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Make this easy and fluffy Gluten-Free Cornbread with yogurt, cornmeal, honey, and butter for a crowd-pleasing side dish, breakfast, or snack. Stir it together in one bowl and bake it to a perfect golden brown in minutes!
Fluffy and Sweet Cornbread
I’ve been testing gluten-free cornbread recipes for years. While we love my Gluten-Free Cornbread with Apple Butter, this new recipe has a more classic flavor. It’s a bit sweet, with a golden, buttery color and texture. When I finally put this recipe together, my kids said “Mommy, always make cornbread this way from now on.” Especially when my husband fires up the smoker or I make Instant Pot Ribs.
And once you try this delicious and airy cornbread, you’ll see why!
Here’s what you need to make this easy cornbread recipe:
- Cornmeal. You can use fine- or coarse-ground cornmeal for your bread. Be sure it is gluten free, because some brands are processed on shared equipment and there is a risk of cross-containation.
- Gluten-free flour. Just 1/2 cup of a 1-to-1 gluten free baking flour yields the perfect texture that’s tender, but not too grainy (which can happen with cornbread made with 100% cornmeal). I usually use Bob’s Red Mill or Cup4Cup.
- Baking powder
- Baking soda
- Egg. This tenderizes and provides the fluffy texture to your bread.
- Milk. You can use any kind of milk for the recipe.
- Greek yogurt. Use unflavored yogurt. It can be full-fat or low-fat. Non-Greek also works.
- Butter. Use unsalted butter, or omit the salt from the recipe if you’re using salted butter.
- Honey. You can also use maple syrup.
How to Make Gluten-Free Cornbread
Follow these easy steps to make this cornbread recipe:
Prepare for baking: Preheat the oven to 425°F and prepare a 9-inch baking dish with parchment paper and nonstick cooking spray.
Make the batter: In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Add the egg, milk, yogurt, butter, and honey and use a whisk to make a smooth batter.
Bake: Pour the batter into the prepared baking dish. Bake the cornbread for 20 to 25 minutes. The cornbread is done when it’s set in the center and golden brown on the edges.
Cool: Remove the baking dish from the oven and let it cool for 10 minutes before using the parchment paper to remove the bread from the pan. Let the cornbread cool on a wire rack before slicing and serving.
How to Store Leftover Cornbread
Store leftover cooled cornbread in an airtight container or tightly wrapped in foil at room temperature for up to four days. You can enjoy your cornbread at room temperature or reheat it in a 350°F oven for 5 to 10 minutes. You can also toast slices of cornbread for a bit of crunch.
Can I Freeze Gluten-Free Cornbread?
Yes, you can freeze fully cooled cornbread. Wrap it tightly in plastic wrap or place it in an airtight container and freeze for up to three months. Defrost the cornbread in the counter for a few hours before serving. If you’d like to serve it warm, wrap the cornbread in tin foil and place it into a 350°F oven for 10 minutes, until warmed through.
Tips for Success
Here are a few simple tips for success when making this recipe:
- You can make this recipe in a greased 9-inch cast iron skillet, just make sure you check the bread a few minutes early. It can cook faster and may brown on the bottom more easily.
- When lining your pan, use large pieces of parchment paper. Then you can use the overhang to help you remove the baked cornbread from the pan to cool.
- Let your butter cool for a bit after melting it. If you add hot butter to the batter, your cornbread may not rise well.
- Add some corn to give it a little more texture and pops of sweetness. When I have leftover cooked corn or corn on the cob, I stir about a half a cup into the batter.
Gluten-free cornbread makes an easy and tasty breakfast baked good. You can serve it with a smear of butter or a drizzle of honey. It also works as an all-American side dish for barbecues or holiday meals. We love to serve this fluffy cornbread with:
- Cheddar Barbecue Sausage and Potato Foil Pack Dinner
- Grilled Shrimp Cobb Salad
- Baked BBQ Chicken Breasts
- Instant Pot BBQ Pulled Pork
- Creamy Cauliflower Broccoli Cheese Soup
And there isn’t much better than a hunk of cornbread dunked into the World’s Best Chili!
Shop the Recipe
CORNMEAL: I use the gluten free cornmeal from Arrowhead Mills.
GLUTEN FREE FLOUR: I usually use Bob’s Red Mill 1-to-1 Baking Flour, but Cup4Cup is another great option.
BAKING PAN: This cornbread baked up perfectly in a 9-inch Pyrex square baking dish.
PARCHMENT PAPER: Makes it easier to lift the cornbread out of the pan so you can cut it into perfect squares.
- Preheat your oven to 425°F. Line a 9-inch square glass baking pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Add the egg, milk, Greek yogurt, melted butter, and honey, and whisk to combine well.
- Pour batter into the prepared baking pan and spread evenly with a spatula.
- Bake for 20-25 minutes until golden brown or a toothpick or cake tester inserted into the center comes out clean.
- Remove from the oven and place the pan on a wire rack. Let cool for about 10 minutes, then use the parchment paper to lift the cornbread out of the pan and onto a wire rack.
- Cool completely and slice into squares.