This gluten-free cornbread is moist, fluffy, and full of corn flavor! I purée fresh corn kernels directly into the batter, giving it a deeper corn taste in every bite. Made with simple ingredients, and only 15 minutes of prep time, this cornbread recipe is perfect for weeknight dinners to holiday gatherings!
Having tested this recipe over a few years, my cornbread is perfectly balanced between sweet and savory, making it the ideal side dish for chili or a delicious snack with some honey butter.
This recipe was originally published on October 28, 2021. It was updated with new information on November 3, 2023, and then again on August 21, 2025.
Understanding Gluten-Free Cornbread
While cornmeal is naturally gluten-free, most commercial and homemade cornmeal (including boxed mixes) include all-purpose flour.
My gluten free cornbread recipe, on the other hand, uses gluten-free measure for measure flour instead of wheat flour, making it 100% gluten-free! It comes out super moist and fluffy every time, and no one will guess that it’s gluten-free.
Ingredients
Here’s what to grab to make this moist cornbread:
- Gluten-free 1-to-1 flour blend - Make sure to use a gluten-free flour blend labeled either “measure for measure” or “1-to-1”, and includes xanthan gum for structure. My go-to is Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.
- Cornmeal - I like when there’s a bit of textural bite in my cornbread, so I typically use medium-ground cornmeal. Feel free to use a fine-ground cornmeal for more of a cake-y consistency, or use coarser polenta or grits to really double down on the rustic texture. Make sure the packaging states that it's gluten-free, as there could be some cross contamination if the cornmeal was processed in a facility that also processes wheat or gluten containing grains.
- Fine sea salt - To enhance the flavor.
- Baking soda & baking powder - Adds rise to the cornbread. The baking soda will react to the acidity of the vinegar, and the baking powder will react once the batter is put in the oven.
- Oil - Use a neutral flavored oil like avocado oil or light olive oil. You can also use melted butter, whether it's traditional or vegan.
- Granulated sugar - To add a little sweetness. Use granulated sugar or cane sugar, and avoid using brown sugar or coconut sugar, as these will add a molasses-like flavor.
- Eggs & egg yolk - Adding an extra egg yolk gives this cornbread recipe extra richness.
- Milk - Use either whole milk or unsweetened plain non-dairy milk.
- Apple cider vinegar - This is for making homemade buttermilk. Feel free to skip and use buttermilk instead of whole milk instead.
- Corn kernels - For extra moisture and maximum corn flavor. You can use either fresh or frozen corn here. I've also tried this recipe using canned corn, but it's honestly not as good. If you’re using frozen, let the kernels defrost first for an easier time blending.
How to Make Gluten-Free Cornbread
Making the best gluten free cornbread is easier than you might think. Here’s how it’s done:
Step 1: Dry Ingredients. In a bowl, whisk together the gluten-free flour, cornmeal, salt, baking soda, and baking powder. Set it aside while you get the wet ingredients ready.
Step 2: Wet Ingredients. In a cup or small bowl, add the whole milk and apple cider vinegar. Set aside for 5 minutes to let the milk curdle—this creates a substitute for buttermilk. You can skip this step and use 1 cup (240ml) buttermilk instead of milk.
Add the corn kernels and milk mixture to a blender and purée until smooth. This corn-milk mixture will increase the amount of corn flavor in the cornbread.
Pour the mixture out into a large bowl with sugar, oil, eggs, and egg yolk. Stir until smooth and combined.
Step 3: Mix Dry & Wet. Add the dry ingredients to the wet ingredients and stir until you have a smooth batter. Cover the bowl and let it rest for 30 min to let the flours hydrate and prevent a gritty textured cornbread.
Step 4: Prep. Preheat the oven to 400°F (200°C). Grease an 8x8-inch square pan with oil and set aside.
Step 5: Bake. Pour the mixture into the prepared pan and smooth the top. Let it bake for 40 to 45 min, or until a toothpick inserted in the center comes out with a couple of crumbs. Let it cool completely before cutting so it doesn’t fall apart.
Pro Tips
Making this cornbread is super simple, but I’ve learned a few tricks along the way:
Don’t skip the resting period. Gluten-free flour is “thirstier” than regular wheat flour. Giving it 30 minutes to absorb the liquid from the batter means the texture will come out light and fluffy rather than dense and gritty.
If you’re using a fresh ear of corn, bust out your bundt or tube pan. Use the middle hole to hold the ear in place, then slice the kernels off. The surrounding pan will catch all (or at least most) of the kernels, keeping your kitchen tidier.
Gluten-Free Cornbread Recipe
Ingredients
- 1 cup gluten free 1-to-1 flour blend with xanthan gum
- 1¼ cups cornmeal
- ¾ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup olive oil
- ¼ cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 cup milk or unsweetened non-dairy milk
- 1 tablespoon apple cider vinegar
- ¾ cup corn kernels fresh or frozen
Instructions
- In a bowl, combine gluten free flour, cornmeal, salt, baking soda, and baking powder.
- In a cup or bowl, add non-dairy milk and apple cider vinegar. Set aside for 5 minutes to let the milk curdle. Add the corn kernels and milk mixture to a blender and purée until smooth. Pour the mixture out into a large bowl with sugar, oil, eggs, and egg yolk. Stir until combined.
- Add the cornmeal mixture into the wet ingredients and stir until smooth. Cover and let it set for 30 min.
- Preheat the oven to 400°F (200°C). Grease an 8x8-inch square pan with coconut oil and set aside.
- Pour mixture into the prepared pan and smooth the top. Let it bake for 40-45 min, or until a toothpick inserted in the center comes out with a few crumbs. Let it cool completely before cutting.
Nutrition
Serving Suggestions
This cornbread goes perfectly with:
- Soups, stews, and chili—try it with this creamy vegan pumpkin soup recipe
- Compound butter (savory or sweet)
- BBQ favorites (e.g. smoked meats, BBQ chicken, mac & cheese, baked beans)
- Meatloaf
- Cut it into cubes and make cornbread croutons
How to Store Cornbread
Storing: Leftovers can be kept in an airtight container for up to 3 days at room temperature.
Freezing: Wrap each cornbread square with plastic wrap followed by aluminum foil and put them in a freezer bag. You can keep them in the freezer for up to 2 months. Defrost them in the fridge overnight, unwrap them and reheat in the microwave or in the oven preheated at 350°F (175°C) for about 5 to 10 minutes.
FAQs
Using a gluten-free flour blend is crucial in this recipe, because the xanthan gum in these blends provide structure to the baked goods. Using plain rice flour or almond flour as a substitute just won’t work. Many brands offer measure-for-measure flours so feel free to experiment and find the one you like best!
You can easily make this dairy-free by using non-dairy milk for the whole milk! Although I haven’t tried it myself, you can try swapping out the eggs for flax egg or chia egg, although your cornbread may not rise properly, as the eggs provide structure to the recipe.
Yes, you can cut the sugar by half, and only use 2 tablespoons. Please note that this could affect both flavor and tenderness.
My go-to pan is an 8x8-inch square light metal pan, but if you love crisp edges, making a skillet cornbread in a cast iron skillet is hard to beat!
To make corn muffins, pour the batter into a muffin tin lined with parchment paper, and bake for 25 to 30 minutes at 350°F (175°C).
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