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Gluten-free cornbread being drizzled with honey

Gluten-Free Cornbread (Moist & Fluffy!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

  • Author: Emily Dixon, Sweets & Thank You
  • Total Time: 45 minutes
  • Yield: 16 servings 1x
  • Diet: Gluten Free


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



For The Dry Ingredients:

  • 1 1/2 cups (180 grams) gluten-free measure-for-measure flour, weighed or scooped and leveled
  • 1/2 cup gluten-free cornmeal (we recommend yellow cornmeal)
  • 2/3 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt

For The Wet Ingredients:

  • 1 1/2 cups milk
  • 2 eggs
  • 1/2 cup (8 tablespoons, 4 oz.) butter, melted


  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 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 whisk.
  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 baking dish 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.
  6. Cool for 10-15 minutes before cutting into slices. 
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Quick Bread
  • Method: Oven
  • Cuisine: American
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