An easy gluten-free sweet cornbread recipe made Southern style. The recipe also has a dairy-free option.
Gluten-Free Cornbread
My husband is from Tennessee, and he grew up eating cornbread. One of the Southern recipes I learned to make when we first were married, was cornbread made with buttermilk. I like my cornbread sweet so I added sugar and honey to my recipe.
My recipe for sweet cornbread was super easy to modify to be gluten-free. It was just as easy to make it both gluten-free and dairy-free when we both went dairy-free a few years ago.
There are several brands of gluten-free cornbread mixes, like Krusteaz and Martha White, and I have tried them both. They are good, but I promise my homemade gluten-free cornbread recipe is just as easy to make and tastes so much better!
It only takes a few simple ingredients to make homemade cornbread. I always have gluten-free flour on hand and a bag of gluten-free cornmeal makes several batches of cornbread.
How To Make Gluten-Free Cornbread
Making cornbread from scratch is super easy. It’s an easy quick bread recipe that can be made in one bowl and baked in 20 minutes.
- The first step is to make your own buttermilk. To make the buttermilk add the milk and white vinegar to a small bowl and stir to combine. Allow the milk mixture to sit for 5 minutes to make buttermilk.
- Pre-heat oven to 425°F and grease a 9″x 9″ square baking pan or 10″ cast iron skillet with gluten-free cooking spray.
- In a large bowl, beat together the eggs, sugar, and honey. (photo 1)
- Add the gluten-free flour, gluten-free cornmeal, baking powder, baking soda, and salt and mix together until combined.
- Pour in the melted butter and buttermilk and mix until fully combined. (photo 2)
- Pour the batter into the greased baking pan or skillet. (photo 3)
- Bake for 20-25 minutes until a tester inserted into the middle of the cornbread comes out clean. Remove the cornbread from the oven and let it cool for 10 minutes before serving. Enjoy! (photo 4)
- Store leftovers in an air-tight container.
Gluten-Free All-Purpose Flour
I used Pillsbury gluten-free flour for this cornbread recipe. It is my favorite cup for cup gluten-free flour blend. A cup for cup flour blend is one that already has xanthan gum it.
Cup for cup (or 1 for 1) flour blends makes gluten-free baking so much easier! Make sure you do not add any extra xanthan gum to your flour if it already has it in it. If you do, you will get super gummy cornbread!
If you are using a gluten-free flour blend that does not have xanthan gum in it, you will need to add ¼ teaspoon of xanthan gum to the recipe.
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free all-purpose flour blend you choose.
Tip For Measuring Gluten-Free Flour
I have found the best way to measure gluten-free flour is the “spoon & level” method. Using a large spoon scoop out the flour into a measuring cup. Then use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with a measuring cup.
Dairy-Free Baking Tips
I have also included a dairy-free option to my gluten-free cornbread recipe. My husband, youngest son, and I are also dairy-free. So I always try and have a dairy-free option for my recipes.
For the dairy-free option, I use Smart Balance butter and almond milk or cashew milk. Now you can also enjoy gluten-free and dairy-free cornbread.
Is Cornmeal Gluten-Free?
Cornmeal is naturally gluten-free because it is made from dried corn kernels, but not all packaged cornmeals are gluten-free. Cornmeal is often produced by manufacturers who also process wheat on their machinery and cross-contact can easily occur during manufacturing.
It is safest to buy cornmeal that is labeled gluten-free. I buy Arrowhead Mills or Bob’s Red Mill gluten-free cornmeal.
How To Store Cornbread
Cornbread should be stored in an air-tight container once it has completely cooled. It can be stored at room temperature or refrigerated.
Can You Freeze Cornbread?
Yes, you can freeze cornbread. Cut the cornbread into squares and place it in a freezer-friendly, air-tight container. If layering the cornbread, place parchment paper between the layers to avoid it sticking together. Defrost the cornbread by letting it sit at room temperature for 30 minutes. Reheat in the oven or microwave.
What Goes With Cornbread?
Cornbread is great topped with butter, honey or jelly. I like to brush my cornbread with melted butter when it first comes out of the oven before I slice it.
This easy homemade gluten-free cornbread is the perfect bread to serve with soups, Gluten-Free Beef Stew, and Gluten-Free Chili, but it also goes awesome with my Gluten-Free Fried Chicken. It can also be eaten for breakfast!
This recipe for gluten-free cornbread is so easy that you won’t go back to the boxed gluten-free cornbread mix once you try it! It’s sweet, and the texture is the perfect balance between soft and firm.
Cornbread should not fall apart when you pick it up but should melt in your mouth. It’s super easy to make and can be eaten with dinner or for breakfast.
More Gluten-Free Bread Recipes To Try!
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Gluten-Free Sweet Cornbread {Dairy-Free Option}
Ingredients
- 1 ½ cups milk (dairy-free use almond, cashew or coconut milk)
- 1 tablespoon white vinegar
- 2 large eggs
- ½ cup granulated sugar
- 1 tablespoon honey
- 1 cup gluten-free all-purpose flour with xanthan gum (I like Pillsbury gluten-free)
- 1 ½ cups gluten-free cornmeal
- 2 teaspoons gluten-free baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter, melted (dairy-free use Smart Balance butter)
Instructions
- Add the milk and white vinegar to a small bowl and stir to combine. Allow the milk mixture to sit for 5 minutes to make buttermilk.
- Pre-heat oven to 425°F and grease an 9"x9" square pan or 10" cast iron skillet with gluten-free cooking spray.
- In a large bowl beat together the eggs, sugar, and honey.
- Add the gluten-free flour, gluten-free cornmeal, baking powder, baking soda, and salt and mix together until combined.
- Pour in the melted butter and buttermilk and mix until fully combined.
- Pour the batter into the greased baking pan or skillet. Bake for 20-25 minutes until a tester inserted into the middle of the cornbread comes out clean. Remove the cornbread from the oven and let it cool for 10 minutes before serving. Store leftovers in an air-tight container.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
- If you are using a gluten-free flour blend that does not have xanthan gum you will need to add ¼ teaspoon to the recipe.
- For the dairy-free option, I used almond milk and Smart Balance butter.
- Store leftovers in an air-tight container.
- Freeze the cornbread by cutting it into squares and placing in a freezer friendly air-tight container. If layering the cornbread, place parchment paper between the layers to avoid it sticking together. Defrost the cornbread by letting it sit at room temperature for 30 minutes. Reheat in the oven or microwave.
- Mama says, "Please check all of your labels!"
Sarah Milone says
this is yummy. mine turned out like cake, a bit sweet, and I omitted the honey. not the heavy grainy cornbread we are used to.
Monica says
Best ever cornbread!!!!! ALL of your recipes that I’ve tried have turned out amazing! Thank you! I added thinly slice jalapeno and used coconut milk and soy-free earth balance. Non-gluten-free family members loved it and thought it was the best ever and couldn’t tell it was GF/DF.
Alice says
I just discovered that I am extremely sensitive to gluten, so I was on the hunt for a GF cornbread to make for Thanksgiving. I did a test and made a half recipe exactly as written using Bob’s Red Mill 1:1 GF Flour for baking, real buttermilk and Kerrygold grass-fed butter. I didn’t want to make a full recipe and then waste the ingredients if I didn’t like it. Let me tell you, this would not have been a waste! This is delicious cornbread! Thank you!
WRW says
OMG. I have only had boxed cornbread and have never made cornbread homemade. Not only was this recipe easy, it is delicious!
Lindy Sie says
going to try making the cornbread tonight — will substitute the honey with molasses — cannot
eat honey. Will me luck!
Sandy says
I had the good fortune to stumble upon this recipe, searching for gluten-free corn bread. This is by far the best corn bread out there, gluten-free or not.
Andrea says
This cornbread was awesome! I doubled the recipe and had to cook it a bit longer, but it was great!
Laura Farrugia says
Making this again tonight. It is seriously the best cornbread recipe!
Dawn Foster-Hartnett says
This is our go-to cornbread recipe!
JP says
Hi Audrey, excited to try this one. Hard to find a good GF and LF cornbread that is moist! Just wondering if you use coarse, medium or fine cornmeal for best results? Thanks!
Nichole says
I modified it to make it healthier. I used half the salt and half the sugar. I also substituted 1/2 the melted butter with melted coconut oil. It was delicious! I think I could have cut out 1/4 of the oil but I really didn’t want to experiment and have it too dry. Next time I will skimp when I measure the butter and oil.
Sheila K says
Amazing! Moist and yummy! Simple recipe. I used coconut oil to replace the butter. Definitely using this one as my go to. Baked in Preheated 9″iron skillet with a dab of coconut oil to coat the interior, popped right out on to my cooling rack.
Nancy says
I use oat milk. Great recipe!
Matilda Shifflett says
I love this cornbread recipe and so does my husband. We also love the almond flour pancakes. The waffles are special too. Actually the blueberry cobbler and too many more to name. If you gluten free and dairy free these are the go to recipes.
Ry says
Very good. I think it tastes best when it’s been sitting out at room temp. Basically like how I used to eat corn muffins from costco or the corn bread from boston market.
SJT says
We love this recipe. My son cannot have gluten, and my wife has an allergy to cow milk. This recipe has been our go-to. We use Bob’s Red Mill GF 1-1 flour, unsweetened almond milk, and earth balance butter.
Teresa says
I have made this GF cornbread twice and it always gets great raves from our guest. Its now my go to cornbread recipe. Teresa W.
MW says
Excellent! I used Namaste GF flour and real buttermilk. The texture was great!