This is the best gluten-free cornbread recipe! It's easy to make and uses ingredients like cornmeal, coconut oil, almond flour and honey to give it the best flavour and crumbly texture. This healthy cornbread makes the perfect side dish for any meal.
Table of Contents
Why you will love this recipe:
- Even though this homemade cornbread is made from scratch it is quick and easy to make! It's ready in under 30 minutes and is made with just 9 simple ingredients.
- This old fashioned cornbread has the most amazing flavour and the perfect moist, crumbly, fluffy texture.
- This bread is healthy, gluten free, refined sugar free and can easily be made dairy free and with no eggs too.
- Cornbread makes the perfect side dish for so many meals including stews, soups, bbq dishes and more.
- This cornbread is higher in protein compared to other cornbread recipes and is low in sugar compared to other cornbread.
- It can be made in a cast-iron skillet, a baking dish or a muffin pan.
- You can easily turn this recipe into gluten free cornbread muffins.
- This delicious recipe is safe for those with celiac disease or gluten intolerance.
- This versions is made with no wheat flour, no butter, no buttermilk, no vegetable oil, no sour cream, no yeast, no gluten-free flour blend and no refined sugar.
- Even though this recipe is gluten free, no one will be able to tell - it truly is the best cornbread recipe!
Taste and texture:
This cornbread is the perfect combination of a slightly sweet cornbread recipe and a little savory cornbread recipe. It is light, fluffy, crumbly and nice and moist on the inside with the perfect golden brown crust. It has the best texture.
Key ingredients and substitutions:
This is a partial list of the ingredients used to make this cornbread. For the full ingredient list please refer to the recipe card.
- Yellow Cornmeal - be sure to use yellow cornmeal and not corn flour to make this bread. Cornmeal is corn that has been more coarsely ground, while corn flour is finely ground corn. The courser cornmeal is what gives this bread that perfect crumbly texture. Just note that for my 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. To keep this cornbread gluten free be sure to use a certified gluten-free cornmeal to make it. I used Bob's Red Mill organic cornmeal which is certified gluten free.
- Almond flour - the combination of cornmeal and almond flour helps give this bread the perfect, sweet crumbly texture. It also helps add more protein to this bread. 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, all purpose flour, or gluten free all purpose flour instead.
- Plain yogurt - yogurt helps add healthy fats, protein and moisture to this bread. 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. I use Yoggu plain yogurt to make my cornbread. To make it higher in protein you can use plain greek yogurt.
- Honey - honey adds the perfect amount of sweetness to this cornbread and also keeps it refined sugar free. You could swap the honey for maple syrup if you wish.
- Coconut oil - coconut oil helps give this cornbread the perfect crisp outer texture and nice browned appearance.
- Baking powder - not all baking powders are created equal. Many do contain gluten, so be sure you look for a certified gluten free baking powder to make this cornbread. You could also make your own if you prefer.
- Baking soda - like baking powder, baking soda is used to help this bread rise. However, not all baking soda is gluten free so be sure to choose a certified gluten free baking soda for making this bread.
How to make:
First, 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 whisk together the dry ingredients.
Now add the wet ingredients to the dry ingredients.
Next, mix the ingredients until they are just combined (try not to over-mix them). I like to use my standing mixer to mix the batter but you can also mix it by hand.
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.
Lastly, let the bread cool for a few minutes, then cut it into pieces and serve and enjoy!
- If you are serving a crowd feel free to double or triple this recipe.
- 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.
Variations and add ins:
- Instead of coconut oil you can use butter or a dairy free butter substitute.
- 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, you can 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.
- If you want to make cornbread without corn or without grains I recommend making my paleo cornbread instead.
- To make this into gluten free Southern cornbread use bacon grease instead of coconut oil and buttermilk instead of yogurt to make this bread (just note that this would be not be dairy free).
How to serve:
This cornbread is best served when warm. I love topping it with a little melted butter or coconut oil. For a little treat you can drizzle the cornbread with honey to make it even sweeter before serving. You could also top it with jam or jelly to give it a different taste.
You can also use leftover cornbread to make thanksgiving stuffing or dressing for turkey dinners.
How to store:
Store this bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
This cornbread also freezes really well.
Frequently asked questions:
Since corn is gluten free you might think that cornbread should automatically be gluten free, but this isn't always the case. 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 them into gluten free cornbread muffins, line a muffin pan with parchment paper muffin cups and bake them at 350°F for about 18 minutes.
Yes! Just use a dairy free yogurt, replace the egg with a chia egg or flax egg and use maple syrup instead of honey.
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.
Other recipes you will love:
- No sugar banana bread
- Almond flour biscuits
- Yogurt biscuits with almond flour
- Almond flour peanut butter cookies
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Gluten Free Cornbread
- 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!
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store this bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days.
- Instead of coconut oil you can use butter or a dairy free butter substitute.
- To make this into egg free cornbread, replace the egg with a chia egg or flax egg.