The Best Gluten-Free Cornbread (Sweet Southern!)

Meaningful Eats

The Best Gluten-Free Cornbread (Sweet Southern!)

10 servings

I've made this gluten-free cornbread more times than I can remember and I've never met someone who doesn't like it. It's fluffy, sweet and always a crowd-pleaser. I like to use finely ground cornmeal (linked below) for best results. I hope you love it too!

Course baking, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Author Erin Collins

Ingredients

WET INGREDIENTS

4 large eggs yolks and whites separated
1 cup whole milk 230 grams (or dairy-free milk)
1 teaspoon vanilla extract
3/4 cup butter melted

DRY INGREDIENTS

1 cup gluten-free cornmeal 170 grams
1 ¾ cups gluten-free 1:1 baking flour 260 grams
1/2-1 cup granulated sugar 100-200 grams
1 tablespoon baking powder
1 teaspoon salt

Instructions

Preheat the oven to 350ºF. Lightly grease a 9x19 baking pan with cooking spray. (You can also use a 9x13 pan though to cornbread will be thinner.)
In a medium bowl, combine the egg yolks, milk, vanilla, and melted butter and whisk to combine.
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!

Notes

RECIPE NOTES

- Be sure to use cornmeal that is labeled gluten-free. I like the fine texture of Arrowhead Mills Gluten-Free Cornmeal best for this recipe. Bob’s Red Mill has a coarser texture, but it will also work.
- Use a high-quality gluten-free 1:1 baking flour that contains xanthan gum for this recipe. This is my favorite brand.

MAKE IT DAIRY-FREE: Use dairy-free milk and vegan butter.

Nutrition