How to Make Gluten-Free Cornbread
Good gluten-free cornbread should be tender, lightly sweet, and sturdy enough to slice without falling apart. After testing different flour blends and moisture ratios, this method delivers consistent results with simple pantry ingredients. It works well as a side for soups, chili, or barbecue, and it also tastes great on its own. The key is using the right gluten-free flour blend and enough fat and liquid to keep the crumb soft.
Ingredients
Dry Ingredients
- 1 cup fine yellow cornmeal (gluten-free certified)
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1/3 cup granulated sugar (adjust to taste)
- 1 tablespoon baking powder (gluten-free)
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs, room temperature
- 1 cup buttermilk (or milk + 1 tablespoon lemon juice, rested 5 minutes)
- 1/3 cup melted unsalted butter or neutral oil
- 1 teaspoon vanilla extract (optional, for slight sweetness)
Step-by-Step Instructions
- Preheat and prepare the pan.
Heat the oven to 400°F (200°C). Grease an 8-inch square baking pan or cast-iron skillet. This helps create crisp edges and easy release. - Mix the dry ingredients.
In a large bowl, whisk together cornmeal, gluten-free flour, sugar, baking powder, and salt. This spreads the leavening evenly for uniform rise. - Whisk the wet ingredients.
In another bowl, beat the eggs, then add buttermilk, melted butter, and vanilla if using. Mix until smooth and fully combined. - Combine wet and dry.
Pour the wet mixture into the dry ingredients. Stir gently until no dry spots remain. The batter should be thick but pourable. Do not overmix, as this can make gluten-free cornbread dense. - Rest the batter briefly.
Let the batter sit for 5 minutes. This allows the cornmeal and flour blend to hydrate, improving texture. - Bake until golden.
Pour the batter into the prepared pan and smooth the top. Bake for 18 to 22 minutes, or until the center springs back lightly and a toothpick comes out clean. - Cool before slicing.
Let the cornbread rest in the pan for at least 10 minutes. This helps it set and slice cleanly without crumbling.
How to Serve
Gluten-free cornbread pairs well with chili, soups, stews, and grilled meats. For a classic option, serve warm with butter and a drizzle of honey. It also works as a breakfast side with scrambled eggs or as a base for cornbread stuffing. If serving for guests, cut into neat squares and keep covered to maintain moisture until serving time.
Storage Instructions
Once fully cooled, store cornbread in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days. To freeze, wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag for up to two months. Reheat slices in the microwave for about 20 to 30 seconds or warm in the oven at 300°F (150°C) until heated through.
Helpful Tips
Use a gluten-free flour blend that already contains xanthan gum, as this improves structure and prevents crumbling. If your cornbread feels dry, add two extra tablespoons of milk to the batter next time. Baking in a preheated cast-iron skillet gives better browning and a slightly crisp edge. Always check that your cornmeal and baking powder are labeled gluten-free, as cross-contact can happen during processing.
Variations
- Savory Cornbread: Add 1/2 cup shredded cheddar cheese and 1/4 cup finely chopped green onions to the batter.
- Jalapeño Cornbread: Mix in 1 to 2 tablespoons finely diced jalapeños for gentle heat.
- Dairy-Free Version: Use almond milk with lemon juice instead of buttermilk and replace butter with oil.
- Honey Cornbread: Replace sugar with 1/4 cup honey and reduce milk by 2 tablespoons.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 32 g |
| Protein | 4 g |
| Fat | 8 g |
| Saturated Fat | 4 g |
| Fiber | 2 g |
| Sugar | 10 g |
| Sodium | 280 mg |
Values are estimates and may vary by ingredient brand.
FAQs
Can I use only cornmeal without gluten-free flour?
Using only cornmeal usually results in crumbly cornbread. The gluten-free flour blend adds structure and keeps the bread from falling apart.
Why did my cornbread turn out dry?
Dry cornbread often means too much cornmeal or overbaking. Measure carefully and remove the pan as soon as the center is set.
Can I make this recipe in muffin form?
Yes. Divide batter into greased muffin cups and bake at the same temperature for 12 to 15 minutes.
Is gluten-free cornbread supposed to be dense?
It should be tender and slightly crumbly, not heavy. Proper hydration and resting the batter help improve texture.
Conclusion
Making gluten-free cornbread at home is simple when you use the right balance of cornmeal, gluten-free flour, and moisture. This method gives you a soft center, golden edges, and dependable results every time. Try one of the variations to match your meal, and keep a few slices in the freezer for quick sides during busy days. Bake a batch today and enjoy a classic comfort food without the gluten.
