This Gluten Free Cornbread Recipe is moist, subtly sweet, and made rich with a can of creamed corn folded right into the batter. It's a natural side for chili and soup, and an easy pairing for this Gluten Free Sweet Potato Casserole on the holiday table.
Gluten Free Cornbread Recipe At A Glance
- 🕒 Total Time: 40 minutes (15 min prep + 25 min cook)
- 🍽️ Servings: 12
- 🌽 Cuisine Type: Southern Comfort, American
- 🧈 Flavor Profile: Sweet and subtly honeyed, made rich and moist with creamed corn and buttermilk, with a tender, almost cake-like crumb
- 🌾 Dietary Info: Gluten-free; contains dairy (butter, buttermilk) and eggs - can be adapted dairy-free with plant-based butter and milk
- 📦 Storage Notes: Store covered at room temperature up to 1 day, or refrigerate up to 3-5 days; freezes well for up to 3 months
- ⭐ Why You'll Love It: A moist, subtly sweet cornbread that holds together like a proper side dish - reliable enough for weeknight chili and special enough for the holiday table with friends
Save And Summarize This Recipe
Wonderfully moist and I love the added creamed corn. It went great with our chili.
- Krystle
This cornbread earns a permanent spot on my Thanksgiving table, but it works just as well on a random Tuesday next to a simple dinner. If you're building out the full holiday spread, it pairs beautifully with Roasted Honeynut Squash for something sweet, or Roasted Brussels Sprouts if you want a dish with a little more bite on the plate.
Jump to:
Cornbread earns its keep the same way a good soup does: it tastes even better the next day, and people always ask for the recipe. Serve a warm slice alongside Italian White Bean Soup or Lentil Soup for a meal that comes together almost entirely from the pantry, or set it next to Slow Cooker Pot Roast when you want something heartier on the table.
Key Ingredients:
You will need the following ingredients to make this gluten free cornbread:
- Cornmeal: I tested this with both fine and medium-grind yellow cornmeal, and either works. A fine grind gives you a smoother, more cake-like crumb and a medium grind adds a bit of texture if that's what you're after. I don't recommend coarse grind here. It doesn't fully soften in this bake time and leaves the cornbread gritty. Cornmeal is naturally gluten-free, but it's often processed in facilities that also handle wheat. If you or someone you're serving has celiac disease or a severe sensitivity, look for cornmeal labeled certified gluten-free rather than assuming any yellow cornmeal will do. The gluten-free flour blend in this recipe should already be certified, so cornmeal is the one ingredient here worth double-checking.
- Gluten-free flour blend: Use a cup-for-cup blend that already contains xanthan gum. I tested this with a few different store brands and the ones without a gum additive gave a crumblier, less cohesive result. If your blend doesn't have it, add ¼ teaspoon xanthan gum to the dry ingredients. 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.
- Buttermilk: This is what keeps the crumb moist instead of dry and crumbly, which is the most common complaint with gluten-free cornbread. If you don't have buttermilk on hand, I've tested a stand-in of 1 tablespoon lemon juice or white vinegar added to ½ cup whole milk, left to sit for 5 minutes. It's a fine substitute but the real thing gives a slightly richer flavor.
- Creamed corn: I typically make my own Creamed Corn for this recipe. It has more corn flavor and a looser texture than canned, which keeps the batter from getting too dense. Canned creamed corn works well too and is the easier route on a weeknight.
See the recipe card for quantities.
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Variations
- 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.
- Honey: You can replace the honey with maple syrup if you prefer.
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.
Gwen's Pro 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.
Gluten Free Cornbread Recipe FAQ's
Yes. Full freezing and reheating instructions are in the recipe card notes below.
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.
Yes, and that's kind of the point. It has that same lightly sweet, cake-like texture people love about the boxed mix, just without the gluten. Serve it to a mixed table and no one will know the difference.
More Side Dishes
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 with Creamed Corn
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Ingredients
- 1 cups yellow cornmeal fine or medium ground
- 1 cup all-purpose gluten-free flour blend
- 1 teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup butter melted and cooled
- ½ cup sugar
- ¼ cup honey
- 2 large eggs
- ½ cup buttermilk
- 8.5 ounces 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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