The Ultimate Guide to Making Moist, Fluffy Gluten-Free Cornbread
Welcome to the ultimate recipe for moist, fluffy, and incredibly flavorful gluten-free cornbread! If you’ve been searching for a cornbread that perfectly captures that comforting, authentic taste without any gluten, your search ends here. This isn’t just another gluten-free substitute; it’s a stellar cornbread recipe in its own right, boasting a rich, deep corn flavor in every bite. Our secret? We purée fresh (or frozen) corn kernels directly into the batter, intensifying that natural sweetness and adding an unmatched moistness.
Having been meticulously tested and refined over several years, this cornbread strikes a harmonious balance between sweet and savory. It’s robust enough to be the perfect companion to a hearty bowl of chili, yet delicate and sweet enough to be enjoyed as a delightful snack slathered with cinnamon-honey butter. With just a handful of simple ingredients and an active prep time of only 15 minutes, this recipe is incredibly versatile and ideal for any occasion, from a quick weeknight dinner to an elaborate holiday gathering. Get ready to impress your family and friends with a gluten-free cornbread that’s so good, they won’t even realize it’s gluten-free!
This recipe was originally published on October 28, 2021. It was updated with new information on November 3, 2023, and then again on August 21, 2025.
Understanding Gluten-Free Cornbread: A Delicious & Safe Choice
For many, the idea of “gluten-free” can conjure images of dry, crumbly baked goods. However, this gluten-free cornbread recipe completely defies that stereotype! While cornmeal itself is naturally free of gluten, a common misconception is that all cornbread is safe for those with gluten sensitivities or Celiac disease. The truth is, many commercial cornbread mixes and even some homemade recipes include all-purpose wheat flour, making them unsuitable for a gluten-free diet.
Our recipe, on the other hand, is meticulously crafted to be 100% gluten-free. We achieve this by utilizing a specialized gluten-free measure-for-measure flour blend, ensuring both safety and superior texture. This particular blend, combined with our unique method of incorporating puréed corn, results in a cornbread that is remarkably moist, incredibly fluffy, and bursting with authentic corn flavor. You’ll find that its texture and taste are so exceptional, that no one will ever guess it’s gluten-free!
Choosing a truly gluten-free cornbread means everyone at your table can enjoy this classic comfort food without worry. It’s a thoughtful and delicious option for those managing dietary restrictions, allowing them to partake in the joy of freshly baked cornbread, warm from the oven.
Key Ingredients for the Perfect Gluten-Free Cornbread
Crafting the best moist and fluffy gluten-free cornbread starts with selecting the right ingredients. Here’s a detailed look at what you’ll need and why each component is vital for our delicious recipe:
- Gluten-Free 1-to-1 Flour Blend: This is the cornerstone of our gluten-free recipe. It’s crucial to use a blend specifically labeled “measure for measure” or “1-to-1” that already includes xanthan gum. Xanthan gum acts as a binder and provides the necessary structure and elasticity typically found in gluten, preventing your cornbread from being crumbly. My personal favorite and highly recommended option is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for its consistent results.
- Cornmeal: The heart of any cornbread! I prefer a medium-ground cornmeal because it introduces a lovely textural bite, adding character to the cornbread. However, you have flexibility here:
- For a smoother, more cake-like consistency, opt for a fine-ground cornmeal.
- If you’re aiming for a truly rustic and hearty texture, a coarser polenta or grits will deliver a more substantial bite.
Important: Always check the packaging to ensure your cornmeal is explicitly labeled gluten-free. Cross-contamination can occur if it’s processed in facilities that also handle wheat or other gluten-containing grains.
- Fine Sea Salt: More than just a seasoning, salt is essential for balancing the sweetness and enhancing all the natural flavors in the cornbread, making it truly pop.
- Baking Soda & Baking Powder: These are your leavening agents, working in tandem to give the cornbread its beautiful rise and airy, fluffy texture.
- Baking soda reacts with the acidity from the apple cider vinegar (creating homemade buttermilk), producing carbon dioxide bubbles.
- Baking powder is double-acting, meaning it reacts once when mixed with liquids and again when exposed to the heat of the oven, ensuring a consistent and impressive lift.
- Oil: A neutral-flavored oil such as avocado oil or light olive oil is recommended to allow the corn flavor to shine through without interference. For a richer taste, you can substitute with an equal amount of melted butter (dairy or vegan, depending on your dietary needs).
- Granulated Sugar: This provides the perfect touch of sweetness, contributing to that delightful sweet-savory balance. Stick to granulated sugar or cane sugar. Avoid brown sugar or coconut sugar, as their distinct molasses-like flavors would alter the traditional cornbread profile we’re aiming for.
- Eggs & Extra Egg Yolk: Eggs act as binders and contribute to the cornbread’s structure. The addition of an extra egg yolk is a special trick that imparts exceptional richness, moisture, and a beautiful golden hue to the final product.
- Milk: You can use either whole dairy milk for classic richness or an unsweetened plain non-dairy milk (like almond, soy, or oat milk) for a dairy-free version. Ensure it’s unsweetened to control the sugar content.
- Apple Cider Vinegar: This ingredient plays a crucial role in creating a quick homemade buttermilk substitute when combined with milk. The acidity is vital for activating the baking soda, contributing to the cornbread’s rise and tender crumb. If you prefer, you can skip this step and use 1 cup (240ml) of store-bought buttermilk directly.
- Corn Kernels: The star ingredient for maximum corn flavor and added moisture! You can use either fresh corn kernels (when in season for the best taste) or conveniently frozen corn kernels. If using frozen, allow them to defrost completely before blending for the smoothest purée. While I’ve experimented with canned corn, I’ve found it doesn’t deliver the same vibrant, fresh corn flavor that truly elevates this recipe.
How to Make the Best Moist Gluten-Free Cornbread (Step-by-Step)
Creating this delicious, perfectly balanced gluten-free cornbread is surprisingly straightforward. Follow these simple steps for a consistently moist and flavorful result:
Step 1: Combine Dry Ingredients
In a large mixing bowl, meticulously whisk together your gluten-free 1-to-1 flour blend, cornmeal, fine sea salt, baking soda, and baking powder. Whisking thoroughly ensures that all the leavening agents and salt are evenly distributed throughout the mixture. This prevents pockets of unmixed ingredients and guarantees a consistent rise. Set this bowl aside as you prepare your wet ingredients.
Step 2: Prepare Wet Ingredients & Corn Purée
In a cup or small bowl, combine the milk (dairy or non-dairy) with the apple cider vinegar. Let this mixture sit for 5 minutes. During this time, the milk will curdle, forming a quick and effective homemade buttermilk substitute. This acidic environment is key for activating the baking soda in your dry ingredients, contributing to a tender crumb and excellent rise. If you have store-bought buttermilk on hand, you can use 1 cup (240ml) of that instead, skipping this curdling step.
Next, transfer the corn kernels (fresh or defrosted frozen) and the prepared milk mixture into a blender. Process until the mixture is completely smooth. This step is revolutionary for achieving an incredibly deep, authentic corn flavor and adding extra moisture to your cornbread. The puréed corn integrates seamlessly into the batter, ensuring that delightful corn taste in every single bite.
Once blended, pour this vibrant corn-milk mixture into a large bowl. Add the granulated sugar, neutral oil, two large eggs, and the extra egg yolk. Stir everything together gently but thoroughly until you have a smooth, well-combined wet mixture. Avoid overmixing, as you just want everything incorporated.
Step 3: Combine Dry & Wet Ingredients, Then Rest the Batter
Carefully add your whisked dry ingredients into the bowl with the wet corn mixture. Stir gently with a spoon or spatula until just combined. It’s important not to overmix the batter; overmixing can lead to a dense, tough final cornbread. A few lumps are perfectly fine.
Once combined, cover the bowl and let the batter rest for a crucial 30 minutes at room temperature. This resting period is a game-changer for gluten-free baking. Gluten-free flours are “thirstier” than traditional wheat flour and need time to fully hydrate. This absorption of liquid prevents your cornbread from developing a gritty texture and ensures it bakes up incredibly moist and fluffy, rather than dense or crumbly.
Step 4: Prepare Your Baking Pan
While your batter rests, preheat your oven to 400°F (200°C). This ensures the oven is at the correct temperature for immediate baking once the batter is ready, helping the cornbread rise properly. Thoroughly grease an 8×8-inch square light metal baking pan with oil. You can use coconut oil, butter, or even a non-stick spray. Proper greasing is essential to prevent sticking and ensure your beautiful cornbread releases easily after baking.
Step 5: Bake and Cool
Pour the rested cornbread batter evenly into your prepared 8×8-inch pan. Use a spatula to smooth the top for an even bake. Transfer the pan to the preheated oven and bake for 40 to 45 minutes. The cornbread is ready when the top is golden brown, and a toothpick inserted into the center comes out with only a few moist crumbs attached (not wet batter). Avoid overbaking, as this can lead to a dry texture.
Once baked, remove the cornbread from the oven and place it on a wire rack. This is a crucial step: allow the cornbread to cool completely in the pan before attempting to cut or serve it. Gluten-free baked goods are more delicate when hot and can crumble or fall apart if cut too soon. Patience will be rewarded with perfectly structured, moist slices of cornbread!
Pro Tips for Unforgettable Gluten-Free Cornbread
While this cornbread recipe is straightforward, a few expert tips can elevate your baking and ensure a perfect outcome every time:
- Embrace the Resting Period: This isn’t just a suggestion; it’s a critical step in gluten-free baking. As mentioned in the instructions, gluten-free flour blends are highly absorbent. The 30-minute rest allows the flour particles to fully hydrate, absorbing the liquids in the batter. This process prevents a common issue in gluten-free cornbread: a dry, crumbly, or gritty texture. Instead, you’ll achieve a light, moist, and wonderfully tender crumb. Don’t rush it!
- Smart Corn Kernel Removal: If you’re using fresh ears of corn, peeling the kernels can be messy. A simple trick is to use a bundt pan or a tube pan. Stand the corn cob upright on the center hole of the pan, then carefully slice downwards with a sharp knife. The surrounding pan will act as a natural catchment, collecting all (or most) of the kernels and keeping your kitchen much tidier.
- Avoid Overmixing: Just like with traditional baking, overmixing gluten-free batter can lead to a dense, tough final product. Mix the dry and wet ingredients only until they are just combined. A few small lumps are perfectly acceptable and often indicate a properly mixed batter.
- Preheat Your Pan (for Extra Crispness): For those who love a beautifully crisp crust on their cornbread, especially in a cast iron skillet, try this: Add a tablespoon or two of oil (or butter) to your pan, place it in the oven during the last 5-10 minutes of preheating. Carefully pour the batter into the hot, greased pan. This creates an immediate sizzle and a wonderfully golden, crispy exterior.
- Accurate Measuring is Key: Especially in gluten-free baking, precision matters. Use a kitchen scale for flour and cornmeal for the most accurate results. If using measuring cups, spoon the flour into the cup and level it off with a straight edge rather than scooping directly from the bag, which can compact the flour and lead to too much being added.
- Don’t Overbake: Overbaking is the enemy of moist cornbread, particularly gluten-free versions. Start checking for doneness at the lower end of the suggested baking time (around 40 minutes). A toothpick inserted into the center should come out with moist crumbs, not wet batter.
Gluten-Free Cornbread Recipe
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Ingredients
- 1 cup gluten free 1-to-1 flour blend with xanthan gum (such as Bob’s Red Mill)
- 1¼ cups medium-ground cornmeal certified gluten-free
- ¾ teaspoon fine sea salt
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup neutral oil (e.g., olive oil, avocado oil, or melted butter/vegan butter)
- ¼ cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 cup milk whole milk or unsweetened non-dairy milk
- 1 tablespoon apple cider vinegar
- ¾ cup corn kernels fresh or frozen (defrosted)
Instructions
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In a large bowl, whisk together the gluten-free 1-to-1 flour blend, cornmeal, fine sea salt, baking soda, and baking powder until thoroughly combined. Set aside.
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In a cup or small bowl, combine the milk and apple cider vinegar. Let sit for 5 minutes to curdle and create homemade buttermilk. (Alternatively, use 1 cup store-bought buttermilk). Add the corn kernels and this milk mixture to a blender and purée until completely smooth.
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Pour the corn-milk mixture into a large bowl. Add the granulated sugar, neutral oil, two large eggs, and the extra egg yolk. Stir until all wet ingredients are smoothly combined. Then, add the dry ingredients to the wet ingredients and stir gently until just combined. Be careful not to overmix. Cover the bowl and let the batter rest for 30 minutes at room temperature to allow the flours to hydrate.
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Preheat your oven to 400°F (200°C). Thoroughly grease an 8×8-inch square light metal baking pan with oil.
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Pour the rested batter into the prepared pan and smooth the top evenly. Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs. Remove from oven and let cool completely in the pan on a wire rack before cutting and serving.
Nutrition
Delicious Serving Suggestions for Your Gluten-Free Cornbread
This versatile moist gluten-free cornbread is more than just a side dish; it’s a culinary canvas! Its balanced sweet and savory profile means it pairs beautifully with a wide array of meals. Here are some of our favorite ways to enjoy it:
- Hearty Soups, Stews, and Chili: Cornbread is the quintessential companion to any warm, comforting bowl. Its slight sweetness and tender crumb perfectly complement savory, robust flavors. Try it with a classic beef chili, a vegetarian black bean soup, or even a creamy vegan pumpkin soup recipe for a truly satisfying meal.
- With Compound Butter (Sweet or Savory): Elevate your cornbread experience with a smear of flavored butter.
- Sweet options: Honey butter, cinnamon butter, or maple pecan butter.
- Savory options: Herb butter (with chives, parsley, thyme), garlic butter, or even a jalapeño-lime butter for a kick.
- BBQ Favorites: Cornbread is a staple at any barbecue. It pairs wonderfully with classic BBQ chicken, slow-smoked ribs, tender pulled pork, creamy mac & cheese, and sweet baked beans, soaking up all those delicious sauces.
- Alongside Meatloaf: The moist texture and subtle sweetness of this cornbread offer a fantastic contrast to the rich, savory flavors of a classic meatloaf. It’s an upgrade from plain dinner rolls!
- As Crispy Cornbread Croutons: Don’t let any leftovers go to waste! Cut cooled cornbread into cubes, toss with a little olive oil and your favorite seasonings (garlic powder, paprika), then bake until golden and crispy. These cornbread croutons are fantastic on salads, soups, or as a crunchy snack.
- With Eggs and Bacon: For a delightful breakfast or brunch, serve warm cornbread alongside scrambled eggs, crispy bacon, and a dollop of jam or hot sauce.
- Cheese & Chives: Mix in some shredded cheddar cheese and fresh chives into the batter before baking for a savory, cheesy variation.
- Dessert Twist: Serve warm with a scoop of vanilla ice cream and a drizzle of caramel or fruit compote for an unexpected, yet delicious, dessert.
How to Store & Freeze Your Delicious Gluten-Free Cornbread
Proper storage ensures your homemade gluten-free cornbread stays fresh and delicious for as long as possible. Here’s how to do it:
- Storing at Room Temperature: Once the cornbread has cooled completely, transfer any leftovers to an airtight container. It will stay wonderfully moist and fresh for up to 3 days at room temperature. For best results, place a paper towel at the bottom of the container and another on top of the cornbread to absorb any excess moisture and prevent sogginess.
- Freezing for Longer Freshness: Cornbread freezes beautifully!
- Cut the cooled cornbread into individual squares or slices.
- Wrap each piece tightly first with plastic wrap, ensuring no air exposure.
- Follow with a layer of aluminum foil for added protection against freezer burn.
- Place the wrapped pieces into a freezer-safe bag or airtight container.
- You can keep them in the freezer for up to 2 months.
To Reheat from Frozen: Defrost the desired number of pieces in the refrigerator overnight. Once thawed, unwrap them and reheat gently in the microwave (for quick warmth) or, for a crispier edge, in an oven preheated to 350°F (175°C) for about 5 to 10 minutes, or until warmed through.
Frequently Asked Questions About Gluten-Free Cornbread
Using a gluten-free 1-to-1 or measure-for-measure flour blend is absolutely crucial in this recipe. These blends are specifically formulated with a balanced combination of gluten-free starches and flours, and most importantly, they include xanthan gum. Xanthan gum mimics the elasticity and structure that gluten provides in traditional baked goods, preventing your cornbread from being crumbly or falling apart. Simply substituting with single flours like plain rice flour, almond flour, or oat flour will not work, as they lack the necessary binding properties and balance. Feel free to experiment with different brands of 1-to-1 blends to find your favorite, but ensure they contain xanthan gum for the best results.
Making this recipe dairy-free is very easy and highly recommended for those with dairy sensitivities or preferences! Simply swap the whole milk for an equal amount of unsweetened plain non-dairy milk (such as almond, soy, or oat milk). The recipe calls for homemade buttermilk using apple cider vinegar, which works perfectly with non-dairy milk too.
For an egg-free version, it becomes a bit more challenging. While you can try substituting the eggs with flax eggs (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg, let sit for 5 minutes) or chia eggs, please be aware that the texture and rise of your cornbread may be significantly affected. Eggs provide crucial structure, moisture, and lift to the recipe, and plant-based alternatives, while functional, might not replicate the same fluffy results.
Yes, you can absolutely adjust the sugar content to your preference. If you prefer a less sweet cornbread, you can cut the granulated sugar by half, using only 2 tablespoons instead of ¼ cup. Please note that sugar not only contributes to flavor but also plays a role in moisture retention and tenderness in baked goods. Reducing it might result in a slightly less moist or tender crumb, but for those who prefer a more savory profile, it’s a worthwhile adjustment.
My personal go-to for consistently good results is an 8×8-inch square light metal baking pan. It promotes even baking and helps create a lovely golden crust. However, if you are a fan of wonderfully crisp edges and a rustic charm, making a skillet cornbread in a cast iron skillet is an unbeatable choice! Just ensure your cast iron skillet is well-seasoned and thoroughly greased. You can also preheat the cast iron skillet with a little oil in the oven for a truly crispy bottom and edges.
Absolutely! This versatile cornbread batter is perfect for making individual corn muffins. To do so, simply pour the prepared batter into a muffin tin lined with parchment paper liners (or greased well). Bake the muffins at a slightly lower temperature of 350°F (175°C) for approximately 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs. The reduced baking time and individual portions ensure they cook through perfectly.
If your cornbread turned out dry or crumbly, there are a few common culprits:
- Skipping the Resting Period: The 30-minute rest is vital for gluten-free flours to properly hydrate. Without it, the flour remains dry, leading to a gritty and dry texture.
- Overbaking: Even a few extra minutes in the oven can dry out gluten-free baked goods. Always check for doneness at the earliest recommended time.
- Incorrect Flour Blend: Using a gluten-free flour blend without xanthan gum, or a single gluten-free flour (like rice flour) instead of a blend, can result in poor structure and a crumbly texture.
- Not Cooling Completely: Cutting hot cornbread can make it fall apart, mimicking a crumbly texture. Always let it cool.
Ensure you follow the steps carefully, especially the resting and cooling times, for best results.
Yes, this recipe is a great base for customization! Feel free to add ingredients to enhance flavor or texture. Some popular additions include:
- Cheese: Shredded cheddar, Monterey Jack, or a spicy blend for savory cornbread.
- Jalapeños: Fresh diced jalapeños (deseeded for less heat) for a spicy kick.
- Cooked Bacon: Crumbled bacon bits add a smoky, savory depth.
- Herbs: Fresh chopped chives, rosemary, or thyme for an aromatic touch.
- Creamed Corn: For even more moisture and a different corn texture, you can add about ½ cup of creamed corn (reduce other liquids slightly if the batter seems too thin).
Remember to fold in any additions gently after the batter has rested, just before pouring it into the pan.
Conclusion: Enjoy Your Perfect Gluten-Free Cornbread!
You’ve now got all the tools and tips to bake a truly exceptional batch of moist and fluffy gluten-free cornbread. This recipe proves that dietary restrictions don’t mean compromising on flavor or texture. With its deep, natural corn essence and perfect balance of sweet and savory notes, it’s destined to become a beloved staple in your kitchen. Whether you’re serving it alongside a hearty meal, enjoying it as a simple snack, or sharing it with loved ones, this cornbread is sure to bring comfort and joy to every bite. Happy baking!