Gluten Free Cornbread: A Moist & Flavorful Side Dish

Gluten free cornbread is the ultimate comfort food, perfect next to a steaming bowl of chili or served at a holiday feast. If you’ve been avoiding gluten, you might think you have to miss out, but not anymore. This easy recipe brings you all the qualities of classic cornbread: a tender crumb, a hint of sweetness, and that irresistible golden crust, all without a trace of gluten. It’s so delicious that everyone at the table will want seconds, whether they eat gluten or not.

WHY YOU WILL LOVE GLUTEN FREE CORNBREAD RECIPE

• 1. Effortless, One-Bowl Preparation
  The entire recipe is designed for maximum ease. The batter is mixed in a single bowl and comes together in just minutes, minimizing both prep time and cleanup.
• 2. Superior, Reliable Texture
  This cornbread achieves a perfect texture that is consistently moist and fluffy. It successfully avoids the common gluten-free baking issues of being dry, gritty, or crumbly.
• 3. Exceptional Versatility
  It is an ideal side dish for any meal, suitable for a casual weeknight dinner, a formal holiday gathering, or a cozy Sunday soup night.
• 4. Simple, Accessible Ingredients
  The recipe uses common ingredients that are easy to find at any standard grocery store, eliminating the need for speciality shopping or complicated ingredient lists.
• 5. Inclusivity and Broad Appeal
  The cornbread is so delicious that its gluten-free nature is undetectable, making it a safe and crowd-pleasing option for potlucks and for guests with celiac disease or gluten sensitivity.
• 6. Unmatched Speed and Convenience
  With its quick mixing and short baking time, you can have a pan of warm, fresh cornbread ready to serve from start to finish in under 30 minutes.

Gluten Free Cornbread: A Moist & Flavorful Side Dish

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• Author: Lidia Bellacci
• Total Time: 35 minutes
• Yield: 9 slices 1x

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Description

• Moist, fluffy gluten-free cornbread with golden edges perfect as a side for chili, soups, or holiday meals.

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Ingredients

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• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour blend
• 1/4 cup granulated sugar (or honey)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (or buttermilk)
• 2 large eggs
• 1/4 cup unsalted butter, melted (or neutral oil)

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Instructions

• 1. Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish or line with parchment.
• 2. In a large bowl, whisk together cornmeal, gluten-free flour, sugar, baking powder, and salt.
• 3. In another bowl, whisk milk, eggs, and melted butter until smooth.
• 4. Pour wet ingredients into dry and stir until just combined (do not overmix).
• 5. Pour batter into prepared baking dish and smooth the top.
• 6. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• 7. Cool slightly before slicing and serving.

Notes

• For savory cornbread, reduce sugar and add chopped jalapeños or shredded cheese.
• This cornbread can also be baked in a cast-iron skillet for extra crisp edges.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for 4 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Bread, Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 170
• Sugar: 7g
• Sodium: 180mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg

Keywords: gluten free cornbread, easy cornbread, holiday side dish

YOUR GLUTEN FREE CORNBREAD RECIPE INGREDIENTS

Gather these simple ingredients for a perfectly moist and flavorful result.

DRY INGREDIENTS:

• 1 ½ cups fine gluten free cornmeal
• 1 cup gluten free all purpose flour blend (with xanthan gum included)
• ⅔ cup granulated sugar (adjust to taste)
• 1 tablespoon baking powder
• 1 teaspoon salt

WET INGREDIENTS:

• 1 ¼ cups whole milk (or plain unsweetened almond milk)
• 2 large eggs
• ½ cup unsalted butter, melted and slightly cooled (or neutral oil like avocado oil)

HOW TO MAKE GLUTEN FREE CORNBREAD: STEP BY STEP

Follow these simple steps for perfect, foolproof cornbread every time.

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Grease an 8×8 inch square baking pan or a 9-inch cast iron skillet very well with butter or oil.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the gluten free cornmeal, gluten free flour blend, sugar, baking powder, and salt. This ensures the leavening agents are evenly distributed for a uniform rise.

Step 3: Combine Wet Ingredients

In a separate medium bowl or a large measuring cup, whisk together the milk, eggs, melted butter, and sour cream until the mixture is smooth and well-combined.

Step 4: Mix the Batter

Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula until just combined. Do not overmix; a few small lumps are perfectly fine. Overmixing can lead to a tougher texture.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and spread it evenly into the corners. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Let the cornbread cool in the pan for at least 10-15 minutes before slicing. This allows it to set and makes it easier to cut into clean squares.


NUTRITION AND HEALTH CONSIDERATIONS

Aspect	Details & Considerations
Dietary Function	A carbohydrate-rich side dish intended to be enjoyed in moderation as part of a balanced meal.
Primary Accommodation	Made with a gluten-free flour blend, making it safe for those with celiac disease or gluten sensitivity.
Ingredient Flexibility	Easily adaptable to be dairy-free by using plant-based milk, oil instead of butter, and a dairy-free yogurt alternative.
Health-Conscious Modification	The sugar content can be reduced by half or substituted with a natural alternative like coconut sugar for a healthier option.
Inherent Nutritional Value	Cornmeal is a naturally gluten-free whole grain that provides a beneficial source of dietary fiber.

HOW TO SERVE YOUR CORNBREAD

• Simple Classic: For a traditional and satisfying treat, serve the cornbread warm with a generous pat of butter and a drizzle of honey to enhance its natural sweetness and moisture.
• Hearty Meal Companion: It functions as the classic, essential side dish to accompany a big bowl of chili, soup, or stew, perfect for soaking up flavorful broths.
• Stuffing Base: It can be crumbled and used as the foundation for a holiday stuffing or dressing, providing a safe and delicious gluten-free option for festive meals.
• Breakfast Option: A slice of this cornbread is a delicious and wholesome addition to breakfast or brunch, served alongside morning eggs for a satisfying meal.
• Culinary Application: Beyond being served as-is, it can be repurposed into other dishes, such as being baked into gluten-free croutons for salads or soups.


HOW TO STORE LEFTOVERS

Short-Term Room Temperature Storage:

• Method: Place fully cooled leftover cornbread in an airtight container.
• Location: Store at room temperature.
• Duration: It will remain fresh for up to 2 days.

Medium-Term Refrigerator Storage:

• Method: For optimal freshness, wrap the cornbread tightly in plastic wrap followed by a layer of aluminum foil to protect it from absorbing odors and drying out.
• Location: Store the wrapped cornbread in the refrigerator.
• Duration: It can be kept this way for up to 5 days.

Long-Term Freezer Storage:

• Method: Ensure the cornbread is fully cooled, then wrap it securely for freezing (using plastic wrap and foil or a freezer bag).
• Location: Place the wrapped cornbread in the freezer.
• Duration: It can be frozen for up to 3 months.

Thawing and Reheating:

Reheating: Gently reheat thawed or refrigerated cornbread in an oven or toaster oven. This step is crucial to restore its warmth and revive its original texture, making it taste fresh-baked.

Thawing: The best method is to thaw frozen cornbread overnight in the refrigerator.

TIPS AND NOTES FOR SUCCESS

Become a cornbread pro with these helpful tips.

The Key to Moist Cornbread

Do not overbake! This is the most important step. Check your cornbread a few minutes before the timer goes off. As soon as a toothpick comes out clean, it’s done.

Delicious Variations

• Jalapeño Cheddar: Fold ½ cup shredded cheddar cheese and ¼ cup finely diced jalapeños into the batter.
• Savory Herb: Add 1 tablespoon of fresh chopped rosemary or thyme for a savory twist.
• Add Corn: For extra texture and sweetness, fold ½ cup of canned (drained) or frozen corn kernels into the batter.

Important Notes

Ensure your baking powder is fresh for the best rise. Different gluten free flour blends can behave slightly differently, but a good 1:1 blend with xanthan gum will yield the best results. Letting the batter rest for 5 minutes before baking can help the cornmeal absorb the liquid for a better texture.

GLUTEN FREE CORNBREAD RECIPE FAQs

Can I make this recipe dairy-free?

Absolutely! Use your favorite plant-based milk, replace the butter with an equal amount of neutral oil, and use a dairy-free yogurt or sour cream alternative.

Why is my gluten free cornbread crumbly?

Crumbly cornbread is often a sign of overbaking. Be sure to check it early and remove it from the oven as soon as a tester comes out clean. The sour cream/yogurt in this recipe also helps combat crumbliness.

Can I use this recipe for muffins?

Yes! This batter works perfectly for muffins. Divide the batter into a greased or lined muffin tin and bake at the same temperature for 15-18 minutes.

YOUR NEW GO-TO SIDE DISH

This gluten free cornbread recipe is here to prove that eating gluten free doesn’t mean missing out. It’s a simple, reliable, and downright delicious recipe that will become a staple in your kitchen. Whether you’re serving it at a weeknight dinner or a holiday feast, it’s guaranteed to be a hit. So preheat that oven and get ready to enjoy the best gluten free cornbread you’ve ever tasted.