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Gluten-free cornbread recipe lovers, you’re in the right place. This is the one I come back to over and over—simple, golden, and bursting with classic flavor without a trace of wheat. I’m Cassidy Rae, a self-taught chef from Boise, Idaho. At 29, a health scare forced me to rethink everything I ate. That turning point led me to ditch processed bakes and rediscover comfort food from the ground up—starting with an air fryer and some zucchini chips.
That first taste of real, clean eating changed my life. Today, I’m all about recipes like this one: comforting, nutrient-rich, and shockingly easy. This gluten-free cornbread recipe is crisp on the edges, tender in the middle, and totally satisfying. I’ll walk you through the inspiration behind it, the smart ingredient swaps, how to bake it perfectly, and ways to serve and store it with ease.
Ingredients & Variations for the Best Gluten-Free Cornbread
Core Ingredients You’ll Need
At its heart, this gluten-free cornbread recipe is as simple as it gets—no fancy flours, just real pantry staples. You’ll need coarsely ground yellow cornmeal (not corn flour), baking powder, baking soda, kosher salt, and one beaten egg. For moisture and richness, I use plain yogurt at room temperature, but buttermilk works just as well. I’ve also tested it with half sour cream and half whole milk—it’s just as creamy and holds the crumb beautifully.
The melted butter and honey bring it all together. You only need 4 tablespoons of each, but those two add layers of flavor and a smooth bake. If you’ve tried other gluten-free recipes from my Yogurt-Based Bakes or Healthy Baking collection, you’ll know that temperature matters—so don’t forget to bring your yogurt and egg to room temp before mixing.
Flour Variations: Corn Flour or Gluten-Free Blend
Want a finer crumb? Replace half the cornmeal by weight with corn flour—not to be confused with corn starch. Corn flour is more finely ground and softens the texture just enough without losing that old-school bite. Another option? Swap half the cornmeal with a good gluten-free flour blend like Better Batter. It lightens the crumb and makes the bread a little fluffier, especially if you’re baking in a standard 8-inch square pan instead of a cast-iron skillet.
Just don’t use almond or coconut flour for this one. They behave too differently in baking and will throw off the balance. Stick with tried-and-tested blends or corn-based variations, especially if you’re pairing this bread with savory dishes from our Cast-Iron Sides category.
Step-by-Step Directions for Perfect Gluten-Free Cornbread
Cast-Iron Skillet or Baking Pan? Here’s How to Nail It
To make this gluten-free cornbread recipe shine, heat your oven to 375°F (190°C). If you’re using a cast-iron skillet—my personal favorite—slide it into the oven now. That preheat gives the crust a crisp edge that’s impossible to fake.
Next, grease either an 8-inch square baking pan or that hot skillet with butter. In a large bowl, whisk together 2 cups coarse yellow cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt.
Make a well in the center and pour in 1½ cups plain yogurt (room temperature), 4 tablespoons melted butter (cooled), 1 large beaten egg, and 4 tablespoons honey. Stir gently just until everything is moistened—don’t overmix or you’ll lose the tender crumb.
Scrape the batter into your pan or skillet. If your skillet’s hot enough, you’ll hear a slight sizzle when it hits—perfect. Bake for 20 to 25 minutes, depending on your pan. Cast iron usually finishes closer to 20. You’ll know it’s ready when the top is firm and a toothpick in the center comes out clean.
Want more on why cast iron works so well? I break it down in my Cast-Iron Basics section.
Want Muffins Instead? Easy Swap
To turn this gluten-free cornbread recipe into muffins, just scoop the batter into a greased or lined 12-cup muffin tin. Drop the oven to 350°F and bake for 18 minutes. They’re perfect for freezing and quick weekday reheat sessions. You’ll find plenty of grab-and-go bakes in my Muffins & Mini Bakes category.
Whether it’s a skillet showstopper or a batch of golden muffins, you’ll get consistent, delicious results every time.
Serving, Storing & Troubleshooting This Gluten-Free Cornbread
How to Serve This Gluten-Free Cornbread Recipe
Whether you’re planning Sunday dinner or prepping weekday sides, this gluten-free cornbread recipe delivers every time. Serve it warm with a pat of butter and a swirl of honey for a simple treat. Pair it with chili, stew, or barbecue for a savory classic—those crispy edges and moist center were made for soaking up bold flavors.
Hosting brunch? Try it with eggs or crumbled into a savory bake. You can even cube it for gluten-free stuffing during the holidays. However you plate it, this cornbread brings comfort. For more pairing ideas, visit my Cast-Iron Sides and Meal Prep & Storage Tips.
How to Store, Freeze, and Fix Baking Issues
Store leftovers at room temperature in an airtight container for up to 3 days. After that, refrigerate for up to 5. For longer storage, slice and freeze individual pieces. Reheat in the oven or microwave—cover with a damp paper towel to bring back that tender texture.
Troubleshooting is simple. Dry cornbread? It likely baked too long—next time, test at the 18-minute mark. If it’s dense or gummy, the batter may have been overmixed or your yogurt wasn’t fully room temp. Always stir gently and use ingredients that aren’t cold.
Need more gluten-free baking support? Head to my Troubleshooting Baking section for clear, tested solutions that’ll save your next batch.
With these tips, your gluten-free cornbread recipe will stay soft, flavorful, and ready to serve anytime—whether it’s for dinner tonight or straight from the freezer next week.
Frequently Asked Questions About Gluten-Free Cornbread
Can cornbread be made with gluten free flour?
Absolutely. While traditional cornbread relies on wheat flour, this gluten-free cornbread recipe proves you don’t need it. You can swap half the cornmeal with a reliable gluten-free flour blend—like Better Batter—for a softer texture. Just keep the ratio by weight and don’t overmix the batter.
Is Jiffy corn bread mix gluten-free?
No, the classic Jiffy corn muffin mix contains wheat flour and is not gluten-free. Even the vegetarian version, while free from lard, still includes gluten. If you want that old-school boxed flavor without the wheat, stick with certified gluten-free baking mixes or try homemade versions like this one, which uses naturally gluten-free ingredients.
What is a gluten-free substitute for cornmeal?
If you can’t use cornmeal, finely ground corn flour is your best bet—it delivers a smoother crumb while keeping that corn flavor. You can also use a gluten-free flour blend, but expect a lighter texture and slightly different flavor. Avoid flours like almond or coconut here—they don’t behave well in cornbread.
Is Trader Joe’s cornbread gluten free?
Trader Joe’s classic cornbread mix is not certified gluten-free and may contain traces of wheat due to cross-contamination. Always check the label or opt for homemade if you need to avoid gluten entirely. This gluten-free cornbread recipe is a safer, tastier alternative with no guessing.
Conclusion
This gluten-free cornbread recipe brings comfort back to the table—crispy-edged, tender in the center, and full of that rich corn flavor you remember. Whether you bake it in a cast-iron skillet or make muffin-style portions for the week, it’s easy to prepare and hard to mess up.
I’ve tested this one enough times to know it’s reliable—and flexible. You can sweeten it up or keep it savory, pair it with chili or eggs, freeze it or devour it fresh out of the oven. It’s part of my regular rotation for a reason.
If you’re looking for more feel-good recipes that work with your health goals, browse my collections on Healthy Baking, Yogurt-Based Bakes, or Cast-Iron Sides. You’ll find tons of comforting dishes that taste like the real deal—because they are.