Our soft and slightly sweet gluten free cornbread is an easy recipe that everyone will love. Just as some butter on top, and you are good to go.
I grew up baking with my mom and continued that tradition with my kids. They are always helping me in the kitchen. My middle son wants to be a chef someday, which makes my mama heart happy.
We love to find easy recipes we can make together as a family. That is what food is about to me. Food allows us to stop and spend time together, whether that be sitting down for a meal or baking cookies together.
Some of our favorite gluten-free recipes are bread recipes. You would think that wouldn’t be the case because gluten-free bread can be hard to find, but trust me when I say you must try these gluten-free crescent rolls.
We also love our gluten free zucchini bread, gluten-free cinnamon rolls, and gluten free sourdough bread. These recipes are great for me because I have celiac disease, and they are great for my family because they are so tasty.
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This homemade cornbread recipe is one of those recipes we can make together as a family. You can put the batter in a muffin tin and make gluten-free cornbread muffins or enjoy it as the recipes says.
It calls for simple ingredients, which are pantry staples. If you don’t have some of these ingredients, you can find them at your local grocery store. My kids love to help measure out the ingredients and help pour them into the mixing bowl.
Why you should make this recipe
- It accommodates those with a gluten allergy or prefer a gluten-free diet.
- It is the perfect accompaniment to fall soups and chili
- This cornbread is simple to make and tastes fantastic!
- Gluten-free flour – You can use other types of flour, but we recommend gluten free all purpose flour for this easy gluten-free cornbread recipe.
- Cornmeal – Make sure you use gluten-free cornmeal. Cornmeal is naturally gluten-free, but sometimes it is contaminated during manufacturing.
- Baking soda – Baking soda is an important ingredient when it comes to baking. It helps the bread to rise and get that fluffy texture.
- Baking powder – Baking powder is also an important ingredient as it helps the bread to rise as well. Without baking powder and baking soda, your cornbread will fall flat.
- Salt – Add just a bit of salt to enhance the other flavors.
- Honey – Honey is incredible to add on top of your cornbread, so why not put it in the mix? If you are wanting a sweet cornbread, add honey.
- Eggs – This recipe calls for two eggs. You can use an egg substitute if you want to make this recipe vegan.
- Coconut oil – Some recipes call for vegetable oil or canola oil, but we have found coconut oil works best because of its sweeter taste.
- Heavy cream – We like using heavy cream instead of milk in our cornbread because of how moist it makes it.
- Buttermilk – Buttermilk is what will keep this cornbread moist. It has a bit of a tangy flavor too so it enhances the flavor.
How to make gluten free cornbread
First, preheat your oven to 350 degrees F. Grab all of the ingredients and set them out on the counter.
I always like to have everything out and in front of me because I’m such a visual person. Also, I won’t have to dig around for a measuring cup when I have stuff all over my hands.
Mix dry ingredients
Pour the gluten-free all-purpose flour, cornmeal, salt, baking soda, and baking powder into a large bowl. Stir the ingredients together slowly.
You can use an electric mixer or mix it by hand. It depends on what you have and your preference.
Mix wet ingredients
Add the honey, eggs, coconut oil, heavy cream, and buttermilk in a separate bowl. You can use a medium-sized bowl.
Whisk the ingredients together until well combined. We find that a whisk mixes the ingredients together the best.
Add the wet ingredients to the dry ingredient mixture. Mix them to ensure they are mixed well.
Once mixed, let the batter stand for 5-10 minutes. This allows the baking powder to start working, making the batter more fluffy.
Scrape the batter into a greased 9-inch square baking pan. Bake at 350 degrees for an 18-20 minute bake time or until a toothpick in the center comes out clean.
Don’t check the cornbread until after 17 minutes. If you check beforehand, the center could fall.
Tips for success
- Check on your honey – Make sure the honey isn’t crystalized before baking. You can still use the honey, but you’ll have to take the time to warm up the honey and get it back to its liquid form.
- Make extra – Trust me, you are going to fly through the first batch because this cornbread is so good. You could also freeze the second batch for a later date.
- Put butter on top – Adding some warm butter to a slice of cornbread is like tasting heaven. Bonus points if it’s honey butter.
Storage and Freezing
Storage – Allow the cornbread to cool to room temperature before putting plastic wrap over the serving dish. You can also put the cornbread in an airtight container.
If you store the cornbread on the counter, it will last up to 3 days. If you store it in t the fridge, it can last a week.
Freezing – Like storing, allow the cornbread to cool to room temperature before putting in an airtight container. You can also put it in a freezer bag.
Cornbread can last up to 3 months when frozen. Pull it out when you are ready to eat it and let it thaw overnight.
Can you make this recipe dairy-free?
Of course! We always try to have a dairy-free option for our recipes. All you will need is to replace the buttermilk and heavy cream.
For the buttermilk, you can mix non-dairy milk and lemon juice. You can find dairy-free heavy cream at your local grocery store.
Why is cornbread not gluten-free?
Yes, corn is naturally gluten-free, but cornbread isn’t. Cornbread is a type of bread, and bread usually has flour, which has gluten.
You can also check out our more detailed post, is cornbread gluten-free?
That is why this recipe calls for gluten-free flour. You can also use different flour blends like buckwheat flour, rice flour, or corn flour, but we recommend using gluten-free all-purpose flour for this recipe.
What brands make gluten-free cornbread mix?
Krusteaz makes a gluten-free cornbread mix that is easy to make. King Arthur, Martha White, and Red Mill also offer gluten-free mixes for cornbread.
Ways to enjoy
This delicious recipe for a gluten-free version of cornbread makes the perfect side dish for our Instant Pot hamburger soup. There is nothing better than a warm soup with savory cornbread.
You could pair this recipe with our Instant Pot chicken wings or our slow cooker ham and bean soup. This cornbread would also be great for Thanksgiving. Check out our other gluten free Thanksgiving recipes for more ideas.
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Sweet Gluten Free Cornbread
- Preheat oven to 350 degrees
- Stir together all dry ingredients
- Whisk together wet ingredients in another bowl until well combined
- Combine wet and dry ingredients and mix well then let stand 5-10 minutes
- Scrape batter into a greased 9-inch square baking pan and bake at 350 degrees for 18-20 minutes or until a toothpick in the center comes out clean *Don't check until after 17 minutes or else the center could fall