Gluten-Free Cornbread 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.

5 from 1 vote

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.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Keyword: gluten free cornbread

Servings: Servings

Calories: 212kcal

Author: Bethany Galloway

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.
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!
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.

Nutrition