Gluten-Free Cornbread

Name: Gluten Free Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups ground yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1½ cups buttermilk; 6 Tablespoons butter, (divided); 1 egg, (beaten); 3 Tablespoons honey

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This moist and crumbly gluten-free cornbread is full of buttery sweetness in every single bite! It's simple to make and pairs perfectly with just about anything. No one would ever know it's gluten-free!

Person slicing a pan of cornbread to be served.

This gluten-free cornbread recipe has the most wonderful buttery flavor and is incredible moist. With its crumbly texture that bakes and rises to perfection, you'd never know this cornbread is gluten-free. Hands down, this is the easiest and most delicious sweet cornbread recipe that only takes 10 minutes to prep and 25 minutes to bake!

Learning how to make cornbread gluten-free is really easy. A lot of people love my jalapeño cheddar cornbread and they often ask me if cornbread is gluten-free? The answer is typically, no. Most cornbread recipes and boxed mixes contain both flour and cornmeal. Which is why I make my own homemade version because it's way more fresh, super simple to make, and contains only simple and gluten-free ingredients.

If you are looking for what to serve cornbread with, it pairs really well with just about any meal! But, I love pairing it with my detox soup recipe, Instant Pot pinto beans, with this hearty potato corn chowder, a big bowl of chili, or this roasted red pepper soup!

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Why This Recipe Works
🛒 Ingredients You'll Need
📋 Variations
🥣 Step-By-Step Recipe Instructions
Top Tip
🙋🏼‍♀️ Recipe FAQs
Expert Tips
🥘 More Recipes You'll Love!
Gluten Free Cornbread

2 pieces of cornbread being served on platters, topped with butter.

Why This Recipe Works

This is a simple, no-hassle recipe that comes together quickly.
It has a rich and buttery flavor that makes it the perfect quick bread to pair with any meal.
Boxed gluten-free cornbread mixes are expensive. The ingredients I use in this recipe are simple, inexpensive, and can be found at your local grocery store!

Honey being drizzled over a piece of cornbread.

🛒 Ingredients You'll Need

Buttermilk, baking soda and powder, cornmeal, honey, egg, butter, salt on a counter to make cornbread.

Yellow Cornmeal: read the labels and make sure the ingredients contain only cornmeal and no flour. You want to use coarsely ground yellow cornmeal.
Baking Soda: helps with rising and makes the cornbread more on the fluffy side.
Baking Powder: when paired with the baking soda (dual leavening), it results in a well-risen, light, and fluffy texture.
Salt: a flavor enhancer to help balance out the sweetness of the honey.
Buttermilk: adds a lot of moisture and gives it a tender texture.
Butter: use unsalted butter to help control the salt levels.
Egg: adds moisture and is a binding agent.
Honey: provides a sweetness and when paired with the butter and buttermilk, it adds a depth of flavor.

Be sure to see the recipe card below for the full ingredients list & instructions!

📋 Variations

Baking Dish Options - You can use a glass baking dish or a cast iron skillet to make this gluten-free cornbread recipe. If using a cast iron skillet, use one that is 12 inches in diameter. If using a pan, use an 8-inch or 9-inch square or round pan.
Sweetness - To add more sweetness, add an extra Tablespoon of honey to the batter. Or, substitute 4-5 Tablespoons sugar instead of honey. Brown sugar is also a great alternative. Use 2-3 Tablespoons if using brown sugar.
Types of Cornmeal - If you prefer a smoother cornbread, use a finely ground cornmeal. For a bit more texture, select a medium grind cornmeal.
Dressing or Stuffing - Use this recipe as a base to make your dressing or stuffing recipe during the holiday season!

🥣 Step-By-Step Recipe Instructions

Bowl filled with dry ingredients to make cornbread.

Step 1: Start by preheating the oven to 400℉. In a large bowl, use a whisk to combine the cornmeal, baking powder, baking soda, and salt. Set aside.

Step 2: In a small microwavable bowl or saucepan, melt 4 Tablespoons of butter. Set aside.

Person whisking wet ingredients into a bowl of dry ingredients to make cornbread.

Step 3: In a separate bowl, use a whisk to combine the buttermilk, the remaining melted butter, and the beaten egg.

Person whisking together cornmeal batter in a bowl.

Step 4: Create a well in the dry ingredients bowl and slowly pour in the wet ingredients. Add in the honey and mix all the ingredients together until combined. Set aside.

Step 5: The oven should now be preheated, so put 2 Tablespoons of butter in a cast iron skillet and or baking pan and place it in the oven for 2-3 minutes until melted. Watch the time on this step closely so the butter does not burn.

Cornmeal batter in a cast iron skillet getting ready to be baked.

Step 6: Once the butter is hot and has melted, pour the cornbread mixture into the hot skillet or pan.

Top Tip

The key to making cornbread nice and buttery is melting the butter in the cast iron skillet in the oven before adding the batter. As soon as the batter combines with the hot melted butter, the ingredients infuse and the batter is literally filled with melted butter! Don't skip this step...it's a game changer flavor wise!

Cooked loaf of cornbread cooling on a counter.

Step 7: Bake for 20-25 minutes or until lightly golden on top and around the edges.

Step 8: Remove from the oven, slice, and serve immediately.

You've never tasted gluten-free cornbread like this before. This version will quickly become your "go-to" cornbread recipes that everyone will enjoy!

🙋🏼‍♀️ Recipe FAQs

Can you freeze gluten-free cornbread?

Yes! After it completely cools, slice the cornbread into squares or slices and place in a freezer safe bag or container and store for up to 3 months. To defrost, remove the container from the freezer and place it in the refrigerator. For best results, reheat in the oven until warm.

Can I bake these as muffins?

Yes! Just follow the recipe as its written and instead of baking them in a pan or cast iron skillet, bake them in a muffin tin. Muffin liners are optional.

2 plates with cornbread with person lathering on butter.

Expert Tips

If you can only find medium ground cornmeal but want to use finely ground cornmeal for a smoother cornmeal, grind the cornmeal in a coffee grind or food processor.
This recipe is best served hot right out of the oven, but if you have leftovers, store it in a large sealable plastic bag or container for up to 3 days. You can reheat it in the microwave or in the oven until warm.

🥘 More Recipes You'll Love!

If you tried this recipe for gluten-free cornbread or any other recipes on my website, please let me know how it turned out in the comments below ✍🏼. I love hearing from you! And, please leave a 🌟 rating while you're there!

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