Gluten-Free Cornbread

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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!

drizzling honey on a slice of cornbread

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!

slices of gluten free cornbread

Ingredients

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
  • Salt
  • 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.
ingredients in small bowls with cornmeal, flour, honey, yogurt, and milk

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.

pouring cormeal batter into a baking dish lined with parchment paper

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.

overhead of slices of cornbread on a piece of parchment paper

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.

one square of cornbread on a blue and white plate

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.
slice of cornbread with butter melting on top

Serving Suggestions

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:

And there isn’t much better than a hunk of cornbread dunked into the World’s Best Chili!

gluten free cornbread on a wooden board

Shop the Recipe

Brianne Recommends

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.

a piece of gluten free cornbread on a blue and white plate

Gluten-Free Cornbread

This easy gluten-free cornbread has a moist and tender texture and a bit of tang from Greek yogurt. It makes a tasty one-bowl vegetarian side dish.
Prep: 10 mins
Cook: 25 mins
Servings: 9 servings

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.
Nutrition Facts
Gluten-Free Cornbread
Amount Per Serving
Calories 220 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 34mg11%
Sodium 402mg17%
Potassium 216mg6%
Carbohydrates 34g11%
Fiber 3g12%
Sugar 10g11%
Protein 5g10%
Vitamin A 208IU4%
Vitamin C 1mg1%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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