three pieces of gluten free cornbread on a plate

Soft, moist, and buttery gluten free cornbread giving you that comfort food feeling.

Who loves cornbread? I know I do.

There is nothing like some golden homemade cornbread baked in a skillet. The things I adore in a cornbread:

lightly crisp edges
fluffy on the inside
slightly sweet
has the perfect crumb

We moved from California to North Carolina a year and half ago, and since then, I’ve been practicing making the PERFECT gluten free cornbread. I’ve made several version, used different ratios, and tried a few different flours. Sharing the family favorite today on the blog.

What’s in gluten free cornbread?

The ingredients are simple. Just a few things you may already have in your kitchen pantry.

❤️ corn meal: use either fine or coarse ground. I highly recommend getting organic corn meal as commercial corn is mostly GMO.

❤️ 1:1 gluten free flour

❤️ eggs

❤️ butter

❤️ sweetener: either honey or maple syrup

❤️ milk: use any milk you like. Dairy, almond, oat, etc. It all works just fine.

❤️ baking powder, baking soda, and salt

Cakey cornbread or rustic cornbread?

Texture is a personal preference. If you like a more cake-like cornbread, use a fine ground cornmeal. If you like a more crumbly, rustic cornbread, go for a more coarse cornmeal.

I personally am right in between. I buy a coarser cornmeal and grind some of it in my coffee grinder super fine. I use a mix of fine and coarser cornmeal in my recipe.

Homemade cornbread is SO easy to make. Forget about the boxed mixes. This recipe is WAY better.

I bake my cornbread in a cast iron skillet. It’s the best way, IMHO. For extra crispy edges, preheat your cast iron pan before baking. You can use an 8×8 baking dish or 9×13 pan as well.

Gluten free cornbread is delicious on it’s own or served with your favorite chili or soup. Also great with roast chicken, turkey, stews, or jam. Try it with honey butter for a yummy snack.

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Easy Gluten Free Cornbread

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Author: Katja Heino

Print Recipe

Ingredients

Scale

1 and 1/4 cup cornmeal – fine or coarse (see note)
3/4 cup 1:1 gluten free flour (I use THIS one)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs
1/4 cup butter or ghee, melted
1/3 cup honey or maple syrup
1 cup milk of any kind

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Instructions

Preheat oven to 400’F and liberally grease a skillet. Set aside.
In a large bowl, combine cornmeal, GF flour, baking powder, baking soda, and salt.
In another bowl, whisk together, eggs, melted butter, honey/maple syrup, and milk. Pour wet into dry and mix until well incorporated.
Pour batter into greased skillet and bake for 18-20 minutes, until golden and a toothpick inserted into the center comes out clean.
Allow to slightly cool before slicing and serving.

Notes

Cornmeal can be found in either a fine or coarse texture. Fine gives a more cake-like texture while coarse gives a more rustic, crumbly texture. I personally use a combination of the two. (I grind my coarse cornmeal in a coffee grinder to get a finer texture)

I used a 10 inch skillet. but you can also use a 12 inch skillet for a thinner cornbread.