Easy Gluten Free Cornbread - Moist & Delish

This Gluten Free Cornbread is easy, moist, and absolutely delicious! Gluten free doesn’t have to be dry and boring—this recipe proves it. With just 4 simple steps, you’ll have warm, golden cornbread on the table in no time. I love to double the recipe and freeze leftovers so I can pull them out to serve with soup whenever I need a quick side dish.

Why You'll Love this Recipe

You will love this gluten free cornbread recipe because it’s simple, flavorful, and made with wholesome ingredients.

• Easy to bake: Make it in a muffin tin, an 8x8 baking dish, or even a 8" cast iron skillet.
• Healthier than a box mix: You control the sugar and avoid added preservatives and anti-caking agents.
• Family-friendly: Serve as muffins for kids or a skillet bake for hearty meals.

If you love cornbread like we do, you might also enjoy my Beef Stew or Mexican Lentil Soup Recipe. These pair well with this delicious Cornbread Recipe!

Equipment Needed for Gluten Free Cornbread

To make the best Gluten Free Cornbread, you’ll need:

• Muffin tin, 8x8 baking dish, or an 8” cast iron skillet - to bake the cornbread in
• Large bowl - for mixing the batter
• Small bowl - for combining the wet ingredients
• Muffin liners - for easy cleanup
• Parchment paper - if baking in a dish
• Measuring cups and spoons - to easily measure ingredients
• Large spoon - to stir everything together

This pairs well with my Crockpot Beef Stew or Mexican Lentil Soup!

Ingredients & Substitutions

• 1 cup medium ground cornmeal – Adds classic cornbread texture. Substitute: Use coarse cornmeal for a grittier bite.
• 1 cup gluten-free all-purpose flour with xanthan gum – My favorite is Bob’s Red Mill 1-to-1 Gluten Free Flour. Substitute: King Arthur’s gluten-free blend also works well. You can use regular flour if not gluten free.
• ¼ cup sugar – Adds sweetness. Adjust by reducing or increasing sugar, or omit entirely for savory cornbread.
• 1 tablespoon baking powder – Provides lift and fluffiness.
• 1 teaspoon salt – Balances flavor. Use sea salt or kosher salt.
• ¼ cup salted butter, softened – Gives richness and moisture. Substitute with coconut oil or vegan butter if desired.
• 1 cup buttermilk – Creates a tender crumb. Substitute with 2% milk, though buttermilk yields the best result.

See recipe card for full directions.

Instructions for Gluten Free Cornbread

Step 1: Mix dry ingredients: In a large bowl, whisk together cornmeal, gluten-free flour, sugar, baking powder, and salt.

Step 2: Whisk ingredients: In a smaller bowl, whisk together buttermilk and the egg.

Step 3: Combine: Pour the wet mixture into the dry ingredients, add softened butter, and stir until combined.

Step 4: Bake: Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper, or line a muffin tin with liners. Pour in batter and bake about 20 minutes, until golden and a toothpick inserted in the center comes out clean.

Variations of Gluten Free Cornbread

• Leave out the sugar for a savory version.
• Add extra sugar for a sweeter treat.
• Make a chili-cornbread bake: pour chili into a dish, top with cornbread batter, and bake until set.
• Mix in dried herbs such as rosemary for an aromatic twist.
• Add chopped jalapeños for little kick and shredded chese for a Tex-Mex flavor.

Choosing the Right Cornmeal and Flour

For the perfect Gluten Free Cornbread, use medium-ground cornmeal. It gives the best balance of texture without being too gritty. Coarse cornmeal also works, but it will be more rustic.

For the flour, I recommend Bob’s Red Mill 1-to-1 Gluten Free All Purpose Flour or King Arthur’s Gluten Free All Purpose Flour. Both work beautifully in this recipe.

Different Ways to Enjoy Gluten Free Cornbread

This Gluten Free Cornbread is versatile and delicious with many meals:

• Serve with hearty soups and stews like chili, my Slow Cooker Beef Stew, or Mexican Lentil Soup.
• Enjoy with butter and honey for a sweet treat.
• Bake as muffins for quick grab-and-go snacks.
• Make a chili-cornbread bake: pour chili into a dish, top with cornbread batter, and bake until set.

Storage and Reheating

• Store: Keep in an airtight container in the refrigerator for 3–5 days.
• Freeze: Double the recipe and freeze leftovers for up to 3 months.
• Reheat (from fridge): Warm in the oven at 300°F for 5–7 minutes or pop a slice in the microwave for about 20 seconds.
• Reheat (from frozen): Thaw overnight in the refrigerator, then warm in the oven at 300°F for 8–10 minutes. For a quicker option, microwave a frozen slice in 20–30 second intervals until warmed through.

Final Thoughts

This Cornbread is soft, moist, and full of flavor. Whether you serve it with soup, chili, or enjoy it with butter and honey, it’s a recipe you’ll turn to again and again. Simple ingredients, no unnecessary additives, and a homemade touch make it a must-have for your recipe box.

FAQs

Amazing Meals to Pair with Gluten Free Cornbread

• Old Fashioned Crockpot Beef Stew
• Mexican Lentil Soup
• Fall Breakfast Hash

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Print Pin

Easy Gluten Free Cornbread

This Gluten Free Cornbread is fluffy and moist and absolutely delish! It's perfect served with soups and stews or even by itself as a sweet treat with honey and butter. Be sure to double the batch so you can freeze some to have on hand.

Course Side Dish

Keyword cornbread, gluten free cornbread, soups & stews, bread

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Ingredients

• 1 cup medium ground cornmeal
• 1 cup GF all purpose flour with xanthan gum. My favorite brand is Bob’s Red Mill 1 to 1 all purpose flour gluten-free ¼ cup sugar
• 1 T baking powder
• 1 t salt
• ¼ cup salted butter-softened
• 1 C buttermilk
• 1 large egg

Instructions

• Mix dry ingredients: In a large bowl, whisk together cornmeal, gluten-free flour, sugar, baking powder, and salt.
• Add wet ingredients: In a smaller bowl, whisk together buttermilk and the egg.
• Combine: Pour the wet mixture into the dry ingredients, add softened butter, and stir until combined.
• Bake: Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper, or line a muffin tin with liners. Pour in batter and bake about 20 minutes, until golden and a toothpick inserted in the center comes out clean.

Notes

Variations

• Leave out the sugar for a savory version.
• Add extra sugar for a sweeter treat.
• Make a chili-cornbread bake: pour chili into a dish, top with cornbread batter, and bake until set.
• Mix in dried herbs such as rosemary for an aromatic twist.