Gluten Free Cornbread

5 from 7 votes

This is the best gluten free cornbread! It's so easy to make and has the perfect crumbly, moist texture and lightly sweetened flavour.

Prep Time5

Cook Time24

Total Time29

Course: Baking, Side Dish

Cuisine: American

Diet: Diabetic, Gluten Free, Low Lactose

Servings:

Calories: 141kcal

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 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.