This easy gluten-free cornbread recipe is a perfect balance of fluffy texture and honey butter flavor! Whether you’re pairing it with chili, stew, or enjoying it on its own, it’s an easy recipe that comes together quickly. Using simple pantry staples and a gluten-free flour blend, you’ll get a golden-brown, tender crumb every time!

This homemade cornbread is seriously tasty, with the perfect balance of flavors and textures! Baking it in a hot cast iron skillet creates a crispy, golden crust that pairs beautifully with the moist, tender interior. The secret? Quality gluten-free cornmeal and unsweetened apple sauce. It’s so simple, even first-timers will nail it!
❤️ Why you will love this recipe
- Pantry staples: Simple ingredients you likely have on hand, making it easy to whip up anytime.
- Crispy edges: Perfectly crispy crust from the cast iron skillet.
- Diet-friendly: Gluten-free and dairy-free options make it accessible for many diets.
- Tender crumb: Tender, moist crumb with just the right balance of sweet and savory.
- Versatile side: Great for serving alongside soups, stews, or as a base for stuffing.
🗝️ Key ingredients & substitutions

- Gluten-free white bread flour or gluten-free all-purpose flour: Provides structure. Use a blend that contains xanthan gum for best results. If you don’t have it, try Bob’s Red Mill Gluten Free 1-to-1 baking flour, Freee White Bread Flour, or a similar brand.
- Gluten-free yellow cornmeal: Adds that classic cornbread texture and flavor. Certified gluten-free cornmeal is a must for those avoiding gluten.
- Milk: Regular milk is great. For a dairy-free option try unsweetened almond milk, coconut, or cashew milk.
- Eggs: Help bind the batter. I haven’t tried using flax eggs to make it vegan yet – let me know if you do!
- Honey: Adds a subtle sweetness. You can swap for maple syrup if desired.
- Unsweetened apple sauce: Keeps the cornbread moist without adding extra fat. If you don’t have apple sauce on hand you can make some in just a few minutes. Peel, core, and dice 3 apples. Pop them in a microwave-safe bowl and microwave them for 3 minutes. Then, mash with a fork or blend with an immersion blender. I used about 2.5 apples worth for this recipe and gave the rest of the apple sauce to my kid for a snack.
🥣 How to make gluten-free cornbread
- Preheat your oven to 350°F (175°C) and grease a cast iron skillet or baking pan with olive oil or cooking spray.
- In a small bowl, mix dairy-free milk with apple cider vinegar and set aside to let it curdle into a quick buttermilk.
- In a large mixing bowl, whisk together your dry ingredients: gluten-free all-purpose flour, cornmeal, baking powder, baking soda, and salt.



- In a separate bowl, whisk the wet ingredients: honey, apple sauce, eggs, melted butter, and the milk-vinegar mixture.
- Make a well in the dry ingredients, pour the wet mixture in, and gently stir until just combined. A few lumps are okay—don’t overmix!



- Pour the batter into your greased cast iron pan and bake for 30-35 minutes until the top is golden and a toothpick comes out clean.

- Let it cool for 10 minutes (if you can resist!) before slicing and serving.

🪄 Recipe notes & tips
- Flour: Try Freee White Bread Flour, or Bob’s Red Mill Gluten Free 1-to-1 baking flour. If you’re using a different gluten-free flour blend, make sure it contains xanthan gum, or add ¼ teaspoon yourself.
- Don’t overmix: this keeps your cornbread nice and tender.
- Skillet or pan: Use a cast iron skillet for the crispiest edges, but a greased baking pan works too.
- Brush with butter: As soon as your cornbread comes out of the oven, brush the top with melted butter for extra flavor and a golden, glossy finish!
✨ Variations
- Sweet cornbread: Add ½ cup of coconut sugar or brown sugar for a sweeter version.
- Savory: Mix in ½ cup of shredded cheese and some chopped jalapeños for a kick.
- Sweetcorn: Stir in 1 cup of fresh or frozen corn kernels for extra texture and a burst of sweetness.
- Maple: Replace honey with maple syrup for a delicious fall-infused flavor.
- Muffins: Use a muffin tin instead of a skillet for individual servings. Adjust the bake time to around 20 minutes.
🫙 Storage instructions
- Countertop: Store leftover cornbread in an airtight container at room temperature for up to 4 days.
- Fridge: For longer storage, refrigerate for up to a week—just warm it up before serving.
- Freeze: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months.
- Reheat slices in the oven or microwave until warmed through.
🍽️ What to serve with wheat-free cornbread
- Chili: A classic pairing, especially gluten-free chili with beans or beef.
- Stews: Hearty gluten-free beef stew or vegetable stew goes perfectly with cornbread.
- BBQ dishes: Serve alongside pulled pork, crispy chicken thighs, or smoked ribs for a Southern-style meal.
- Soups: Pairs well with creamy lentil soup or a savory gluten-free corn chowder.
❓ Frequently asked questions
Yes! You can use a regular baking pan instead. Just make sure it’s well-greased, and you’ll still get a delicious cornbread, though the edges won’t be as crispy.
Absolutely! Wrap slices individually in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 3 months. Reheat in the oven or microwave when ready to enjoy.
Flax eggs or chia eggs may work in this recipe but I have not tried it yet. Let me know if you do!
It’s likely overbaked! Keep an eye on the time and start checking around the 30-minute mark. A toothpick should come out clean but not dry.
Yes! Just add ¼-½ cup of sugar, coconut sugar, or maple syrup to the batter depending on your sweetness preference.

😋 More gluten-free recipes you will love
- The Best Gluten-Free Turkey Gravy Recipe
- Paleo Pumpkin Pancakes
- Keto Cheesy Green Bean Casserole
- Keto Apple Crisp
- 44 Gluten-Free Thanksgiving Recipes
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📖 Recipe

Gluten-Free Cornbread Recipe
Ingredients
- 1 ½ cups milk dairy-free can use almond, cashew or coconut milk
- 1 tablespoon apple cider vinegar
- 1 ½ cups gluten-free all-purpose flour WITH xanthan gum See note 2 for brands
- 1 ½ cups gluten-free cornmeal maize/grits
- 2 teaspoons gluten-free baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼-½ cup granulated sugar optional: depending on how sweet you like it (I usually skip it)
- 3 tablespoons honey
- ½ cup unsweetened apple sauce see note 1
- 2 large eggs
- 4 tablespoons unsalted butter melted and cooled
Instructions
- Begin by preheating your oven to 350°F/175°C and grease a 9-inch cast iron skillet or baking pan with olive oil.
- Mix the milk and apple cider vinegar together in a small bowl and set aside to let it curdle (this is a quick buttermilk).1 ½ cups milk, 1 tablespoon apple cider vinegar
- In a large bowl, whisk together the dry ingredients.1 ½ cups gluten-free all-purpose flour WITH xanthan gum, 1 ½ cups gluten-free cornmeal, 2 teaspoons gluten-free baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- In a separate bowl, whisk together the wet ingredients, beginning with the honey and apple sauce, and then add the eggs, butter, and the milk and vinegar mixture.3 tablespoons honey, ½ cup unsweetened apple sauce, 2 large eggs, 4 tablespoons unsalted butter
- Make a well in the dry ingredients and pour the wet ingredients into it.
- Mix them together until they are just mixed. A little lumpy is okay.
- Pour the mixture into your prepared cast iron skillet.
- Bake for 30-35 minutes, until it is golden on top and a toothpick comes out clean.
- Allow it to cool for 10 minutes (if you can wait!) to make it easier to slice, and then enjoy with some extra butter and honey.
Notes
- Apple sauce: If you don’t have apple sauce on hand you can make some in just a few minutes. Peel, core, and dice 3 apples. Pop them in a microwave-safe bowl and microwave them for 3 minutes. Then, mash with a fork or blend with an immersion blender.
- Flour: Try Freee White Bread Flour, or Bob’s Red Mill Gluten Free 1-to-1 baking flour. If you’re using a different gluten-free flour blend, make sure it contains xanthan gum, or add ¼ teaspoon yourself.
-
- Skillet or pan: Use a cast iron skillet for the crispiest edges, but a greased baking pan works too.
- Don’t overmix: this keeps your cornbread nice and tender.
Storage instructions
- Countertop: Store leftover cornbread in an airtight container at room temperature for up to 2 days.
- Fridge: For longer storage, refrigerate for up to a week—just warm it up before serving.
- Freeze: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months.
- Reheat: Heat slices in the oven or microwave until warmed through.