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I pair this fluffy, easy gluten-free cornbread recipe with all of my favorite comfort food meals. The combination of yogurt, honey, and butter makes this homemade cornbread tender and tasty. After testing multiple recipes, this is the one my family declared the winner. I love it because I can make it in one bowl!
From Instant Pot ribs to a big pot of chili or hearty beef stew, this gluten-free cornbread is the ultimate sidekick to a comfort food dinner.
Today’s classic gluten-free cornbread is one of my family’s favorite side dishes. It’s the inspiration for delicious spin-offs like cornbread with apple butter and cornbread muffins. Every bite is soft, buttery, and sweetened with a touch of honey, made with 100% gluten-free ingredients. In my kids’ words, “ALWAYS make cornbread this way from now on!!” And once you try this easy cornbread recipe, you’ll see why.
What Makes This the Best Gluten-Free Cornbread
- Serve it with anything. Gluten-free cornbread is an easy BBQ side dish in the summer, and it’s appeared on our holiday table on more than one occasion. Leftovers make great gluten-free cornbread stuffing!
- Tender and fluffy. Made with gluten-free cornmeal and flour, Greek yogurt, and melted butter, this cornbread recipe is rich, buttery, and melt-in-your-mouth tender.
- Easy ingredients. This recipe uses simple, wholesome pantry ingredients that you already have in the kitchen. If you aren’t gluten-free, simply swap the flour in this recipe for all-purpose instead.
Ingredients You’ll Need to Make This Recipe
Gluten-free cornbread shares most of its ingredients with traditional cornbread recipes. The main difference is that we’ll make this version with a 1-to-1 gluten-free flour substitute. I cover what you’ll need to make this recipe below, along with notes. Scroll to the recipe card for the printable recipe with the full amounts and details.
- Cornmeal – You can use fine- or coarse-ground cornmeal, depending on how much texture you like in your cornbread. I use the cornmeal from Arrowhead Mills. Double check that the cornmeal you’re using is 100% gluten-free. Certain brands are processed on shared equipment, risking cross-contamination.
- Gluten-free flour – I cut my cornmeal with 1-to-1 gluten-free baking flour (my go-to brands are Bob’s Red Mill or Cup4Cup). Flour gives the bread the perfect texture that’s tender, but not overly grainy, which can happen with cornbread made with 100% cornmeal only.
- Leavening – To give this gluten-free bread enough lift, I use a combination of baking powder, baking soda, and salt. Check the dates on your leavening ingredients to make sure they’re not expired.
- Egg and Milk – You can use any kind of dairy or non-dairy milk for the recipe.
- Yogurt – You’ll want to use plain, unflavored Greek yogurt or regular yogurt. It can be full-fat or low-fat.
- Butter – Use unsalted butter, or omit the salt from the recipe if you’re using salted butter.
- Honey – You can also use sugar or pure maple syrup.
How to Make Gluten-Free Cornbread (Step-By-Step)
I prepare my cornbread in a 9-inch square baking dish. Alternatively, you can bake it in an oven-proof cast-iron skillet to make skillet cornbread with a more rustic touch. Either way, the steps are quick and easy. Follow along below, and scroll to the recipe card for the printable recipe instructions.
- Prepare for baking. While the oven preheats to 425°F, grease and then line a 9-inch baking dish with parchment paper.
- Make the batter. Meanwhile, combine the cornmeal, flour, baking powder, baking soda, and salt in a bowl. Then, whisk in the egg, milk, yogurt, butter, and honey to make a smooth batter.
- Bake the cornbread. Pour the batter into the prepared baking dish. Bake the cornbread at 425ºF for 20 to 25 minutes, until it’s set in the center and golden brown on the edges.
- Cool. Let the cornbread cool for 10 minutes in the pan before lifting it out to a wire rack to cool completely before slicing and serving.
Gluten-Free Baking Tips
- Bake in a skillet instead. As mentioned, you can make this recipe in a greased 9-inch cast iron skillet. I recommend checking the cornbread a few minutes earlier than the suggested baking time, as the bread tends to cook faster and brown more easily in a cast-iron pan.
- When lining your pan, use large pieces of parchment paper. This way, you can use the overhang to help remove the cornbread from the pan after baking.
- Let the melted butter cool. Give the melted butter a chance to cool off before adding it to the cornbread batter. If you add the butter while it’s hot, your cornbread may not rise well.
- Add sweet corn kernels. Stir 1/2 cup of cooked, shaved corn on the cob, canned and drained sweet corn, or frozen and thawed corn kernels into the batter to give this gluten-free cornbread extra texture and pops of sweetness.
Storage and Freezing Instructions
- At room temperature. Store leftover cooled cornbread in an airtight container or tightly wrapped in foil at room temperature for up to four days.
- Reheat. If you’d like to serve leftovers warm, wrap the cornbread in foil and place it into a 350°F oven for 5-10 minutes, until warmed through. You can also toast slices of cornbread for a bit of crunch.
- Freeze. Wrap the cooled cornbread tightly in plastic wrap or place it in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
What to Serve With Cornbread
I love serving my gluten-free cornbread slices with a smear of butter or a drizzle of honey. It’s a perfect Southern-style side dish for any meal, from breakfast and brunch to a holiday roast. It’s especially great for sopping up soups, pasta sauces like meaty Bolognese, and chilis! These are just a few more of my favorite ideas to pair with cornbread:
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.
More Gluten-Free Bread Recipes
Gluten-Free Cornbread
Ingredients
- 1 1/2 cups cornmeal
- ½ cup 1:1 gluten free flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 large egg
- 3/4 cup milk
- ¼ cup plain Greek yogurt
- ¼ cup unsalted butter , melted and cooled
- ¼ cup honey
Instructions
- 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.
Did you make this?
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Made two batches and I think I would probably double the honey next time because it was a bit bland for my liking.
Thanks for your feedback.
Hi,
Can you share any homemade gf flour recipe suitable for this cornbread? Kindly assist. Thank you
I make this with a storebought blend. I have not tried this, but here is a possible substitute: https://glutenfreerecipebox.com/copycat-recipe-bobs-red-mill-gluten-free-1-to-1-baking-flour/