This easy Gluten-free Cornbread is moist and fluffy, with the perfect balance of buttery goodness and subtle sweetness. It makes a fantastic side to soup, chili, or just about any main course.
- ❤️ Why You'll Love This Cornbread Recipe
- 🛒 Ingredients for Homemade Cornbread
- 🔪 How to Make Gluten-Free Cornbread
- 💡 Tips for Making the Best Cornbread
- ☑️ Storage Instructions
- 🍴 What to Serve Cornbread With
- 🔄 Substitutions and Additions
- Can I Make Cornbread Without Cast Iron?
- Can I Make Muffins with This Recipe?
- Is Cornmeal Gluten-free?
- How Can Flour Be Gluten-free?
- 🍽️ More Gluten-Free Recipes
❤️ Why You'll Love This Cornbread Recipe
- Classic cornbread made gluten-free
- Perfectly moist and fluffy texture
- Homemade creamed corn in the batter
- Buttery, crispy edges
This gluten-free cornbread is perfectly moist and fluffy. The best part is that when it bakes, the outside turns a beautiful golden brown with buttery, crispy edges. It's a homemade classic the whole family will love.
🛒 Ingredients for Homemade Cornbread
- Gluten free flour
- Yellow cornmeal
- Homemade Creamed Corn (or canned)
- Baking powder
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Gluten-Free Cornbread
Preheat the oven to 375°F.
Add the flour, cornmeal, salt, and baking powder to a mixing bowl.
Whisk to combine, then set aside.
In a separate bowl, add the creamed corn, eggs, melted butter, buttermilk, and sugar.
Whisk to combine.
Add in the dry ingredients and mix just until everything is well combined.
Pour the batter into a 10” cast iron skillet that’s been coated in a little butter and olive oil.
Bake for 25 minutes or until it is cooked through.
You should be able to insert a toothpick in the center and have it come out clean. If there is any wet batter on it, bake for 3-5 more minutes.
💡 Tips for Making the Best Cornbread
This cornbread recipe is very straightforward and practically fail-proof. But here are just a few things to keep in mind to ensure it comes out perfect every time:
- Grease your pan: This not only keeps it from sticking, but it also helps the bottom brown.
- Don’t underbake: Most baked goods, whether gluten-free or not, need to be cooked thoroughly to avoid a dense, gummy center. The top of the cornbread should be golden brown before removing it from the oven. The toothpick test will let you know when it's done.
- Choose the right cornmeal: If you want a smoother texture in your cornbread, choose finely ground cornmeal. If you want cornbread that has more of a crumbly texture, you'll want to look for medium-ground cornmeal. Just make sure the cornmeal you’re using states it's certified "gluten-free" on the package.
- Cool before slicing: When baking with gluten-free products, you'll want to let it cool slightly before slicing. This keeps it from crumbling.
☑️ Storage Instructions
To keep your cornbread fresh, store it in an airtight container or wrap it tightly in plastic wrap. It's best stored at room temperature for the first day.
If you have leftovers, you'll want to store them in the fridge for up to 3–4 days.
You can also freeze the cornbread in a freezer-safe bag or container for up to 2–3 months. When ready to serve, thaw it at room temperature or in the refrigerator.
🍴 What to Serve Cornbread With
Looking for a tasty main course to serve with your cornbread? Check out these healthy entrees:
- Cream of Asparagus Soup
- Instant Pot Beef Stew
- Butternut Squash Ginger Soup
- Chili with Butternut Squash
- White Chicken Chili
- Chicken Fajita Soup
🔄 Substitutions and Additions
Cheese: Add shredded cheddar, Monterey Jack, or jalapeño jack cheese for cheesy goodness.
Herbs: Incorporate fresh or dried herbs like chopped rosemary, thyme, or chives for added flavor.
Bacon: Crispy bacon bits can add a savory, smoky flavor to your cornbread.
Diced Jalapeños: For a spicy kick, add finely diced jalapeño peppers or even some drained, canned green chilies.
Cornmeal: Instead of yellow cornmeal, experiment with white cornmeal for different textures and colors.
Dairy-free: If you prefer a dairy-free option, you can substitute the buttermilk with almond milk. For the butter, you can use coconut oil or vegan butter for the dairy ingredients. Keep in mind that these may alter the texture and flavor of the baked cornbread.
Sugar: Adjust the sugar to your preference, or you can use your favorite sugar substitute, such as Allulose.
Butter: Instead of butter, you can use coconut oil or even bacon grease for more flavor.
Can I Make Cornbread Without Cast Iron?
Sure! You can use a baking dish instead of a cast iron skillet. Make sure it's well greased to prevent sticking.
Can I Make Muffins with This Recipe?
You sure can. Bake the batter in a greased muffin tin in a 375° pre-heated oven. Start by baking them for around 15-20 minutes. You should check for doneness by inserting a toothpick into the center of a muffin to make sure they don't need a couple more minutes.
Is Cornmeal Gluten-free?
Cornmeal is made from ground corn, making it naturally gluten-free. But to make sure, always read the package it comes in to see if it states it's gluten free.
How Can Flour Be Gluten-free?
Flour can be gluten-free when it is made from grains, starches, legumes, or nuts that naturally do not contain gluten. The gluten-free flour used in this recipe is a rice blend flour that is Non-GMO, certified kosher and gluten-free.
🍽️ More Gluten-Free Recipes
- Gluten Free Pumpkin Bread
- Gluten Free Pecan Pie Cheesecake
- Gluten Free Banana Chocolate Chip Muffins
- Gluten Free Pumpkin Cookies
- Gluten Free Apple Cinnamon Overnight Oats
Gluten Free Cornbread
- Preheat oven to 375°F.
- Add the flour, cornmeal, salt and baking powder to a mixing bowl.
- Whisk to combine, then set aside.
- In a separate bowl, add in the creamed corn, eggs, melted butter, buttermilk and sugar. Whisk to combine.
- Add in the dry ingredients and mix just until everything is well combined.
- Pour the batter into a 10” cast iron skillet that’s been coated in a little butter and olive oil.
- Bake for 25 minutes or until it is cooked through. You should be able to insert a toothpick in the center and have it come out clean. If there is any wet batter on it, bake for 3-5 more minutes.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Nutritious Deliciousness. Please use the share buttons to share on social media, but please do not copy/paste the recipe.