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    TaraTeaspoon » Course » Bread

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    Published: by

    Sweet and Super Moist Gluten-Free Cornbread

    Jump to Recipe Pin Recipe Jump to Comments
    gluten free cornbread pin
    Sweet Gluten-Free Cornbread pin

    This gluten-free sweet cornbread recipe that is thick and soft, with a hint of honey. Each square is mile-high, delicious and moist with a tender crumb. Easy, and gluten-free! Make it for a mixed crowd: gluten-eaters won't know the difference!


    This is the ultimate gluten-free cornbread recipe. It's no-fail, soft and cakey, and doesn't crumble to pieces when you smear honey butter on each slice!

    Plus it's so tender and flavorful, even folks who eat gluten will totally love it! You seriously can't tell the difference between this and my regular sweet, homemade cornbread recipe!

    gluten free cornbread pile on cuttingboard

    Table of contents for this moist gluten-free cornbread recipe post:

    Jump to:
    • No mix needed: GF cornbread recipe from scratch
    • How to make golden, sweet cornbread
    • How to make it moist and soft
    • The best way to store GF cornbread
    • My tips for making this recipe from scratch:
    • Can I make gluten-free corn muffins?
    • Can I make it vegan?
    • Can I freeze it?
    • Can I make this with fresh corn?
    • Double the recipe
    • Add-ins for fun flavor
    • Incredible, Moist Gluten-Free Cornbread

    No mix needed: GF cornbread recipe from scratch

    We make this for family dinner all the time. It's my GF brothers absolute favorite. He loves it so much we double the recipe, always! And we won't tell him I told you, but half the doubled batch is for him!

    Everyone should know how to make homemade cornbread, and why not be able to enjoy it gluten-free?

    gluten free cornbread ingredients in bowls

    What to serve GF cornbread with:

    This cornbread is genius served with all kinds of dinner. Most of my family will even eat leftovers for breakfast! Here is what I like to serve it with:

    • Beef Chili With a Secret Ingredient
    • Classic Pot Roast for Sunday Dinner
    • North Carolina Pulled Pork
    • Your Favorite Potato Salad
    • Texas Beef Brisket

    How to make golden, sweet cornbread

    In my opinion, the best GF cornbread is golden and sweet. For this moist cornbread, I use yellow cornmeal.

    Is cornmeal gluten-free? It sure is! It is naturally gluten-free and yellow cornmeal gives the cornbread a pretty, buttery yellow color, and has a great flavor.

    Yellow cornmeal is slightly sweeter than white cornmeal (also gluten-free), so it's often preferred in baking muffins, bread, or pastries.

    You can certainly use white cornmeal if you have it on hand or prefer it. The texture will be the same if you use white cornmeal, if it is the same grind as your yellow cornmeal.

    I prefer finely ground cornmeal in this recipe. There is plenty of toothsome crunch, even when you don't use course ground cornmeal.

    gluten free cornbread batter in red bowl

    How to make it moist and soft

    Instead of being savory, and dry like a classic, Southern cornbread (delicious in its own right), this easy recipe is soft and moist. So how do you make moist gluten-free cornbread?

    There is plenty of liquid in this recipe in the form of eggs and milk. Adding oil and melting the butter help to add to this moisture. The ratio of liquid to dry ingredients is close to 1:1 which results in a moist quick bread.

    Baking the recipe in a small, 8-inch square or 1 ½ to 2-quart pan helps it stay lofty and tall, which also aids in a moist and tender middle. A double batch is perfect in a 9-by-13-inch baking dish and still stays tall and amazing.

    gluten free cornbread batter in pan

    The best way to store GF cornbread

    Since this cornbread is made to be moist and soft, it's best to store any leftovers airtight so it doesn't dry out.

    I store mine at room temperature:

    • in the pan, wrapped well with plastic wrap.

    • in a plastic bag at room temperature.

    • in an airtight plastic or glass container.

    If it is in the pan you can reheat it to serve leftovers warm. Simply cover the pan with foil and bake at 350ºF for about 10 minutes. Or place a square in the microwave for a few seconds.

    gluten free cornbread cut in pan

    My tips for making this recipe from scratch:

    There are a few tips to make note of when making gluten-free cornbread from scratch. Cornbread is easy, so no need to complicate it. And, no need to use a mix! You probably already have the ingredients handy.

    • Mis en place your ingredients. That means get out and measure all of the componants of the recipe. This takes only a few minutes and makes the assembly a breeze.
    • Whisk together the wet ingredients so everything is blended evenly before going into the dry mixture.
    • Keep the mixing process fast! Use a whisk to blend the wet and dry ingredients together quickly, breaking up any lumps. Don't slowly stir and take your time. This is meant to be quickly mixed and get into the oven. You don't want your leavening to lose its power.
    • Have your oven pre-heated. This takes at least 20 minutes. Even if your oven rings to signify it is heated after 10 minutes, the elements are still on full power and could cause your cornbread to cook unevenly. Wait the full 20 minutes so the oven is perfectly hot.
    gluten free cornbread cut on board

    Can I make gluten-free corn muffins?

    I'm sure you could bake this recipe in muffin tins. I have not tried it so I don't know the proportions.

    If you do try it, feel free to leave a comment with your process!

    Can I make it vegan?

    This recipe is not vegan. You would need to use a plant-based milk and egg substitute. I have not tried the milk or egg substitute in this recipe. You can try. If you do, please let us know in the comments.

    For swapping butter for vegan butter, my preference is Miyokos cultured vegan butter.

    Can I freeze it?

    You can easily freeze this moist and sweet cornbread! Freeze the entire pan, baked and cooled, then wrapped in plastic wrap and foil.

    Or, you can freeze the uncut cornbread outside of the pan, again, wrapped in plastic wrap then foil.

    Also, freeze individual squares (if you're single like me, this comes in handy!). Wrap the same as above.

    To thaw, leave the cornbread wrapped, at room temperature for several hours. The bigger the piece the longer it will take.

    To reheat, you must unwrap, and remove the plastic. You can wrap it again in just foil and heat it in a 350ºF oven for 10 to 15 minutes.

    Can I make this with fresh corn?

    Some folks like cornbread with fresh corn kernels baked right inside. I have to say, I do love it this way if I'm serving it with chili. It just adds a little something!

    You can stir in 1 cup of fresh corn kernels or frozen, thawed corn. If you'd like, try the roasted corn kernels from Trader Joe's for a fun flavor.

    Because of the moisture the kernels add, you'll want to test the cornbread with a toothpick (to see if wet crumbs come out) before removing from the oven. You may need to bake it a minute or two longer.

    gluten free cornbread close up on board

    Double the recipe

    I rarely make this as a single recipe in an 8-inch square dish. I always double it. However, because it makes a lot, I left the original amount here.

    A double recipe can be baked in a 9-by-13-inch baking pan or dish and just needs more cooking time.

    Mix the batter the same way, in a larger bowl! And add extra time onto the baking time. I put the details on the recipe card.

    Check for doneness by gently pressing on the top to see if the cornbread bounces back. You can also insert a toothpick into the center and see if it comes out relatively clean. If the cornbread is done the toothpick will be clean or just have a few little crumbs on it.

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    Add-ins for fun flavor

    Here are some simple, gluten-free cornbread flavor add-ins that you can try:

    • Of course jalapenos! Add up to ⅓ cup finely diced, seeded jalapeno to the batter.
    • Add 1 small can chopped green chilis to the cornbread batter for a more intense chili flavor.
    • Grated cheese is delicious on it's own or with the chili additions above. Choose a strong cheese because you can't add too much without affecting the recipe. Add up to 1 cup grated sharp cheddar if desired.
    • Add subtle flavor with fresh or dried herbs. Stir in 1 teaspoon each chopped fresh thyme, sage and rosemary. Or 1 teaspoon of dried herbs.
    • Use homemade or store-bought cooked bacon bits to make a savory-sweet version. Add up to ⅔ cup chopped bacon bits.
    gluten free cornbread with honey and butter

    Incredible, Moist Gluten-Free Cornbread

    Tara Teaspoon
    This super moist & sweet gluten-free cornbread is thick, soft & has a hint of honey. Your gluten friends won't know the difference.
    4.41 from 55 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Breakfast, Side Dish
    Cuisine American
    Servings 9 servings
    Calories 310 kcal

    Ingredients
      

    • ½ cup yellow cornmeal
    • 1½ cups gluten-free all-purpose flour (I prefer Cup4Cup)
    • ⅔ cup granulated sugar
    • ½ teaspoon salt
    • 1 tablespoon baking powder
    • 3 tablespoons butter, melted
    • ⅓ cup oil (canola or avocado) (canola or avocado)
    • 2 large eggs
    • 1 tablespoon honey
    • 1¼ cups whole milk

    Instructions
     

    • Heat oven to 350ºF. Grease an 8-inch square pan, or a 1½-to-2-qt baking dish; set aside.
    • In a medium mixing bowl, combine the cornmeal, gluten-free flour, sugar, salt and baking powder. Whisk together and set aside.
    • In another bowl or large measuring cup, combine the melted butter, oil, eggs honey and milk. Whisk until the eggs are broken up and blended.
    • Pour milk mixture into the dry ingredients and whisk until smooth and just combined.
    • Transfer batter to the prepared baking dish and smooth with a spatula until it is in an even layer in the pan. Bake until a toothpick inserted in the center comes out almost clean, with no wet batter, 35 to 40 minutes.
    • Let cool for a few minutes and serve warm, or completely cool.

    Notes

    When you double this recipe, prepare a 9-by-13-inch baking dish or pan. You will need to bake the cornbread for 10 to 15 minutes longer.
    This is almost identical in taste and texture to my Homemade Sweet Cornbread Recipe. 
    Serve this gluten-free cornbread with my favorite BBQ recipes.
     
     

    Nutrition

    Calories: 310kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 4gCholesterol: 55mgSodium: 195mgPotassium: 223mgFiber: 3gSugar: 19gVitamin A: 232IUCalcium: 117mgIron: 1mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

    You'll like my other gluten-free recipes:

    • Gluten-Free Orange Rolls
    • Potato Salmon Bake
    • No-Bake Cheesecake Tart

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    About Tara Teaspoon

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    Filed Under: Bread, Side Dishes Tagged With: baking, bbq side, bread, cornbread, honey, moist cornbread

    Reader Interactions

    Comments

    1. Britney Fronk says

      June 08, 2020 at 10:46 pm

      This recipe has been a life-saver at family parties for my gluten-free relatives! And the other relatives can't taste the difference. 🙂

      Reply
    2. Natalie Lopez says

      June 09, 2020 at 11:36 am

      Another perfect recipe I can make with my GF best friend! I love cornbread, especially when I know it won't crumble apart.

      Reply
    3. Mary Bench says

      June 10, 2020 at 6:38 pm

      We have a GF family member. Most of the time, we make the GF recipe for the whole family. No difference in texture and flavor! Everyone is happy!

      Reply
    4. Julie says

      June 11, 2020 at 6:23 pm

      I don't have to eat GF, but Tara makes such tasty GF recipes that I always have to give them a try. Warm out of the oven and drizzled with honey, who can tell the difference?

      Reply
    5. Megan Palmer says

      June 11, 2020 at 7:59 pm

      My cousin is GF, I will have to surprise her and make this for our next family gathering! looks yummy

      Reply
    6. Paula Montenegro says

      August 14, 2020 at 6:08 am

      I'm anxious to try this recipe, it looks wonderfully moist and tender! I'm in the early stages of experimenting with GF flour mixes and this type of easy recipe is what I'm alwasy looking for. Thanks for sharing.

      Reply
    7. sara says

      August 14, 2020 at 3:16 pm

      I have been looking for a great gluten free cornbread recipe, and this is it! So good and perfectly sweet! Thanks for the easy to follow recipe!

      Reply
    8. Kushigalu says

      August 15, 2020 at 4:03 am

      Love this gluten free version of cornbread. Looks so perfect and delicious. I would love to try this version of bread soon. Thanks for sharing

      Reply
    9. Jacqueline Debono says

      August 15, 2020 at 5:51 am

      Love this gluten free cornbread. It sounds pretty easy to make and perfect for a couple of family members are gluten intolerant! On my to make list for next time we have them over!

      Reply
    10. Mama Maggie's Kitchen says

      August 15, 2020 at 7:57 am

      This dish looks SO deliciously good. I wish I could eat that right now!

      Reply
    11. RG says

      November 14, 2020 at 11:49 am

      Great recipe! Moist, fluffy, tasty. I ate two pieces right out of the oven. 🙂 I try to keep my sugar low so I cut the amount in half, which was then not sweet enough, so I added another small drizzle of honey and it came out perfectly. Will definitely make this again.

      Reply
    12. Susan says

      November 29, 2020 at 5:05 pm

      Delicious cornbread! Made it for Thanksgiving, and getting ready to make another batch, b/c it was such a hit. Thank you for sharing!

      Reply
      • Tara says

        November 30, 2020 at 6:15 pm

        Thanks Susan! It's a huge hit around our house too. And, if you ever make cornbread stuffing, it's a great recipe to make for that too!

        Reply
    13. Susan E Stitch says

      December 04, 2020 at 12:02 pm

      I made this in a muffin pan, and it turned out fabulously! Cook time was about 30 minutes. Leftovers froze well, and my whole family liked it (I'm the only GF one).

      Reply
      • Tara says

        December 05, 2020 at 12:19 am

        Thrilled to hear it. Thanks for sharing. We feel the same way...everyone likes the GF even though only one person is GF!

        Reply
    14. Amanda H says

      May 11, 2021 at 12:35 pm

      This turned out fantastic! I doubled the recipe to bring to a mother's day gathering with the hopes that my MIL with celiac and my SIL with lactose intolerance could enjoy it. And enjoy it they did!! I made it exactly as written on the recipe card, except I used dairy-free coconut milk instead of whole milk. My husband was skeptical (gluten free, dairy free; how good could it really be). Wow! This is by far the best corn bread I have ever made. Everyone loved it, including my husband, and the few remaining pieces are just as tasty and moist several days later. Thank you for the delicious recipe!

      Reply
    15. Lori Salisbury says

      January 10, 2022 at 4:31 pm

      Can you use buttermilk?

      Reply
      • Tara Teaspoon says

        January 14, 2022 at 11:52 am

        Hi Lori, great question. Buttermilk is acidic and will affect the amounts of and how the leavening agents react. Unfortunately, I have not tested this and suggest not using it to ensure a successful product. Thanks, Tara

        Reply

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