This super moist Gluten Free Cornbread Recipe is fluffy and sweet and comes together in 35 minutes. Tender, and almost cake-like, this sweet cornbread works perfectly as a side for chili, soups, as the base for stuffing, or all by itself as a quick snack.
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This easy gluten-free cornbread recipe is made moist with a hefty dose of buttermilk and it is subtly sweet with a honey flavor that will have everyone coming back for seconds. I love to slather the cornbread with a delicious honey butter. I use this recipe to make cornbread for Thanksgiving.
Other terrific side-dishes for Thanksgiving are Roasted Honeynut Squash With Pecans, Maple Balsamic Brussel Sprouts, Roasted Cauliflower Salad, or the Gluten Free Sweet Potato Casserole!
Ingredients:
You will need the following ingredients to make this gluten free cornbread:
Ingredient Notes:
I typically make my own creamed corn from scratch. It's richer and has more flavor. However, any canned creamed corn works well in this recipe. Plus, you can use the creamed corn in the Gluten Free Corn Casserole if you have any left over.
See the recipe card for quantities.
Variations
Traditional cornbread always tastes the best plain or with a drizzle of honey. But if you want to jazz up the recipe you can easily add in some flavors!
Additions
- Spicy: If you like a kick in your cornbread to serve with something like chili, add in some chopped jalapenos.
- Cheese: Cheddar cheese is my favorite cheese to use in this recipe.
Substitutions
- Honey: You can replace the honey with maple syrup if you prefer.
- Cornmeal: Yellow cornmeal works best for the recipe. However, if you prefer more texture, medium-course ground works too. I have also substituted corn flour in this recipe for smooth texture and super tender crumb.
- Flour: This recipe calls for a gluten-free flour blend but I have made this with regular all-purpose flour when I do not want a gluten-free crumb.
How To Make This Gluten Free Cornbread Recipe: Step-By-Step
Step 1: Begin by mixing together the dry ingredients until their combined.
Step 2: Combine the wet ingredients in another bowl until semi-smooth.
Step 3: Create a well in the middle of the dry ingredients and pour in the liquid mixture.
Stir it all together until the batter is combined and uniform.
Step 4: Pour the cornbread batter into 9x13 casserole.
Bake for 20-25 minutes until the edges are golden brown. Remove it from the oven and let it cool for 15 minutes until it's ready to serve.
Expert Tips
- The secret ingredient to this cornbread recipe is creamed corn. This adds a ton of corn flavor, creaminess and texture. You can use frozen corn that's been defrosted also.
- You can use either a 9x13 casserole or a cast iron skillet to bake this cornbread.
I love to serve this cornbread with my Keto Lemon Chicken, Chicken Dijon, or the Lentil Soup with Sausage.
Yes! Let the cornbread cool completely before slicing it and storing it in a freezer-safe container or plastic bag. It will stay fresh for up to 3 months and when you're ready for it, just let it thaw in the fridge overnight. Then, reheat it in the microwave to warm up it up before serving.
Cornbread can become dense when it is over-mixed. Only mix until everything is combined. Adding in extra moisture with creamed corn or some extra butter can help lessen the heavy feeling of the bread.
This moist cornbread can easily be turned into muffins. Make sure to line a muffin tin with silicone molds so that the paper doesn't stick to the sides of the cornbread. You'll need to adjust the baking time as well and use a toothpick to determine if they're done.
Salads To Serve With Cornbread
Let me know your thoughts on this Gluten Free Cornbread by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Gluten Free Cornbread Recipe
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Equipment
Ingredients
- 1 cups yellow cornmeal fine or medium ground
- 1 c all-purpose gluten-free flour blend
- 1 t salt
- 2 t baking powder
- ½ t baking soda
- ½ cup butter melted and cooled
- ½ cup sugar
- ¼ cup honey
- 2 large eggs
- ½ cup buttermilk
- 8.5 oz canned creamed corn
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 pan (or line it with parchment paper) or large cast-iron skillet with nonstick cooking spray and set aside.
- In a large bowl, whisk all of the dry ingredients together except the sugar until well combined.
- Combine the wet ingredients, along with the sugar, in another bowl.
- Create a well or hole in the middle of the dry ingredients and add the wet ingredients to the center. Slowly stir together until the batter is uniform.
- Pour into the prepared pan.
- Bake 20-25 minutes or until the edges and top have browned slightly. Remove and cool at least 15 minutes before serving.
Megan says
Easily one of my favourite cornbread recipes.
Krystle says
Wonderfully moist and I love the added creamed corn. It went great with our chili.
Glenda says
Delicious! Love that it was gluten-free!
Katy says
This really was moist and absolutely delicious!
laura says
This was the perfect side dish for dinner for a GF friend. Thank you!
Sarah says
This was amazing! Went perfectly with our chili!
Anonymous says
Love this recipe! The best cornbread I’ve ever made. Delicious!!
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