Moist, fluffy, and perfectly balanced between sweet and savory, this Gluten-Free Cornbread is equally delicious when served with a bowl of chili or a generous swipe of cinnamon-honey butter. Best of all, it only takes 15 minutes of active prep time, making it ideal for both weeknights and holidays.
This recipe was originally published on October 28, 2021. It was updated with new information on November 3, 2023.
Cornbread can be a pretty controversial topic since everyone has strong opinions on it. Should it be sweet or savory? Should it be made in a square pan or in a cast-iron skillet? For me, it's all about balance.
I want it to be slightly sweet, but not so much so that it won’t pair well with my favorite soups and stews. And I don’t care what kind of vessel it’s made in so long as I get a big ol’ hunk of it when it’s out of the oven!
This amazingly tasty gluten-free dairy-free cornbread is my quintessential cornbread — slightly sweet, a little bit savory, deeply corn-flavored, and super moist.
Here’s what to grab to make this moist cornbread:
- Gluten-free 1-to-1 flour blend - Make sure to use a gluten-free all-purpose flour blend that includes xanthan gum! My go-to is Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use equal amount of traditional all-purpose flour.
- Cornmeal - I like when there’s a bit of textural bite in my no-milk cornbread, so I typically use medium-ground cornmeal. Feel free to swap in corn flour for more of a cake-y consistency, or use coarser polenta or grits to really double down on the rustic texture.
- Fine salt - If you’re using a different type, please refer to this conversion chart.
- Baking soda & baking powder - These two leavening agents act differently from one another, so make sure you add both.
- 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 - White sugar is neutral-flavored, which really lets the flavor of the corn shine through.
- Eggs & egg yolk - Adding an extra egg yolk gives this dairy-free cornbread recipe an extra tender consistency and fine crumb.
- Milk - Use either whole milk or your favorite 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 corn flavor. Most recipes won't include corn as one of the ingredients, but I like adding fresh or frozen corn to maximize the corn flavor!
Is Cornbread Gluten Free?
If you've ever thought to yourself, "Does cornbread have gluten?" or "Is cornmeal gluten-free?" you're not alone! Because cornmeal, the main ingredient in cornbread, is naturally gluten-free, many people assume that cornbread is gluten-free. But sadly, most cornbread is not gluten-free friendly.
All-purpose flour is almost always used in homemade cornbread and cornbread mixes, which makes them non-gluten-free.
My gluten free cornbread recipe, on the other hand, is 100% gluten-free friendly! I use gluten-free measure for measure flour instead of wheat flour and it comes out super moist and fluffy every time.
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 gluten-free flour, cornmeal, salt, baking soda, and baking powder.
Step 2: Wet Ingredients. In a cup or bowl, add 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.
Step 3: Mix Dry & Wet. Add the cornmeal mixture to the wet ingredients and stir until smooth. Cover and let it set for 30 min.
Step 4: Prep. Preheat the oven to 400°F (200°C). Grease an 8x8-inch square pan with coconut oil and set aside.
Step 5: Bake. Pour the 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.
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.
I could go on and on about this tender, delicious, gluten free dairy free cornbread recipe for what feels like forever. It goes perfectly with:
- Soups, stews, and chili
- Compound butter (savory or sweet)
- BBQ favorites (e.g. smoked meats, BBQ chicken, mac & cheese, baked beans)
- Cut it into cubes and make cornbread croutons
How to Store Cornbread
Wrap up the leftover cornbread with aluminum foil and keep them in the freezer. When you reheat them, preheat the oven to 350°F (180°C) and place the aluminum-wrapped cornbread inside for 10 minutes.
“Healthy” is a loaded term that means a lot of things to a lot of people, and I’m not a nutrition or medical professional. That said, this gf cornbread recipe is made using all whole food ingredients that I feel great about serving to my loved ones.
Absolutely! I like making this recipe with almond milk to make gluten-free & dairy-free cornbread.
I suggest reaching for either fresh or frozen corn. 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.
You can make this gluten-free cornbread recipe a day in advance. You can cover the top of the pan with aluminum foil, or if you cut it into pieces, store them in an airtight container.
Yes! I highly suggest storing this corn loaf in the freezer if you're making this recipe several days in advance. Wrap the whole bread or individual squares in a couple layers of plastic wrap and put it in a freezer bag before storing it in the fridge.
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!
More Thanksgiving Recipes
Here are some delicious side dishes for your Thanksgiving table:
- This pumpkin soup is uber creamy and delicious.
- There's no hating on these roasted brussels sprouts - they're full of flavor and tossed with bacon, cranberries, and pecans!
- Do you love stuffing? Try this rice stuffing. I've been making it every Thanksgiving and Christmas for years!
And some delicious Thanksgiving desserts:
- This pumpkin pie is my favorite pie hands down!
- If you're vegan, opt for this pumpkin pie instead.
- Not a fan of pumpkin pie? Make this gluten-free apple crumble pie!
- And if you're not a pie lover, go for this sweet potato cake.
Thanksgiving breakfast recipes:
- This pumpkin bread is so moist and delicious!
- These pumpkin morning glory muffins are vegan and they will keep you satiated so you can focus on cooking up your Thanksgiving dinner.
Gluten-Free Cornbread Recipe
- 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.