Easy Gluten Free Cornbread
Sweet gluten free cornbread that is so good, people will wonder if it’s really gluten free! Easy to make in 1 bowl with simple ingredients. Dairy free option.
Free from: wheat, gluten, dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
Cornbread is one of those side dishes that just completes a meal. It pairs perfectly with my black bean chocolate chili or a veggie packed Minestrone soup!
What makes this cornbread so yummy is that it is a sweet cornbread. A little touch of sugar compliments the sweet corn so well.
Ingredients
Not all cornmeal or corn flour is gluten free! Make sure that you are purchasing ones that say they are gluten free on the package. The corn four and cornmeal that I use in this recipe are both from Bob’s Red Mill.
While gluten free flours vary, I’ve had the best success with King Arthur Measure for Measure gluten free flour in this recipe as well as my own DIY Gluten Free Flour that is nightshade free.
Instructions
- Melt the butter in the microwave or on the stove top. Stir in the sugar and set aside to cool slightly.
- In a large mixing bowl, pour in the melted butter mixture. Whisk in eggs one at a time, making sure they are fully incorporated before adding the next. Now add the milk and honey. Give this a good mix.
- In a small bowl, sift together corn flour, gluten free flour, baking powder, and salt. Add in the polenta.
- Add the dry and wet ingredients together and mix till fully incorporated. Pour batter into a lightly oiled baking dish and bake for 45 minutes. Let cool for 10 minutes before serving.
Mixing up the batter 
Pouring it into the pan
Substitutions
To make this dairy free, simply swap the butter for a plant-based butter of your choice, and the milk with a plant-based milk of your choice.
My personal favorites are Earth Balance soy free for the butter and either Soy Milk, Oat Milk, or Rice Milk for the milk replacement.
Make sure that you only use unsweetened or unflavored milks when replacing!
Equipment
I’ve found that gluten free cornbread bakes best in a dark metal pan like this one. Stay away from lighter aluminum pans as they don’t get a good crust on them. Glass pans should also work well.
Storage
Cornbread can be stored in an airtight container at room temperature for 3 days after cooling completely. It can also be stored in the fridge for up to 5 days.
To freeze cornbread for the future, let it cool completely before cutting into squares (if making a tray). Place in an airtight container and freeze for up to 3 months. Let it come to room temperature before serving from frozen.
Cornbread FAQs
Is cornbread gluten free?
Yes. You just need to be careful about where you source your corn flour and cornmeal. The corn itself is gluten free as it does not contain the gluten protein that causes issues. However, cross contamination can occur which is where people have issues. By making sure you only purchase from a gluten free seller you can make cornbread safely!
Can I make this with buttermilk?
Yes! I’ve made this with buttermilk and plain milk. Both times they turn out delicious! A plant-based buttermilk recipe is in the description below.
Can I also make muffins with this recipe?
Yes! This recipe also makes delicious cornbread muffins! The full details will be in the recipe box below for baking times.
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Equipment
- measuring cups
- measuring spoons
- mixing bowls
- mixing spoons
- baking pan or muffin tin
Ingredients
- ½ cup butter of choice
- ¾ cup white sugar
- 2 eggs
- 1 cup + 1 tablespoon milk of choice
- 1 tablespoon honey
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup corn flour
- 1 cup gluten free flour
- ¼ cup cornmeal or polenta
Instructions
- Preheat the oven to 375°F. In an 8×8 or 9×9 dark metal or glass pan, lightly oil the pan. Set aside. Can also make muffins by lining or oiling a 12-muffin tray.
- Melt the butter on the stovetop or in the microwave. Stir in the white sugar and set aside to cool slightly.
- In a large bowl, add the cooled butter mixture and the eggs, one at a time. Mix well after each egg until no egg can be visibly seen. Repeat for the next egg.
- Add in milk (or buttermilk) and the honey. Give a good stir, making sure to scrape the sides of the bowl.
- In a small mixing bowl, sift together gluten free flour, corn flour, baking powder, and salt. Add the polenta and mix well.
- Add the dry ingredients to the wet, making sure to combine the batter together well.
- Pour batter into the prepared pan or muffin tray. For a tray of cornbread, bake for 45-50 minutes. For muffins, bake for 23-25 minutes.
- Remove from the oven when golden brown in color and a toothpick inserted into the bread pulls out clean. Let rest for 10 minutes before slicing and serving.
Notes
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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