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Quick and easy to make, this gluten-free cornbread is perfectly sweet and fluffy and is a great accompaniment to so many mains. Baked in a skillet, it’s ready to serve in 30 minutes.
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Trust me when I tell you that you need to make this gluten-free cornbread recipe! If you are looking for a last-minute side for Thanksgiving, or just after a delicious accompaniment to your favorite chili recipe, I have you covered!
Baked in a cast-iron skillet, this southern cornbread is made with honey and is subtly sweet as well as being light and fluffy. And it tastes amazing!
Make a batch to serve with homemade soups and stews. You can also use it in my gluten-free Cornbread stuffing.
Why you will love this homemade cornbread recipe!
- Easy: This is a really simple recipe, simply mix the wet and dry ingredients together and bake!
- Quick: It takes minutes to prep this recipe before it goes into the oven and it’s ready to enjoy in 30 minutes.
- Freezer friendly: This gluten-free cornbread is a great make ahead side and is easily frozen for later use.
Ingredients for gluten-free cornbread
- Cornmeal: Use yellow cornmeal for the best color and texture.
- Flour: I used Bob’s Red Mill gluten-free 1:1 flour, but you can use other gluten-free flour blends or all-purpose flour if you prefer.
- Baking Powder: So that the muffins get light and fluffy as they bake.
- Coconut Sugar: A natural sugar that contains healthy fats.
- Salt: For seasoning.
- Milk and large eggs: To help bind the ingredients together. You can use regular milk, buttermilk or almond milk.
- Butter: I used unsalted butter. If you use salted, adjust the amount of salt added.
- Honey: To naturally sweeten the homemade cornbread. You can also use maple syrup.
- Fresh corn: They are optional, you can add some cooked corn kernels if you prefer.
How to make cornbread
- Preheat the oven to 400°F and lightly grease a 9 or 10” cast iron skillet (or baking dish) with nonstick cooking spray or coconut oil.
- In a large bowl whisk together cornmeal, gluten-free flour blend, baking powder, sugar, and salt.
- In a medium-sized bowl, whisk together the milk, eggs, melted butter, and honey.
- Stir in the wet ingredients to the dry ingredients and whisk together until just mixed.
- Pour the batter into the prepared cast iron skillet.
- Place the skillet in the center rack of the oven and bake for about 13 – 15 minutes, until golden and toothpick inserted in the center comes out clean.
- Remove the skillet from the oven and allow cornbread to cool for 5 minutes before removing it. Run a spatula alongside the edge of the skillet, and cut the cornbread in pieces (in squares or triangles). Serve warm.
How long does it keep?
Once the cornbread has fully cooled, place it in an airtight container. It will keep well for up to 4 days at room temperature and up to a week in the fridge. This cast-iron skillet cornbread is best served right out of the oven, but it still takes amazing warmed through after a couple of days.
Can you freeze it?
This gluten-free cornbread freezes really well. Once cooled, wrap it (either in individual portions or whole) in plastic wrap or foil, and place it in a freezer bag. Frozen cornbread will keep for up to 3 months.
Thawing and reheating
Frozen cornbread should be thawed at room temperature for 3 to 4 hours.
You can enjoy the cornbread at room temperature, but I prefer to reheat it before serving. Wrap the cornbread in foil, and place it in an oven at 350F for 10 minutes or so until it is warmed through.
Serve as it is as a side, or enjoy as a snack with some butter and a drizzle of honey.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Take care not to over mix the gluten-free cornbread batter. The dry ingredients should be just combined or it may not rise as much in the oven.
- Bake the cornbread in a fully preheated oven so that it cooks evenly.
- If you don’t have a cast-iron skillet, you can also make this in a 9×9 baking dish, , or in an 8-inch or 9-inch round pan.
- You can also make my healthy cornbread muffins instead, using the same batter.
- You can make this a dairy-free cornbread by using almond milk and ghee.
- Egg substitutes: If you want to omit the eggs, you can use flax egg instead.
More Easy Side Dishes
If you loved this recipe for gluten-free cornbread from scratch, I am sure you will also love these other holiday side dishes:
Gluten-Free Cornbread
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Ingredients
- 1 cup yellow cornmeal
- 1 cup gluten-free flour
- 1 Tablespoon baking powder
- ½ cup coconut sugar
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter, melted
- ½ cup honey
Instructions
- Preheat the oven to 400°F and lightly spray a 9 or 10” cast iron skillet (or baking dish) with nonstick cooking spray.
- In a large bowl whisk together cornmeal, flour, baking powder, sugar, and salt.
- In a medium-sized bowl, whisk together the milk, eggs, melted butter and honey.
- Add the wet ingredients to the dry ingredients and whisk together until just mixed.
- Pour the cornbread batter in the prepared cast iron skillet.
- Place the skillet in the center rack of the oven and bake for about 13 – 15 minutes, until golden and toothpick inserted in the center comes out clean.
- Remove skillet from the oven and allow cornbread to cool for 5 minutes before removing it. Run a spatula alongside the edge of the skillet, and cut the cornbread in pieces (in squares or triangles). Serve warm.
Video
Notes
- Take care not to over mix the gluten-free cornbread batter. The dry ingredients should be just combined or it may not rise as much in the oven.
- Bake the cornbread in a fully preheated oven so that it cooks evenly.
- If you don’t have a cast-iron skillet, you can also make this in a 9×9 baking dish.
- You can also make my healthy cornbread muffins instead, using the same batter.
Surprisingly, it does taste like cornbread, the onion helps and next time I may try a small can of green chilis. Mine only took 20 min to cook as opposed to the 30-35 given in the recipe. Will be making this recipe often. It’s so hard finding good grain free bread recipes, thank you for posting!
This recipe was great!! I made it in an iron skillet, and the edges were so crisp 🙂 The inside was just a bit wet for my taste, so next go around I added two tbsp of coconut flour, and subbed buttermilk for the yogurt… YUM. I also added ground caraway seeds and some granulated garlic to simulate the “corn” taste, worked great!! Oh… and I did 4 tbsp bacon fat and 4 tbsp butter… because, BACON FAT. Thanks for the recipe!!!
So glad to hear it turned out great! Thanks so much for stopping by! Sounds delicious with your additions too! 🙂