Gluten Free Cornbread

This gluten free cornbread bakes up light, fluffy, and incredibly moist. Made in just one bowl with pantry staples, it’s an easy, no-fuss recipe that tastes great.

Gluten Free Cornbread

I take my cornbread seriously. I’ve been obsessed with it for as long as I can remember. For me, it has to be perfectly moist and light (absolutely not dense), with just the right amount of sweetness.

This gluten-free cornbread recipe is perfection! (Not to toot my own horn, but this almond flour version is amazing too!)

It tastes absolutely amazing warm, and it stays perfectly moist even after it cools. My kids, who aren’t even gluten-free, love it and always come back for seconds (and sometimes thirds!).

Key Ingredients

• Gluten-free flour - I used Bob's Red Mill's 1 to 1 Gluten Free Baking flour to create this recipe! You can find it at Target, Walmart, or on Amazon. This is my favorite brand for gluten-free muffins and quick-breads. It mimics regular flour without a strange aftertaste or textural issues.
• Cornmeal - Yellow cornmeal is essential and gives the cornbread it's quintessential flavor. Avoid coarsely ground cornmeal which effects the overall texture.
• Sugar - I found two thirds of a cup to be the perfect amount. To be clear, this is a sweet cornbread recipe, NOT southern cornbread which is savory with little to no sugar.
• Egg/White - The extra egg white is key! It creates an overall lighter texture!
• Butter - You need a half cup which is equal to 4 ounces or 8 tablespoons. It should be melted but cool. You don't want to cook the eggs when it goes into the batter.
• Milk - Whole milk is best! If you don't have whole, reduced-fat or low-fat should work too. I've not tried this recipe with a dairy-free alternative milk.

Instructions

Before you start, preheat your oven to 350 degrees Fahrenheit and spray your baking dish with nonstick spray.

• Combine the dry ingredients in a large bowl. I prefer to use a lightweight bowl that's easy to clean!
• Add the milk and egg. Stir until both are completely mixed in.

• Add the egg white to the batter and stir vigorously until the batter is smooth and the egg white is incorporated.
• Add the melted butter to the batter and stir until mixed in. The melted butter shouldn't be piping hot.

• Scoop the batter into the prepared baking dish and spread it around evenly.
• Bake until the inside is done. You can use a toothpick or a sharp knife to test it. If it comes out dry without batter on it, the cornbread is done.

Expert Tips

• For the most consistent results, use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (the blue bag). Gluten-free flour blends vary by brand, with different alternative flours and ratios that can significantly affect the outcome of a recipe. For best results, stick with a brand you know and trust.
• Let the GF cornbread cool some before you cut into it. I love warm cornbread, but if you cut it while it's piping hot, it will fall apart. It sets up as it cools so give it a few minutes before you dig in.
• Try not to overbake it! I start the timer at 28 minutes, then I check it. If it's still not done, add 2 more minutes. If you over-bake cornbread, it will taste dry.

Storage

• Allow the cornbread to cool completely before storing it - this applies to all baked goods. Placing a warm treat in a container or bag traps steam, creating condensation that can cause it to spoil faster.
• Transfer the cornbread slices into an airtight container or zip-top bag. Store at room temperature for up to 3 days.
• Cornbread is freezer-friendly! I prefer to freeze mine so none of it goes to waste. Transfer the slices to a freezer-safe container or zip-top and freeze for up to 3 months. You can defrost a slice in the microwave anytime the craving strikes.

Gluten-Free Recipes

• Gluten Free Zucchini Bread
• Gluten Free Buttermilk Biscuits