Gluten-Free Cornbread

I grew up eating boxed cornbread. I feel like my entire childhood and young adult life, family meals always came with a side of sweetened Jiffy Cornbread. I loved it, but that was one of those traditions I had to release.

In the Spring of 2009, I found out that I had an allergy to gluten and needed to be gluten-free in order to be healthy. I lived a gluten-filled life for as long as I could remember, however I loved to cook and decided to make it work for me.

As I embarked on a journey of gluten-free living, I learned to re-create a multitude of meals. There was something inside of me that took over and I became obsessed. I tried out several gluten-free flours for my baked goods. I perfected fried chicken and macaroni & cheese, good enough to fool my family. 

One particular day I saw gluten-free cornmeal and decided to give cornbread a try.  I vaguely remember seeing a relative make cornbread from scratch, but I was young and did not remember the specifics. After a few tries, I discovered the perfect combination of ingredients to make a fluffy, buttery gluten-free cornbread. 

A note on sugar: I’ve seen the debate on whether or not to use sugar in cornbread. I grew up with slightly sweet cornbread and that’s my preference. I have made cornbread without sugar and I just don’t like the flavor. I do not use white sugar however, only coconut. I’ve used brown rice syrup before, but my preference is coconut sugar. 

Additionally, I started experimenting with dairy free versions. I’ll post that recipe next week. Until then, enjoy!

Sliced Gluten-Free Cornbread

Gluten-Free Cornbread

Gluten-Free Cornbread


2 c Gluten-free cornmeal
1 c Bob’s Red Mill Gluten-Free All Purpose Baking Flour
¼ tsp sea salt
2 tsp Baking powder
2 Eggs (well-beaten)
1 c Milk (I use almond milk or buttermilk)
½ c Coconut sugar or brown rice syrup
1 Stick melted butter


Preheat oven to 350˚F.

Combine cornmeal, flour, salt, and baking powder into large bowl and lightly mix together. Stir in milk and add well-beaten eggs. After eggs are mixed in, stir in melted butter until batter is combined (some lumps may occur).

Spread butter around a 9 inch baking pan or muffin tin. Pour in the batter and place in the preheated oven. Bake at 350˚F for approximately 20 minutes. Take the cornbread out the oven and the stick a toothpick into the center to see if it’s done. If the toothpick comes out clean, they’re done. If not, put back into the oven and bake for another 5-10 minutes.

Yields 12 muffins if using a muffin pan, or 7-8 slices if baked in a pan.

Visual representation below.

Just a few simple ingredients.

Gluten-Free Cornbread Ingredients

Combine dry ingredients.

Dry Ingredients

Integrate wet ingredients.

Cornbread Batter

Spread butter around pan, then pour in cornbread batter.

Cornbread in Cast Iron Skillet

Bake away, then let cool for about 5 minutes before cutting a slice.

Gluten-Free Cornbread

Tastes great with chili too 🙂

Gluten-Free Cornbread with Chili



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