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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 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 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, 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 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 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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I needed a second type of roll/bread for Easter, one that was GF. So, I made this cornbread again for our Mississippi guest who does not follow a GF diet. She absolutely adored it. I know I’ve commented before because everyone loves this cornbread. But serving to a genuine southerner is definitely worth sharing. Thanks again, Audrey.
I make this regularly. I have substituted olive oil for the butter and soy milk without the vinegar.
I also use a 9″ round (deep) cake pan with wax paper. It takes about 30-35 minutes to bake to 205F internal.
My own flour mix is 1 part tapioca flour, 2 parts potato flour, 7 parts rice flour. This is very in-expensive compared to store mixes. You can use instant mashed potatoes (plain) if you can’t find potato flour.
Best cornbread recipe ever! Made it to go with a pot of greens and it was fabulous!
Fantastic cornbread! I made it for my daughter, but even my husband & I who are not GF, loved it! It is so moist & yummy!! It will be the only cornbread I make! I tried it with Divided Sunset All Purpose GF Four ( cup for cup) & it worked perfectly!
This is the best cornbread I’ve ever had in my entire 53 years. My family agreed and they are not gluten free folks. I used Arrowhead Mills GF AP flour. I did the melted butter on top like you suggested too -OMG next level! This is going to be requested!! I’m so thankful for you!
I made my savory version with coconut oil and omitted the sugar. Added chopped garlic and jalepenos.
Served with raw vegan dill sour-creeem. Thanks so much!
We met up with a group of people tonight for chili and corn bread and I made this recipe, it was really good and everyone seemed to enjoy it. I used Pamela’s Gluten-Free Baking & Pancake Mix for my flour and I used powdered milk with a Tbl. of vinegar in it and it came out wonderful. Had a great texture and held together really well. Thank you for sharing with us.
Finally a delicious gluten-free cornbread recipe! Loved this!
I used Bob’s 1 to 1 gluten-free flour and it came out perfect! I also used a cast iron skillet and convected it in the oven at 400 degrees for 20 minutes! Perfection.
I have celiac and bring the gluten free dishes to share at church get-togethers. This was a hit with chili potluck. I subbed the butter for coconut oil (I think it adds to the sweet taste) and used some of my sourdough discard. This cornbread was soft, moist, fluffy, perfect crust. I will be making again!
If you love sweet cornbread, this is an awesome recipe! I made it as written and used almond milk to make my buttermilk. It was so moist and even family members who aren’t gluten free loved it. Thanks for the recipe!
I started to make my usual cornbread recipe when I realized I had not made it G-F before. This resulted in my having to make the following substitutions to ingredients I had already started with. Nevertheless, it turned out FABULOUS. Needed to remove sugar so used 1/2 cup EQUAL, no sugar, and added 1/4 tsp xanthum gum to my ATK flour mix which already has some xanthum gum—another 1/8-1/4 tsp, depending on volume of batter, seems always help. Replaced melted butter with 1/3 cup corn oil and omitted the honey…think next time I will add the honey and reduce the EQUAL a bit because it was a little sweet for our tastes. Baked in cast iron skillet and again, this came out great. Thanks so much for posting the recipe.
So delicious.
It’s a bit sweet for my southern hillbilly tastes, but my “I don’t really like cornbread” husband LOVES it. It has the best texture and consistency of any wheat-free / gluten-free cornbread I’ve ever made.
I’ve been gluten free 4 months now and I have had no luck with store bought gf bread so I thought I’d try cornbread for my first homemade gf bread and found this recipe. My mind is blow how fantastic this recipe tastes. Im super excited to try more of your recipes. I’m only worried I’ll gain weight now that I can eat bread again 😅
I made this because my son is celiac but the whole family loved it! I used Bob’s Red Mill GF 1-1 flour, Bob’s Red Mill Gluten Free Medium Grind Cornmeal and regular whole milk. Thank you for sharing it!
Great recipe. It would be great for those of us rushing through the process like myself if you could please add an instruction to begin melting the butter at the beginning. Probably around the time we preheat or make the buttermilk. Thank you!
So good!! I have recently become gluten free and LOVE all the recipes I have tried from this site! The non-GF people in my family love them too! Win-win 🙂
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.
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.
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!
OMG. I have only had boxed cornbread and have never made cornbread homemade. Not only was this recipe easy, it is delicious!
going to try making the cornbread tonight — will substitute the honey with molasses — cannot
eat honey. Will me luck!
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.
This cornbread was awesome! I doubled the recipe and had to cook it a bit longer, but it was great!
Making this again tonight. It is seriously the best cornbread recipe!
Second time making this. This time around I did not add honey because I didn’t have it also didn’t add white sugar but brown sugar instead. This is the BEST cornbread I have made and tried, hands down! It is cake like but perfect blend of cornmeal to gluten free flour. Thanks for sharing such an awesome recipe! No one will ever know it is gluten free.
This is our go-to cornbread recipe!
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!
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.
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.
I use oat milk. Great recipe!
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.
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.
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.
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.
Excellent! I used Namaste GF flour and real buttermilk. The texture was great!
Very good cornbread recipe! I made with reconstituted buttermilk , bobs red mill gf flour, and earth balance butter. I baked it in a cast iron skillet. My husband liked it as well – he is not gf eater but who can resist cornbread? Will make again and cut back on the sugar and bump the honey up.
The BEST cornbread EVER!!!! THANK YOU!
Perfectly moist and delicious cornbread. My family devoured it!
Excellent recipe. Used real aged buttermilk for a great result. Moist and tasty. I did cut sown on the sugar and left out the honey.
Fantastic recipe, best cornbread I’ve had. My partner likes to add a cup of parmesan cheese and it has turned out great every time.
Great recipe! Not too complicated, and comes out looking and tasting GREAT!
I’ve probably made this recipe at least a dozen times now, it’s definitely my go to recipe! So easy and so good!! My husband and I prefer a slightly less sweet cornbread so I only add a 1/4c sugar, otherwise I follow the recipe exactly. Looking forward to tonight’s dinner with this cornbread!
So good! I will absolutely be making this my go to cornbread recipe.
This was so delicious! My picky 4 year old and 16 month old ate it up! I used gluten free flour & didn’t have baking powder so I increased the baking soda to 1tsp. I also added about a tsp of maple syrup in addition to the honey. Baked it in a round glass pie pan. It was perfect.
Great recipe, Thank you! Since I eat sugar-free and gluten-free, I did tweak it a bit. I used yogurt instead of milk, Zylitol instead of sugar, and cut back a little on the amount (1/3 cup maybe?). I also exchanged 1/4 of the cup gluten free flour with corn flour, added some fresh corn kernels (precooked) and a handful of tex-mex grated cheese. I made muffins and served them today at my grandchild’s birthday picnic for people there who never had cornbread before, ever. They were a smash hit along with my “Gone in 60 seconds” Chili Sin Carne, also a first for these people. It was fun explaining them the cornbread tradition of USA: Thanks again! Greetings from Zurich Switzerland.
My wife is gluten free, and I have made her at least a dozen different gluten free bread recipes. Almost all were like the reentry tiles on the space shuttle.
She made bean soup, a natural for corn bread, so thought I would try your gluten free recipe. I cut the sugar back to 1/3 cup as I’m not a fan of Jonny Cake. I thought the batter was a little runny when I poured it into the baking dish. Baked it for 25 minutes and it came out fantastic, and she loved it. This is now our go to recipe for cornbread. And I’m from the south so I know good cornbread. Next time, and I’m sure what I made won’t last long, I’ll use real buttermilk. Thanks so much for a great cornbread recipe.
Fabulous cornbread! I also preheated the cast iron pan on top of the stove. I ran a paper towel with grapeseed oil to season it (just a little oil). Then I followed the idea of adding 2 tbsp Earth Balance butter to the hot pan and swirled that around with a brush. I also halved the sugar. Thank you so much!!
I absoutely love this recipe! I use almond milk. Everybody that I have made it for, loves it too! Shhh, some don’t even know that it is gluten-free.
Excellent!
This was such a good cornbread recipe! I’ve had bad experiences making it from scratch before; my cornbread was either too dry or too crumbly. Inwas only doing store-bought mixes for a while, but I figured I should try making it once again. This recipe convinced me homemade can be just as good! It was just the right texture. I added pickled jalapenos but that was it for mods. Thank you for posting this.
Wow! This is a great recipe! I didn’t want to use all my vegan butter so I used 1/4 c vegan butter and 1/4c refined coconut oil. This is the only thing I did different and it was the best cornbread I have ever made! And my husband agrees.
Made this to go along with chili. Messed up the recipe directions a bit and used melted vegan becel as that was all I had on hand. I also used almond milk (with the vinegar). It was super quick to make and is so moist. Great recipe. Wow.
I made this for my son who is both gluten and dairy intolerant. Wow, was it good. I used King-Arthur 1:1 gluten free flour along with almond milk. The batter is pretty runny after mixing and I thought to myself that something had to be wrong with the recipe….boy, was I wrong. The cornbread was moist and perfectly sweetened. I used a cast iron skillet.
My 16 year old son has never liked cornbread all the years I have been making it, till I made this recipe. I got a thumbs up and legitimate smile. thank you for such a crowd pleaser.
I made this for our family and for neighbors and it was a big hit. Delicious. Now I’m making it again.
I’m intrigued. This looks good and accessible. What are your thoughts on using egg replacer or flax eggs? Also, I think ACV would make for a more umami “buttermilk.” Have you had any feedback on using Miyoko’s Vegan butter? I hope to have success with this recipe. Thank you very much for sharing it with us!
Hi Sadei! I have used the Bob’s Red Mill gluten-free egg replacer to make my cornbread. I have not tried the apple cider vinegar, but it definitely would do the trick. I have not had any feedback on using Miyoko’s Vegan butter. I hope you try my recipe and enjoy the cornbread!
Best cornbread I ever made. I used Splenda and it worked great. Thanks
I’m so grateful for this recipe. I’ve used it as cornbread and as a topping for tamale pie, thus converting some of my recipes for my granddaughter. Thanks so much.
This cornbread was fantastic! I used a DIY gluten-free blend that worked fine. And I reduced the sugar by 1/2 – it was perfectly sweet for me. Thanks for the delicious recipe!
Fantastic. I used Bob’s 1-to-1 GF Flour, Not Milk (Pea Protein Milk), Country Crock Olive Oil (Vegan) Butter, and Apple Cider Vinegar as my substitutions. ACV is usually a staple in GF baking recipes and works really well if you don’t have white vinegar.
We don’t like sweet cornbread so I left that out. It is delicious that way too! My husband was so thankful for a cornbread that taste original.
Followed recipe exactly as stated, I had no honey so substituted with pancake syrup. Very easy to make and absolutely spongy and delicious. Baked in a normal baking pan.
This is delicious!! Thank you so much!! I used arrowhead Mills all purpose gluten free flour and bob’s red meal med ground cornmeal, also omitted the sugar and put in 2 tbsp maple syrup and 1 heaping tbsp honey, baked them in 2 8″ pans for 17 min. They came out flatter but delicious! I will say if you don’t like a more rustic cornmeal feel, I’d try a different grind of cornmeal but I love how this came out! This with split pea soup is wonderful!! Thank you so much for sharing this wonderful and easy to follow recipe!! Will be my go to cornbread recipe as it’s such a snap to make!! Love finding recipes that are so well explained and come out perfect!
I skipped right past the vinegar, saw it later and threw it in! 😂 didn’t even think about it being for making buttermilk. They were amazing anyway! The tops got a little brown and crusty and the muffins fluffy throughout. Perfect!!!!
My mama is 82 and she is still talking about this cornbread I made last week! We both think it’s the best cornbread we’ve ever eaten. That’s saying a lot because her mom, my grandma from Tennessee knew how to make cornbread and made it all the time. This recipe is phenomenal.
I made this recipe last night and my whole family LOVED it, including me! I will definitely be coming back for more recipes…thank you! (I am the one with celiac, but my family eats the way I do).
This is the best GF cornbread I’ve ever made. Turned out light, soft and fluffy and not crumbly like other recipes. I used regular buttermilk and butter and King Arthur Measure for Measure GF flour mix. Definitely saving the recipe!
This is the best cornbread that I have made! I have tried modifying regular recipes to gluten free and haven’t been satisfied with the results until your recipe. My husband loves this recipe too! Will be making it often. Both the taste and texture are great!
I’m not a gluten-free type of guy, and generally do not like gluten-free foods. I made this for a six-person dinner party, and 4 of the 6 were pretty staunch gluten-free eaters. Out of courtesy I found this recipe (this one just “sounded right” to me) and I made it for my friends. I didn’t think it was bad, however I thought my regular sweet Southern recipe was much better. But boy did my guests have a positive reaction…they all said it was the best cornbread they had ever had and they all asked me for the recipe. Even my wife thought it was very good, and she doesn’t generally care for gluten-free foods. So based on the ecstatic reception it got from my gluten-free friends, I have to give it 5 starts. I did not make it dairy free, I used regular buttermilk. I used Bob’s Red Mill gluten-free flour, and I put a lightly buttered cast iron pan in the oven 30 minutes beforehand. I always do that when I make cornbread so when you pour the batter in it, it sizzles and you get a wonderful crust. I did not add any zantham gum. Other than that, I followed the recipe verbatim.
I never leave reviews, but I had to for this outstanding recipe, best I’ve ever had! And I’ve had plenty from my southern mom over the years. 🙂 This recipe was moist and not dried out, and I loved the way it browned using the cast iron pan. I made mine gf and dairy free – used cashew milk (1/2 cu raw cashews + 2 cu water blended in Vitamix), and Miyoko’s cultured vegan butter (best out there!) – and it was amazing. Whole family loved it, even the teenagers with no dietary restrictions. Thanks for the great recipe!
My daughter loves cornbread and I surprised her with this. She was thrilled! Recipe turned out well, would never have known it was gluten free. Thanks for the tip about xanathan gum
Another recipe of yours that did not disappoint! Made it with a Turkey Corn Chowder with leftover Thanksgiving turkey and it was delicious. Plus husband approved too! Thank you!
I’m amazed at the fantastic taste and texture of this recipe!! This was my first time making gluten-free cornbread from scratch. My only substitution was store-bought buttermilk. My fiancé was diagnosed with Celiac many years ago before I met him. I’m always looking for gluten-free recipes to make for him (brownies, cakes, breads). All of the boxed GF cornbread mixes I’ve tried have a “chalky” texture. But, this recipe doesn’t have that!! Thank you for sharing, I’ll be making this A LOT! ❤
This was easy and delicious, in spite of me forgetting the salt! We just lightly salted the warm cornbread on our plates!
I have been trying to make a great cornbread for years, and never really got there. I tried this one since my husband was diagnosed with celiac and it is far better than anything else I have tried. I was ordering one for $20 from a gluten free restaurant in town, but now I don’t have to! Thank you so much, I’m making cornbread stuffing for Thanksgiving this year!!!
This makes me so happy to hear Lee Ann! You are so welcome, I love sharing the recipes I make for my family and helping others. Thank you so much for the awesome 5-star recipe review!
Love this recipe. I half the sugar for a less sweet but it’s great either way!
I’ve used this recipe over and over. Usually without changes. Sometimes my cupboard dictates slight ingredient swaps. Tonight I had self rising cornmeal and tortilla cornmeal. So I only used 1/2 tsp baking soda, 1/4 tsp salt. 1 1/2 cups self rising corn flour and a tablespoon of Mesa tortilla flour. They were light and puffy and perfect in case anyone needs to substitute like I had to. They are always delicious and I’m so thankful for this recipe!
Another home run from Mama Knows Gluten Free. We used Bob’s Red Mill 1 to 1 flour and our cast iron skillet. It was PERFECT! The bottom made a nice crispy cornbread crust. It also fluffed up quite nicely (unlike store-bought mixes) to about 2″ in the middle. Absolutely delicious, with great texture. Thank you so much!
This is the best GF cornbread I’ve made!! I do like a slightly sweeter cornbread as well and this was perfect. It was moist and yet the texture on the outside was a little more crispy. I used Costco’s Namaste GF perfect flour blend and a 9×9 pan. Highly recommend!
I prefer my cornbread unsweetened so I just leave it out. Love this recipe, my only add on is preheating my cast iron skillet and add two tablespoons of butter before adding the batter. Oh my yum!
So moist and fluffy and flavorful! My first try at GF cornbread. Definitely saving the recipe to use again. I only had buttermilk so I used that in place of the milk and vinegar. Turned out great! Company said it was the best cornbread they’d had in a long time.
I have made this cornbread several times and it’s always a hit! My niece even asked for the recipe because her very picky daughter loved it.
Mama knows gluten free has the best recipes!
Delicious! Very light and full of flavor. I will be making this recipe again!
I am so impressed with this! We are cooking gluten free and dairy free for one of our kids for a while. We used the Earth Balance “butter”. Everyone loved the corn bread. I was worried about how runny the batter was, but it turned out beautifully. Thank you so much!
Really good cornbread. Made it tonight along with beef stew. My husband isn’t gluten free, but he loved it. Thanks for another good recipe.
Very easy and delicious!
Amazing cornbread! Made in cast iron and just was a crunchy sweet delight!
Turned out just like it is pictured. Super light cornbread. Definitely want to drizzle honey on top before eating a slice
I absolutely loved this recipe. So did my very picky kids. We used coconut milk. Delicious 😋
Fairly new to gluten-free but this corn bread was seriously better than regular corn bread. Honey or jam idea was new. Couldn’t decide so I used both. Delicious. Thank you.
Fairly new to gluten-free but this corn bread was seriously better than regular corn bread. Honey or jam idea was new. Couldn’t decide so I used both. Delicious. Thank you.
Just got my first pan of this gluten free cornbread recipe out of the oven and it looks and smells wonderful! Can’t wait to taste it! I am planning to use it to make a squash dressing casserole for church fellowship tomorrow. Thanks for sharing!
I have been pleasantly surprised!!!…Can you believe that I overlooked adding the butter, greased the 12 muffin cups baked as directed…they are beautiful and delicious and I will not add the butter in the future, what a discovery!
Best GF corn bread ever! My husband and son missed this after being diagnosed with gluten allergy. Thanks to this recipe they get to enjoy the best GF cornbread ever. Even my non GF family and friends have enjoyed this treat with us! Thank you for your amazing recipes!
Best ever…made it both gluten and dairy free. Light, fluffy delicious. I would only note that baking time was 10 minutes longer than expected.
I had the exact same! Needed 35 minutes. Maybe it depends on the oven type. I loved the recipe. I used 1/4 cup olive oil (instead of 1/2 cup vegan butter) and left out the sugar (but I do this with most baking recipes). Otherwise I followed the instructions for a gluten and dairy free cornbread carefully. Thank you!!!
Hi! Just started my gluten free journey with your recipe and a new bread machine with proper setting. The bread was wonderful. All I need now is a bread slicing machine..im hoping to find your recipes for something sweet, too.
Moist and delicious! This will be my go to!Thank you
I am not a person who bakes well. I always ruin it or at the very least burn it. I just made this for the first time. Due to health issues I am on a two week trial of a Gluten Free diet. My goal is actually to find a bread that I can spread peanut butter on. I eat a peanut butter sandwich every day. I came across this recipe while on my search and thought I would try it. I waited for it to cool and then spread it with some strawberry jam and it was delightful. I did not burn it and did not mess a single thing up on it. I am so proud of myself! Thank you for this!
Like all of your recipes that I have tried this one is fantastic. Easy to make and very delicious! When I added the milk and butter the batter was very thin. But after a few minutes stirring it became a perfect batter consistency.
This was a WINNER! I was a little nervous when the batter was so thin, but it came out great! Nice and moist and fluffy! I love how your recipes make sense, have helpful notes, and use flours that can readily be found at the supermarket!
I used glutinous rice flour and 1/4 tsp xanthan gum, and made it with butter and the buttermilk as described, and made it in a 10-inch cast iron pan. This is hands down the best cornbread I have ever made, and will by my go-to cornbread recipe from now on.
I add a cup of defrosted, frozen, sweet corn and 2/3 of a can of diced green chili’s to all my cornbread recipes and this recipe was no exception . I used this recipe, accidentally doubled the baking soda, and it emerged the glory of cornbread nirvana!! I have saved this for all future cornbread nights as my one and only, go-to recipe. Thank you for sharing this glorious creation.
This gluten free corn bread was goated! perfect for my mom and sister who pain us with their intolerances!
This gluten free corn bread was goated! perfect for my mom and sister who pain us with their intolerances!!!!!
Yum! I ended up doing muffins and wanted to share 15 minutes at 425 was 👌. Also, I amended replaced sugar with maple syrup & ended up adding about 1/4 cup more flour to thicken that batter a bit.
Actually 10 stars or more if I could!! I made this again today and had it about half mixed up then discovered I had no corn meal!! Fortunately I did have polenta and masa harina. I used a cup of polenta and 1/2 cup of masa harina along with the Pillsbury GF flour and it was just as delicious as usual. With the polenta having a coarser texture I think made it a bit more crunchy and maybe more corn taste!! All your recipes are superb!!
I have been gluten free for 2 and half years due to allergies and this is the first time I have baked anything gluten free and it tastes amazing, you would never know that it didn’t contain gluten.
Great recipe as is for a snack with a little honey. However, with a meal I found it a little too sweet so I put in 2 tb. of suger and it turned out just as I wanted for soup.
Made this recipe tonight because I made chili. My daughter has a gluten and dairy allergy. I used almond milk and it came out so moist and delicious. She approved. Thank you for sharing.
This is the best cornbread I’ve ever had! And it’s Gluten Free! So glad I found this recipe. I cut back to 1/3 c sugar ( I do that to every recipe) but added a little more honey. Thank you Thank you!
Best cornbread recipe I have ever had!
This is the best cornbread I have ever had! My husband is a chef. We’ve opened 3 restaurants and use dairy free, gluten free and locally sourced ingredients. Anson Mills GF flour was used in your recipe with the addition of xanthum gum, oat milk/ dairy free buttermilk and 1/4 cup maple syrup 1/4 cup honey as a granulated sugar replacement. It came out perfect! THANK YOU SO MUCH FOR SHARING THIS.
Wonderful…I used almond cooking milk in mine which made the batter a bit thicker than your pics. Cooked and browned well. It is delicious!
Used Miyokos vegan butter, Namaste gluten free flour, Kirkland unsweetened vanilla milk and white vinegar (for the buttermilk), and white corn meal. 20 minutes on convection seemed like enough (toothpick came out clean) but it was still underdone in parts. Still experimenting with how my silicone pan conducts heat, so that was likely the issue. We ate it anyway and it was delish!
Um, YUM!!! I used the Great Value GF flour and it came out perfectly! The batter was pretty runny to the point where I thought I’d added too much milk. I ended up adding a few more tablespoons of flour to thicken it up a bit and it was fine. Cooked up beautifully and tasted amazing! Not too sweet which we all appreciate!
My son-in-law discovered this recipe and it has become a family staple! This is the best tasting, non-crumbly cornbread ever. We use either home made cashew or almond milk and haven’t tweaked the recipe at all because it doesn’t need it!!
This is so stinkin’ tasty and moist! I did cut back a little on the sugar and added corn kernels. It doesn’t last long at our house!
I made this recipe exactly according to the directions and it came out perfect. I don’t think anyone could distinguish it from regular. Is there a muffin conversion? I think they will be easier to freeze and then pop one out when needed. I have used your blueberry muffin recipe for quite some time now and everyone loves them even though they’re not gluten free.
Hi Audrey! I was wondering if corn masa flour can be used instead of cornmeal. I love your pancake recipe and I’m looking forward to trying this, too. Thanks in advance!
Hi Elise! I have not tried my recipe using corn masa. If you try it will you please let me know how it turns out?
This is the best cornbread I have ever had! Thank you for sharing your recipe! Everyone that tried it, loved it! One person that tried it,that doesn’t normally like cornbread said “wow, this is cornbread?”My husband commented that he liked how it tasted and that it was moist and didn’t crumble. My daughter said ” Mom, this is so good, I’m going to have more! I need this recipe!”
I used almond milk,(I like the Silk brand, with 60 calories) and butter, made from milk of grass fed cows.
I recently went gluten and dairy free. Based on my experiences with ‘substitute’ foods, I wasn’t expecting much from this recipe. But I loved it! My husband isn’t a fan of any cornbread, so I had no competition for the yummy result. I just found your gingerbread cookie recipe and will try it next.
Yummy! I made this as a base for my dressing and I cant stop eating it. Thank You!!!
Second year in a row I’ve made this recipe. Tastes great; even the kids love it! We could eat the whole batch now, but holding out for Thanksgiving in a few days!!!
This is now our go-to recipe for cornbread! SO good – you don’t know it’s gluten free!
Thank you so much for sharing your gluten-free recipes! My husband discovered his gluten intolerance a few years ago, and we cut so many delicious things from our diet. But we have discovered so many great gluten-free options that we do not notice a difference anymore! I love to cook, so please keep sharing. 🙂
Hands-down best GF cornbread I have ever made. Thank you for such a great recipe!
My family gave this recipe two thumbs ups! Wonderful favor and texture. Thanks so much for sharing!
I am loving all your recipes. I am a old school grandma baker. My granddaughter can’t have gluten. And we are gliding thru this with your wonderful recipes. I live with two of my grandchildren and do all the cooking. You need to know how important it is to be able to feed a child the foods they love without worry. She is a skinny little thing who loves to eat. Thank you so much and keep up the good work. We send love from the Robinson home.
Apparently this recipe is foolproof. I made sooo many mistakes as I decided to bake it on a whim and didn’t read it through. I forgot to add xantham gum and salt until it was in the pan and had to stir it in with a fork. I had to scrape the cupboard (not literally!) to find enough cornmeal so 1/2 cup smelled a little “rancid”, I’ll spare you the rest! The short of it is that despite all these mistakes I have a lovely sweet, crumby cornbread to have with supper tonight. Great recipe! Thank You!
Our daughter is gluten and dairy free. Because we haven’t liked the gluten-free cornbread mixes, I decided to try this homemade cornbread for the whole family so I didn’t have to make separate foods for her. We absolutely love it!!
I’ve already left a comment/review before but I just had to leave another 5 stars. This has become a staple in our house! I use Bob’s Red Mill 1 to 1 and while the first time I did this I experienced some spillover, but after you commented back about it having sorghum in it which affects its absorption of liquid, I looked up some ideas online and many suggest just letting the batter “rest” for a few minutes before pouring into the pan. Well, that did the trick! The batter thickened up beautifully and I have no spillover anymore. Can’t wait to enjoy it when it’s cooled down enough to cut!
I am new to my gluten and dairy free way of life due to Celiac Disease. I am loving all your recipes! This is comfort food for me. Thank you!
I thought the batter looked way too runny to be done in the time allotted but surprisingly it was! We live at high altitude so I added 5 min (30 min total) and the cornbread is perfect. Perfect amount of sweetness and moistness. I’ll be saving this one!
Love this recipe. I made it with 2/3 cup King Arthur All-Purpose GF flour (includes xantham gum) plus 1/3 cup Sun Warrior brown rice protein (unflavored/unsweetened). I do a lot of road biking, so I like to add protein powder to some of my baked goods. The additional protein made it much more crumbly and cake-like in texture. I highly recommend substituting a vegan protein powder for 1/3 of the flour in this recipe. I have done the same in gluten free banana bread muffins with great results. Yay for food science :)-Owen
This was fantastic, very easy to make and best cornbread I have ever made and it’s gluten free!! Thank you!!
Amazing cornbread that is delicious and so easy to make! My celiac son’s favorite! Thanks for so many great GF/DF recipes and a wonderful cookbook!!!
Delicious! And the texture was so soft and tender! I increased the honey to 1/4 cup and omitted the sugar. It turned out beautifully!
My husband said this was f*#%ing good cornbread (He doesn’t usually swear) and was impressed it didn’t crumble into pieces. Bookmarking this site and will make again! Made with Betty Crocker all purpose rice flour mix and almond milk.
We love this cornbread and it’s a much quicker and simpler recipe than I had been using. Thank you!
Awesome cornbread! Thanks so much for the recipe have made in many times now & made muffins as well from the same recipe.
Had to leave a review. Made this and it came out phenomenal. I don’t get much luck with gluten-free items and this was stellar. Used Bob’s Red Mill 1-1 Baking Flour and didn’t change a thing (except I upped the honey dosage and used monkfruit/erythritol for sweetening) because we like ours a little sweeter, but sugar free. BOMB! Thank you! I need to go scout and see what other GF recipes you have.
perfectly moist ! This was my first time making cornbread. I reduced sugar to 1/4 cup, used almond flour because that’s what I had on hand, and I used a flax egg instead of xanthan gum. The edges did get pretty toasted but I don’t mind- they weren’t burned and the bread was delicious.
Yum! Light, fluffy, and flavorful. Best gf, df cornbread I’ve tasted. 🙂 Thank you!
As a corn-bread lover, I’ve tried many recipes and mixes. This is the best: moist and flavorful, crumbles a bit, but not too much. I omit the sugar and double the honey. Thank you, Mama Audrey!
Made this gluten-loving mama a believer! My GF daughter asked me to make cornbread to go along with the ribs today – catch was she wanted me to use her GF flour. I initially refused because I ruined my fabulous banana bread recipe the first time I used GF flour. Daughter persisted and said that was because it was my regular recipe. So, searched GF cornbread and found this recipe. WOW!!! Made it exactly as written (not the DF version), and baked in a cast iron skillet; we all agreed that this was THE BEST cornbread any of us have ever had! Thank you!
This recipe makes the best cornbread I’ve ever eaten!!! My son-in-law makes it regularly and there is never any leftovers. We use Namaste gluten free flour blend and it comes out fluffy and moist without being mucky. Thanks for such a winner!
Incredible flavor- will definitely make again! I used Bob’s Red Mill 1 to1 and it was perfect. How deep is the cast iron skillet you used? I used a 9″ skillet and it ended up spilling over while cooking. Love the crunch it gets from the cast iron so I’d like to keep using that!
I am so happy that you enjoyed the cornbread and than you so much for the awesome 5-star recipe review Megan! I use an 8″ or 10″ cast iron skillet. The Bob’s Red Mill flour has sourgum flour in it and it does not absorb liquid the same way the Pillsbury does, so that may be why you had some spillage. Thanks again!
Perfect cornbread! Thank you Audrey! Followed your recipe exactly using Pamela’s All-Purpose Flour blend, added the 1/4t zanthan gum. It rose well, had a lovely golden color, springy moist texture and just the eight amount of sweetness. Awesome!
Made this for the first time today with my kindergartener to go with a seafood boil. I’m the only GF one in the fam and everyone raved about this including my brother and his fiancé. Made it exactly as called for except krusteaz 1-1 baking flour was what I had on hand. Had it in the oven in around 15 minutes even monitoring the 6-year-olds stirring and such. Baked in a glass 8×8 Pyrex for 24 minutes.
This is the absolute best cornbread I have ever eaten – even before I went dairy and gluten free. This recipe is amazing. I have been searching for this cornbread for years – lots of wasted ingredients and frustrated nights later….I found your website. Thank you!!!
I have been searching high and low for a good recipe for cornbread/corn cake. I only had almond flour on hand so I used that instead of the regular GF flour. I added a tablespoon of psyllium husk. It’s in the oven in a cast iron pan and I am hoping for the best. The batter was delicious!
This cornbread was delicious! I used Bobs Red Mill 1 to 1 and baked in a cast iron skillet. The texture and taste was perfect. I did leave out the honey, it was still sweet but not too sweet. Thank you for these recipes! I just ordered your cookbook!
SO GOOD. Was super worried at first because my batter was VERY runny (and I’m very comfortable with gf baking!). After sitting for a couple minutes I guess the gf flour thickened it up. Phew! I used whole milk and baked in a cast iron pan for about 29 minutes. I omitted the honey and reduced the cane sugar by about 2 tbsp (just because) and it was the perfect sweetness. I also only had a medium grind corn meal which I put in my mini food processor for a few pulses which helped some. It was a hit- Delicious!
Thank you so much Natalie for the wonderful 5-star recipe review! I am so happy that your family enjoyed the cornbread and it was a hit. Thank you again!
I made this cornbread recipe last week and it was wonderful! Even my husband who only eats Jiffy brand :/ ate it. It was the perfect addition to a big bowl of pinto beans. Thank you Audrey for all your great recipes! The only difference I made was instead of Pillsbury I used Great Value brand GF flour. I baked it in an iron skillet with a little bit of oil added to the bottom, and baked on 425 for about 30 mins. Try it! You won’t be disappointed! ?
Thank you so much Patty for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the cornbread. Thank you so much for sharing the brand of gluten-free flour you used, as I know it will help others. Thank you again!
My new favorite cornbread! Way better than a mix, but I don’t use the sugar.
Thank you so much Lynn for the awesome 5-star recipe review! I am so happy that this is your favorite cornbread. Thanks again!
I used soy milk and bobs red mill 1 to 1 flour and my family loves this cornbread – even better than the gluten free regular bread, thanks for this recipe!
Thank you so much Bobbi for the awesome 5-star recipe review, it really made my night! I am so happy that your family loves the cornbread. You are so welcome, I love sharing the recipes I make for my family and helping others. Thanks again!
Update: I added raisins and a bit of cinnamon and it makes a great sweet bread also.
Best GF/DF cornbread recipe we’ve tried! We only did 2 tbsp of honey and no sugar because some of us don’t like overly sweet cornbread. We also used oat milk due to allergies, and lemon juice instead of vinegar because I was out of vinegar. My family went wild for it! Wonderful recipe, thank you for sharing!
Thank you so much Sarah for the awesome 5-star recipe review! I am so happy that your whole family went wild for the cornbread. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
I know this will taste amazing when I get it right, but I used King Arthur gluten free flour mix and I could not get this cornbread to cook through in my 9in cast iron. Any thoughts? Reduce the amount of buttermilk? Cook longer at lower temp? The top and sides were beautifully browned and cooked, but the center was soft and gloppy. I’m on the east coast (low altitude) if that makes any difference.
Has anyone worked with King Arthur gf flour and know what’s going on here?
Thank you so much Alex for the wonderful 5-star recipe review! I am so happy that you enjoy the cornbread. King Arthur has sorghum flour in it, so it does not absorb liquid the same way as the Pillsbury. You may need to cook it a bit longer. I would place a piece of foil on top of the bread to keep it from over-browning if you bake it longer. Thank you again!
I used King Arthur in a 9×13. It came out great. No adjustments.
I halved the recipe and baked the cornbread in a small cast iron skillet. It was delicious!!! My husband and I both loved it. We will definitely be making this again. Thank you for sharing your recipe!
Thank you so much Debbie for the awesome 5-star recipe review! I am so happy that you and your husband loved the cornbread and you will be making it again. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
This is such such a good cornbread recipe. I used low fat buttermilk and baked in cupcake liners. It’s an easy way to serve them at pot lucks. My family eats them for breakfast and dinner. We keep a supply in the freezer.
Thank you so much Becky for the wonderful 5-star recipe review, it really made my day! I am so happy that you and your family enjoyed the cornbread. I am also happy to hear that you enjoyed the cinnamon roll cake. Thank you fo sharing that yo have also made them as cornbread muffins, as I know it will help others. Thanks again!
My husband and I love this cornbread. I made these with low-fat buttermilk and Measure for Measure GF flour. I used cupcake liners. They are easy to store or take to a potluck. We eat them for breakfast, dinner or as a snack. So easy and so yummy. Love your cookbook too!!
Thank you so much Becky for the wonderful 5-star recipe review! I am so happy that you and your husband loved the cornbread. Thank you for sharing which brand of gluten-free flour you used and you made cornbread muffins with them, as I know it will help others. Thank you for your kind words and encouragement about my cookbook. Thank you again!
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!
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!
This recipe was a hit with all my family members! I used avocado oil instead of vegan butter and it worked well!
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!
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.
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!
Awesome cornbread the best I’ve been making this recipe for quite some time now can’t get enough.
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!
For the dairy free option do I need to mix the almond milk with white vinegar – or just use it plain? Thanks!
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!
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!
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!
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.
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!
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.
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!
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.
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!
I tried this recipe yesterday to see if I could get something gluten free that was enjoyable for our Thanksgiving dinner. Everybody else eats special rolls but I find myself just remembering how good they were & doing without. Not anymore! This recipe worked wonderfully as muffins for me. My husband, who is not in need of gluten free loves them as well. Thank you so much for this recipe I put the batter into muffin pans & baked for 10 minutes that was it! Thanks again, enjoy your holidays!
Thank you so much for the 5-star recipe review Jay! I am so happy that you enjoyed the cornbread. Thank you for sharing that you made it into muffins, as I know it will help others. You are so welcome, I love sharing what I make for my family. I hope you have a wonderful holiday season and thanks again!
I don’t usually bother writing reviews, but this cornbread is AMAZING! Thank you so much for sharing the recipe. I am lactose intolerant, so I used my homemade almond milk and I am also egg-free, and EnerG egg replacer replaced the egg in the recipe just fine. I used Bob’s Red Mill GF 1-1 flour and Arrowhead Mills GF cornmeal. Since it was an first time recipe for me, I made my regular cornbread for the rest of the family, and mine turned out better than theirs. Next time I won’t bother making two! This recipe is really sweet (which is how Iike my cornbread), but I will experiment next time with reducing the sugar a bit, since my husband prefers his a little less sweet.
Thanks again!
Thank you so much Gabrielle for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoyed the cornbread and that it was amazing. Thank you for sharing the type of ingredients you used, as I know it will help others. When I make the cornbread for my father-in-law I cut the sugar in half and it still turns out really yummy. I just like my cornbread really sweet. You are so welcome, I love sharing what I make for my family. Thanks again!
I’m in the process of making it now. But I can only imagine how great it’s going to taste!
Jan
Thank you so much Jan! I hope you enjoy the cornbread.
I love all your substitution suggestions and consider it time saving and extremely helpful for those of us with busy lives. I give you five stars on that alone. Thank you for your help and your recipes on line.
Jan
Thank you so much Jan for your wonderful 5-star recipe review, you really made my night! Your kind words really blessed me. You are so welcome, I love sharing what I make for my family. Thank you again!
Great gf cornbread recipe. I served it with some honey butter, the entire family loved it. Thank you!
Thank you so much Bettrietta for the awesome 5-star recipe review! I am so happy that you and your family loved the cornbread. You are so welcome, I love sharing what I make for my family. Thanks again!
Thank you for a delicious and light cornbread recipe. Everyone loved it. I did have to cook it a bit longer for the middle to cook through but, so so good. I used Bob’s red mill gf flour.
Thank you so much Tina for the awesome 5-star recipe review! I am so happy that everyone loved it! The Bob’s Red Mill flour does not absorb liquid the same as the Pillsbury gluten-free flour and that’s probaly why you had to cook it longer. Thank you for sharing what brand of flour you used, as I know it will help others. Thanks again!
Delicious, moist cornbread! I actually tripled the recipe and baked it in two 9×13 Pyrex glass pans for a crowd. No crisping like in cast iron, but a very tender crumb. I only put in 2/3 the amount of sugar and it was plenty sweet. I’ll definitely be making this again!
Thank you so much Holly for the awesome 5-star recipe review! I am so happy that you enjoyed the cornbread and that you will be making it again. Thank you for sharing your modifications, as I know it will help others. Thanks again!
I made the vegan version with almond milk and Earth Balance butter. Wow. Really amazing and quick cornbread recipe. It was ready right at the 25-minute mark, and we could barely wait for it to cool down before devouring it. Thank you!
Thank you so much Nina for the awesome 5-star recipe review! I am so happy that you enjoyed the cornbread. You are so welcome, I love sharing what I make for my family. Thanks again!
The cornbread was great and so quick to put together. You probably saved me 5 – 10 minutes putting the vinegar amount with the alternative milk choices. Thanks! I was able to mix it and bake it after I started my pressure cooker red beans (pre-soaked)
and rice. Today they had green chilis, bacon and a Mexican spice added to them. So easy and fast! OH! – and tasty!
Thank you so much Jackie for the awesome 5-star recipe review! I am so happy that you enjoyed the cornbread and it came together quickly. I love red beans and rice with my cornbread too, your seasonings sounds amazing. Thank you again!
This is an amazing recipe. I’m sure I will use it again and modify it for all kinds of uses.
Thank you so much Joan for the amazing 5-star recipe review! I am so happy that you enjoyed the gluten-free sweet cornbread. I would love to hear what else you make with it. Thanks again!
Delicious and very moist. Will definitely make again!
Thank you so much Nancy for the wonderful 5-star recipe review! I am so happy that you enjoyed the sweet cornbread and it was moist, delicious, and you will be making it again. Thanks again!
Amazing recipe. It looks delicious. I will surely make it on this Sunday. Thanks for sharing this recipe with us!!
Thank you so much Varun for the awesome recipe review! I hope you enjoy the cornbread. You are so welcome, I love sharing what I make for my family.
Best GF cornbread I’ve ever made (really the best cornbread period!). So delicious, with a perfect texture. I took a chance and made this for the first time when we had friends over for dinner, but all of Audrey’s recipes turn out great, so I was willing to risk it and everyone raved about it!
Thank you so much for the awesome 5-star recipe review Colleen! I am so happy that you and your guests enjoyed the cornbread and that it’s the best cornbread you have ever made. You really made my day! Thank you again!
Hi, I am wondering if I can use store bought buttermilk in this recipe or is it critical that I make my own?
Thanks
Judi
Hi Judy! You can use store-bought buttermilk in this recipe. I just added the trick to make your own in case others did not have buttermilk and wanted to try the recipe. Thanks for asking and I hope you enjoy the cornbread!
Holy cornbread Batman!!!!! That was the best recipe I ever made!!! It surpasses my regular flour recipe!!!
I did make some slight adjustments because guar and xantham gums upset my digestion.
I did the following: I halved the melted butter and combined oil to bring to the measurement in recipe.
I used a non gum gluten free flour with rice and tapioca flour and cornstarch. I add usually for each cup a half teaspoon to a teaspoon or so more of cornstarch instead of gums.
I use a fine ground cornmeal as it gives a more delicate crumb.
I like a sweet cornbread so this recipe was perfect!!!! I can’t stop eating it!!!
Excellent!!!!
Thank you so much Peggy for the awesome 5-star recipe review! I am so happy that you enjoyed the cornbread, you really made my day! Thank you so much for sharing how you made it gum-free as well, as I know that it will help others. Thank you again!
I made this cornbread last night, I halved the recipe and it was delicious. I was scared that it might come out tasting strange because I had so terrible tasting gf cornbread. But it was so good. I didn’t have honey so I added like 1/2 T maple syrup and 1 T of brown sugar and it came out perfect. Thank you so much for another delicious recipe!
Thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the cornbread. I have had some funny tasting gluten-free cornbread too, so I totally understand what you mean. I am glad to hear that the maple syrup and brown sugar worked in place of the honey. Thank you again!
I made this recipe to go with dinner. My gluten free/dairy free sister and her family loved it! It was very good. I used coconut milk in place of regular milk.
I am so happy that you and your family enjoyed the cornbread Joyce! Thank you so much for the wonderful 5-star recipe review!
Hi Audrey,
Could I use all honey instead of sugar? Would it make any difference?
Hi Melissa! I am not sure, the sugar not only sweetness the cornbread but helps keep it moist. All honey may do the same thing, I have just not tried it. I do bake with honey when I do make some of my muffins and it turns out well. If you try it with all honey, please let me know how it turns out. Thanks!
I love the sweetness of this cornbread but sometimes need a less sweet cornbread for cornbread dressing. If I cut back to a couple of tablespoons, do you think this recipe would work for the cornbread dressing?
Hi Pam! Yes, this cornbread would work perfectly for cornbread dressing. Cutting back on the sugar will help it be more savory, but I would leave the honey in the recipe because I really like the flavor it adds. Please let me know how your cornbread dressing turns out. I hope you enjoy it. Thanks!
Made this today and delicious. Looking for great other new something recipes and this does it. Thanks for sharing.
Thank you so much Vivian for the wonderful 5-star recipe review! I am so happy that you enjoyed the cornbread. You are so welcome, I love sharing what I make for my family. Thank you again!