Easy Gluten-Free Cornbread (Moist & Fluffy!)

Fluffy Gluten-Free Cornbread! This is the BEST gluten-free cornbread recipe we’ve ever tried. Fluffy, a bit sweet, and so easy to make!

Fall is allllllmost here! Can you feel it?

Okay, I know it’s mostly wishful thinking since we’ve got at least another 2 months of heat where I live, but the *idea* of fall is almost here, which means it’s almost time to roll out the soup & chili recipes! That means, it’s cornbread time!

Everyone has their own preferences when it comes to cornbread. Some like theirs super sweet, while others like savory cornbread with barely a hint of sugar. I’m more in the middle, but I tend to lean sweet. (Sweet = more northern-style cornbread, while not sweet = southern-style cornbread)

This easy gluten-free cornbread recipe mixes up in minutes, has a light, moist, fluffy texture (THE BEST TEXTURE!), and gently sweet flavor. It’s delightful as a side dish to soup, salad, chili, and more.

Here’s what you need to make our favorite gluten-free cornbread…

Here’s What You Need To Make Our Gluten-Free Cornbread From Scratch:

• Gluten-Free Measure-For-Measure Flour. To keep this cornbread gluten-free, we’re using a simple gluten-free measure-for-measure flour blend. We prefer this one from King Arthur Flour, but if you use another brand, just be sure it contains xanthan gum.
• Gluten-Free Cornmeal. Next up is gluten-free cornmeal. We usually use Arrowhead Mills or Bob’s Red Mill (Their GF Option!). Be sure that the cornmeal you use is certified gluten-free to avoid cross-contamination! (More on this in the FAQ below) Yellow cornmeal works best!
• Sugar. We’re making sweet gluten-free cornbread, so we’ll need sugar. I don’t recommend any substitutes here (like honey) because you’ll throw off the proportion of wet/dry ingredients.
• Baking Powder. Plenty of baking powder gives this cornbread its signature light, fluffy texture.
• Salt. Last, but not least is some salt! This balances the flavor beautifully.
• Milk. Any kind you drink will work great here, whether that’s dairy or dairy-free milk. (We usually use unsweetened almond milk!)
• Eggs. Just enough to hold the cornbread together.
• Butter. Melted butter blends into the cornbread batter easily and keeps this gluten-free cornbread moist and fluffy. I much prefer the flavor! (You can use vegan butter, if you prefer.)

How To Make gluten-Free Cornbread, Step By Step:

1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 350 degrees F. Line an 8×8″ metal pan with parchment paper and set aside.
2. Combine The Dry Ingredients. In a large mixing bowl, combine gluten-free flour blend, cornmeal, sugar, baking powder, and salt. Whisk until well combined.
3. Mix In The Milk & Eggs. Add milk and eggs to the dry ingredients and begin to stir.
4. Whisk In The Melted Butter. Slowly drizzle in the melted butter, whisking until just incorporated. (A few small lumps are ok–just no large dry patches)
5. Bake. Pour the cornbread batter into your prepared pan and bake at 350 degrees for 30-35 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. The top will likely just begin to turn golden brown
6. Cool for 10-15 minutes before cutting into slices. Store leftover cornbread in an airtight container 2-3 days. 

Serve It Up! Yummy Things To Serve With Gluten-Free Cornbread:

• Whipped Cinnamon Butter. If you want to elevate one step beyond just plain butter, our whipped cinnamon butter is restaurant-quality delicious. The sweet cinnamon honey flavors melt into every nook and cranny of a slice of warm, fluffy cornbread and the end result is beyond fantastic. SO GOOD.
• Honey Butter. Or, opt for a classic honey butter! You only need a few ingredients, and it combines the best of both worlds.
• Jam. We’ve got a soft spot for freezer jam at our house. A dollop of strawberry or raspberry freezer jam (my favorite!) can be just the ticket on gluten-free cornbread.
• Soup Or Chili. Is there a more delightful pairing than chili and cornbread!? Yum! We love how this cornbread tastes with Simple Slow Cooker Chili, Chipotle Black Bean Chili, or this 20-minute Salsa Verde Chicken Chili (SO GOOD!!!). Or, pair it with Pumpkin Taco Soup or Vegan Black Bean Soup.
• Salad. We often bake up a batch of this moist cornbread to go with a big salad or salad bar for dinner. It’s light, fresh, and lovely in every way.
• Cornbread Stuffing. Try cutting the cornbread into cubes & drying to make gluten-free cornbread stuffing!

FAQ + Tips And Tricks For The Best Gluten-Free Cornbread

Can I Use This To Make Corn Muffins? If you’d prefer to bake this as gluten-free cornbread muffins, you can scoop it into a muffin tin lined with parchment liners or greased with cooking spray or butter. (Fill the cups 3/4 full) Bake 18-20 minutes per batch.

What’s The Best Way To Store Gluten-Free Cornbread? Reducing air exposure is the name of the game when it comes to keeping your cornbread from drying out. Cover the cornbread and store in the refrigerator 2-3 days, or wrap leftover gluten-free cornbread in plastic wrap/food wrap and tuck into a freezer-safe bag to freeze up to 2 months.

Is Cornbread Normally Gluten-Free? While corn is naturally gluten-free, most cornbread is NOT gluten-free. Most corn bread recipes use a combination of cornmeal and white flour. To make gluten-free cornbread, you must use gluten-free ingredients, such as gluten-free cornmeal and gluten-free measure-for-measure flour, as we do here.

Is Cornmeal Gluten-Free? Corn and cornmeal are naturally gluten-free. However, they’re usually processed in a way that can cause cross contamination or cross contact (i.e. made on shared equipment with gluten-containing flour, etc.). If you have gluten intolerance or Celiac disease, it’s important to buy certified gluten-free cornmeal.