Gluten Free Cornbread Recipe

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Southern cornbread has a slightly sweet taste that works well with many meals, and my Gluten Free Cornbread recipe is no different.

I’ve adapted my recipe for this classic comfort food to create the best gluten-free cornbread you’ll taste. It comes out amazing every single time!

The recipe uses simple ingredients, including mostly pantry items from one of my favorite places to shop, iHerb. Be sure to learn more about the sponsor of this post and grab your discount below the recipe.

Slice of gluten free cornbread drizzled with honey on a black dessert plate.

Gluten Free Cornbread Recipe

Learn how to make the best gluten-free cornbread with simple ingredients.
5 from 5 votes
Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Servings: 8



  • Add the eggs, sugar and honey to a large bowl and beat until well combined.
    Eggs, sugar and honey being whisked in a mixing bowl.
  • Add the gluten-free flour, gluten-free cornmeal, baking powder and sea salt to the bowl and mix until well combined.
    Cornmeal, baking powder, flour and salt being mixed into egg and sweetener mixture.
  • Pour the milk and melted butter into the bowl and continue to mix until well combined.
    Milk and melted butter added to gluten free cornbread batter.
  • Once it’s mixed well, pour the batter into a prepared cast iron skillet (I typically coat mine in butter).
    Gluten free cornbread batter poured into 10" cast iron skillet.
  • Pre-heat your oven to 425°F after making your batter. Once it's heated, bake the cornbread for about 20 minutes, or until a toothpick inserted into the middle of the pan comes out clean. Remove the skillet from the oven and allow the cornbread to cool for about 10 minutes before cutting.
    Baked gluten free cornbread skillet cooling on a cutting board.
  • Slice your skillet cornbread and serve drizzled with honey, if desired.
    Slice of gluten free cornbread drizzled in honey on a black plate.


See Tips Below!!!

Nutrition Information Per Serving

Calories: 343kcal | Carbohydrates: 46g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 386mg | Potassium: 155mg | Fiber: 4g | Sugar: 18g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg

Tips for Making Gluten Free Cornbread

1. Why don’t you pre-heat the oven first?

I don’t pre-heat the oven until I’m done preparing the batter for this recipe. I find that it helps with texture to allow gluten free batters to rest before baking.

2. What type of pan is best?

While I like using a cast-iron skillet, you can also use 9” x 9” square baking dish. A lightweight square pan can be especially convenient if you plan to take your sweet cornbread to a potluck or BBQ – a cast iron pan can be heavy to travel with!

3. Do I need to add xanthan gum?

Bob’s Red Mill 1 to 1 Gluten Free Flour already has xanthan gum in it. If you’re using one of the gluten-free flour blends that doesn’t, you’ll need to add ¼ teaspoon to this recipe.

4. Can different sweeteners be used?

Yes, you should be able to use ½ cup of any combination of the following sweeteners: honey, cane sugar or maple syrup. This recipe has not been tested with alternative sweeteners.

5. Isn’t cornbread naturally gluten free?

Surprisingly, no. A lot of cornbread is made with wheat-based flours, and yellow cornmeal can often be cross-contaminated with wheat. Be sure to look for brands that are labeled gluten-free like Bob’s Red Mill.

6. Can a different type of cornmeal be used?

Bob’s Red Mill’s cornmeal has a medium grind. I haven’t tested this recipe with one that has a finer grind like Arrowhead Mills. It should work fine, but the texture will be different.

7. Can you use this recipe to make gluten-free cornbread muffins?

Yes, follow the directions above, then simply divide the batter up into a lined muffin tin. The only difference is you’ll bake them for about 12 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

8. How to make vegan cornbread?

You can use any dairy-free milk like unsweetened almond milk or coconut milk. You’ll also want to choose a dairy-free option for butter like vegan butter, olive oil or coconut oil.

For an egg substitute, try Bob’s Red Mill Egg Replacer, which you can get from iHerb (it’s similar to a flax egg). Just keep in mind that it won’t come out as fluffy without real eggs.

Bob's Red Mill Egg Replacer.

9. What to serve cornbread with?

I love to serve my homemade gluten-free cornbread with Instant Pot Baked Beans for an easy meal.

7 Secrets to Gluten Free Baking

3 slices of homemade gluten free bread on cutting board.

Everything you need to know about gluten free baking in your inbox.

10. How to store leftovers?

Store leftovers in an airtight container on the counter (at room temperature) for up to 2 days, or in the refrigerator for up to a week. If you want to store in individual portions, cut and wrap each piece in plastic wrap.

11. Can you freeze cornbread?

Yes, you can freeze cooked cornbread by cutting it into squares and placing in a freezer-safe, airtight container. If you want to layer your cornbread in a container, be sure that you put a piece of parchment paper between each layer so they won’t get stuck together.

The best way to defrost cornbread is to allow it to sit at room temperature for about half an hour. Then you can reheat in the oven.

12. Where to buy gluten free pantry staples?

One of my favorite places to shop online to stock my pantry is iHerb. I’ve been shopping with them for several years now, and always have such a great experience with their service and the quality of the products they carry.

They offer more than 30,000 natural products that are shipped from climate-controlled distribution centers to over 180 countries. Their customer service team is available 5 days a week to communicate in 10 different languages. There’s actually a distribution center not far from me, so I nearly always get my order the next day!

I love that they carry some of my favorite brands like Bob’s Red Mill and Wholesome Sweeteners. They also have lots of great snacks like nuts and dried fruit. Every time I place an order, I discover something new to try!

This month, I picked up not only the egg replacer to try, but also Bob’s Red Mill Gluten Free Biscuit & Baking Mix. I’m super excited to try it.

Gluten free baking and snack items from iHerb.

In addition to all of the ingredients for this recipe, I restocked a few other items in my pantry:

I also picked up Raw Cashews and Medjool Dates from Bergin Fruit and Nut Company along with Stoneridge Orchards Organic Blueberries to make Date Energy Balls recipe. They’re a super tasty snack that can be made solely with pantry items from iHerb!

Blueberry Cashew Date Energy Balls in a white bowl.

If you do a lot of online shopping like me, iHerb has a great rewards program where you can earn credits towards future purchases.

If you want to keep your pantry stocked so you can make this delicious cornbread recipe whenever you like, place your first order on the iHerb website through my referral links and get 5% off with no minimum purchase!

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Slice of cornbread on plate in front of skillet with jar of honey.

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