Easy Gluten-free Cornbread

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Up close look at three pieces of gluten-free cornbread topped with softened butter and a drizzle of honey.

Meeta Arora

This Gluten-free cornbread recipe makes the best soft, fluffy, and moist cornbread. This easy-to-make cornbread is a perfect side dish for any special holiday meal or BBQ, or to serve with soups and stews.

5 from 3 votes

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Prep Time 10

Cook Time 25

Total Time 35

Course bread

Cuisine American

Servings

Calories 232 kcal

Ingredients

1 Cup 1:1 Gluten-free Flour You want a lighter blend
¾ Cup Gluten-free Cornmeal Light or medium grind
2 Tablespoons Cornstarch
¼ Cup Sugar
½ Teaspoon Salt
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
2 Cups Buttermilk See notes if you don't have buttermilk
2 Large Eggs See notes for making egg-free cornbread
¼ Cup Melted Butter Or light cooking oil
2 Tablespoons Honey

Instructions

Preheat the oven to
Preheat the oven to 375°F
Lightly grease an 8x8 or 9x9 baking dish and set it aside.
In a bowl, combine the gluten-free flour, cornmeal, cornstarch, sugar, salt, baking soda, and baking powder, and whisk it together.
1 Cup 1:1 Gluten-free Flour, ¾ Cup Gluten-free Cornmeal, 2 Tablespoons Cornstarch, ¼ Cup Sugar, ½ Teaspoon Salt, 2 Teaspoons Baking Powder, ½ Teaspoon Baking Soda
Once the dry ingredients have been mixed, add the remaining wet ingredients.
2 Cups Buttermilk, 2 Large Eggs, ¼ Cup Melted Butter, 2 Tablespoons Honey
Mix the wet ingredients into the dry. The batter might still be a little lumpy, but this is okay. Do NOT overmix the batter. Overmixing can cause your cornbread to become tough.
Carefully transfer the batter to the greased baking pan.
Bake the cornbread in the oven for 20-25 minutes, or until the top starts to turn golden and a toothpick inserted comes out mostly clean with a few crumbs.
Let the cornbread cool for 5-10 minutes before cutting. Enjoy!

Notes

Buttermilk - I prefer the texture of this cornbread when it's baked with buttermilk. If you don't have buttermilk, you can easily make some.

For this recipe, take two cups of milk and remove two tablespoons. Replace those two tablespoons with two tablespoons of apple cider vinegar and let it rest for at least five minutes before using it.

Dairy-free cornbread - Instead of buttermilk, make a dairy-free buttermilk using apple cider vinegar and dairy-free milk of choice, and use a light cooking oil instead of butter.

Egg-free cornbread - You can substitute the egg for either equal parts flax egg or one-third (⅓) of a cup of apple sauce per egg. You can also use Bob's Red Mill Egg Replacer.

Baking in a skillet - Warm the cast iron in the oven while you prepare the batter. Once warm, lightly grease the skillet and then bake the cornbread. Note: baking this cornbread in a skillet will create more of a crust on the outside of the skillet.

Gluten-free cornbread muffins - Scoop about ¼ of a cup of the batter into a greased muffin tin. Place the pan into the oven and bake. Starch checking on the muffins at about 15 minutes. Be careful not to overcook. Remove them from the oven to cool once a toothpick is removed with only a few dry crumbs. Note: depending on your pan, you might not get a full dozen cornbread muffins.

Nutrition

Calories: 232kcalCarbohydrates: 33gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 61mgSodium: 397mgPotassium: 134mgFiber: 3gSugar: 13gVitamin A: 306IUVitamin C: 0.02mgCalcium: 131mgIron: 1mg

Keyword gluten free bread, gluten free corn muffins, gluten free cornbread

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