Comments on: Easy Gluten-Free Cornbread (Moist & Fluffy!)

By: Constance

Constance — Wed, 25 Mar 2026 01:33:23 +0000

This recipe was great! I made just a few adjustments. I used 1 1/4 cup of gf flour and 3/4 cup of corn meal (because I like a strong corn meal flavor). I substituted buttermilk for the regular milk and added 1/2 tsp of baking soda. I added 3/4 cup of sweet corn to the batter and cooked the cornbread in a cast iron pan preheated to 400. I swirled a tablespoon of butter in the pan before pouring the batter in. It was baked perfectly in about 22 min with a nice browned crust. It was really delicious: light, fluffy, and sweet just as promised. This recipe is a keeper!!

By: Emily

Emily — Tue, 24 Mar 2026 14:47:58 +0000

In reply to C. Thanks so much for sharing your swaps for our egg intolerant friends!

By: C

Mon, 23 Mar 2026 21:29:07 +0000

Great on the second try! I’m sensitive to both gluten and eggs, so I substituted with Eggs From Plants: Just Egg (box recommends 3 tbsp:1 egg). It was far too wet the first try. Second attempt, I used the same amount of Just Egg, but only 1 cup almond milk, and slightly less than 1/2 cup melted butter. It came out perfect!

By: Emily

Emily — Tue, 10 Mar 2026 14:36:03 +0000

In reply to Cathryn Creswell. Hi Cathryn! If you're using a round pan, you'll probably need to add a few extra minutes to the bake time, since it's thicker than in a square pan. You can use a glass pan, but it will take longer to bake since glass conducts heat differently than metal. You'll need to add extra time to the bake time and know that it may have a less level surface since sometimes the batter tries to "climb" the sides of a glass pan. I don't recommend honey in this recipe. On my other blog, I have a great maple cornbread recipe that's naturally sweetened. You can use honey in that recipe, but it will brown more quickly so you may need to tent the pan with foil if it starts getting too dark.

By: Cathryn Creswell

Cathryn Creswell — Mon, 09 Mar 2026 21:01:28 +0000

tastes great, made in round cake pan (only metal pan i have) not totally cooked in center (just cut it out) can I use honey instead of sugar? can I bake in glass pan?

By: TARA

TARA — Tue, 24 Feb 2026 03:40:51 +0000

so easy and tasted great. did have to cook it a little longer- just read some reviews and i think that may have been because i used a glass pan. that being said- even though the middle is still a little doughy, i like it because then it doesn’t dry out as i reheat it- it just finishes baking. thank you!!

By: Emily

Emily — Thu, 05 Feb 2026 14:30:49 +0000

In reply to M. Oh, I'm so glad you loved it!

By: M

Wed, 04 Feb 2026 20:47:55 +0000

I cook GF foods for my son. This was the first baked recipe that tastes good.

By: Emily

Emily — Sun, 21 Dec 2025 17:16:45 +0000

In reply to Sherry. Delicious!!

By: Sherry

Sherry — Sun, 21 Dec 2025 15:26:52 +0000

I made jalapeño and shredded cheese GF cornbread per your instructions to mix it up, it’s mine and my hubby’s favorite!!
Thank you for this recipe!

By: Emily

Emily — Thu, 27 Nov 2025 14:01:31 +0000

In reply to Trena. Delicious! So glad it was a win for you!

By: Trena

Trena — Wed, 26 Nov 2025 20:20:59 +0000

This turned out amazing! I made this recipe, reduced to 1/3 c sugar. Added 3 tbsps of rubbed sage and 1 tbsp poultry seasoning. Using this in my cornbread GF dressing, and saved a few slices for turkey sandwich! Delicious!!