Gluten-Free Sweet Cornbread {Dairy-Free Option}

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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 Tennesee, 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.

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  1/4 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, Beef Stew, and chili, but it also goes awesome with my Crispy BBQ Chicken Thighs. 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!

• Homemade Gluten-Free Bread {Dairy-Free Option}
• Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
• Gluten-Free Dinner Rolls {Dairy-Free Option}

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5 from 21 votes

Gluten-Free Sweet Cornbread {Dairy-Free Option}

An easy gluten-free sweet cornbread recipe made Southern style. The recipe also has a dairy-free option.

Course Side Dish

Cuisine American

Keyword gluten-free cornbread, gluten-free dairy-free cornbread

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 servings

Calories 248kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• 1 1/2 cups milk dairy-free use almond, cashew or coconut milk
• 1 tablespoon white vinegar
• 2 large eggs
• 1/2 cup granulated sugar
• 1 tablespoon honey
• 1 cup gluten-free all-purpose flour with xanthan gum I like Pillsbury gluten-free
• 1 1/2 cups gluten-free cornmeal
• 2 teaspoons gluten-free baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup butter, melted dairy-free use Smart Balance butter

US Customary - Metric

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 8"x8" square pan or 8" 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  1/4 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!"

Nutrition

Serving: 1slice | Calories: 248kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 335mg | Potassium: 184mg | Fiber: 2g | Sugar: 11g | Vitamin A: 335IU | Calcium: 79mg | Iron: 1.2mg

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