This is the best Gluten-Free Cornbread recipe because it turns out light and fluffy every time! Perfect for Thanksgiving side dish or dunking in a cozy bowl of chili. Everyone is going to love it!
Easy Gluten-Free Cornbread Recipe
Enjoy a classic and savory cornbread with simple ingredients. The only difference is that there’s no gluten! Through trial and error, we found the perfect ratio of cornmeal to gluten free flour to make the best gluten free cornbread that’s light, fluffy, and has that same rich flavor that you know and love. Next time try out our gluten-free cornbread muffins if that’s more your style. Enjoy this homemade cornbread with chili with all the fixings or at Thanksgiving dinner!
Looking for More Gluten Free Classics?
We love our classic recipes, and the gluten free versions should be just as tasty! Try out this gluten free green bean casserole, gluten free pumpkin pie, and gluten free stuffing to get prepared for the holiday season!
What You Will Need
- cornmeal – Don’t worry about finding a gluten-free cornmeal as this ingredient is naturally gluten free!
- Gluten-Free 1-to-1 Flour – Bob’s red mill is our favorite gluten-free baking ingredient, perfect for mixing with the cornmeal as the dry ingredient base.
- baking powder & baking soda – they’re subtle but important to ensure that your muffins come out nice and fluffy.
- xanthum gum – this is essential for providing structure and is naturally gluten-free.
- kosher salt – one of our pantry staples that always elevates flavor.
- vegan butter – option to use regular butter, if you don’t need it to be dairy-free.
- coconut sugar & honey – perfect for adding a touch of sweetness and even better when you drizzle more honey on top!
- eggs – these also help with providing a lot of structure to the cornbread.
- unsweetened almond milk & fresh lemon juice – any dairy-free option will work and mixing it with some lemon juice makes it similar to buttermilk.
How To Make Gluten Free Cornbread
Start by preheating your oven to 375 degrees F. Then mix together the unsweetened almond milk and lemon juice in a small bowl and set aside. In a separate bowl, mix together the melted butter, honey, eggs, and the almond milk mixture and whisk to combine.
Recipe Tip
Any non-dairy milk will work within this recipe and feel free to use regular butter if you don’t need your corn bread to be dairy free.
In another separate bowl, mix together the corn meal, gf flour, baking soda, xanthum gum, coconut sugar, and salt.
Now combine the wet and dry ingredients in a large mixing bowl and mix thoroughly.
Now pour the batter into a greased 8×8 or 9×9 pan. Place the pan on the middle rack of your preheated oven and let bake for 24 – 26 minutes. The best way to check if your cornbread is cooked through is to push a toothpick through the center. If it comes out clean, it’s done!
What To Serve With Gluten Free Cornbread
You really can’t go wrong here! It can be served with just about anything. It’s the perfect side dish to be served with smoked baby back ribs, a big bowl of classic slow cooker chili, or with some butter or honey as a Thanksgiving side dish. Be sure to slather each piece with some honey butter for the ultimate burst of flavor.
Storage Tip
Store leftover cornbread in an airtight container for 3-5 days. It can also be kept covered on the counter for 1-2 days and in the freezer for up to three months!
Recipe FAQs
- Does Jiffy Cornbread Contain Gluten? – According to their website, the Jiffy brand does not support the manufacture of gluten-free mixes.
- Why is cornbread not gluten free? – Classic cornbread isn’t gluten free because typically it uses regular, all purpose flour. Luckily there are gf flour options at most grocery stores.
- How to store leftover cornbread – Store leftovers at room temperature in an airtight container on the countertop for 1-2 days, in the fridge for 2-5 days, or in the freezer for up to three months.
Made this gf cornbread recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
Gluten Free Biscuits
Healthy Zucchini Muffins
Gluten Free Coffee Cake
Healthy Apple Crisp
Gluten Free Cornbread
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 9 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Ingredients
- 1 cup cornmeal
- 1 cup Gluten-Free 1-to-1 Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon xanthum gum
- 1/8 teaspoon kosher salt
- 1/2 cup vegan butter, melted
- 1/3 cup coconut sugar
- 3 tablespoons honey
- 2 eggs
- 1 cup unsweetened almond milk
- 1 teaspoon fresh lemon juice
Instructions
- Preheat: Preheat oven to 375 degrees F.
- Dairy-Free “Buttermilk”: Combine unsweetened almond milk and lemon juice in a small bowl. Set aside.
- Dry Ingredients: In medium mixing bowl combine dry ingredients: cornmeal, flour, baking powder, baking soda, xanthum gum, coconut sugar and salt.
- Wet Ingredients: In a medium mixing bowl combine wet ingredients: melted butter, honey, eggs and the almond milk mixture. Whisk to combine.
- Combine: Combine wet and dry ingredients and mix well to combine.
- Prepare Pan: Spray a 8×8 or 9×9 pan with olive oil. Pour mixture inside.
- Bake: Bake for 24-26 minutes or until a toothpick comes out clean.
- Cool: Let cool, 10-15 minutes.
- Serve: we love serving this with our Slow Cooker Chili and Seven Layer Salad!
Notes
- Almond Milk Substitutions: You should be able to substitute any non-dairy milk for this.
- Vegan Butter: if you don’t have an issue with dairy, feel free to use regular butter.
- Storage: Store on the countertop, covered, for 1-2 days. If it isn’t consumed by then move it to the refrigerator. There aren’t any preservatives in this (yay!) so it will only last so long out.
Nutrition
- Serving Size: 2 oz
- Calories: 224
- Sugar: 13 g
- Sodium: 305.1 mg
- Fat: 6.8 g
- Carbohydrates: 37.7 g
- Protein: 3.7 g
- Cholesterol: 41.3 mg
Originally published September 28, 2020.
Krysta says
Obsessed! I make this at least once a month!! Love it and its not a fav woth my friends
Erin says
That’s awesome to hear, Krysta! Thank you so much for taking the time to leave your feedback – I really appreciate it!
Jennifer says
Thank you for this recipe. I’m always buying the boxed gluten-free cornbread to have a chili! Excited to make this. But I’m curious why you add the xanthan gum when you’re using Bob red Mills 1 to 1? Just curious. Thanks!
Erin says
Hi Jennifer! After testing I liked the results with a little added anthem gum 🙂