Soft and tender with beautiful, crisp edges, this gluten free cornbread is easy to make and works with just about any gluten free flour. Don’t skip the secret ingredient—it’s what makes this recipe shine!
I’m excited to share this cornbread recipe. It took nearly a year of testing and dozens of tweaks to get the texture and flavor just right.
I’ll admit I’m picky about cornbread—especially gluten free—but the result here is worth the fuss.
I love cornbread that’s soft and tender inside with a golden, crispy edge. The best way to achieve that contrast is to bake it in a preheated cast iron skillet.
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This gluten free cornbread has just the right hint of sweetness and a balanced flour-to-cornmeal ratio that creates the ideal texture. There’s also a little secret ingredient—read on to find out—that elevates the flavor.
Before you bake, consider pairing this cornbread with my game-changing honey butter recipe. It’s creamy, simple, and delicious.
Years ago we ate cornbread at a Mexican restaurant that had sweet bursts of corn in every bite. Inspired by that, I added corn kernels to this gluten free version—it’s the detail that makes it unforgettable.
If you prefer dairy-free, there’s a dairy-free adaptation available to keep this cornbread accessible for more diets.
This recipe is very easy. In about 30 minutes you can have warm cornbread to serve with any meal.
Best Flour to Use For Gluten Free Cornbread?
Cornbread is forgiving, so most high-quality gluten free flour blends will work. Good options include Better Batter, Cup4Cup, Bob’s Red Mill 1:1, Pamela’s Artisan Blend, King Arthur Measure for Measure, and gfJules.
One blend I wouldn’t recommend for this recipe is Namaste.
Looking for more dinner sides? Try my gluten free cloverleaf rolls or a classic gluten free sandwich bread to round out the meal.
Best Pan to Use for Cornbread
For the classic contrast of tender interior and crisp edges, bake your cornbread in a cast iron skillet. It helps develop that irresistible, caramelized rim.
PRO TIP: Because cast iron is porous, consider dedicating one skillet for gluten free baking to avoid cross-contact if you or others need to avoid gluten.
We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!
Gluten Free Cornbread
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Ingredients
- ½ cup butter
- 2 T sugar
- 1 egg
- 1 ¼ cups milk
- 1 cup high quality gluten free flour see notes
- ¾ cup gluten free cornmeal
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ cup frozen corn
Equipment
- 12″ cast iron skillet (preheated)
- Mixing bowl and whisk or spoon
- Measuring cups and spoons
Method
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Preheat the oven to 400°F (200°C). Place the butter in a cast iron skillet and put the skillet in the oven while it preheats so the butter melts and the skillet gets hot.
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In a large bowl, whisk together the sugar, egg, and milk until combined.
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Stir in the gluten free flour, cornmeal, salt, baking powder, and frozen corn. Mix gently with a spoon just until the batter is smooth—don’t overmix.
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Carefully remove the hot skillet from the oven and add the melted butter, swirling to coat the bottom. Pour the batter into the preheated skillet and spread it evenly.
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Bake 18–20 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean.
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Serve warm, topped with honey butter or your favorite spread.
Nutrition
Calories251kcal
Carbohydrates29g
Protein5g
Fat13g
Notes
- Better Batter (favorite)
- Cup4Cup
- Bob’s Red Mill 1:1
- Pamela’s Artisan Blend
- King Arthur Measure for Measure
- gfJules
Most blends will work—just avoid Namaste for this recipe.
Private Notes
Tried this recipe?
Let us know how it was!