Baking & Breads
Gluten-Free Cornbread
Cornbread made with cornmeal and a gluten-free flour blend.
- Prep
- 10 min
- Cook
- 25 min
- Rest
- 10 min
- Total
- 45 min
- Makes
- 1 pan (8-inch square)
Times and servings are estimates.
Let’s Get Cooking
Ingredients
For 1 pan (8-inch square)
You’ll Need
- 8-inch square baking pan
- Two mixing bowls
- Whisk
- Spatula
Method
Preheat and Prep
Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan or line it with parchment paper for easier cleanup.
Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly combined.
Combine Wet Ingredients
In a separate bowl, whisk the eggs, buttermilk, melted butter, and honey until smooth and fully mixed.
Mix Wet into Dry
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until everything is combined — don’t overmix or your cornbread might get tough.
Pour Batter into Pan
Transfer the batter into the prepared pan, smoothing the top with a spatula to create an even layer.
Bake
Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve
Let the cornbread cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Choose cornmeal labeled gluten-free and check the flour blend. This formula includes both milk and butter; changing only one does not make it dairy-free.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Handling Ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection.
Storage and Leftovers
Store cooled cornbread in an airtight container at room temperature for 2 to 3 days, or wrap and freeze for up to 3 months. Gluten-free cornbread dries out quickly, so keep it tightly covered.
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