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.
- 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 an 8″x 8″ square baking pan or 8″ 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 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!
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Gluten-Free Sweet Cornbread {Dairy-Free Option}
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
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!"
Allyson says
First of all, I never leave comments for recipes, but I had to break my rule for this one. I am new to gluten and dairy free and have had many disasters. My family runs away when they see the gluten free flour sitting on the counter. This cornbread, however, is unbelievable. I did the dairy free version with very low expectations. It is amazing! It is simply the best homemade cornbread that I have ever had. I will never touch a Jiffy mix again! My family agrees that it is the perfect texture and perfect amount of sweetness. Thank you for this recipe. I will be serving it at our Thanksgiving dinner and I will be checking out your other recipes.
Audrey says
Thank you so much Allyson for the awesome 5-star recipe review, it really made my day! I am so happy that your family enjoyed the cornbread and it was the best homemade cornbread you have ever had. I hope you had a wonderful Thanksgiving and you enjoy the other recipes you might try. Thanks again!
Dina says
Wow! Came out beautiful and delicious. I made it for cornbread stuffing. My daughter tasted it and asked me to make a second one. I let the family munch on the first one and made a second one with half the sugar so I could use it in the stuffing.
Audrey says
Thank you so much Dina for the awesome 5-star recipe review! I am so happy that your family enjoyed the cornbread. Thank you so much for sharing that you cut the sugar in half to make cornbread stuffing, as I know it will help others. Thank you again!
Ann McLaughlin says
Really delicious! I reduced the sweeteners a bit, because I like to slather it with maple syrup, I did find, however, that I needed 30 minutes of baking.
Audrey says
Thank you so much Ann for the wonderful 5-star recipe review! I am so happy that you enjoyed the cornbread. Thank you for sharing your modifications, as I know it will help others. Thanks again!
Miriam Pizann says
I made this cornbread tonight to go with some chili. It was absolutely fantastic. My husband gobbled it up too. And then we each had another slice for dessert, this time topped with apple butter. Heaven!
Audrey says
Thank you so much Miriam for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the cornbread. Apple butter on cornbread sounds delicious, yum. Thank you again!
Joanne says
For the dairy free option do I need to mix the almond milk with white vinegar – or just use it plain? Thanks!
Audrey says
Hi Joanne! Yes, you should still add the vinegar to the almond milk, to make dairy-free buttermilk. Thanks for asking and I hope you enjoy the cornbread!
Cindy Crosson says
Awesome cornbread the best I’ve been making this recipe for quite some time now can’t get enough.
Audrey says
Thank you so much Cindy for the awesome 5-star recipe review! I am so happy that you enjoy the cornbread and that you can’t get enough of it. Thank you again!
B. Kime says
I have tied about 6 different GF cornbread recipes, and this one is by far the best. The first time I made it I added about 1/2c of thawed corn and used oat milk, it was great. I can imagine diced green chilis, cheese and even roasted red peppers would be a great addition. Making it again today to go along with New Years Day Hoppin’ John. Thank you for this great recipe.
Audrey says
Thank you so much B.Kime for the awesome 5-star recipe review! I am so happy that you enjoyed the cornbread and that it is the best recipe out all the recipes you have tried. Thank you for sharing that you added corn and used oat milk, as I know it will help others. I agree with you about trying green chilis, cheese, and even roasted red peppers. Wishing you a Happy New Year and thanks again!
Jessica says
This recipe was a hit with all my family members! I used avocado oil instead of vegan butter and it worked well!
Audrey says
Thank you so much Jesica for the awesome 5-star recipe review! I am so happy the cornbread was a hit with your family. Thank you for sharing that you used avocado oil, as I know it will help others. Thanks again!
Quincy says
Really lovely recipe! I reduced the honey and sugar to about 1/4 cup total and it was still plenty sweet for me. rave reviews from our dinner guests!
Audrey says
Thank you so much Quincy for the wonderful 5-star recipe review! I am so happy that you and your guests enjoyed the cornbread. Thank you for sharing that you reduced the sugar and honey, as I know it will help others. I know not everyone likes their cornbread as sweet as I do. Thank you again!