Easy Southern Gluten-Free Cornbread
Learn how to make perfect southern-style gluten-free cornbread from scratch the way Grandma used to make it! This hassle-free recipe captures the charm of old-fashioned cornbread without compromising taste and tenderness. Serve with BBQ, chili, fried chicken, homestyle breakfasts, etc. –or make gluten-free stuffing!
I came across one of my great-grandmother’s newspaper recipe clippings for sour milk corn cake, and I just knew I had to make it because, well, I LOVE sour milk corn cake, more commonly known as good old-fashioned cornbread.
The recipe clipping echoed those simple handwritten recipes passed down through generations –and like many vintage recipes, wheat flour was a main ingredient.
Wheat flour is a no-go for those with gluten sensitivities, so I set out to make a gluten-free version without sacrificing an ounce of deliciousness. Enter this new and improved gluten-free cornbread recipe.
I substituted gluten-free all-purpose flour, and the cornbread turned out perfect whether baked in an 8×8” glass baking dish or a cast-iron skillet. However, baking old-fashioned cornbread in a cast iron enhances the moist, tender crumb and golden-brown crust, giving this method the culinary edge!
Why you’ll love this recipe
- Rustic simplicity. When it comes to homemade cornbread, less is more. You only need a handful of ingredients, including cornmeal, buttermilk, gluten-free flour, butter, and eggs.
- Authentic, old-fashioned flavor. It captures the essence of traditional cornbread while catering to gluten-free dietary restrictions.
- Moist and tender. It yields the same rich, crumbly consistency as traditional cornbread, but in this case, even those who don’t eat gluten can have a slice!
- Versatile. It’s perfect as a side dish or snack and pairs well with an array of hearty breakfasts and dinners. You can also use it to make THE BEST gluten-free cornbread dressing!
Ingredients you’ll need
- Cornmeal. Cornmeal is naturally gluten-free because it is made from finely milled corn kernels. However, cross-contamination can occur during processing, so selecting a product labeled “gluten-free,” such as Bob’s Red Mill, Arrowhead Mills, Hodgson Mill, or King Arthur Baking Company, is important.
- Buttermilk. To soak the cornmeal. This step enhances flavor and helps achieve the perfect moist, tender crumb.
- Gluten-free all-purpose flour. Select a reliable measure-for-measure all-purpose gluten-free flour (see below for recommendations). Or, revert to the original version if you don’t need it to be gluten-free and use regular unbleached all-purpose.
- Sugar. Just enough to elevate cornmeal’s mildly sweet, earthy flavor.
- Baking powder. It helps the cornbread rise and become light and fluffy.
- Baking soda. It contributes to a lighter, softer texture.
- Salt. Just a pinch to enhance the overall flavor.
- Eggs. They provide moisture for a more stable, rich, and tender texture.
- Butter. Melted and cooled to room temperature; it creates an irresistible balance between sweetness and savory richness and adds moisture.
Best gluten-free flour
Here are some of the top-rated measure-for-measure gluten-free flour options:
- Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- Cup4Cup Gluten-Free Flour
- King Arthur Gluten-Free Measure for Measure Flour (my fave!)
- Pamela’s Products Gluten-Free All-Purpose Flour
- Namaste Foods Organic Perfect Flour Blend
- Gluten-Free Mama’s Almond Blend All-Purpose Flour
How to make gluten-free cornbread
You can bake the batter in a glass baking dish or cast iron skillet. Here’s an overview of each method:
How to make in a glass baking dish
Step 1: Soak cornmeal. In a medium bowl, combine the cornmeal and buttermilk. Let the mixture sit for 10 minutes.
Step 2: Mix batter. In a separate bowl, whisk the remaining dry ingredients together, then add the cornmeal mixture, eggs, and melted butter and stir until thoroughly combined.
Step 3: Bake. Pour the batter into a greased 8×8” baking dish and bake at 375℉ until the center is set and a toothpick inserted into the center comes out clean (about 25 minutes).
Step 4: Cool, slice, and serve. Let the cornbread cool for a few minutes, then slice and serve.
How to make in a cast iron skillet
Step 1: Heat skillet. Place a 10” cast iron skillet on the center rack in the oven, and preheat the oven to 425℉.
Step 2: Mix batter. Meanwhile, soak the cornmeal and mix the batter following the baking dish instructions.
Step 3: Grease skillet. Remove the hot skillet from the preheated oven. Add butter and swirl the skillet around until it is well-greased.
Step 4: Bake. Pour the batter into the skillet and bake until lightly golden and a toothpick comes out clean (about 20 minutes). Let cool slightly before serving.
Recipe tips
- Preheat the pan. If using a cast-iron skillet, don’t skip preheating it in the oven. This step helps achieve a perfectly golden-brown crust. Don’t skip the butter in the pan!!
- Don’t overmix. The goal is to mix the dry ingredients with the wet ingredients just until combined, as overmixing can lead to an overly dense, tougher texture.
- Hand-mix. I recommend gently hand-mixing the batter instead of using an electric mixer to avoid over-mixing.
- Let it rest. It doesn’t need to be completely cooled, but you should let it cool somewhat before slicing for the best texture.
- Doneness check. Enlist a trusty toothpick to check for doneness by inserting it into the center of the cornbread. The toothpick should come out clean or with a few moist crumbs.
Variations
- Mix-ins for flavor. I love adding diced pickled jalapeños and sharp cheddar cheese to the batter! Chopped chives, crumbled bacon, and corn kernels also work well.
- Sugar alternatives. Instead of regular sugar, experiment with sweeteners like honey or maple syrup for depth of flavor.
- Cornbread muffins. Make this recipe into 12 muffins! Just spray or line the pan and bake for 15 minutes or until the center is set.
Storing & Freezing
Storing: Gluten-free cornbread is best enjoyed fresh, so try to consume it soon after baking. To store leftovers, let the cornbread cool, wrap it tightly in plastic wrap or aluminum foil, and store it in an airtight container at room temperature for up to 2 days or in the refrigerator for about a week.
Freezing: Wrap the cooled cornbread tightly in plastic wrap, place it in a freezer bag, and store it in the freezer for 2-3 months. Thaw in the refrigerator before serving.
FAQ
I find 425°F (220°C) is the sweet spot for baking cornbread in an iron skillet. Simply grease the skillet with butter, place it in the oven as it preheats, and then pour in the cornbread batter and bake until a toothpick inserted into the center comes out clean.
Cornbread is not inherently gluten-free because traditional recipes include wheat flour, which contains gluten. However, you can easily make a gluten-free version using gluten-free flour blends and ensuring that the other ingredients are certified gluten-free.
I enjoy cornbread paired with both savory and sweet meals. It’s perfect alongside chili, barbecue, and hearty beef stew. It’s also a staple with Southern classics like fried chicken and collard greens. On the sweeter side, cornbread is delicious with a drizzle of honey or maple syrup or spread with butter or fruit preserves for a tasty breakfast or snack.
More gluten-free comfort food
- Gluten Free Chicken Divan
- Gluten Free Macaroni and Cheese Bake
- Gluten Free Sweet Potato Casserole
- Gluten Free Meatballs
If you love this gluten-free corn cake recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Southern Gluten-Free Cornbread
Equipment
- 8×8 baking dish or cast-iron skillet
Ingredients
- 1 cup medium grind cornmeal
- 1 ⅓ cup whole cultured buttermilk
- 1 cup measure for measure gluten-free all-purpose flour I use King Arthur brand- you can also use regular unbleached all-purpose flour if you don't need a GF recipe
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¼ cup butter melted and cooled to room temp (you'll need an extra 2 tbsp if you are doing the cast iron method)
Instructions
- Glass Baking Dish method:
- Preheat the oven to 375 degrees F. and spray an 8×8 baking dish with olive oil spray and set aside.
- Whisk the cornmeal and buttermilk together and let it sit for 10 minutes.
- In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined.
- Add the cornmeal mixture, eggs, and melted butter and stir well until thoroughly combined.
- Pour into the greased pan and bake for 25 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes, then cut into 12 slices and serve.
- Cast Iron Skillet Method:
- Preheat oven to 425 degrees F. and place a 10" cast iron skillet in the oven.
- Follow the instructions to make the batter. When the oven is preheated, and the batter is mixed, remove the skillet from the oven and add 2 tbsp of butter. Don't skip the butter in the pan! It creates the perfect crust.
- Swirl the butter around the pan, covering the sides and the bottom, until melted.
- Pour the batter into the pan and bake for 20 minutes, or until lightly golden and a toothpick comes out clean.
Notes
- You can make this recipe into 12 muffins, just spray or line the tins and bake for 15 minutes or until the center is set.
- I like to lightly butter the top of the cornbread when it comes out of the oven, but this is optional.
Nutrition
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