There’s nothing quite like the warm, crumbly comfort of fresh cornbread.
This gluten-free cornbread recipe is golden, moist, and slightly sweet—perfect for pairing with hearty meals or enjoying on its own.
It’s simple, wholesome, and sure to become a favorite at your table.
Why You’ll Love This Recipe
It’s naturally gluten-free and safe for everyone to enjoy.
The texture is moist with a tender crumb, not dry or crumbly.
Sweetened with honey or maple syrup for a natural touch.
Quick to prepare and ready in just about 30 minutes.
What You’ll Need (Ingredient Highlights)
Gluten-free cornmeal gives the bread its classic flavor and texture.
Gluten-free all-purpose flour keeps it fluffy and light.
Almond milk with apple cider vinegar creates a dairy-free buttermilk substitute.
Avocado oil adds moisture without overpowering flavor.
Honey or maple syrup brings a touch of natural sweetness.
Pro Tips Before You Start
Don’t overmix the batter or the texture will become dense.
Let the “buttermilk” sit for at least 5 minutes before mixing.
Bake until the top is golden and the edges slightly pull away from the pan.
Cool for at least 10 minutes before slicing to prevent crumbling.
How to Make Gluten-Free Cornbread
Step 1 – Preheat the oven
Set oven to 200°C (400°F) and grease an 8×8-inch baking pan or skillet.
Step 2 – Make the buttermilk substitute
Mix almond milk with apple cider vinegar and let it sit for 5 minutes.
Step 3 – Combine dry ingredients
In a large bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.
Step 4 – Mix wet ingredients
In another bowl, whisk eggs, oil, honey or maple syrup, and the prepared buttermilk.
Step 5 – Bring wet and dry together
Stir wet ingredients into dry until just combined. Do not overmix.
Step 6 – Bake
Pour batter into the pan and bake for 20–25 minutes, until golden and a toothpick comes out clean.
Step 7 – Cool and serve
Let cool for at least 10 minutes before slicing. Serve warm with butter or jam.
What to Serve Them With
Pair with chili, soups, or stews for a hearty meal.
Enjoy with honey butter or fruit jam for breakfast.
Serve alongside barbecue dishes for a Southern-inspired spread.
Variations / Substitutions
Use dairy milk instead of almond milk if preferred.
Replace avocado oil with olive oil, melted butter, or coconut oil.
For sweeter cornbread, add extra honey or a sprinkle of sugar.
Add jalapeños or shredded cheese for a savory twist.
Storage & Leftovers
Store cooled cornbread in an airtight container at room temperature for 2 days.
Refrigerate for up to 5 days for longer storage.
Freeze individual slices wrapped in foil for up to 2 months.
Warm in the oven or microwave before serving.
FAQs
Can I use regular milk instead of almond milk?
Yes, regular dairy milk works perfectly in this recipe.
Is this cornbread dairy-free as well as gluten-free?
Yes, if you use almond milk and oil, it’s completely dairy-free.
Can I make it egg-free?
Yes, substitute flax eggs or a commercial egg replacer.
How do I know when it’s done baking?
The top will be golden, and a toothpick should come out clean.
Can I make muffins instead of bread?
Yes, bake in a muffin tin for 15–18 minutes.
Can I reduce the sweetness?
Absolutely, just use less honey or maple syrup.
What’s the best pan to use?
An 8×8-inch baking pan or a cast iron skillet works best.
Can I add mix-ins?
Yes, try shredded cheese, corn kernels, or jalapeños.
How do I reheat leftovers?
Warm in the oven at 180°C (350°F) for 5–7 minutes.
Can I freeze this cornbread?
Yes, wrap slices in foil and freeze for up to 2 months.
Final Thoughts
This gluten-free cornbread is moist, tender, and perfectly balanced with a touch of sweetness.
It’s easy to make, versatile to serve, and a recipe you’ll want to keep on repeat for family dinners and gatherings.
