Gluten Free Cornbread
This gluten free cornbread recipe can be served with any fall meal or eaten by itself topped with melted butter or maple syrup. It can also be turned into gluten free cornbread muffins or cornbread croutons.
Cornbread is one of my favorite foods. To me, it symbolizes that there are cooler months ahead and I love a piece of cornbread alongside a bowl of chili or even just by itself for breakfast.
This gluten-free cornbread recipe does not use a mix and is easy to make at home with simple ingredients. If you are making a big batch for an event with other gluten-free foods and recipes, you may want to look into some Gluten free suppliers to see what other products you can get to make this a truly special gluten-free time!
What kind of cornmeal to use in cornbread?
When making cornbread, you want to make sure you use cornmeal. Cornmeal is ground-up corn that has been dried and processed into fine or medium grain.
There are many types of cornbread or cornflour out there so you must read labels. In this recipe, I used a cornmeal that had a mix of medium and fine grain cornmeal without any other flour in it.
This cornmeal by Bob’s Red Mill works great in any cornbread recipe
🔀 Buttermilk Substitution
Sometimes it’s hard to find buttermilk in stores but you can make your own! Simply add 1 tbsp of lemon juice to 1 cup of whole milk, whisk and let it sit for 10 minutes. That’s it!
🥣 How To Make Gluten Free Cornbread
1️⃣ Preheat oven to 400. Grease 8×8 pan and sprinkle with cornmeal to keep from sticking.
2️⃣ In a large bowl, add dry ingredients: gluten free flour blend, cornmeal, granulated sugar, baking powder, salt and whisk together until fully incorporated.
3️⃣ In stand mixer or large bowl add: buttermilk, melted butter, egg and whisk together until fully combined.
4️⃣ Add dry ingredients to wet ingredients in batches until a thick cornbread batter is formed.
5️⃣ Bake for 25 minutes or until toothpick comes out clean when inserted in the center.
6️⃣ Let cool fully before slicing and serving
👉 Recipe Tips & Tricks
This recipe uses a gluten free flour blend. My favorite gluten free flour blend is by Krusteaz because it contains a mix of flours and already contains xanthan gum. If you are using a gluten free flour blend without xanthan gum, you must add it to the recipe. I love this brand because it can be found on amazon and at Walmart.
To make gluten free cornbread muffins, add muffin tin liners to a muffin tin and fill each with batter 1/2-2/3 full. Cooking time may decrease to 18-20 minutes because each muffin is smaller.
To make this recipe dairy free, substitute the buttermilk with coconut milk and the butter with a vegan butter substitute.
Does Jiffy Make a Gluten Free Cornbread Mix? Gluten free cornbread mixes can be found in stores but at this time Jiffy does not make their cornbread mix gluten free.
More Gluten-free Sweets
- Gluten Free Coffee Cake
- 3 Ingredient Nutella Brownies | Gluten Free
- Gluten Free Strawberry Lemon Bars
- Gluten Free Pumpkin Cornbread
Gluten Free Cornbread
- 1.5 cups GF Flour Blend
- ¾ cup Cornmeal
- ½ cup Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 cup Buttermilk
- ¼ cup Melted Butter
- 1 egg
- Preheat oven to 400. Grease 8×8 pan and sprinkle with cornmeal to keep from sticking.
- In a large bowl, add dry ingredients: gluten free flour blend, cornmeal, granulated sugar, baking powder, salt and whisk together until fully incorporated.
- In stand mixer or large bowl add: buttermilk, melted butter, egg and whisk together until fully combined.
- Add dry ingredients to wet ingredients in batches until a thick cornbread batter is formed.
- Bake for 25 minutes or until toothpick comes out clean when inserted in the center.
- Let cool fully before slicing and serving