins that you can enjoy on the run.
This recipe was one of the earliest gluten free recipes I shared on the blog, and its become a staple in so many readers homes. The recipe has always been simple, and still remarkably adaptable.
Many of you have written to me of the years, telling me that you made it with granulated sugar instead of honey, milk instead of buttermilk or yogurt, shortening or coconut oil (or even vegetable oil!) instead of butter. The recipe has turned out every single time.
It bakes very quickly, especially if youre making it in a cast iron pan, since that conducts heat very well. The sides and bottom of the cornbread also brown very nicely in the oven.
- 1 cup gluten-free flour blend (I use my blend, Ryze, or Bob’s Red Mill 1 to 1)
- 1 cup gluten-free corn meal.
- ¼ cup granulated sugar.
- 2 teaspoons gluten-free baking powder.
- ½ teaspoon salt.
- 2 eggs, room temperature.
- 1 cup dairy-free milk (or regular milk, or Buttermilk for a cake-like cornbread)
Old Fashioned Gluten Free Cornbread | the original best recipe
This easy gluten free cornbread recipe can be made naturally gluten free with all cornmeal and no other flours. Use it to make muffins, too!
Prep: 10min
Total: 30min
Yield: 8
Ingredients:
- 2 cups coarsely ground yellow cornmeal ( (See Recipe Notes))
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups plain yogurt (at room temperature (can substitute an equal amount of buttermilk or half sour cream/half whole milk))
- 4 tablespoons unsalted butter (melted and cooled)
- 1 egg (at room temperature, beaten)
- 4 tablespoons honey
Instruction:
- Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
- In a large bowl, place the cornmeal (See Recipe Notes), baking powder, baking soda, and salt, and whisk to combine well. In a separate bowl, place the yogurt (or buttermilk or sour cream and milk mixture), butter, and egg, and whisk to combine well.
- Create a well in the dry ingredients and pour in the wet ingredients and the honey. Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan.
- Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet, closer to 25 minutes if you made the all purpose gluten free flour variation), or until lightly golden brown on top, golden brown around the edges, and firm to the touch in the center. Slice and serve immediately.
- Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (Hachette/Da Capo 2017). Originally posted in 2013. Post updated with variations.
Cornbread – It’s Gluten Free Moist & Delicious – by Rockin Robin
FAQ
Does Jiffy cornbread contain gluten?
Is Martha White cornbread mix gluten-free?
Is Trader Joes corn bread gluten-free?
What cornmeal mix is gluten-free?
