This homemade gluten-free cornbread recipe is a staple in my kitchen—it's the perfect mix of golden-brown crust, tender crumb, and a hint of sweetness. In winter, it’s our go-to for dunking in soups and stews, while in summer, it’s a must-have alongside barbecue. And yes, you’d never know it’s gluten-free!
Why You’ll Love This Easy Gluten-Free Cornbread Recipe
This recipe isn’t just foolproof—it’s fast! With just a bowl, a whisk, and a cast iron skillet, you’re all set for perfect skillet cornbread every time. The texture? Incredible—light, fluffy, and moist, thanks to a few simple ingredient swaps. Plus, it’s versatile enough to work as a skillet bread, muffins, or even a base for delicious gluten-free stuffing.
This recipe is featured in my book, Fresh Flavors for the Slow Cooker, where I serve it alongside my slow cooker pulled pork, but it pairs beautifully with all kinds of dishes—from cozy soups and stews to grilled meats (see more ideas below!).
Ingredients You’ll Need
- Gluten-free cornmeal: Use fine or medium-grain cornmeal for the best texture. I recommend Bob’s Red Mill.
- Gluten-free 1-to-1 flour: I’ve tested this recipe with several brands, including Bob’s Red Mill 1-to-1, Cup4Cup, and King Arthur Measure-for-Measure. All work beautifully, but if you’re not gluten-free, feel free to substitute with regular all-purpose flour.
- Sugar & salt: A touch of sugar adds subtle sweetness. Adjust to taste, or swap for honey or maple syrup (just add it with the wet ingredients).
- Baking powder & baking soda: These give the cornbread its lift and make it light and fluffy.
- Eggs: Essential for binding and creating a tender crumb.
- Buttermilk: Buttermilk not only enhances the tenderness but also activates the baking soda. Don’t have any on hand? Check out my buttermilk hack below!
- Butter: Melted butter adds richness and moisture (you can sub with coconut oil for a dairy-free version—see variations below).
How to Make Gluten-Free Cornbread
Step 1: Preheat your skillet: Place a 10-inch cast iron skillet in the oven and heat to 400°F. (If making muffins, line a 12-cup muffin tin with paper liners or spray with cooking spray—no preheating required.)
Step 2: Mix dry ingredients: In a large bowl, whisk together the cornmeal, gluten-free flour, sugar, salt, baking powder, and baking soda.
Step 3: Add wet ingredients: Make a well in the center and crack in the eggs, followed by the buttermilk. Whisk to combine.
Step 4: Add melted butter: Pour in the melted butter, whisking just until smooth.
Step 5: Prepare the hot skillet: Carefully remove the skillet from the oven and add a tablespoon of vegetable oil. Swirl to coat, then pour in the batter and spread into an even layer.
Step 6: Bake: Bake for 15-18 minutes or until golden brown around the edges and lightly cracked on top.
Recipe Variations
- Gluten-Free Cornbread Muffins: Pour the batter into a lined muffin tin and bake for 12-14 minutes.
- Dairy-Free: Swap buttermilk with non-dairy milk mixed with 1 tablespoon of lemon juice, and use vegan butter instead.
- Egg-Free/Vegan: Replace the eggs with a commercial egg replacer (like Bob's Red Mill), use non-dairy milk and vegan butter, and bake in an 8x8-inch pan for 22-26 minutes.
Make-Ahead & Storage Tips
This cornbread is best enjoyed fresh but can be frozen for up to 2 months. For easy servings, cut it into wedges or, if making muffins, freeze them whole. Thaw at room temperature, and reheat in the oven if desired—it’s perfect with fried eggs for breakfast!
Tips for the Perfect Gluten-Free Cornbread Every Time
- Preheat the skillet: A hot skillet gives the cornbread a caramelized crust that’s irresistible! I used a 10-inch cast iron skillet which I highly recommend.
- No buttermilk? No problem! Make your own by combining 1 ½ cups whole milk with 1 ½ tablespoons lemon juice. Let sit for 5-10 minutes before using.
- Choose the right flour: Bob’s Red Mill, Cup4Cup, and King Arthur Measure-for-Measure all work well. If not gluten-free, use regular all-purpose flour.
Serving Suggestions
Pair this versatile cornbread with:
Recipe FAQs
Yes, cornmeal is naturally gluten-free, but cross-contamination can occur during processing. For peace of mind, choose a certified gluten-free brand.
To make a dairy-free substitute, mix your choice of non-dairy milk (such as almond, soy, or oat) with 1 tablespoon of lemon juice or vinegar, and let sit for 5-10 minutes. This will mimic the tang and acidity of traditional buttermilk.
Absolutely! Try stirring in chopped jalapeño, sliced scallions, or corn kernels for extra flavor. For a savory and spicy twist, you might love my Jalapeño Cheddar Cornbread Muffins.
Yes! Simply whisk 2-3 tablespoons of honey (to taste) into the buttermilk, and omit the sugar.
This cornbread makes a delicious base for Gluten-Free Cornbread Stuffing. Just crumble it up, and mix with your favorite stuffing ingredients!For more gluten-free recipes like this, be sure to check out my book, Fresh Flavors for the Slow Cooker, packed with easy recipes to keep you inspired.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
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Get the recipe!
Gluten Free Skillet Cornbread (or Muffins!)
Ingredients
- 1 ¼ cups cornmeal
- 1 cup gluten-free flour or regular all-purpose flour (see Tips below)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 2-3 tablespoons sugar, to taste
- 2 large eggs
- 1 ½ cups buttermilk
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 tablespoon neutral vegetable oil
Instructions
- Preheat the oven to 425˚F (220˚C). Place a 10-inch cast-iron skillet in the oven for 10 minutes to heat up.
- In the meantime, in a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and sugar. Make a well in the center of the bowl, and crack in the eggs. Stir the eggs gently to break them up. Add the buttermilk and stir until mostly incorporated. Pour in the butter and fold until just combined.
- Take the skillet out of the oven (be careful—it’s hot!), and add the vegetable oil. Swirl to coat. Pour the batter into the hot skillet and smooth out the top. Bake the cornbread until the top is golden brown and lightly cracked (a toothpick inserted in the center should come out clean), about 15-18 minutes. Let the bread cool in the skillet on a wire rack for at least 10 minutes before serving.
Notes
- You can mix together the dry ingredients and store them in an airtight container for up to 2 months (it's an easy homemade cornbread mix!).
- The cooked cornbread is best eaten on the day it's made (let it cool completely then cover it lightly with plastic wrap), but it can be frozen for up to 2 months. Cut it into wedges then freeze them in an airtight container or zip-top freezer bag (if you’re making muffins, simply freeze them whole). Defrost the cornbread at room temperature then heat it in the oven until warmed through, if you’d like. (p.s. It makes for an AWESOME breakfast with fried eggs!)
- Use fine or medium grain cornmeal for this recipe. I use Bob’s Red Mill Brand.
- As far as the gluten free flour goes, I’ve tested this recipe with Bob’s Red Mill 1-to-1 Baking Flour, Cup 4 Cup Flour and King Arthur Measure-for-Measure Flour. All work great! If you’re not gluten-free you can use regular all-purpose flour.
- Cooking the cornbread in a preheated 10-inch cast iron skillet gives it an irresistible caramelized crust.
- For cornbread muffins, Line 12 muffin cups with parchment liners or spray them with cooking spray before adding the batter (do not preheat the muffin tin). Reduce the baking time to 12-14 minutes.
- No buttermilk? No problem. You can use a mix of half plain yogurt and half milk instead, or you can make a hacked buttermilk by mixing 1 ½ cups of whole milk with 1 ½ tablespoons of lemon juice. Let the mixture sit for 5 to 10 minutes before using (the milk will start to curdle).
- For a dairy free version, use a dairy free milk (such as nut milk or soy milk) mixed with with 1 tablespoon of lemon juice. Also, use a vegan butter instead of regular butter.
- For an egg-free, vegan cornbread, swap out the 2 eggs for an equivalent of egg replacer (such as Bob's Red Mill brand), and swap out the dairy as listed above. I prefer to bake the egg-free cornbread in a greased 8x8-inch baking pan at 400 degrees until golden, 22-26 minutes.
- Transform this cornbread into the BEST Gluten Free Cornbread Stuffing!
- This recipe is adapted from my book, Fresh Flavors for the Slow Cooker, where you can find a SLEW of recipes to pair with the cornbread!
- For a different variation, check out these Jalapeño Cheddar Cornbread Muffins.
Caren says
Superb! I made this just now for corn bread dressing. I increased the recipe by 1.5 times (was unsure if it would come out decent) and it is incredibly delicious! My daughter has Celiac so they typically don’t have wheat flour in their home. This was so like corn bread with wheat flour I actually questioned if the flour in her canister was GF she said yes. She uses Krustez GF flour, she said it’s the best. We will always be using this recipe in the future. Thank you from this Celiac family!
Nicki Sizemore says
Hooray! This brought me so much joy to hear. Thank you for sharing!!
Lysa says
Is this batter supposed to be thicker? And could I substitute sugar for honey?
Nicki Sizemore says
Hi Lysa, the batter should be thick but creamy and pourable. Yes, you can swap out the sugar for honey, but add it when you add the wet ingredients. I hope you enjoy!
Beverly says
Can I use polenta in place of any of the gluten free flours?
Nicki Sizemore says
Hi Beverly, I don't suggest swapping out the cornmeal for coarse polenta, as the cornbread will be gritty, but a fine polenta (but not instant polenta) would likely work (although I haven't tested it). Happy baking!
Lysa says
Is the batter supposed to be a little thicker and could I substitute the sugar for honey instead?
Nancy says
Nice recipe! I substituted quick oats for the gluten free flour, let the batter sit for ten minutes or so, then fried it up as johnnycakes in butter. They came out moist and dense with a good corn flavor, sturdy enough to pick up and dip in soup or to make a ham sandwich, lol. The next step for me is to get a cast iron skillet and gf flour and do it right.
Nicki Sizemore says
I love this adaptation and can’t wait to try making johnnycakes!
Deb Ferriss says
The very best gluten free cornbread that I have made.
I have experimented with many recipes, including box mixes from Trader Joes and Williams Sonoma.
My husband is going to love our stuffing tomorrow for thanksgiving. I am so excited for him. Thank you! Deb
Nicki Sizemore says
Woohoo!! This makes me so happy to hear. Happy Thanksgiving!
Alene says
It's great! I cannot eat rice, so no rice flour. I made it with Bob's med grind cornmeal and a cup of C4C Ancient Grains gluten free flour. This is the 3rd recipe I've used it in, and I think it works very well as a 1 to 1 blend. It also has xanthan gum in it too. I'm also going to use this cornbread in my Thanksgiving stuffing. I did cut back the sugar by a half a tablespoon. And my husband complained that it wasn't sweet enough! Of course. Thank you for this recipe.
Nicki Sizemore says
Thank you so much for your comment! That's great to know about the Ancient Grains flour. If you're looking for a cornbread stuffing recipe, this is my family's favorite: https://fromscratchfast.com/gluten-free-cornbread-stuffing-recipe/. 🙂
Vivian says
I just made it, and it was perfect.
Nicki Sizemore says
Hi Vivian, thank you for your comment, and I'm so glad you liked the cornbread!
Eileen says
We got cornmeal in our local food share, and I immediately knew this was the recipe I wanted to try. Since I'm lactose intolerant, I ended up using your tip on a substitute for buttermilk and used yogurt and lactose free milk instead, and it worked great! Will definitely being using this recipe again with the other half of the cornmeal I have! (And maybe next time, I'll try your dairy free tip instead!)
Nicki Sizemore says
Hi Eileen, thank you so much for your comment, and I'm so glad you enjoyed the cornbread!
Jenny Spencer says
This cornbread is delicious Nicki! It was funny, we only had 1 egg so I did 1 egg and one flax egg and it worked! Of course it wasn't the same but it was still wonderful!
Thank you!
-Raine 🙂
Nicki Sizemore says
Hi Raine, I'm so glad you enjoyed, and thank you for the excellent tip about the flax egg!!