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’ve been developing this recipe for nearly a year and tweaked it dozens of times. I admit I’m a cornbread snob, especially when it comes to gluten free versions. The cornbread I love is soft and tender with a golden, crispy edge — and using a cast iron skillet is the best way to get that texture.
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This cornbread has just the right hint of sweetness. The flour-to-cornmeal ratio yields a perfect crumb, and the small secret ingredient (frozen corn added to the batter) lifts the flavor and texture so it feels special. If you like, top each slice with honey butter for the ultimate pairing.
Years ago we had cornbread at a Mexican restaurant that included kernels of corn — I loved the texture and flavor it added. Including corn in this gluten free version takes it over the top.
This recipe is easy to make and comes together quickly, so it’s perfect for weeknight dinners or weekend sides.
Best Flour to Use For Gluten Free Cornbread?
Cornbread is forgiving, so any high-quality gluten free flour blend will work. Reliable options include Cup4Cup, Bob’s Red Mill 1:1, King Arthur Measure for Measure, Better Batter, Pamela’s, gfJules, and similar blends. The only blend I avoid here is Namaste.
Looking for more dinner sides? Try gluten free cloverleaf rolls or a batch of gluten free sandwich bread — both are great companions to soups, chilis, and roast dinners.
Best Pan to Use for Cornbread
For that classic crispy edge and golden bottom, bake the cornbread in a preheated cast iron skillet. Cast iron gives the bread a lovely crust you can’t easily replicate in other pans. If you use cast iron, consider dedicating one skillet for gluten free baking to avoid cross-contact.
Pro tip: Preheat the skillet with the butter inside so the batter hits hot melted butter for an immediate sizzle and crisping.
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Gluten Free Cornbread
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Ingredients
- ½ cup butter
- 2 T sugar
- 1 egg
- 1 ¼ cups milk
- 1 cup high quality gluten free flour see notes
- ¾ cup gluten free cornmeal
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ cup frozen corn
Equipment
- cast iron skillet (preheated)
- mixing bowl
- whisk or spoon
Method
- Preheat oven to 400°F. Place the butter in a cast iron skillet and put the skillet in the oven while it preheats, until the butter is melted and the skillet is hot.
- In a large bowl whisk together the sugar, egg, and milk until combined.
- Stir in the gluten free flour, cornmeal, salt, baking powder, and frozen corn. Mix just until the batter is smooth — don’t overmix.
- Carefully remove the hot skillet from the oven, add the melted butter to the batter and stir to combine. Pour the batter into the preheated skillet.
- Bake 18–20 minutes, until the edges are golden and a toothpick inserted in the center comes out clean.
- Slice and serve warm, ideally with honey butter spread on top.
Nutrition
Calories251 kcal
Carbohydrates29 g
Protein5 g
Fat13 g
Sodium392 mg
Fiber2 g
Sugar4 g
Notes
Gluten free flour blends that work well in this recipe:
- Better Batter (my favorite)
- Cup4Cup
- Bob’s Red Mill 1:1
- Pamela’s Artisan Blend
- King Arthur Measure for Measure
- gfJules
Any good quality blend except Namaste should work fine.
Tried this recipe?
Let us know how it was!