Light, fluffy and moist, this lightly sweetened Gluten Free Cornbread recipe has a fabulous texture and tender crumb. Enjoy simply or with a few flavor builders like corn, cheese and/or jalapeños! I’ve included options for dairy free cornbread too! vegetarian | DISCLOSURE: This post is sponsored by Bob’s Red Mill! Thank you for supporting brands that help keep Vanilla And Bean cookin’!
Growing Up With Cornbread
Cornbread has been a part of my life for as long as I can remember. When I was growing up, Mom made a lot of it and she’d always serve it with chili or a big pot of beans. One of her favorite things, and it still is to this day, is to mix soft butter and honey together then slather it over warm cornbread.
I’ve Googled cornbread recipes and many would tell you that Southern cornbread isn’t sweet, rather it’s the Northern counterpart that is. But, I beg to differ. Being from Texas, I can tell you Texans love their sweet cornbread! Sometimes over the top sweet! But I’ve toned it down in this recipe to where it’s subtly sweet – only there to add a bit of interest and to pay homage to my Texas roots. Go on, though… pour on the honey to take you to cornbread bliss!
Gluten Free 1 to 1 Baking Flour
For this cornbread recipe, I’ve partnered with Bob’s Red Mill to share with you my best gluten free cornbread recipe!
It’s a no brainer that Bob’s Red Mill ingredients were my first choice when I was on a gluten free trial last year. Bob’s gluten free ingredients made my transition to gluten free eating much easier and tastier than I imagined. While I’m eating gluten again, there are recipes I developed while on that trial, so I’m happy to share them with y’all here!
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a blend of gluten-free flours, starches, and xanthan gum. It’s helped me create light and fluffy cupcakes, pastry for apple and pumpkin pie and absolutely fabulous homemade gluten free pizza! Using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Medium Grind Cornmeal in this moist cornbread recipe is an effortless way to enjoy fabulous cornbread sans gluten.
Just a few ingredients are needed to create fabulous semi-sweet cornbread. I like to use medium or course cornmeal in this recipe because it produces a tender crumb with good texture. Make dairy free cornbread by using olive oil and plant milk instead of butter and milk. Here’s what you’ll need to make this gluten free cornbread:
- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- Medium Grind Cornmeal – gluten free
- Cane Sugar
- Baking Soda and Powder
- Olive Oil or Melted Butter
- Milk – Plant or Dairy, I use diluted Homemade Cashew Milk
- Apple Cider Vinegar or White Vinegar
Use a 10″ cast iron skillet or a 9″ square baking pan to bake this cornbread.
How to Make Gluten Free Cornbread
Preheat your oven and whip this skillet cornbread recipe up in no time! Here’s how to make it:
- First, lightly grease your skillet or pan using olive oil or butter. Preheat the oven.
- Second, in a large bowl whisk the milk and apple cider vinegar together. Allow to stand for five minutes.
- Third, to the milk mixture, whisk in the eggs, and melted butter or olive oil.
- Next, into the bowl with the wet ingredients, add the flour, cornmeal, sugar, baking powder and soda and salt. Whisk.
- Last, pour batter into prepared pan and bake until golden brown and toothpick inserted comes out clean.
Cut into wedges or squares and serve warm with butter and/or honey.
Gluten Free Cornbread FAQs
Is Cornbread Gluten Free? Not always, but this recipe is. Be sure to use certified gluten free cornmeal, though because not all cornmeal is produced in a gluten free facility. Bob’s Red Mill Gluten Free Cornmeal is certified gluten free.
What is Gluten Free Cornbread’s Texture Like? This cornbread is light, fluffy, and most. Using medium grind, as opposed to fine cornmeal, gives it a good texture without being too cake-like. Eating cornbread is all about the texture experience anyway, so showcase that cornmeal by allowing its texture to shine!
Can I Freeze Cornbread? Cornbread freezes with ease. Simply wrap the cornbread snugly in foil or reusable storage bag, place it in a storage container then freeze. When ready to enjoy, thaw at room temperature and rewarm in a 350F oven for about 10-15 minutes. Keep the cornbread wrapped in foil to retain its moisture while reheating.
Can I Make Jalapeño Cheddar Gluten Free Cornbread with This Recipe? You bet! Simply add 1/2 C shredded cheddar or Monterey Jack cheese and 3 tablespoons (adjust to taste) of jalapeños. You can also add 3/4 cup of corn niblets (fresh or thawed from frozen). Fold these ingredients in last, just before panning the batter.
A Few Recipe Notes
- Dairy Free Cornbread? Yes please! As pictured and written, this recipe is dairy free. But I also make this gluten free cornbread with butter. For dairy free cornbread, use 1/3 C + 1 Tbs olive oil. For a buttery cornbread use 1 stick or 1/2 C melted unsalted butter. Plant or dairy milk can be used.
- Buttermilk Cornbread? I love the flavor of buttermilk in cornbread but I never have it on hand. It’s easy enough though to DIY by adding a bit of apple cider vinegar, lemon juice or white vinegar to the milk mixture. For this recipe, I mix 1 3/4 C milk + 1 1/2 Tbs apple cider vinegar and let it set for five minutes to sour.
For more recipes using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and so many other fabulous ingredients head to their website. Also, for daily inspiration check out Bob’s Red Mill on Pinterest, Facebook, and Instagram.
What to Eat with Cornbread
- Slow Cooker Vegetarian Chili
- Slow Cooker Taco Soup
- Hoppin John Stew
- Pumpkin Two Bean Chili
- Stewed Black Eyed Peas with Okra and Collard Greens
- BBQ Black Eyed Peas with Collard Greens and Cheesy Grits
Gluten Free Cornbread
- 1 1/2 Tbs Apple Cider Vinegar or white vinegar
- 1 3/4 C (415g) Milk plant or dairy, I use homemade cashew milk, 1/2 diluted with water
- 3 Eggs large, pastured, organic
- 1/3 C + 1 Tbs (80g) Extra Virgin Olive Oil or 1/2 C unsalted butter (113g), melted
- 1 1/2 C (220g) All Purpose 1 to 1 Gluten Free Flour I use Bob's Red Mill
- 1 1/2 C (215g) Cornmeal gluten free medium grind, I use Bob's Red Mill
- 4 Tbs Cane Sugar
- 1 Tbs Baking Powder
- 1/2 tsp Baking Soda
- 1 3/4 tsp Fine Sea Salt
- In a large mixing bowl, add the milk and apple cider vinegar. Whisk. Set aside for 5 minutes to curdle slightly.
- Preheat oven to 375F (190C), set an oven rack in the center and grease a 10" skillet or 9" square pan with olive oil or butter. Set aside.
- To the milk mixture, crack the eggs into the bowl and pour in the olive oil or melted butter. Whisk until the ingredients are emulsified, about 30 seconds.
- To the liquid ingredients, add the flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk until all the ingredients are incorporated. The batter will be a little thicker then pancake batter.
- Scrape the batter into the prepared skillet or pan and bake for 30-35 minutes. The cornbread is done when puffy, golden and a toothpick inserted into the center comes out clean. Remove from oven and rest five minutes before cutting into wedges or squares.
- Store cornbread in a covered container for up to three days at room temperature or freeze for longer storage. Simply wrap the cornbread snugly in foil or reusable storage bag, place it in a storage container then freeze. When ready to enjoy, thaw at room temperature and rewarm in a 350F (170C) oven for about 10-15 minutes. Keep the cornbread wrapped in foil to retain its moisture while reheating.