Gluten-Free Cornbread

Light, tender and gorgeously golden, this gluten-free cornbread reproduces the classic Southern side without a speck of wheat. A hint of honey balances the corn’s natural sweetness, while a hot skillet (or simple baking pan) yields a satisfyingly crisp edge in just about half an hour.

Why You’ll Love This Recipe

• True cornbread texture made possible by fine yellow cornmeal and a touch of gluten-free flour for lift.

• Adaptable for dairy-free or egg-free diets with straightforward swaps.

• Bakes in one bowl and one pan—on the table in 30 minutes.

• Equally delicious alongside chili, barbecue, soups or even breakfast eggs.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Milk or unsweetened plant milk

• White vinegar

• Large eggs

• Granulated sugar

• Honey

• Gluten-free all-purpose flour containing xanthan gum

• Gluten-free yellow cornmeal (medium-fine grind)

• Baking powder

• Baking soda

• Salt

• Melted butter or dairy-free butter alternative

Directions

1. Make quick buttermilk. Stir vinegar into the milk and let it stand 5 minutes.

2. Heat the pan. Preheat the oven to 425 °F / 220 °C and grease a 9 × 9 inch pan or 10-inch cast-iron skillet.

3. Combine wet ingredients. Whisk eggs, sugar and honey in a large bowl until blended.

4. Add dry ingredients. Fold in flour, cornmeal, baking powder, baking soda and salt just until no dry streaks remain.

5. Finish batter. Pour in the melted butter and homemade buttermilk; stir until smooth.

6. Bake. Spread batter in the prepared pan and bake 20–25 minutes, until the top is deep golden and a tester comes out clean.

7. Cool slightly. Rest 10 minutes before slicing to prevent crumbling.

Servings and Timing

• Yield: 12 squares

• Prep time: 10 minutes

• Bake time: 20 minutes

• Total time: 30 minutes

Variations

• Savory kick: Stir in 1 cup shredded sharp Cheddar and 1 finely diced jalapeño.

• Vegan version: Replace eggs with powdered egg replacer and use plant-based butter.

• Whole-kernel bite: Fold ¾ cup thawed corn kernels into the batter.

• Maple twist: Substitute maple syrup for honey for deeper sweetness.

Storage/Reheating

• Room temperature: Airtight container up to 2 days.

• Refrigerator: Wrap tightly; keeps 5 days.

• Freezer: Individually wrap slices; freeze up to 2 months.

• Reheating: Warm in a 300 °F / 150 °C oven 8–10 minutes or microwave 30 seconds at medium power.

FAQs

How do I keep gluten-free cornbread from crumbling?

Use a 1:1 gluten-free flour blend that contains xanthan gum, and allow the bread to cool at least 10 minutes before cutting.

Can I use store-bought buttermilk?

Yes—replace the milk and vinegar with an equal quantity of cultured buttermilk.

Which grind of cornmeal works best?

A medium grind provides classic texture, while a fine grind yields a softer, cake-like crumb. Be sure it is labeled gluten-free to avoid cross-contamination.

May I reduce the sugar?

You can drop the granulated sugar to ¼ cup; texture remains tender though the bread will be less sweet.

How do I make this dairy-free?

Swap butter for a plant-based stick butter and use your preferred non-dairy milk such as almond or oat milk.

Can I bake muffins instead of a slab?

Certainly. Divide batter among 12 greased muffin cups and bake at 400 °F / 205 °C for 15–18 minutes.

Is cornmeal naturally gluten-free?

Corn is gluten-free, but processing facilities may handle wheat; choose cornmeal certified gluten-free.

Why did my cornbread turn out gummy?

Gluten-free batters can look done before they are. Bake until the top is deep golden and a tester inserted in the center emerges dry.

Can I prepare the batter in advance?

No. Leavening activates immediately; for best rise, bake the batter as soon as it is mixed.

How should I serve leftovers?

Warm slices and drizzle with honey, serve beside soup, or crumble over chili as a hearty topping.

Conclusion

With its authentic crumb, quick preparation and flexible ingredient swaps, this Gluten-Free Cornbread is a reliable companion to weeknight meals and festive feasts alike. Serve it fresh from the oven for a crisp-edged delight, or reheat gently for an equally satisfying second helping.