Erin’s Recipe Rundown
Texture: Light and fluffy!
Taste: Perfectly sweetened cornbread with the option to reduce the sugar if desired.
Ease: So easy and goes great with savory soups for simple, but satisfying dinners.
Top Tips: Whipped egg whites + finely ground cornmeal = the best texture ever!
Recommended GF Flour: Use a high-quality flour that contains xanthan gum. I like to use King Arthur. Double-check that the cornmeal is gluten-free too! I like this finely ground cornmeal.
Would I make these again? Definitely! We make this cornbread at least once a month in my house. It’s my kids’ favorite!
xoxo erin
This post was originally published in March 2023. It was updated with new photos and instructions in September 2024.
Cornbread is an absolute must if you’re making soup, chili, or stew! It’s the best way to soak up the juices and complement the savory flavors of your meal. Or, you can eat this sweet southern cornbread on its own for a pseudo-dessert snack.
Try it with gluten-free chili, sausage lentil soup, gluten-free beef stew, instant pot bbq chicken or gluten-free chicken noodle soup!
Featured Comment
From Donna: “Excellent!! I’ve tried dozens of gf cornbread recipes and pretty much gave up. My husband asked for cornbread today and I stumbled across your website and recipe. I made it this afternoon and he’s already eaten 2 pieces. Thank you!!“
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Cornbread
- Make-Ahead/Storage/Freezing Instructions
- Why is cornbread not gluten-free?
- Is Jiffy corn mix gluten-free?
- Can this gluten-free cornbread be made dairy-free?
- Can I use this recipe for cornbread stuffing or muffins?
- More Gluten-Free Recipes
- Gluten-Free Cornbread (Best Ever!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free cornbread. Jump to the recipe card below for the exact measurements
- Gluten-free measure-for-measure flour: Use a high-quality gluten-free flour blend that contains xanthan gum for this recipe. This is my favorite brand.
- Cornmeal: Be sure to use cornmeal that is labeled gluten-free. I like the texture of this cornbread best when using finely ground cornmeal. Bob’s Red Mill yellow cornmeal has a coarser texture, but it will also work.
- Sugar: This is a sweeter cornbread, but you can reduce the sugar by half if you prefer.
- Milk: You can use any milk you like! I prefer using whole milk in this recipe for a rich, creamy flavor. If using dairy-free milk, make sure it’s unsweetened!
- Eggs: This recipe uses FOUR eggs. Remember to separate the yolks from the egg whites since you’ll be whipping the egg whites to create an ultra-fluffy batter.
How to Make Gluten-Free Cornbread
Here’s an overview of how to make this cornbread. You can jump to the recipe for the full instructions!
- Whisk wet ingredients: Whisk together the egg yolks, milk, vanilla, and melted butter.
- Whip egg whites: In a separate bowl, beat the egg whites into stiff peaks.
- Whisk dry ingredients: In another bowl, mix together the cornmeal, gluten-free flour, sugar, baking powder, and salt.
- Add and fold: Pour the wet ingredients into the dry mixture and mix until just combined. Gently fold the egg whites into the batter. I like to use a rubber spatula for this step!
- Smooth in pan: Pour the batter into the prepared pan and smooth it out.
- Bake: Bake the cornbread at 350°F for 25-30 minutes or until an inserted toothpick comes out clean. Let it cool for about 10 minutes then enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: Due to the importance of the whipped egg whites, it’s best to prepare the batter just before baking. The baked cornbread keeps well when stored properly and can be baked in advance of serving.
To Store: Store leftover cornbread in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
To Freeze: Let the baked cornbread cool completely then wrap it in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours. To reheat, microwave slices for about 20-30 seconds or place in oven at 350°F for about 10-15 minutes or until warmed through.
Why is cornbread not gluten-free?
Even though corn is naturally gluten-free, most cornbread is not. This is because cornbread is made with a mix of corn and wheat flour. However, you can substitute wheat flour with gluten-free measure-for-measure flour, like in this recipe!
Is Jiffy corn mix gluten-free?
No, Jiffy corn mix is not gluten-free. It’s made with wheat flour which contains gluten. You can buy gluten-free cornbread mix from brands like Bob’s Red Mill. Or you can make your own homemade cornbread mix by following the recipe found in my gluten-free corn casserole.
Can this gluten-free cornbread be made dairy-free?
Definitely! Use unsweetened dairy-free milk and vegan butter and you’re good to go!
Can I use this recipe for cornbread stuffing or muffins?
Instead of adjusting this recipe, I have the two perfect recipes for you! Check out my gluten-free cornbread sausage stuffing recipe and my gluten-free corn muffin recipe.
More Gluten-Free Recipes
Gluten-Free Cornbread (Best Ever!)
Ingredients
WET INGREDIENTS
- 4 large eggs yolks and whites separated
- 1 cup (240ml) milk of choice I like to use whole milk
- 1 teaspoon vanilla extract
- 3/4 cup (170g) butter melted
DRY INGREDIENTS
- 1 cup (170g) gluten-free cornmeal
- 1 ¾ cups (263g) gluten-free measure-for-measure flour
- 1/2-1 cup (110-200g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 350ºF. Lightly grease a 9×9 baking pan with cooking spray. (You can also use a 9×13 pan and the cornbread will be thinner.)
- In a medium bowl, combine the egg yolks, milk, vanilla, and melted butter. Whisk until well-combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- In a large bowl, add the cornmeal, gluten-free flour, sugar, baking powder, and salt. Stir to evenly combine.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Using a rubber spatula, carefully fold the egg whites into the batter.
- Pour batter into the pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
- Let cool for 10 minutes. Slice and enjoy!
Can coconut sugar be subbed for the white granulated sugar? If so, 1:1, right? And do I need to alter anything else in the recipe because of that sub? Thanks so much and Happy Holidays!
Can Masa Flour be substituted for corn meal, since the recipe calls for the corn meal to be finely grounded?
Hi Natalie, good question! We haven’t tried masa flour in this one. If you decide to give it a try, keep in mind it will impact taste/texture as it has a different flavor profile and properties than the finely ground cornmeal. It may also soak up more of the liquid so you may have to play around with the liquid ingredients to make it work. If you go for it, we’d love to hear how it goes!
From all the positive comments, I’m excited to use this recipe for an upcoming Chili Cookoff in our community. We’ve been asked to bring cornbread muffins. Can you give me some direction as to approximately how many muffins, how long to bake if I’m using a muffin tin holding 12 muffins and if any change in oven temperature is suggested? TIA
Hi Linda, for cornbread muffins we’d recommend using our gluten-free corn muffin recipe. Happy baking!
The absolute best corn bread I’ve ever had, GF or not! I love southern style corn bread & this one can’t be beat- I used King Arthur’s GF bread flour mix & plant based butter. So so incredible!!
We’re so glad you loved the recipe, Kristy! Thanks for taking the time to share your feedback with us!
Very good texture and taste but I wish I didn’t include low end of sugar (125 grams) would have liked it sweeter.
Btw, I also made your peach cobbler which was a hit in my household (all non gf eaters except me) .
Omg, this is so delicious! Thank you for sharing this recipe!! I made it in a 9×13 pan and baked it for exactly 25 minutes. It came out beautifully. I used 2% lactose free milk and 3/4 c. sugar. Just a note: make sure to cool the melted butter so it won’t curdle when you add the cold milk and egg yolks (I had to warm the bowl back up in the microwave). Thanks again Erin for this recipe!
Delicious! I only used 1/2 cup of sugar. It was perfect! Thanks!
Would this cornbread hold up to use in cornbread stuffing?
I don’t think that would will work! I recommend making this gluten-free cornbread sausage stuffing instead: https://meaningfuleats.com/gluten-free-cornbread-stuffing/
Excellent!! I’ve tried dozens of gf cornbread recipes and pretty much gave up. My husband asked for cornbread today and I stumbled across your website and recipe. I made it this afternoon and he’s already eaten 2 pieces. Thank you!!
Hooray! I’m so glad you and your husband enjoyed the cornbread! Thanks for the comment 🙂
Absolutely delicious!! I loved serving this with our favorite soup recipe that I make. Thank you!
This really has the best texture. You would never guess it was gluten free! Thank you!
I’m so glad you enjoyed it! 🙂
The best cornbread out there! Love that I can finally have it gluten free! So much better for you
9 X 19 inch pan? Do you mean 9 X 9 inch pan? Can you also use a cast iron skillet?
This is better than any GF mix you will find. I reduced sugar to 1/2 cup. Wow, so good.
Great to know it worked well with reduced sugar! I’m glad you like the cornbread 🙂
Awesome! Will be trying this later today!
I hope you enjoy it! 🙂
Can you recommend any other types of gluten free flour blend that don’t have sorghum? I can’t tolerate any grains.