I’ve tested this gluten-free cornbread recipe over and over to ensure it’s just right for you. The result? A moist cornbread with bold corn flavor and tender crumb, made without flour, so it’s naturally gluten-free and enjoyable by everyone. Best of all, it’s quick and easy to make in one bowl in 30 minutes. Dairy-free option.
After baking batch after batch of corn bread, trying different corn and grain blends, sugar versus honey, milk versus buttermilk, different temperatures and pans, I’ve come up with an easy gluten-free cornbread recipe. It's not the cake-y style of cornbread, but more rustic and textured as there is no flour. It's my almost Southern cornbread.
After all of the testing, I think this is the best cornbread, but that's for you to decide! If you bake a batch, please let me know what you think.
Why You'll Like This Recipe
- Naturally gluten-free, no wheat flour or GF flour.
- Sweetened with a honey, no sugar, for honey cornbread.
- Made with buttermilk (dairy-free option).
- Moist cornbread, not dry.
- Perfect side dish for soup, salad, or works in cornbread dressing for the holidays
What goes good with cornbread? Try this southwestern turkey chili recipe.
Cornbread Ingredients
- Gluten-free cornmeal: Pure cornmeal is naturally gluten-free. If you're gluten-free or celiac, purchase cornmeal labeled gluten-free to certify there is no cross contamination of the corn meal during packaging. For that classic golden color, buy yellow cornmeal, and don't buy corn flour. Its totally different.
- Xanthan gum: Helps as a binder and provides structure.
- Baking powder: Buy aluminum free and check the date on your package to see it's not expired.
- Baking soda: To leaven or lighten the cornbread.
- Milk: Low fat buttermilk (see sub below).
- Eggs : Large un-cracked eggs.
- Butter: I only use and buy unsalted butter to control the salt and recommend you do the same.
- Sweetener: Honey replaces white sugar in this cornbread recipe, use a mild flavored honey such as clover, orange blossom, or acacia honey.
Please see the recipe card for measurements.
For soups to accompany cornbread, try this Instant Pot lentil soup or check out the soup recipes index for lots of delicious options.
Chef's tip: Buying cornmeal. I use the medium grind stone ground yellow organic cornmeal from Bob's Red Mill. They do not make one both GF and organic, but all of their products are non-GMO. Buy what is best for you. If you have Celiac disease, you'll need certified gluten-free cornmeal.
Substitutions and Variations
- For dairy-free cornbread, use a dairy-free milk such as strained unsweetened almond milk or coconut milk, adding 1 ½ tablespoons of lemon juice or apple cider vinegar (to give it the acidity of buttermilk); let is stand for 5-10 minutes or until curdled (lumpy).
- For dairy butter substitution use plant-based butter. Buy solid cubes, not the tub stuff.
- For a sweeter cornbread, use a little more honey.
- If you can't use xanthan gum, swap for an equal amount of guar gum or twice as much psyllium husk (not powder).
Chef's Note: What is xanthan gum? Xanthan gum helps mimic the structure of gluten in baked goods where there is no wheat. Just a little is all that's needed. It is used in gluten-free baking to add volume, bind, and thicken. It’s available in the baking section of most grocery stores. An option to xanthan gum is guar gum. It's less expensive and widely available. I have not tested the recipe yet with guar gum but it should produce the same result.
Recipe Instructions
Tool note: I prefer gluten-free cornbread baked in a light colored metal square pan versus a dark non-stick one or a cast iron skillet. A square of parchment in the bottom helps protect the bottom and make sure it came out of the pan easily or just use cooking spray. I've done both.
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Serving Suggestions
Gluten-free cornbread is nice with a bowl of soup or chili, alongside a salad, as a snack, or turned into cornbread dressing for a Thanksgiving turkey, roast chicken, or holiday ham. What else is classic? See below.
Homemade Maple Butter
Smear a piece of this savory cornbread with homemade maple butter or honey butter. It's super easy to make in a minute! All you need is 2 sticks soft unsalted butter and some maple syrup or honey. Find the recipe for homemade maple butter here.
Storing Cornbread
Leftover cornbread keeps on the counter well wrapped for 3 days or in the refrigerator. It also freezes well, for about 3 months, wrapped in plastic wrap then foil, then into a zip bag. Be sure to label and date.
Recipe FAQs
Yes, cornmeal is a naturally gluten-free grain, however if you follow a gluten-free lifestyle or are celiac, be sure to purchase a package that is certified gluten-free so there is no cross-contamination during packaging.
They are almost the same. Cornmeal is usually more finely ground and polenta is a bit more of a coarse grind (as are grits). Cornmeal is often used for making cornbread and muffins (or cornmeal mush), and polenta for a traditional Italian savory side dish of the same name.
Historically, they start with different kinds of corn; for American Southern grits or cornmeal, it's dent corn, for Italian polenta, it's flint corn. Today, they terms are often used interchangeably but there are differences.
Cornbread is best with a medium grind, stone-ground cornmeal. Using a fine ground cornmeal will yield a denser cornbread. Coarse grind yields a more granular texture. Use what the recipe calls for is the safest option for making good cornbread.
No flour or very little flour, recipes are usually all cornmeal, like this one. Also little to no sugar, and baking it in a cast iron pan or skillet for a more golden crust. Butter is a preferred fat, but sometimes a southern cook will use lard or bacon fat. I prefer butter.
More Baking Recipes
Love to bake? Try these easy quick breads and muffin recipes.
⭐️Did You Make This Recipe?
If you make gluten-free cornbread, please comment and let me know how you liked it, and if you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.
📖 Recipe
Gluten-free Cornbread (no flour)
Equipment
- 1 8x8 light colored metal baking pan
Ingredients
Dry ingredients
- 1 ½ cups gluten-free cornmeal 8 ounces
- 1 ½ teaspoons baking powder 6 grams
- 1 teaspoon xanthan gum 4 grams
- ¾ teaspoon baking soda 2 grams
- ¾ teaspoon salt 5 grams
Wet ingredients
- 1 ¼ cups low fat buttermilk remember to shake it!
- 2 large eggs beaten
- 2 tablespoons unsalted butter melted and cooled slightly
- 2 tablespoons honey
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Instructions
Mix Dry Ingredients
- Gather up your ingredients and pre-heat the oven to 375 degrees. In a large bowl, add the cornmeal, xanthan gum, baking powder, baking soda and salt. Whisk to incorporate.
Mix Wet Ingredients
- Whisk in the buttermilk (or dairy-free substitution) until smooth, then add the eggs, melted butter and honey. Whisk until the batter is well mixed.
Pout Batter, Bake and Cool
- Cut a square of parchment to fit into the bottom of an 8″x8″ square light colored baking pan. Spray with nonstick spray. Pour batter into the pan. Bake for approximately 20-25 minutes (I have a convection oven) on the center rack, or until the cornbread is golden and a toothpick stuck in the center comes out clean. The cornbread will be pulling away from the sides of the pan slightly. Use your nose. When the cornbread is done you’ll really smell it. Remove from the oven and turn out onto a cooling rack.
- To serve, cut into squares or to make the cornbread dressing, see the post for cornbread stuffing on how to cut and dry the cornbread.
Amy says
Just curious if the buttermilk can be replaced with unsweetened dairy free variety with apple cider vinegar?
Sally Cameron says
Hi Amy, I've never tried that so unfortunately I don't know. I am thinking it would probably work. Would be a good experiment. The cornbread might have a different texture or might not rise the same. If you try it please let us know! Thanks.
elizabeth says
Try using guar gum instead of xanthan sometime. The author of Blackbird Bakery Gluten Free considers it better as it is great for digestive health and doesn't smell like xanthan gum. I can get it at the co-op in bulk for very little money - no need to shell out a small fortune for a package of x-gum.
Chung-Ah | Damn Delicious says
This cornbread is just gorgeous! I don't really make much gluten-free things but I think that has to change, starting with this recipe. I can't wait to serve it alongside with some chili.
Sally says
It's great with Chili Chung-Ah! Thanks for reminding me!
Madonna says
I love this post. Thank you so much for doing all the hard work for us. I get upset when a recipe goes awry. I try to stay with trusted recipes. Your recipes make me think I can cook. I love that you explain what happens when you use light pans as opposed to dark ones. I can’t tell you how many things I ruined before discovering this – all of those sacrificial cookies. Equipment to me is as important as the recipe. I do like that this can be put together in one bowl. I am still trying to work up to using xanthan gum. The name just kind of creeps me out, but if you say so I will get some and give it a try. Oh, and you even gave the weight of the salt; I am so happy.
Sally says
Thanks Madonna. I fret over recipes and details because I want them to come out right for everyone, and yet that is tough. There are so many things than can differ, change a recipe and possibly make a great recipe into one that is not for home chefs. If anything goes awry, I want to hear about it and be able to help. If you make this and have any issues, please email me and let me know. The batches I cooked in dark pans got overly dark too fast and were at times not quite done enough on the inside. it was both a frustrating and interesting process. This is really the first I've used xanthan gum. You can use guar gum as well. They do basically the same thing. Oh, and tools can make a big difference!
bob raymond says
The cornbread sounds great! Can you tell me why you
used Xanthan gum and what it does?
Thanks,
br
bob raymond says
Oops! I just found the paragraph under the picture where you explained
the Xanthan gum! Nevermind…..:)