• Appetizers + Snacks | Side Dishes
  • Gluten Free Cornbread

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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.

    gluten free cornbread with butter and honey on a plate

    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.
    close up image of cornbread piece with butter

    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.
    ingredients for gluten free cornbread

    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.
    process images of making homemade cornbread

    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.

    cornbread squares with butter & honey on a plate

    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.
    cast iron skillet cornbread cut in squares

    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:

    close up image of homemade cornbread
    5 from 11 votes
    Print Review Pin It!

    Gluten-Free Cornbread

    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.
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 12
    Calories 207kcal

    INGREDIENTS

    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.

    TIPS & 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.

    NUTRITION

    Serving: 107g | Calories: 207kcal | Carbohydrates: 36g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 229mg | Potassium: 189mg | Fiber: 2g | Sugar: 18g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
    Course Side Dish
    Cuisine American
    Keyword Gluten Free Cornbread, Healthy, Thanksgiving
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    Comments

    Nancy

    5 stars
    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!

    Bekah

    5 stars
    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!!!

      Delicious Meets Healthy

      So glad to hear it turned out great! Thanks so much for stopping by! Sounds delicious with your additions too! 🙂

    Marisa Franca @ All Our Way

    5 stars
    Looks delicious and good for me too — WOW! Can’t wait to make it.

    Joy @ Joy Love Food

    I love finding new cornbread recipes, this looks so good, will have to give it a try soon!

    Molly Kumar

    5 stars
    This looks delicious and with almond flour – coconut, it must be sooooooo good.

    Donna

    5 stars
    Ha, I was so curious how you could make a grain free cornbread – so clever! This looks so delicious!!

    Rachel @ Simple Seasonal

    5 stars
    What a cleaver recipe! This would be awesome on Thanksgiving, but I’m also imagining it dunked into a nice hot bowl of chili. Yum!

    nazima

    5 stars
    this looks wonderful. I love cornbread. Also like the other healthy thanksgiving meals you’re showcasing here. Have a wonderful weekend!

      Delicious Meets Healthy

      Thanks, Nazima!

    Claudia | Gourmet Project

    5 stars
    what a great pic, it looks awesome and the recipe is already in my files!

    Camilla

    5 stars
    I have never made corn bread but really should as it sounds fabulous:-)

    LydiaF

    5 stars
    I was curious how one made a grain free cornbread, lol. This recipe sounds great. I have a friend who uses coconut flour on a regular basis and she makes her version of grain free cornbread quite often. She loves it 🙂

    Bintu | Recipes From A Pantry

    5 stars
    Oh my, I just want to dig right in as I can imagine the flavour of the almond flour and coconut flour combined.

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