This gluten-free cornbread is a delightful twist on a classic comfort food. Perfect for those who are sensitive to gluten, this recipe ensures that everyone can enjoy a warm, buttery slice of cornbread. It's easy to make and pairs wonderfully with soups, stews, or even as a standalone snack.
When preparing this recipe, you might need to visit the supermarket for a few specific items. Gluten-free flour is essential to keep the cornbread free from gluten. Make sure to choose a blend that works well for baking. Cornmeal is another key ingredient, and while it's common, ensure it's labeled gluten-free to avoid any cross-contamination. The rest of the ingredients are typically found in most kitchens.

Ingredients For Gluten-Free Cornbread Recipe
Cornmeal: A coarse flour made from dried corn, providing the cornbread's signature texture and flavor.
Gluten-free flour: A blend of flours that do not contain gluten, essential for making this recipe suitable for those with gluten sensitivities.
Sugar: Adds a touch of sweetness to balance the savory flavors.
Baking powder: A leavening agent that helps the cornbread rise and become fluffy.
Salt: Enhances the overall flavor of the cornbread.
Milk: Provides moisture and helps bind the ingredients together.
Vegetable oil: Adds moisture and richness to the cornbread.
Eggs: Help bind the ingredients and add structure to the cornbread.
Technique Tip for This Recipe
When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to a dense and tough cornbread. Stir just until the ingredients are combined to ensure a light and fluffy texture.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is essentially coarser cornmeal and can provide a similar texture and flavor in cornbread.
gluten-free flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor and moist texture to the cornbread.
sugar - Substitute with honey: Honey adds natural sweetness and moisture, although it may slightly alter the flavor profile.
baking powder - Substitute with baking soda and cream of tartar: Combining ¼ teaspoon baking soda with ½ teaspoon cream of tartar can mimic the leavening effect of baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the same quantity as regular milk.
vegetable oil - Substitute with coconut oil: Coconut oil is a good substitute that adds a slight coconut flavor and is solid at room temperature.
beaten eggs - Substitute with flax eggs: Mixing 1 tablespoon ground flaxseed with 3 tablespoon water per egg can create a similar binding effect for a vegan alternative.
Other Alternative Recipes
How To Store / Freeze This Recipe
Allow the cornbread to cool completely before storing. This prevents condensation from making it soggy.
Wrap the cooled cornbread tightly in plastic wrap or aluminum foil to maintain its moisture and freshness.
Place the wrapped cornbread in an airtight container or a resealable plastic bag. This helps to keep it from drying out and protects it from absorbing any unwanted odors from other foods in the fridge.
Store the cornbread at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to a week.
For freezing, wrap the cornbread in plastic wrap and then in aluminum foil to prevent freezer burn. Alternatively, place it in a freezer-safe bag, removing as much air as possible before sealing.
Label the package with the date so you can keep track of its freshness. Frozen cornbread is best used within 3 months.
To reheat, thaw the cornbread at room temperature or in the refrigerator overnight. Warm it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. For a quicker option, microwave individual slices for about 20-30 seconds.
If you prefer a crispy edge, reheat the cornbread in a skillet with a bit of butter or olive oil over medium heat until warmed and slightly crispy.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Wrap the cornbread in aluminum foil to prevent it from drying out.
- Place the wrapped cornbread on a baking sheet.
- Heat in the oven for about 10-15 minutes, or until warmed through.
- Remove from the oven and let it sit for a minute before unwrapping.
Microwave Method:
- Place a slice of cornbread on a microwave-safe plate.
- Cover it with a damp paper towel to retain moisture.
- Microwave on medium power for 20-30 seconds.
- Check if it's warm enough; if not, continue in 10-second intervals until heated through.
Skillet Method:
- Heat a non-stick skillet over medium-low heat.
- Add a small amount of butter or olive oil to the skillet.
- Place the cornbread slices in the skillet.
- Heat each side for about 2-3 minutes, or until warmed through and slightly crispy.
Toaster Oven Method:
- Preheat your toaster oven to 350°F (175°C).
- Place the cornbread on a toaster oven tray.
- Heat for about 10 minutes, or until warmed through.
- For extra crispiness, you can toast it for an additional 1-2 minutes.
Steam Method:
- Fill a pot with a small amount of water and bring it to a simmer.
- Place a steaming basket over the simmering water.
- Wrap the cornbread in parchment paper or a clean kitchen towel.
- Place the wrapped cornbread in the steaming basket.
- Cover and steam for about 5-7 minutes, or until heated through.
Best Tools for This Recipe
- Oven: Preheat to 400°F (200°C) to bake the cornbread.
- Large mixing bowl: Combine the cornmeal, gluten-free flour, sugar, baking powder, and salt.
- Whisk: Mix together the milk, vegetable oil, and beaten eggs.
- Greased baking pan: Pour the batter into this to bake the cornbread.
- Toothpick: Check if the cornbread is done by inserting it into the center.
- Measuring cups: Measure out the cornmeal, gluten-free flour, sugar, and milk.
- Measuring spoons: Measure out the baking powder and salt.
- Spatula: Stir the wet and dry ingredients together until just combined.
How to Save Time on This Recipe
Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the cooking process.
Use a food processor: Quickly mix dry ingredients using a food processor to save time.
Preheat the oven: Start preheating your oven before you begin mixing to ensure it's ready when you are.
Line the baking pan: Use parchment paper or a silicone baking mat to reduce cleanup time.
Batch preparation: Double the recipe and freeze extra portions for future use.

Gluten-Free Cornbread Recipe
Ingredients
Main Ingredients
- 1 cup Cornmeal
- 1 cup Gluten-Free Flour
- ¼ cup Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- 1 cup Milk
- ¼ cup Vegetable Oil
- 2 Eggs beaten
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cornmeal, gluten-free flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and beaten eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into a greased baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy!
Nutritional Value
Keywords
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