The Best Gluten Free Cornbread
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I’m thrilled to share my go-to recipe for the ultimate gluten free cornbread—it’s tender, moist, and just plain irresistible. This is my secret weapon when I want to impress guests or treat my family to something comforting. It’s so easy to make, using just a handful of pantry staples like cornmeal, sugar, and creamed corn. The prep takes only about 10 minutes, and it bakes up in a cozy 35 minutes. The best part? The top gets that perfect golden-brown crust while the inside stays fluffy and soft. It’s great on its own or as a side to hearty soups and stews. Trust me, once you’ve tried this, you’ll find yourself reaching for this recipe time and time again!
Why You’ll Love This Gluten Free Cornbread
- Quick and Easy: The prep is just 10 minutes, and it bakes in 35 minutes—perfect for when you need a fast and delicious side.
- Tender and Moist: This cornbread is incredibly soft and fluffy, thanks to the creamed corn that keeps it moist and flavorful.
- Simple Ingredients: With basic pantry staples like cornmeal and sugar, this recipe is straightforward and accessible.
- Golden-Brown Perfection: The top gets a beautiful golden crust, making it as pleasing to the eye as it is to the taste buds.
- Versatile Delight: It pairs perfectly with soups, stews, or just a dab of butter, making it a versatile addition to any meal.
Ingredients Needed To Make This Gluten Free Cornbread
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Cornmeal
- Gluten-Free flour or all purpose flour
- Sugar
- Kosher salt
- Vegetable oil
- Milk
- Eggs
- Baking powder
- Creamed corn
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make This Gluten Free Cornbread
- Preheat your oven to 375 degrees.
- Mix the oil and sugar in a bowl until well combined.
- Add the milk, eggs, and creamed corn to the mixture, stirring until everything is blended.
- In a separate bowl, combine the cornmeal, gluten-free flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into a greased cast iron skillet or baking dish. Optionally, dot with dairy-free butter.
- Bake for 25 to 35 minutes, or until the top is golden brown and a toothpick comes out clean.
- Let the cornbread cool for 10 minutes before serving. Enjoy!
Commonly Asked Questions
What’s the best way to store leftover cornbread?
To keep your cornbread fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well in plastic wrap or foil before freezing.
How do I reheat cornbread?
Reheat your cornbread in the oven for the best results. Preheat the oven to 350 degrees, place the cornbread on a baking sheet, and warm it for about 10 minutes. If you’re reheating from frozen, let it thaw in the fridge overnight before reheating.
Can I add mix-ins to the cornbread batter?
Absolutely! Feel free to stir in extras like shredded cheese, cooked bacon, or chopped jalapeños for a twist. Just fold them into the batter gently to avoid overmixing.
What should I serve with this cornbread?
This cornbread is fantastic with soups, stews, or chili. It also pairs well with roasted meats or just a pat of butter for a comforting snack.
The Best Gluten Free Cornbread
Equipment
- 10" cast iron skillet or 9×9 baking dish
Ingredients
- 1 cup cornmeal
- 2 cups Gluten Free 1.1 flour or all purpose flour
- 1 ¼ cup sugar
- 1 ½ tsp kosher salt
- ½ cup vegetable oil
- 1 cup milk
- 2 eggs large
- 1 tbsp baking powder
- 1 cup creamed corn
Instructions
- Preheat oven to 375 degrees.
- Mix the oil and sugar on high in a mixing bowl for 3 minutes. Add the rest of the wet ingredients and mix to combine.
- Add your dry ingredients and mix until just incorporated. Don't over mix.
- Pour the batter into an oiled cast iron skillet or baking dish. Dot with pats of Dairy Free butter if desired.
- Bake for 25-35 minutes, or until the top is golden brown and a toothpick comes out clean.
- Allow to cool for 10 minutes. Enjoy!
Video
Nutrition
This cornbread always hits the spot, whether I’m serving it at a family dinner or just enjoying it with a cozy bowl of soup. It’s the kind of recipe that’s simple to make but delivers big on flavor and texture. Give it a try, and I bet it’ll become your new favorite side dish too!
I am definitely going to try this, Danielle! Have you ever made as muffins?
I have not but sounds so good!
Made it, it was truly delicious!
Thank you!
Posted by Donna W.
I have made this cornbread several times now. It is by far the MOST delicious, moist cornbread that I have EVER made…it beats any bakery’s version, and it’s super easy to make. You will never buy a boxed mix again! And believe me when I tell you, you will NOT wait until Thanksgiving to make it again. It is great alone or serve it toasted and spread softened butter, or even honey butter. PS This is a 10-star recipe!
Great recipe – baked with a high crown! Not having any canned cream corn, I blended frozen corn with a little milk to get the same consistency. Also added a fat tablespoon of Mayo, just for fun! It was the fluffiest, prettiest, tastiest, highest crown cornbread I have ever made! Thank you so much!!
Hello Dorindo,
Thank you for sharing your feedback! It means so much!!
Thank you! I will try this!