I grew up on a mix of homemade Southern cornbread slathered with butter and store bought Jiffy corn muffin mix, which leans towards the sweet side. I know, I know, Southerners are supposed to eat their cornbread savory style. Even though I am a Southerner born and raised, I absolutely love my gluten free cornbread a little on the sweet side.
This homemade cornbread recipe is inspired from one of my favorite BBQ restaurants, 12 Bones Smokehouse, and their delicious sweet cornbread recipe. Since 12 Bones doesn't make a gluten free version, I had to make my own and my son says it might just be better than the original.
This is the best gluten-free cornbread recipe to make for your next cookout or holiday dinner. It's also the perfect side dish to be served with my gluten-free chili, Chili's southwest chicken soup or this reader favorite gluten free white chicken chili.
If you're looking for gluten free cornbread muffins, I have the best Jiffy copycat recipe!
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Ingredient Notes
Most of the simple ingredients for this easy gluten-free cornbread recipe are pantry staples. I've provided links for gluten-free cornmeal which can be hard to find in stores.
- Gluten Free Cornmeal - Cornmeal is an ingredient that is prone to contamination during processing. Ensure that you're using a certified gluten-free cornmeal to make this recipe.
- Gluten Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free blend in most of my recipes. You can use the brand of your choice. If you blend doesn't contain xanthan gum, make sure to add ½ teaspoon.
- Sugar - A little sugar is added to sweeten this cornbread. It's a great counter to the onions, herbs and spices.
- Sage, Black Pepper, Paprika & Salt - This combination of herbs and spices adds a great flavor to the cornbread. If you want to go a little spicy you could toss in a little red pepper flakes as well.
- Baking Powder - This leavening agent helps the cornbread to come out light and soft.
- Non-Dairy Milk + Apple Cider Vinegar - This will make a dairy free replacement for buttermilk. I normally use unsweetened coconut milk, but any dairy-free milk will work fine. If you're not dairy free, use buttermilk in place of the non-dairy milk and omit the vinegar.
- Eggs - This cornbread recipe requires 3 eggs to get a nice rise during baking. It also helps to achieve a fluffy texture. I don't recommend an egg replacement here.
- Honey - A small amount of honey gives a little extra something to this delicious cornbread recipe.
- Oil - I used extra light olive oil in most of my cooking and baking. You can use any light flavored cooking oil here. Vegetable oil would be suitable or even coconut oil, if you prefer. You could also use melted butter, which would add a buttery flavor but take away a little bit of the moist texture.
- Onions - Diced onions are a surprise addition to this cornbread. I like to use yellow onions for their mildly sweet flavor.
See the recipe card below for the full ingredient list with measurements.
Substitutions & Variations
- Not dairy free - Use buttermilk in the same measure and omit the apple cider vinegar.
- No Vinegar - Replace with an equal amount of lemon juice for the same milk souring affect.
- No Honey - Replace with an equal amount of maple syrup, although it will change the flavor of the dish a little.
- Make it Spicy - Add ¼ teaspoon of Red Pepper Flakes to spice things up.
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Buy Now → How to Make Gluten Free Cornbread
Making gluten free cornbread from scratch is as easy as making muffins or even banana bread.
Like any bread that uses a liquid batter, the best way to mix is by using the muffin method. The muffin method is a way of mixing the ingredients together that provides you with a nice fluffy, soft end product with a tender crumb.
STEP 1: Combine gluten free cornmeal, gluten free flour, sugar, baking powder, sage, black pepper, salt and paprika in a large mixing bowl. Whisk together to mix well.
STEP 2: Whisk the eggs in a separate bowl until they are frothy like soap bubbles.
STEP 3: Add the milk, oil and honey to the eggs and whisk until well mixed.
STEP 4: Pour the wet ingredients into the bowl with the dry ingredients and fold together with a spatula about 10-15 strokes, until the flour is just incorporated.
STEP 5: Add the chopped onions to the gluten free cornbread batter and fold a few more times until they are evenly distributed.
STEP 6: Pour the cornbread batter into a greased cast iron pan and bake!
Expert Tip
Check if the cornbread is done by gently poking the top center of the bread. If it bounces right back, the cornbread is cooked through. If it leaves a finger indention, bake another 2 minutes and check again.
Storage
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. If you prefer, you can store this cornbread in the refrigerator for a day or two of extra storage time. Reheat in the microwave if you like it served warm.
You could also freeze leftover cornbread. Wrap the individual slices in plastic wrap and store them into a freezer bag or container up to 4 months. Thaw in the refrigerator overnight before serving.
Recipe FAQs
Corn itself is gluten free, although some people who react to gluten also have trouble eating corn.
Like oats, it is possible for cornmeal to be contaminated during the milling process. I personally only buy cornmeal that is marketed as gluten free (usually a dedicated milling facility). Here is my favorite brand to order online
Yes, if you don't have a skillet, use a 9x9 baking pan or similar sized casserole dish to make this recipe.
This recipe uses 3 eggs, which is important for the structure as well as the moisture content. I wouldn't recommend trying this recipe without eggs (or with an egg substitute).
More gluten free sides to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Cornbread
Ingredients
- 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Cup Gluten Free Cornmeal
- ½ Cup Sugar
- 4 teaspoon Baking Powder
- 1 teaspoon Salt
- ½ teaspoon Sage
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- 3 Eggs
- ¼ Cup Olive Oil
- 1 Cup Non-Dairy Milk regular or dairy free
- 1 teaspoon Apple Cider Vinegar
- 2 Tablespoon Honey
- 1 Cup Yellow Onion diced (about ½ medium onion)
Instructions
- Preheat your oven to 400 degrees. Grease a cast iron skillet or 9x9 baking pan.
- Combine the milk and apple cider vinegar and let sit while you mix the remaining ingredients. If you want to use buttermilk, substitute for milk and leave out the vinegar.1 Cup Non-Dairy Milk, 1 teaspoon Apple Cider Vinegar
- In a large bowl, combine gluten free flour, cornmeal, sugar, baking powder, salt, sage, pepper and paprika. Whisk until well mixed.1 Cup Gluten Free 1-to-1 Flour Blend, 1 Cup Gluten Free Cornmeal, ½ Cup Sugar, 4 teaspoon Baking Powder, 1 teaspoon Salt, ½ teaspoon Sage, ½ teaspoon Black Pepper, ½ teaspoon Paprika
- In a second bowl, whisk the eggs until frothy like soap bubbles.3 Eggs
- Add the oil, honey and milk to the eggs and whisk until combined.¼ Cup Olive Oil, 2 Tablespoon Honey
- Add the wet ingredients to the dry. Gently fold together about 5 strokes. Add the onions. Continue to fold another 5-10 strokes until the flour is all incorporated. It is okay if the batter is lumpy.1 Cup Yellow Onion
- Pour the batter into your prepared pan. Let sit on the countertop about 10 minutes.
- Place into your preheated oven and immediately reduce the temperature to 375 degrees. Bake for 28-31 minutes. Cornbread will be ready when the top springs back when gently poked near the center. If it doesn't spring back, continue to bake checking every 2 minutes.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
JC says
This cornbread was perfect -- I would have never known it was GF!