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Gluten Free Cornbread

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Soft and tender with beautiful, crisp edges, this gluten free cornbread is easy to make and works with just about any gluten free flour. Don’t skip the secret ingredient, it really takes this recipe to the next level!

I am so excited to share this recipe with you! This one has the record on recipe development time, it’s been a work in progress for almost an entire year and has been tweaked dozens of times!

I guess you could say I’m a cornbread snob. Especially when it comes to gluten free cornbread.

love a good cornbread that is soft, tender, has that beautiful crispy brown edge and the way to accomplish this perfect texture is by using a cast iron pan.

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the best gluten free cornbread pinterest image

This gluten free cornbread has just the perfect hint of sweetness and the flour to cornmeal ration yields the perfect texture, and it also has a secret ingredient that takes it to a whole new level!

Before I share what it is, you must go save my game-changing honey butter recipe! It is the creamiest, best-tasting honey butter and is ridiculously easy to make.

Years ago (before we were gluten free) we ate at a Mexican restaurant in Salt Lake City, UT called Z’Tejas that had some great cornbread.

I was surprised when I bit into it and discovered kernels of corn hidden inside-it was delicious! Adding corn to this gluten free cornbread recipe sends it over the top, it is just SO good!

If you’re dairy free, grab this recipe for Gluten Free Dairy Free Cornbread

A knife slices into cornbread baked in a skillet.

Did I mention how EASY this recipe is? it is so simple to whip up a batch of this cornbread to go with any meal.

Best Flour to Use For Gluten Free Cornbread?

Cornbread is fairly forgiving, so you can use any high-quality gluten free flour blend including Cup4Cup, Bob’s Red Mill 1:1, and King Arthur Multipurpose blend.

The only type of gluten free flour I wouldn’t recommend is Namaste.

Looking for more dinner sides? Try my gluten free cloverleaf rolls (no one will even notice they’re gluten free, I promise!) or a batch of gluten free sandwich bread.

A fork cuts through a soft slice of gluten free cornbread topped with honey butter

Best Pan to Use for Cornbread

Now if you’re going to enjoy a good Southern cornbread, you will definitely want to invest in a cast iron skillet. They’re inexpensive and you’ll find I use them in a lot of my recipes (as should you!). Using a cast iron skillet gives the cornbread those irresistible crispy edges. 

PRO TIP: Since cast iron is porous, you’ll want to dedicate your cast iron skillet to gluten free foods only.

We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!

Gluten Free Cornbread

Gluten Free Cornbread

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Soft and tender with beautiful, crisp edges, this gluten free cornbread is easy to make and works with just about any gluten free flour. Don't skip the secret ingredient, it really takes this recipe to the next level!


  • 1/2 cup butter
  • 2 T sugar
  • 1 egg
  • 1 1/4 cups milk
  • 1 cup high quality gluten free flour (see notes)
  • 3/4 cup gluten free cornmeal
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup frozen corn


  1. Turn oven on to 400 degrees F. Put butter in a cast iron skillet and allow to sit in the oven while it is preheating, until the butter is melted.
  2. Meanwhile, whisk together sugar, egg, and milk in a large bowl.
  3. Add dry ingredients and corn and stir with a spoon just until batter is smooth.
  4. Add melted butter from skillet and stir until combined.
  5. Pour batter into the preheated skillet and bake for 18-20 minutes, until edges are golden brown and toothpick inserted in center comes out clean.
  6. Top with honey butter to serve!


Gluten free flour blends that work well in this recipe:

  • Better Batter (this is my fav)
  • Cup4Cup
  • Bob's Red Mill 1:1
  • Pamela's Artisan blend
  • King Arthur Measure for Measure
  • gfJules
  • Cup4Cup

Really, any blend except Namaste should work well!

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 57mgSodium: 392mgCarbohydrates: 29gFiber: 2gSugar: 4gProtein: 5g

Did you make this recipe?

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Diane Romano

Wednesday 4th of August 2021

I'm confused by the description of "tangy buttermilk flavor" when there's no buttermilk in the recipe. Plus the recipe appears twice with different times in prep, notes on one and not the other, and different gf flours used. Can you help clarify? It really does look good.

Monday 9th of August 2021

Sorry for the confusion, missed a few things the last time I updated the recipe and they have been fixed now. Appreciate you pointing it out!


Wednesday 25th of November 2020

This is delicious! And easy and fast. I made it to go in my cornbread stuffing for tomorrow's Thanksgiving dinner. I used Cup4cup since I had more of that one. Came out great. I'm making another pan just to eat asap. By the way, my cast iron pan is 11 ", much too big for baking, so I used a heavy 9 x 9 square pan, and that was fine. And since I have a big powerful oven, it only took 16 minutes. Thank you for a great recipe!

Saturday 28th of November 2020

So glad you enjoyed it, thanks for sharing how you made it! XO Celeste

Joyce Beach

Monday 30th of December 2019

What other flour can I use besides almond blend? My daughter can not eat anything almond.

Tuesday 31st of December 2019

This recipe is fairly forgiving, most GF flours work well! A few to consider: Grandpa's Kitchen, Bob's Red Mill 1:1, Better Batter.

jenna urben

Thursday 20th of December 2018

Yum!! I love cornbread but always forget to add frozen corn in. Def making this next week for the fam :)

Christine @ Gluten-Free-Bread

Thursday 9th of June 2016

This is a great recipe! I absolutely love cornbread recipes and this one turned out fabulous. I actually left out the xanthan gum and added a bit of a ground flax seed / chia mix I use and it turned out wonderful.

Thanks for the great recipe!


Thursday 9th of June 2016

Thanks Christine, I'm glad you loved it! I appreciate you sharing your idea for using seeds instead of xanthan, I'll have to try that.

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