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My gluten free cornbread hits your comfort food happy spot hard, y'all!! A gluten free all-purpose flour and yellow cornmeal base, jazzed up with carefully selected supporting ingredients that bring a snazzy, flavor-popping snap to every moist and luscious bite. Yep and yay...
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It's a South Louisiana Essential, Y'all...
Cornbread holds a special place in every native south Louisiana's heart as one of the preferred pairings for from-scratch beans. Each warm, slightly sugary corn-flavored bite also goes beautifully with sooo many things we love, including Cajun-style chili and smothered steak.
So, gluten free cornbread has to be just as special as the original around here, y'all, or it's not worth making. For sure!!
That's why I've put a lot of time and energy into making this gluten free cornbread recipe just as easy as it is delicious. My version has a layered flavor profile that injects it with enough captivating taste and texture to stand boldly on its own.
However, its moist, tender crumb and graduated flavor release also make it the ideal choice for transforming a good meal into a blissful, body and soul-warming one. Indeed.
Ingredient Essentials & Substitutions
- I prefer yellow cornmeal over white cornmeal in this gluten free cornbread recipe. That said, yellow cornmeal that hasn't come in contact with other gluten-containing foods throughout the manufacturing process can sometimes be a task to locate. So, use white cornmeal, if necessary, but expect a dull, lackluster color on the cornbread when baked.
- I'm really loving Great Value's gluten free all-purpose flour right now, y'all. So, I'm using it for everything, including this cornbread!! You can't beat the price or the quality. And, it baked up beautifully in this recipe just like I knew it would. So, it's now a pantry staple I always have on hand.
- The combination of white sugar, brown sugar, and maple syrup is my unique personal touch that sets this gluten free cornbread apart from all others. If I were you, I wouldn't skip or substitute anything here because I'd really hate to see you miss out on ALL THIS deliciousness.
- Using both butter and olive oil lends a lot to the near-perfect texture of this gluten free cornbread. I use cooking olive oil for baking, which is designed for high-temperature cooking. It works perfectly in this recipe and also comes in handy in my kitchen on an almost daily basis.
- I use both baking powder and baking soda in this recipe. I recommend both to achieve the ideal leavening and flavor balance.
- Just one egg works wonderfully in this recipe. It calls for one large but if you only have medium-sized just use one, as well.
Top Recipe Tip
I make this gluten free cornbread in a skillet. Most skillet recipes call for placing the skillet in the oven first to heat it. Well, I've found over the years that there's a better way than pre-heating the skillet in the oven.
You should preheat the oven 20 to 30 minutes before you slide the cornbread into the oven. This gives the oven ample time to warm up to temperature and hold it throughout the baking process. This process yields better, more consistent results for me, which in turns stretches my gluten free food budget and elevates my food happiness factor.
How to Make Gluten Free Cornbread
To start, pour all of the dry ingredients into a large glass mixing bowl. Then, pour the wet ingredients into a smaller bowl.
Whisk the dry ingredients until combined.
Then, whisk the wet ingredients until incorporated.
Pour the wet ingredients into the dry ingredients.
Finally, pour the batter into a well-greased cast iron skillet and bake until done.
And that's it, y'all!!
This gluten free cornbread is quite impressive right out of the oven. It smells divine and has a picture-perfect browned top.
It slices nicely after you've given it a few minutes to cool. And, it's so incredibly delicious from the first bite that you're rewarded instantly for your efforts.
The butter and olive oil work in harmony with the cornmeal and gluten free flour, creating an unbelievably moist, melt-in-your-mouth crumb. And, the maple syrup, white, and brown sugar mixture injects a subtle yet distinctive sweetness that makes this gluten free cornbread a uniquely delicious treat.
Share with those whose love and encouragement are everyday essentials in your life. Much food love, and see y'all on the yum side...
More Delicious Gluten Free Baked Goods
Here are some of my other favorite gluten free baked goods recipes.
NOTE: This post was originally published on November 15, 2016, and updated and republished on November 23, 2024.
Gluten Free Cornbread
Ingredients
For the Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup gluten free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup sugar
- ¼ cup brown sugar
For the Wet Ingredients
- 4 tablespoons melted salted butter
- 2 tablespoons cooking olive oil
- 1 tablespoon maple syrup
- 1 large egg at room temperature
- 1 ½ cups buttermilk at room temperature
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Pour all of the dry ingredients into a bowl.
- Pour all of the wet ingredients into another bowl.
- Whisk the dry ingredients until combined.
- Whisk the wet ingredients until incorporated.
- Pour the wet ingredients into the dry ingredients, and whisk until just combined. Do not overwhisk.
- Pour the batter into a well-greased 10.25 cast iron skillet or 9 x 9 baking dish.
- Bake for 22 to 26 minutes, or until the cornbread is browned nicely on top and a toothpick inserted into the middle comes back clean.
- Let rest for 10 minutes before serving.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
Hi Jim,
Thanks so much for drawing this to my attention. I published this recipe in November 2016, and the formula was gluten free at that time. It looks like the link was updated to show what was supposed to be a 5-pound bag, but the reviewers stated that they only received a two-pound bag. So, there's a lot wrong going on with the listing now that I knew nothing about.
I deleted the link, and would advise you to look at your local grocery stores for the gluten free self-rising cornmeal. I will also try to update the recipe as soon as possible to exclude it. If you can't find GF self-rising cornmeal, use regular cornmeal along with the cassava flour, and 1 teaspoon of gluten free baking powder. Then, rest the batter for 15 to 30 minutes before baking. It should rise quite a lot that way, and be just fine.
Thanks again for reaching out. I'm sorry about the link, and please reach back out with any further questions. I am here for you.
Thank you so much for the prompt reply, and all of the great info! As a fellow Louisianan with a wife who must be gluten free, I was so excited to find your gluten free recipes for our favorite local dishes. Please keep them coming!
PS... I passed along your site to my wife, and I’m sure she’ll be sharing it with all of her gluten free friends!
You're welcome, and I will keep them coming...thanks sooo much for sharing!😊