This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Make Gluten Free Cornbread for all your soups, stews and bean recipes. It bakes golden, tender, and buttery with crisp edges. Ready in about 25 minutes for the for perfect blend of flavors.

A square pan of freshly baked gluten-free cornbread with one piece being lifted out by a spatula. Surrounding the pan are a jar of cornmeal, a honey dipper on a small plate, and a kitchen towel.
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

If you are following a Gluten Free Diet, then this recipe is for you! This simple cornbread recipes combines pantry ingredients for a cornbread that is crumbly, delicious hint of sweetness and melts in your mouth.

It makes the perfect side dish to Slow Cooker Chicken and Vegetables, Hamburger Soup and Gluten Free Crock Pot Lasagna Soup.

What's in this post: Gluten Free Cornbread

Why You’ll Love Gluten Free Cornbread

This Easy Gluten-Free Cornbread Recipe is a must for all of our soup and stews recipes once the colder weather hits. The crisp, buttery edges and a moist, tender crumb makes it taste so delicious.

Even if you are not following a Gluten Free Diet this recipes bakes just as our classic cornbread recipe and it is kid approved! Mixes in minutes, works in cast iron or a baking pan, and adapts easily to dairy-free. You can even use this recipe to make cornbread muffins.

Ingredients

Top-down view of cornbread baking ingredients arranged on a white surface, including a pitcher of milk, bowls of gluten-free cornmeal, flour, sugar, salt, baking powder, oil, melted butter, honey, and two brown eggs.
  • Cornmeal – We like using Bob’s Red Mill Gluten Free Cornmeal
  • Almond Flour – This keeps the cornbread gluten-free flour blend
  • Tapioca Starch – Gives the cornbread the best texture
  • Baking Powder – Helps with the light and airy texture
  • Salt – Helps to balance the flavors
  • Eggs – Binds the ingredients together
  • Buttermilk – We love the flavor buttermilk gives the cornbread
  • Honey – Adds a hint of sweetness
  • Butter – We used salted butter that has been melted and cooled
  • Olive Oil – You can easily substitute with vegetable oil

Scroll to the recipe for the full recipe details.

How to Make Gluten Free Cornbread

Step 1 – Preheat the oven to 375°F. Grease an 8×8 inch baking pan or 9-inch cast iron skillet.

A glass bowl filled with cornmeal, flour, and baking powder, ready to make delicious cornbread. A whisk is poised inside, and a checkered cloth peeks from the left side of the image.

Step 2 – In a large mixing bowl, whisk together cornmeal, almond flour, tapioca starch, baking powder, salt, and baking soda.

A clear glass bowl containing beaten eggs with a metal whisk resting inside awaits the next step in making gluten-free cornbread. A white dish towel with black grid lines is draped on the left. The background is a light, textured surface.

Step 3 – In a separate bowl, beat the eggs lightly, then whisk in buttermilk, honey, melted butter, and olive oil.

A glass bowl filled with gluten-free yellow cake batter is on a white surface. A wooden spatula rests in the mixture. A black and white checkered kitchen towel is partially visible on the left side, adding charm to this baking scene.

Step 4 – Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to over mix.

A square baking pan filled with freshly baked, gluten-free cornbread rests on a light-colored surface. A black and white checkered kitchen towel is draped to the side, complementing the simple and minimalistic background.

Step 5 – Pour the batter into the prepared pan or skillet.

Step 6 – Bake for 22-25 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 7 – Let cool in the pan for 10 minutes before slicing and serving.

A square pan holds freshly baked gluten-free cornbread, cut into perfect squares. One square is being lifted out with a spatula, revealing its golden goodness. In the background, there's a small dish of honey with a honey dipper ready to add a sweet touch.
Review Pin Print
A close-up of a slice of gluten-free cornbread on a plate, topped with a small pat of butter. Honey is being drizzled from a wooden honey dipper onto the cornbread, partially covering the butter.

Gluten Free Cornbread

5 from 1 vote
Make Gluten Free Cornbread for all your soups, stews and bean recipes. It bakes golden, tender, and buttery with crisp edges. Ready in about 25 minutes for the for perfect blend of flavors.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9
Cuisine American
Course Side Dish
Calories 281
Author Carrie Barnard

Ingredients

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly.

Instructions

  • Preheat the oven to 375°F. Grease an 8×8 inch baking pan or 9-inch cast iron skillet.
  • In a large bowl, whisk together cornmeal, almond flour, tapioca starch, baking powder, salt, and baking soda.
  • In a separate bowl, beat the eggs lightly, then whisk in buttermilk, honey, melted butter, and olive oil.
  • Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to over mix.
  • Pour the batter into the prepared pan or skillet.
  • Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  • Let cool in the pan for 10 minutes before slicing and serving.

Recipe Video

Recipe Notes

The mix of almond flour and tapioca starch should give this cornbread a texture that’s pretty close to the traditional version, but with a bit of extra lightness. So please don’t omit the tapioca starch, it’s key to getting that perfect texture.
This cornbread has a slight sweetness thanks to the honey, but if you’re more into savory cornbread, just cut the honey down to 2 tablespoons.
Store any leftovers at room temperature in an airtight container or ziplock bag for up to 3 days.

Nutrition Facts

Calories 281kcal, Carbohydrates 30g, Protein 6g, Fat 16g, Saturated Fat 5g, Polyunsaturated Fat 1g, Monounsaturated Fat 5g, Trans Fat 0.2g, Cholesterol 53mg, Sodium 385mg, Potassium 128mg, Fiber 3g, Sugar 10g, Vitamin A 254IU, Vitamin C 0.05mg, Calcium 138mg, Iron 1mg

Pin This Now to Remember It Later

Pin Recipe

Pro Tips

  • Tapioca – The mix of almond flour and tapioca starch should give this cornbread a texture that’s pretty close to the traditional version, but with a bit of extra lightness. So please don’t omit the tapioca starch, it’s key to getting that perfect texture.
  • Savory Cornbread – This cornbread has a slight sweetness thanks to the honey, but if you’re more into savory cornbread, just cut the honey down to 2 tablespoons.
  • Combining Ingredients – Make sure to not overmix the ingredients as it could change the texture of the cornbread. Stir until everything is mixed together.

Flavor Variations

  • Jalapeno Cheddar – Fold in 1 cup shredded sharp cheddar with 1 diced jalapeño for delicious variation.
  • Glaze – As soon as you remove the cornbread from the oven top the hot cornbread with 2 Tbsp of honey with 2 Tbsp melted butter.
  • Chopped Bacon – Add in ½ cup of chopped bacon or bacon bits to the cornbread bread.
Two stacked pieces of golden, gluten-free cornbread sit on a white plate, crowned with a pat of butter. Honey drizzles from a wooden dipper onto the butter, creating a glossy stream over the delicious cornbread.

Serving Suggestions

Cornbread is delicious topped with melted butter, honey, or maple syrup. Serve a slice or two with a bowl of Dry Beans in a Crock Pot, Crock Pot Beef Stew Recipe, Slow Cooker Brisket Chili or with Oven Fried Chicken.

Frequently Asked Questions

Why is my Cornbread Crumbly?

Make sure to let the cornbread cool after removing from the oven. If slicing the cornbread to soon could cause the cornbread to be crumbly.

How to know when Cornbread is finished baking

You know that the cornbread is finished baking when the cornbread is golden brown on top and has crispy edges. We also recommend inserting a toothpick in the center and if it comes out clean, then your cornbread is finished baking.

How to Store Leftover Cornbread

Store the leftovers at room temperature in an airtight container or ziplock bag for up to 3 days.

Can I Freeze Cornbread?

Yes, we like to freeze the cornbread in slices wrapped in plastic wrap and then aluminum foil and place in a freezer safe bag. Freeze up to 2 months and then thaw in the fridge when ready to reheat.

More Easy Gluten Free Recipes

We love to hear from you! If you make Gluten Free Cornbread Recipe, please leave us a comment or a star review.

Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly.

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie Barnard — a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families — without the stress.

About Carrie Page
5 from 1 vote

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Casey says:

    5 stars
    Amazing Flavor! Even my kids that are not gluten free loved it! Thanks for the easy recipe.

    Reply