This is the best gluten-free cornbread recipe! It's so easy to make and is made with ingredients like cornmeal, coconut oil, almond flour and honey to give it the best flavour and perfect crumbly texture. This healthy cornbread makes the perfect side dish for any meal.
Gluten-free baked goods like gluten-free chocolate chip banana bread, easy gluten-free yogurt biscuits and gluten-free banana pecan muffins are some of my favourite recipes to make, which is why I am so excited for you to try this homemade gluten-free cornbread!
Table of Contents
Why you will love this recipe:
- It's quick and easy to make! It's ready in under 30 minutes and is made with just 9 ingredients.
- The taste! This cornbread has the most amazing flavour and the perfect moist, crumbly, texture. Just like classic, old fashioned cornbread.
- This bread is healthy, gluten-free, refined sugar free and can easily be made dairy-free, egg-free and vegan.
- This gluten-free cornbread is higher in protein compared to other cornbread recipes since it's made with almond flour.
If you are looking for grain free cornbread, you need to try my grain free cornbread muffins.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Yellow Cornmeal - use yellow cornmeal and not corn flour to make this gluten-free cornbread bread. For UK readers you will need to look for "coarsely ground cornmeal" - this is the same thing as what we call cornmeal in the US and Canada.
- Almond flour - be sure to use blanched almond flour and not almond meal which is more coarse and gritty. If you don't have almond flour you can replace it with a cup of cornmeal, or a gluten-free all purpose flour instead.
- Plain yogurt - be sure to use plain, full fat yogurt for the best results. To make this into dairy-free gluten-free cornbread use a plain, full fat dairy free yogurt.
- Honey - adds the perfect amount of sweetness while keeping this gluten-free cornbread refined sugar free. You could swap the honey for maple syrup.
- Coconut oil - helps give this cornbread the perfect crisp outer texture and nice browned appearance.
- Baking powder - not all baking powders are created equal and many do contain gluten, so be sure you look for a certified gluten-free baking powder or you can make your own baking powder if you prefer.
- Baking soda - this is used to help the cornbread rise. Be sure to choose a certified gluten free baking soda when making this bread.
Recipe variations and add ins:
- Instead of coconut oil you can use butter or a dairy-free butter substitute.
- To make this gluten-free cornbread recipe without flour: replace the almond flour with another cup of cornmeal.
- To make this into egg free cornbread: use an egg substitute or egg replacer including either a chia egg or flax egg.
- Dairy-free option: use a plain full fat dairy-free yogurt such as Yoggu plain yogurt.
- For vegan: use an egg substitute and dairy-free yogurt.
- To make this into gluten-free Southern cornbread: use bacon grease instead of coconut oil, and buttermilk instead of yogurt to make this bread.
- To make higher in protein: use plain full fat greek yogurt.
- If you are serving a crowd feel free to double or triple the recipe.
How to make gluten-free cornbread:
Step 1
Preheat your oven to 400 degrees Fahrenheit and grease a 12 inch cast iron skillet or line an 8 inch square glass pan with parchment paper. Then in a large bowl mix the dry ingredients together.
Step 2
Now add the wet ingredients to the dry ingredients.
Step 3
Next, mix the ingredients until they are just combined. I like to use my standing mixer to mix the batter but you can also mix it by hand.
Step 4
Then transfer the batter to the baking dish or cast iron skillet and spread it out evenly. Bake the bread for 20-28 minutes (the baking time will vary depending on how you cook it - it will be closer to 20 minutes if using a cast iron skillet) or until the cornbread is golden brown on the top and a toothpick inserted in the centre comes out clean.
Step 5
Lastly, let the bread cool for a few minutes, then cut it into pieces and enjoy!
Top tips:
- Try not to over-mix the batter.
- Don't over-bake the bread. If you do it will turn out too dry and can get burnt on the outside.
- Storage: store this gluten-free cornbread in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
Serving ideas:
This gluten-free cornbread is best served warm. I love topping it with a little butter or coconut oil. You can also drizzle it with honey or top it with blueberry chia seed jam.
Cornbread pairs well with many different meals including beef curried stew, red pepper squash soup, gluten-free chili with blueberries, dairy-free pumpkin risotto, chicken with leak risotto, air fryer ribs, and other main dishes.
You can also use cornbread to make stuffing or dressing for turkey dinners.
Gluten-free cornbread FAQs:
Not all cornbread is gluten-free. For example, the cornmeal that is used to make cornbread can be contaminated with gluten so in order to be gluten free the cornbread will need to be made with certified gluten-free cornmeal. As well, the baking powder and baking that are used to help cornbread rise are not always gluten-free, so be sure the ones that you use are certified gluten-free.
Yes! To make this recipe into gluten-free cornbread muffins, line a muffin pan with parchment paper muffin cups and bake them at 350°F for about 18 minutes.
No this cornbread is not low carb or keto. It has 14 grams of carbs, 2 grams of fiber and 12 net carbs per serving.
Each piece of this cornbread has approximately 9 grams of fat so it is not considered low fat.
Yes, this cornbread freezes really well in a freezer bag or airtight container for up to 3 months.
Other gluten-free baked goods you will love:
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Recipe
Gluten-Free Cornbread
Equipment
Ingredients
- 1 cup cornmeal
- 1 cup almond flour
- 2 teaspoon baking powder (be sure to pick gluten free)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups plain yogurt
- 4 tablespoon coconut oil
- 1 egg
- 4 tablespoon honey or maple syrup
Instructions
- Preheat your oven to 400F and grease a 12 inch cast iron skillet or an 8 inch round or square pan or line the pan with parchment paper.
- In a large bowl whisk together the dry ingredients.
- Add the wet ingredients to the dry ingredients.
- Mix the ingredients until they are just combined (try not to over-mix them).
- Transfer the batter to the baking dish or cast iron skillet and spread the batter out evenly. Bake the bread for 20-26 minutes (closer to 20 minutes if using a cast iron skillet) or until the cornbread is golden brown on the top and a toothpick inserted in the centre comes out clean.
- Let the bread cool for a few minutes, then cut it into pieces and serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- To make this into a cornbread with no flour, replace the almond flour with another cup of cornmeal.
- To make this into egg free cornbread, replace the egg with a chia egg or flax egg.
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