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.
I 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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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
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.
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
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
Ingredients
Equipment
Method
- 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.
- Meanwhile, whisk together sugar, egg, and milk in a large bowl.
- Add dry ingredients and corn and stir with a spoon just until batter is smooth.
- Add melted butter from skillet and stir until combined.
- 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.
- Top with honey butter to serve!
Nutrition
Notes
- Better Batter (this is my fav)
- Cup4Cup
- Bob's Red Mill 1:1
- Pamela's Artisan blend
- King Arthur Measure for Measure
- gfJules
- Cup4Cup
Tried this recipe?
Let us know how it was!
Rebecca @ Strength and Sunshine says
I've been craving cornbread recently! I need to get on that!
thereislifeafterwheat@gmail.com says
Yes, you'll love it!
Raia says
I LOVE cornbread. I so wish I could eat corn. :/ I bet Mama's flour blends are delish in this, too. 🙂
thereislifeafterwheat@gmail.com says
Oh bummer, that's a hard one Raia! Mama's is one of my go-to flours 🙂
Emily @ Recipes to Nourish says
This looks so good! I love skillet cornbread.
thereislifeafterwheat@gmail.com says
Thanks Emily, it really is the best 🙂
jules says
I love making gluten-free skillet cornbread ... and serving leftovers for breakfast with pure maple syrup! Mmmmmmmmm. Every good southerner knows that's the way to go! 😉
~jules
thereislifeafterwheat@gmail.com says
Love the idea of having it for breakfast Jules, thanks for sharing! I will introduce the kiddos to that next time we make it, though I might have to make two pans in order to have leftovers 😉
Balvinder says
Love that it's so tender.
thereislifeafterwheat@gmail.com says
Thanks! I think you'll love it 🙂
Christine @ Gluten-Free-Bread says
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!
~Christine
thereislifeafterwheat@gmail.com says
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.
jenna urben says
Yum!! I love cornbread but always forget to add frozen corn in. Def making this next week for the fam 🙂
Joyce Beach says
What other flour can I use besides almond blend? My daughter can not eat anything almond.
thereislifeafterwheat@gmail.com says
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.
Alene says
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!
thereislifeafterwheat@gmail.com says
So glad you enjoyed it, thanks for sharing how you made it! XO Celeste
Diane Romano says
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.
thereislifeafterwheat@gmail.com says
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!
Jennie says
Love - love - love!!!