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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!

A skillet of gluten free cornbread cut into squares on a light wooden surface. One slice is slightly removed. Butter and honey are drizzled on top. Nearby, a small plate with butter and a knife, and a glass pitcher with honey. A white cloth is partially visible.

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: Tendermoist crumb with just the right balance of sweet and savory.
  • Versatile side: Great for serving alongside soupsstews, or as a base for stuffing.

🗝️ Key ingredients & substitutions

A top view of labeled ingredients for a gluten-free cornbread recipe on a wooden surface: apple sauce, melted butter, eggs, honey, vinegar, baking soda, gluten-free all-purpose flour, salt, cornmeal, baking powder, and milk.
  • 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 flavorCertified gluten-free cornmeal is a must for those avoiding gluten.
  • Milk: Regular milk is great. For a dairy-free option try unsweetened almond milkcoconut, 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

  1. Preheat your oven to 350°F (175°C) and grease a cast iron skillet or baking pan with olive oil or cooking spray.
  2. In a small bowlmix dairy-free milk with apple cider vinegar and set aside to let it curdle into a quick buttermilk.
  3. In a large mixing bowl, whisk together your dry ingredients: gluten-free all-purpose flourcornmealbaking powderbaking soda, and salt.
  1. In a separate bowlwhisk the wet ingredientshoneyapple sauceeggsmelted butter, and the milk-vinegar mixture.
  2. Make a well in the dry ingredientspour the wet mixture in, and gently stir until just combined. A few lumps are okay—don’t overmix!
  1. 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.
A round cast iron skillet on a stove holds gluten-free cornbread mixture ready to be baked. The cornbread is golden with a slightly textured surface. The stove's silver burners are visible around the skillet, showcasing a delightful gluten-free recipe in action.
  1. Let it cool for 10 minutes (if you can resist!) before slicing and serving.
A round, freshly baked gluten free cornbread in a cast iron skillet, cut into squares. A blue plate beside it holds a pat of butter. The background features a light-colored cloth.

🪄 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

❓ Frequently asked questions

Can I make this recipe without a cast iron skillet?

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.

Can I freeze gluten-free cornbread?

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.

What’s the best egg substitute for this recipe?

Flax eggs or chia eggs may work in this recipe but I have not tried it yet. Let me know if you do!

Why is my cornbread dry?

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.

Can I make this cornbread sweet?

Yes! Just add ¼-½ cup of sugar, coconut sugar, or maple syrup to the batter depending on your sweetness preference.

A stack of thick, golden gluten free cornbread slices on a white plate. Melted butter covers the top, with a stream of honey being poured over them. A black pan of cornbread and a butter knife are visible in the background.

😋 More gluten-free recipes you will love

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📖 Recipe

A round skillet filled with golden-brown gluten-free cornbread is shown with a wedge cut out. The cornbread is topped with a pat of butter and drizzled with honey, and is placed on a light-colored surface.

Gluten-Free Cornbread Recipe

Bethany Galloway
This easy gluten-free cornbread recipe is a perfect balance of texture and 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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 12 Servings
Calories 212 kcal

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

  1. 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.
  2. 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.
    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!
  3. Skillet or pan: Use a cast iron skillet for the crispiest edges, but a greased baking pan works too.
  4. 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.

Nutrition

Calories: 212kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 37mgSodium: 363mgPotassium: 87mgFiber: 4gSugar: 10gVitamin A: 159IUVitamin C: 0.1mgCalcium: 94mgIron: 1mg
Keyword gluten free cornbread
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5 from 1 vote (1 rating without comment)

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