Go Back
–+ servings
stacked gluten-free cornbread with a pat of butter and honey drizzling over the edges

Gluten-free Cornbread

Author Erin Dooner
Course Side Dish
Cuisine American
Servings 16
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
This gluten-free cornbread is soft, fluffy and sweet with a tender, cake-like crumb. Bake it in an 8x8-inch pan or make 12 muffins, with dairy-free and vegan options included. If you're not gluten-free, the cornbread comes out just as great with all-purpose flour.

Ingredients

Wet ingredients:

  • 1 cup + 2 teaspoons (246 milliliters) buttermilk see notes for a homemade/dairy-free version
  • 1/3 cup (80 ml) neutral-tasting oil see notes
  • 1/2 cup (100 grams) granulated sugar
  • 1 large egg 50 grams, out of shell, room temperature OR for vegan, use 1 chia egg
  • 1 teaspoon vanilla extract

Dry ingredients:

  • 2/3 cup (88 grams) medium grind gluten-free cornmeal
  • 1 1/3 cups (167-200 grams) gluten-free flour see notes for options
  • 3/4 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Instructions

  • Preheat the oven to 350 °F (175 °C) and line a muffin pan with 12 muffin liners or line an 8" x 8" pan with a piece of parchment paper.
  • In a large mixing bowl, stir together the buttermilk, oil, sugar, room temperature egg (or chia egg), and vanilla and stir until well combined.
    1 cup + 2 teaspoons (246 milliliters) buttermilk, 1/3 cup (80 ml) neutral-tasting oil, 1/2 cup (100 grams) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
  • In a medium mixing bowl, stir together all the dry ingredients. Add the dry mixture to the wet and stir just until combined.
    2/3 cup (88 grams) medium grind gluten-free cornmeal, 1 1/3 cups (167-200 grams) gluten-free flour, 3/4 teaspoon salt, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda
  • Pour into the prepared pan. Bake muffins for 12-16 minutes and bread for 20-25 minutes. The edges should be very lightly browned and the top should feel firm. The toothpick test doesn't really work well with this bread. I recommend using a small fork to dig in to the center just a bit to make sure it's fully done.
  • The cornbread may taste slightly acidic or have a stronger leavening flavor while still hot. Let it cool completely before judging the flavor; it mellows as it rests.
  • Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Let the bread cool completely in the pan.
  • Store any leftovers in an airtight container for up to 3 days. It can be refrigerated for 5 days. It freezes great for up to 3 months.

Notes

  • This recipe yields 16 slices or 12 muffins.
  • To make homemade dairy-free/vegan buttermilk: pour 2 teaspoons of apple cider vinegar, white vinegar or lemon juice into a large mixing bowl. Add a cup of dairy-free milk (or regular milk if you're not dairy-free). Let sit for 5 minutes. Use in place of the buttermilk. Do not use plain milk (dairy or non) in place of the buttermilk.
  • If using coconut oil, it should be melted and still warm. I used refined coconut oil, which has no coconut taste. If you use unrefined, this cornbread may have a slight to mild coconut taste. Note that compared to oil that's liquid at room temp, the cornbread will be firmer and less fluffy if not warm.
  • To make the chia egg, mix together 1 tablespoon ground chia seeds + 3 tablespoons water until gloopy like an egg.
  • For vegan, use oil, dairy-free buttermilk and 1 chia egg.
  • For dairy-free, use the above homemade dairy-free buttermilk.
  • For the flour, I've tested 184 grams Bob's Red Mill 1-to-1, 167 grams King Arthur Flour Gluten-free Measure for Measure, 181 grams Arrowhead Mills Gluten Free All-Purpose Flour and 200 grams Pillsbury Best Gluten Free Flour Blend. Also make sure your cornmeal is labeled as gluten-free. If you're not gluten-free, the cornbread comes out just as great with all-purpose flour.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 143kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 12mgSodium: 230mgPotassium: 58mgFiber: 1gSugar: 7gVitamin A: 40IUCalcium: 58mgIron: 1mgNet Carbs: 19
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤