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    Home » Recipes » Gluten-Free Recipes

    Gluten Free Cornbread Recipe (no flour)

    Published: Oct 17, 2024 by Sally Cameron · This post may contain affiliate links · 9 Comments

    627 shares
    A square piece of golden cornbread with a stack of pieces behind it on a wire rack.
    ↓ Jump to Recipe

    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.

    A square piece of golden cornbread with a stack of pieces behind it on a wire rack.

    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

    Ingredients in prep bowls on a kitchen counter for making cornbread.
    • 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.

    A glass mixing bowl with cornmeal and dry ingredients with a silver whisk.
    Step 1: Add dry ingredients (cornmeal, baking powder and soda, gum, salt) to a large bowl and whisk together.
    Wet ingredients added to the bowl for golden cornbread batter.
    Step 2: Whisk the wet ingredients (milk, melted butter, honey, eggs) together in a large measuring cup then pour into the dry ingredients.
    Cornbread batter whisked together in a glass bowl with a whisk.
    Step 3: Whisk the wet ingredients into the dry ingredients until smooth.
    Cornbread batter poured into a square silver baking pan ready to bake.
    Step 4: Pour batter into the prepared baking pan (spray or parchment).
    A square loaf of golden brown cornbread on a wire cooling rack.
    Step 5: Bake until golden brown, the top feels firm, and a toothpick or cake tester comes out the the center with moist crumbs. Allow to cool for a few minutes then gently remove from the pan to cool on a wire rack.

    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.

    A piece of golden cornbread topped with maple butter on a white plate with fork.

    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.

    Glass jar of yellow whipped maple butter with maple drizzle on top.

    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

    Is cornmeal gluten-free?

    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.

    Are cornmeal and polenta the same thing?

    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.

    What kind of cornmeal should I use?

    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.

    What makes a cornbread recipe Southern?

    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.

    • carrot cake muffins
      Gluten-Free Carrot Cake Muffins (dairy-free)
    • A golden loaf of pumpkin bread sliced and ready to enjoy with coffee.
      Easy Gluten-Free Pumpkin Bread Recipe
    • Golden baked loaf of Irish soda bread, sliced on a white plate.
      Easy Gluten-Free Irish Soda Bread
    • Gluten Free Strawberry Muffins

    ⭐️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

    A single piece of gluten-free cornbread on a white plate with silver fork with pieces stacked behind.

    Gluten-free Cornbread (no flour)

    Sally Cameron
    With a golden color and tender crumb, this gluten-free cornbread has big corn flavor and can be enjoyed by anyone following a GF diet as it is naturally gluten-free. Its nice with a bowl of soup, chili, or a cup of tea for a snack. It’s also wonderful in cornbread dressing for Thanksgiving and Christmas turkeys or with roast chicken during the year.
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Breakfast, Side Dish, Snack
    Cuisine American
    Servings 9
    Calories 169 kcal

    Equipment

    • 1 8x8 light colored metal baking pan
    • Parchment paper

    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.

    Notes

    For no-dairy cornbread, substitute almond milk for the buttermilk, mixed with 1 ½ tablespoons of lemon juice or apple cider vinegar to give it the needed acidity to activate the leavening agents. Allow it to stand for 10 minutes until it curdles and turns lumpy (don't rush this step).
    To substitute xanthan gum, use the same amount of guar gum or use twice as much Pysillum husk (not powder). 

    Nutrition

    Calories: 169kcalCarbohydrates: 25gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 49mgSodium: 432mgPotassium: 155mgFiber: 3gSugar: 6gVitamin A: 153IUVitamin C: 0.4mgCalcium: 87mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

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    « One Pan Italian Chicken Thighs
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    627 shares

    Comments

    1. Amy says

      November 10, 2015 at 4:10 am

      Just curious if the buttermilk can be replaced with unsweetened dairy free variety with apple cider vinegar?

      Reply
      • Sally Cameron says

        November 10, 2015 at 9:58 am

        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.

        Reply
    2. elizabeth says

      January 19, 2013 at 11:46 am

      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.

      Reply
    3. Chung-Ah | Damn Delicious says

      December 05, 2012 at 1:05 am

      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.

      Reply
      • Sally says

        November 22, 2014 at 11:12 am

        It's great with Chili Chung-Ah! Thanks for reminding me!

        Reply
    4. Madonna says

      December 03, 2012 at 9:07 pm

      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.

      Reply
      • Sally says

        December 03, 2012 at 9:17 pm

        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!

        Reply
    5. bob raymond says

      December 03, 2012 at 4:34 pm

      The cornbread sounds great! Can you tell me why you
      used Xanthan gum and what it does?
      Thanks,
      br

      Reply
      • bob raymond says

        December 03, 2012 at 4:36 pm

        Oops! I just found the paragraph under the picture where you explained
        the Xanthan gum! Nevermind…..:)

        Reply
    5 from 1 vote (1 rating without comment)

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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