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    Home » Recipes » Quick Bread

    How to Make the Best Gluten Free Cornbread

    Published: Nov 15, 2017 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · 12 Comments

    Jump to Recipe Jump to Video Print Recipe
    pin image of up close cornbread

    With simple ingredients and an easy prep, this gluten free cornbread recipe comes together in no time! You'll have everyone asking you where you found such a delicious cornbread (they won't even know it's gluten free!).

    Cornbread might just be the best quick bread around. Well, maybe it's not the best, but it's right up there with these almond flour biscuits and garlic bread for sure! It's light and goes with just about every meal too. And with this dairy free version, you're sure to have everyone asking for the recipe.

    Gluten Free Cornbread sliced sitting on a plate

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Why this recipe is the best

    Searching for a great tasting gluten free cornbread mix can be frustrating. Either they're dry and dull or full of all kinds of preservatives that the actual amount of cornmeal is so small it hardly qualifies as cornbread!

    This recipe is hands down the best cornbread ever, besides featuring a good amount of cornmeal, it's also:

    • Easy to prep and bake
    • Not overly sweet
    • Fluffy in the middle
    • Perfect balance of grainy and tight crumb

    Baker's pro tips

    Especially with recipes, sometimes the smallest thing can make a big impact. For instance, did you know if you let your batter rest for 30 minutes before pouring it into the pan, it will bake up more tender and with a better texture? And you don't even need a mixer to mix up this batter? It's things like that that can take your cornbread from ho-hum to Wow!

    And even if you've never been successful making gluten free cornbread before, you will now. Check out these tips to create the best, most springy cornbread in the world – and no one will even know its gluten free!

    Use room temperature ingredients

    Room temperature ingredients are very important to the success of any recipe, not just this one. Even these pumpkin cookies require room temperature ingredients! The only exception would be something like in these biscuits, where you're cutting in cold butter. But other than that, cold egg and cold buttermilk don't mix in recipes very well.

    Gluten free flour blend

    The flour blend used in this recipe (and in most of my recipes calling for a flour blend) is my gluten free flour mix. The recipe for it is here. It's a well balanced mix that makes amazing quick breads, like this pumpkin bread and muffins like these zucchini muffins.

    Dairy free buttermilk

    The buttermilk used in this recipe is actually almond milk and the souring agent is distilled white vinegar. Those two together make for some great (and easy!) buttermilk.

    Here's how to make it:

    • In a 1 cup measuring cup, pour 2 Tablespoons of distilled white vinegar.
    • To the vinegar, and filling the rest of the cup up to the 1-cup mark, pour in the almond milk. No stirring needed. Just set it aside for about 5 minutes to 'sour'.
    • Then use as you would store bought buttermilk. 
    gluten free cornbread sliced

    Step by Step to the Best Gluten Free Cornbread

    Ingredients

    Cornbread batter can be picky, If the eggs are too cold or the buttermilk is cold, it won't bake up light and tender and the texture will be flat. Just let the ingredients sit on your counter for about 30 minutes and you'll get that high rising, lovely bread you're imagining.

    Mixing

    step collages of making gluten free cornbread

    No mixer required for this recipe! Just mix the wet ingredients together in a medium bowl (step 1 in image above). Then in another large bowl, add the dry ingredients (step 2). Whisk until fully combined (step 3). Add the wet ingredients to the large bowl and mix (step 4). Even though your gluten free recipes can’t get tough due to overworking the gluten, this one needs a kick to make sure the batter is fully mixed and there are no lumps remaining. A whisk will do the job - mix until fully blended and then let it rest.

    Rest time

    Giving the mixed batter time to rest is an important part of gluten free baking. Especially with this recipe, you'll see the batter expand a little and that helps produce the lightest, most tender cornbread. I explain this step more in my gluten free baking masterclass. The only time when you wouldn't set the batter aside to rest would be in a yeast bread, like this sorghum bread, where the rise time replaces 'rest time'.

    Baking Prep

    • gluten free cornbread baking pan
    • gluten free cornbread batter in baking pan

    While the batter is resting, preheat the oven to 400 F and prepare the pan. Spray an 8" x 8" pan well with cooking spray. Slowly pour the batter into the pan, smoothing the top. 

    Baking

    Bake the pan of cornbread for 22 - 25 minutes (test it with a toothpick). Allow it to cool, in the pan, on a wire rack for about 10 minutes before serving. Serve straight from the pan or portion into slices out of the pan. 

    FAQ's about the recipe

    Can I use another flour mix in the recipe?

    Possibly, but I have not tested it - another brand may work, but I can not confidently recommend one.

    How can I substitute the egg?

    Substituting eggs and even xanthan gum CAN be done - here's a guide I created to help with substituting ingredients in gluten free baking.

    What's the best way to store this cornbread?

    Baked cornbread, like other gluten free baked goods, tends to get stale quickly. It's best enjoyed the first day, but if you have to store it, cover it well with foil and leave it at room temperature for up to 2 days. Any longer than that and you'll want to freeze it.

    Is this recipe good for making cornbread dressing?

    Yes absolutely! My cornbread dressing recipe was created using this cornbread recipe. After a couple days, it's the perfect crumbly texture for cornbread dressing!

    What kind of cornmeal is best?

    A finer ground of cornmeal will produce a cornbread with less grit to it. A coarser cornmeal will be a bit more substantial. Experimenting with the different types might be the best thing when it comes to creating the perfect gluten free cornbread for your tastes. This recipe uses regular, yellow cornmeal – not fine, not coarse.

    gluten free cornbread baked in a pan
    gluten free cornbread slice up close

    Gluten Free Cornbread {Dairy Free}

    If you're looking for that perfect gluten free cornbread that's the right balance of tender and light, then this is your recipe!
    5 from 1 vote
    Print Pin Rate
    Course: bread, Side Dish, Snack
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 22 minutes
    Rest time: 30 minutes
    Total Time: 1 hour 12 minutes
    Servings: 9 pieces
    Calories: 194kcal
    Author: Christine

    Ingredients

    • 1 cup buttermilk made with almond milk
    • ¼ cup vegetable oil
    • 1 Egg
    • 160 grams gluten free flour mix about 1 ¼ cup
    • 125 grams Cornmeal about ¾ cup
    • 2 Tablespoons Granulated sugar
    • 1 teaspoon xanthan gum
    • ½ teaspoon Salt
    • 2 teaspoons Baking powder

    Instructions

    • In a medium bowl, whisk together the buttermilk, egg and oil. Mix well and set aside.
    • In a large bowl, add the flour mix, cornmeal, sugar, xanthan gum, baking powder and salt. Stir with a whisk until combined. 
    • Add the wet ingredients to the dry mixture and stir with a spoon until no lumps remain.
    • Allow the batter to rest in the bowl for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
    • Grease an 8×8 baking pan with cooking spray. Set aside.
    • Pour the batter into the pan.
    • Bake the cornbread for 20 - 25 minutes or until a toothpick inserted into the center comes out clean.
    • Let the cornbread cool for 10 - 15 minutes in the pan on a wire rack. Cut into squares to serve.

    Video

    Notes

    • Use a whisk to mix the batter to remove any lumps.
    • Let the batter rest for 30 minutes before baking.
    • Cornbread may take anywhere from 20 - 25 minutes to bake.
     

    Nutrition

    Calories: 194kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 166mg | Potassium: 177mg | Fiber: 3g | Sugar: 5g | Vitamin A: 70IU | Calcium: 82mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

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    Comments

    1. Linda A Tanzini

      November 16, 2017 at 9:23 am

      Christine: can you make muffins with this mix? If so how long to bake? Just love your site by the way! Linda

      Reply
      • C.J. Brady

        November 17, 2017 at 11:49 am

        Hi Linda,

        Thank you for the kind words!

        And yes, absolutely. Muffins would be great. Up the oven temp to 400 and start checking at 17 minutes.

        Thanks again!

        Reply
    2. Carol Lange

      November 29, 2017 at 9:20 am

      I don’t love the grittiness of corn MEAL and much prefer to use corn FLOUR to make corn bread or corn muffins. I’m pretty sure I’d need to use more corn flour (since the textures are so different). I’d like to try this recipe if it’s possible to sub one for the other. Any suggestions?

      Reply
      • C.J. Brady

        November 29, 2017 at 10:04 am

        Hi Carol,

        Thanks for asking - great question.

        With the difference in consistency, you are right - you'd probably need more corn flour. I'd suggest trying it with 1 cup.

        Let me know if you have any other questions! 🙂

        Reply
        • Linda L Polk

          July 31, 2020 at 10:20 am

          This recipe is almost identical to my cornbread I've made for years! My husband says it's the best he's ever had, even better than his mother's and grandmother's, and that's saying something! Main difference is that the flour/cornmeal amounts are reversed: 1&1/4 cup cornmeal, 3/4 cup flour. I also add 1/2 t. baking soda, because of the buttermilk.

          However, regarding cornmeal/corn flour: I would think you might need slightly LESS cornflour, since cornflour is finer and will likely absorb more of the liquid.

          Reply
          • Christine

            July 31, 2020 at 11:27 am

            Hi Linda,

            Oh sounds equally delicious!

            Definitely a favorite to whip up on a weekday!

            ~Christine

            Reply
    3. Marilyn Toney

      November 15, 2018 at 8:58 am

      I love buttermilk cornbread! Is there a way to substitute buttermilk for the regular milk in this recipe?

      Reply
      • Christine

        November 19, 2018 at 8:47 am

        Hi Marilyn,

        I haven't made it that way, but subbing the milk for the buttermilk shouldn't be a problem.

        Hope that helps!

        Christine

        Reply
    4. Kim

      July 31, 2020 at 10:22 am

      Could you make this with an egg replacer or unsweetened applesauce/baking soda?

      Reply
      • Christine

        July 31, 2020 at 11:18 am

        Hi Kim,

        I haven't tested it with an egg replacer but it should work just fine.

        ~Christine

        Reply
    5. Rebecca

      April 14, 2022 at 12:40 am

      Hello from Dallas, loving the content! I am new to baking and attempting gluten free vegan baking. I think this recipe sounds amazing! I would have to use egg replacer or flax egg. I am wondering if coconut milk or oat milk could be used to make the dairy free buttermilk? Thanks is much!!

      Reply
      • Christine

        April 14, 2022 at 8:53 pm

        Hi Rebecca,

        Thanks for asking! So if you haven't tried JUST egg egg replacer, it works wonderfully in this recipe. And either milk will work great for making dairy free buttermilk.

        Let me know if you think of any other questions!

        Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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