A simple and delicious Gluten Free Cornbread that 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!
This post is sponsored by Bob’s Red Mill, the opinions are my own.
Easy Gluten Free Cornbread Recipe
Nothing better than a delicious, classic recipe! In our opinion, chili isn’t really chili unless you have a side of cornbread! And this one is GOOD! It is dairy-free and gluten-free but still so fluffy and delicious thanks to our friends over at Bob’s Red Mill! I seriously love, love, LOVE their 1-to-1 Gluten-Free Flour – I have been using it for all my baking lately and it never disappoints. And if you prefer it in muffin shape we have you covered, just checkout our cornbread muffin recipe!
In addition to serving with chili our family also loves it when this recipe joins our party of side dishes at Thanksgiving! We promise that your family will love it too 🙂
Why You Will Love This Recipe
- Easy – this is a tried and true recipe that is so simple. Basically, wet ingredients in one bowl, dry ingredients in another, mix together and bake!
- Family friendly – our kiddos are able to help with the mixing and then when you can eat it warm with that drizzle of honey! Oh, everyone is in love!
- Perfect for a holiday – you can easily cut your cornbread into squares, pop them out of the pan, and serve them with all of your yummy side dishes. Trust me, your guests will thank you!
What You Will Need
- cornmeal – the traditional base for any classic cornbread recipe!
- Bob’s Red Mill Gluten-Free 1-to-1 Flour – 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 – always the perfect simple seasoning!
- 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 type of milk will work and mixing it with some lemon juice makes it similar to buttermilk.
Recipe Variations
We have made this cornbread just the way it is, a million times, but there are also a few changes that you can make if you need to. We used an unsweetened almond milk, but any non-dairy or dairy milk would work. The vegan butter could also be swapped out for regular butter, if you don’t need it to be dairy-free.
Best Ways To Serve Cornbread
You really can’t go wrong here! It can be served with just about anything, at least in our opinion. We especially love it with some smoked baby back ribs, a big bowl of classic slow cooker chili, or with some butter or honey as a Thanksgiving side dish.
Storage Tips
If you have any leftover, and that’s a big if, you can keep it covered on the counter for 1-2 days, but after that you will want to move it to the refrigerator. Freezing is also a great option! Once your cornbread has fully cooled you can cover and freeze for up to 3 months.
How To Make Gluten Free Cornbread
You can begin by mixing your dry ingredients and wet ingredients in separate bowls and then mix them together. Then pour the batter into a prepared 9×9 baking pan and bake at 375 degrees for 24-26 minutes.
Make sure you let it fully cool before diving in for a piece!
And of course, you have to add that drizzle of honey!!
Recipe FAQ
- 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.
Made this 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 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 Bob’s Red Mill 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.
Keywords: gluten-free cornbread, gluten free cornbread
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 🙂