Name: Gluten-Free Cornbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 large eggs; ¼ cup Organic Cane Sugar; ¼ cup Honey; 1 cup Bob’s Red Mill Gluten Free 1 to 1 All Purpose Flour; 1 ¼ cup Gluten Free Cornmeal; 2 teaspoons Gluten Free Baking Powder; ½ teaspoon sea salt; 1 ¼ cups milk (or buttermilk); ½ cup butter (melted)

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This gluten free cornbread recipe is easy to make and tastes great as a side dish or on its own. When you make it in a skillet, it has the perfect texture too!

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

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 at the bottom of the post.

Table Of Contents

Ingredients

2 large eggs
¼ cup Wholesome Organic Cane Sugar
¼ cup Wholesome Organic Honey
1 cup Bob’s Red Mill Gluten Free 1 to 1 All Purpose Flour
1 ¼ cup Bob’s Red Mill Gluten Free Cornmeal
2 teaspoons Bob’s Red Mill Gluten Free Baking Powder
½ teaspoon Spice Lab Himalayan Pink Salt
1 ¼ cups milk – or buttermilk
½ cup butter – melted

Equipment

Measuring cups and spoons
Small saucepan
Large mixing bowl
Whisk
Fork
10” cast iron skillet

By the Numbers: How to Make Gluten Free Cornbread

Follow these simple step-by-step instructions to learn how to make the best gluten-free cornbread.

Step 1: Combine Eggs and Sugars

Add 2 eggs, ¼ cup of white sugar and ¼ cup of honey to a large bowl and beat until well combined.

Eggs, sugar and honey being whisked in a mixing bowl.

Step 2: Add the Dry Ingredients

Add the 1 cup of gluten-free flour, 1 ¼ cups of gluten-free cornmeal, 2 teaspoons of baking powder and ½ teaspoon of sea salt to the bowl and mix until well combined.

Cornmeal, baking powder, flour and salt being mixed into egg and sweetener mixture.

Step 3: Add Remaining Wet Ingredients

Pour 1 ¼ cups of milk and ½ cup of melted butter into the bowl and continue to mix until well combined.

Milk and melted butter added to gluten free cornbread batter.

Step 4: Pour Cornbread Batter into Skillet

Coat your cast iron skillet in butter. Then pour the cornbread batter into the prepared skillet.

Gluten free cornbread batter poured into 10" cast iron skillet.

Step 5: Bake Cornbread

Pre-heat your oven to 425°F after making your batter. Once it’s heated, bake the cornbread for about 20 minutes, or until it’s starting to turn golden brown and 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.

Step 6: Slice and serve

Slice your homemade cornbread and drizzle with honey before serving, if desired.

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

Tips for Making Gluten Free Cornbread

Answers to all of your questions about making gluten free cornbread, including tips and substitution ideas.

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.

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!

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.

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.

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.

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.

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.

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.

What to serve cornbread with?

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

Secrets to Gluten Free Baking

If you’re new to the gluten-free lifestyle, you need to sign up for my free Secrets to Gluten-Free Baking guide!

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.

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.

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!

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!