Hello, Food Lovers! Today, we are tackling a true comfort food classic: cornbread. If you have been on the hunt for a truly great gluten free cornbread recipe, you know the challenge. So often, gluten-free versions end up dry, crumbly, and disappointing. But I am here to tell you that it does not have to be that way.
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This is the gluten free cornbread recipe that will change everything. It bakes up incredibly moist and tender on the inside, with a wonderfully crispy crust on the outside. This is the kind of fluffy cornbread that dreams are made of, and it is perfect for sopping up chili, serving alongside barbecue, or just enjoying with a pat of butter.
Forget everything you thought you knew about gluten-free baking limitations. This simple corn bread recipe is a standout among gluten free recipes. It is reliable, delicious, and guaranteed to earn a permanent spot in your recipe box.
A Little Story About This Cornbread
Growing up, my grandmother’s cornbread was legendary. It was the centerpiece of so many family dinners, and the smell of it baking filled the whole house with warmth. When I had to switch to a gluten-free diet, I was genuinely sad that I might never taste that perfect cornbread again.
My first few tries at making gluten free cornbread did not turn out well. They were dense, gritty, and fell apart the second you looked at them. Determined to hold on to a cherished memory, I went through countless batches and adjustments until I finally perfected this recipe.
The first time I pulled this golden-brown cornbread from the oven and took a bite, it was a moment of pure joy. It had the same moist crumb and rich flavor I remembered. This recipe is more than just food; it’s a taste of home, reimagined and ready to be shared.
Get Ready to Bake! (A Quick Overview)
What to Expect
You will be impressed by how easy it is to make this gluten free cornbread. This is a true one-bowl wonder, meaning less mess and a super quick cleanup. From start to finish, you can have a warm, fragrant loaf of gluten free cornbread on your table in about 30 minutes. It is a fantastic recipe for bakers of all skill levels, even if you are brand new to gluten-free cooking.
Before You Begin
For the absolute best cornbread, there are two small but crucial prep steps. First, make sure you preheat your oven properly. At the same time, place your cast-iron skillet or baking dish in the oven to get it screaming hot. This is the secret to achieving that amazing crispy crust. Second, once you mix your batter, let it rest for about five minutes before pouring it into the hot skillet. This step lets the gluten-free flours soak up the liquid, making the cornbread softer and fluffier.
The Ultimate Gluten Free Cornbread: Moist, Fluffy, and Oh-So-Easy
- Total Time: 35
- Yield: 8 servings 1x
Description
This is the gluten-free cornbread recipe that will change everything. It bakes up incredibly moist and tender on the inside, with a wonderfully crispy crust on the outside. This fluffy cornbread is perfect for sopping up chili, serving alongside barbecue, or just enjoying with a pat of butter.
Ingredients
1 ¼ cups Yellow Cornmeal
1 cup All-Purpose Gluten-Free Flour (a 1-to-1 blend containing xanthan gum)
¼ cup Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Salt
2 Large Eggs, room temperature
1 cup Buttermilk
½ cup Unsalted Butter, melted
Instructions
1. Place an 8 or 9-inch cast-iron skillet (or a square baking dish) inside your oven and preheat to 400°F. Getting the skillet hot is key for a crispy crust.
2. In a large mixing bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, and salt until well combined.
3. In a separate medium bowl, whisk the eggs until light, then whisk in the buttermilk and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until the batter is combined. Do not overmix; a few lumps are okay.
5. Let the batter rest on the counter for 5 to 10 minutes. This allows the flour and cornmeal to hydrate, resulting in a moister cornbread.
6. Carefully remove the hot skillet from the oven. Add a tablespoon of butter or oil, swirling to coat the bottom and sides. Pour the batter into the sizzling hot skillet.
7. Bake for 20–25 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out clean. Let cool for a few minutes before slicing.
Notes
Dairy Free Options: To make this recipe dairy-free, substitute the buttermilk with 1 cup of unsweetened plant-based milk mixed with 1 tablespoon of lemon juice. Replace the melted butter with ½ cup of melted coconut oil or a neutral oil.
Hot Skillet is Key: Do not skip preheating your skillet. The sizzle when the batter hits the pan is what creates the amazing crispy crust.
Storage: Store cooled cornbread in an airtight container at room temperature for up to 2 days or freeze individual slices for up to 3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
The Heart of the Dish: Ingredients You’ll Need
This gluten free cornbread recipe uses simple, wholesome ingredients to create a truly spectacular result. Here is exactly what you will need.
| Ingredient | Amount | Notes |
| Yellow Cornmeal | 1 ¼ cups | A fine or medium grind works best for a tender crumb. |
| All-Purpose Gluten-Free Flour | 1 cup | Use a 1-to-1 blend that contains xanthan gum. |
| Granulated Sugar | ¼ cup | Adjust to your desired sweetness. |
| Baking Powder | 2 teaspoons | Ensures you get a light and fluffy cornbread. |
| Salt | ½ teaspoon | Balances the flavor. |
| Large Eggs | 2 | Bring them to room temperature for better mixing. |
| Buttermilk | 1 cup | For Dairy Free Options, use a plant-based milk with 1 tbsp of lemon juice. |
| Melted Butter | ½ cup | For a dairy-free version, use melted coconut oil or a neutral oil. |
Let’s Get Cooking! Step-by-Step Guide
Following this simple corn bread recipe will give you perfect results every time. Let’s start baking!
Step 1: Preheat Your Oven and Skillet
First things first, place an 8 or 9-inch cast-iron skillet (or a square baking dish) inside your oven. Then, preheat the oven to 400°F. Getting the skillet intensely hot is the most important step for creating that signature crispy crust.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together the cornmeal, gluten-free flour blend, sugar, baking powder, and salt. Whisk them together for about 30 seconds to ensure everything is evenly distributed. This step is key to an even rise.
Step 3: Combine the Wet Ingredients
Take a separate, medium-sized bowl and whisk the eggs until they look light and bubbly. Afterwards, stir in the buttermilk and the melted butter (or oil). Continue to whisk until all the wet ingredients are well combined into a smooth mixture.
Step 4: Combine the Batter and Allow It to Rest
Add the wet ingredients to the bowl containing the dry ingredients. Use a spatula to mix everything together just until it’s blended. A few lumps are perfectly fine—do not overmix! Allow the batter to sit at room temperature for about 5 to 10 minutes. This allows the cornmeal to hydrate, which is essential for a moist gluten free cornbread.
Step 5: Bake to Golden Perfection
Carefully remove the hot skillet from the oven. Add a tablespoon of butter or oil, swirling to coat the bottom and sides. Carefully pour the batter into the hot skillet and spread it out so it’s level. Put it in the oven for 20 to 25 minutes. It’s done when the top is golden and a toothpick stuck in the middle comes out without any wet batter. Give it a few minutes to cool, then slice it up and serve it while it’s still warm. Check out these other options for more gluten-free recipes Gluten-Free Sopapilla Cheesecake and Gluten-Free Potato Buns.
Mastering the Dish: Pointers for Perfection & How to Store
To achieve a truly perfect gluten free cornbread, remember that the hot skillet is your best friend. That initial sizzle when the batter hits the pan is what creates the unbeatable crispy crust.
Another key is to avoid overmixing your batter. Stir just until the ingredients are combined; a few lumps are a good thing. This ensures your final product is a light, fluffy cornbread instead of a dense, tough one.
When it comes to storage, let the cornbread cool completely. Then, you can wrap it tightly or place it in an airtight container.It will remain fresh for up to two days if you keep it on the counter. For longer storage, you can freeze individual slices for up to three months.
If you’re looking for other gluten-free recipes, here are some more to explore Summer Gluten-Free Sourdough
Your Burning Questions Answered! (FAQ)
Can I make this cornbread dairy-free?
Absolutely! This recipe is easily adaptable. For excellent Dairy Free Options, simply swap the buttermilk for a plant-based milk mixed with a tablespoon of lemon juice or apple cider vinegar. Instead of butter, use an equal amount of melted coconut oil or another neutral-flavored oil.
Why is my gluten free cornbread so crumbly?
Crumbly Gluten Free Cornbread is often due to an imbalance of moisture or not letting the batter rest. Allowing the batter to sit for 5-10 minutes before baking gives the gluten-free flours time to absorb the liquid, which helps bind the cornbread together for a more tender texture.
What if I don’t have a cast-iron skillet?
While a cast-iron skillet gives the best crust, you can still make this delicious cornbread. A greased 8×8 or 9×9-inch baking pan or a pie dish will also work well. Just be sure to preheat it in the oven just as you would with a skillet to help the edges get crispy.
Can I add mix-ins to this recipe?
Of course! This corn bread recipe is a wonderful base for additions. Feel free to stir in about a half-cup of shredded cheddar cheese, some diced jalapeños for a spicy kick, or even some corn kernels for extra texture and sweetness.
Dig In & Enjoy!
You now have the ultimate gluten free cornbread recipe in your hands. It is proof that you never have to sacrifice flavor or texture when enjoying your favorite gluten free recipes.
This cornbread is moist, fluffy, and has the perfect golden crust. It is the ideal companion for any meal and is sure to become a new family favorite. Go ahead, bake a batch, and get ready to enjoy every last delicious crumb.
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It turned out really good, I not only made it gluten free , but sugar free and used almond milk. So delicious 😋