By / Last Modified On June 11, 2023
Crumbly, sweet, and filling -- gluten-free cornbread will surely be a staple in your gluten-free kitchen. This gluten-free cornbread recipe is simple, uses minimal ingredients, and is a fantastic side to soups, stews, and BBQ.
You can make this gluten-free cornbread in a pan or into gluten-free cornbread muffins! We're sharing what ingredients are in gluten-free cornbread, how to make them, loads of tips, what to serve them with, and what sides.
For anyone looking for a good grain-free cornbread recipe, check out our easy paleo cornbread. If you plan your Thanksgiving menu, look at my favorite Thanksgiving recipes. I highly recommend my gluten-free stuffing, which is also good gluten-free cornbread stuffing, or this gluten-free corn casserole that is bursting with flavor and simple to make. If you love Southern food, try these Gluten-Free Hush Puppies next. Searching for more new recipes to try? Then take a look at our best gluten-free recipes.
Master the art of baking gluten-free artisan breads with our easy-to-follow Udemy course—sign up now and start creating mouthwatering bread.
GLUTEN-FREE HOMEMADE CORNBREAD RECIPE
Often when I think of gluten-free cornbread, I think of chili, soups, and stews. Why? Because my mom served gluten-free cornbread with each of them. It's also a great side dish for picnics and BBQs. I serve mine along short ribs, coleslaw, and beans. Delish! In my view, it is the best cornbread!
This gluten-free cornbread recipe can be made into gluten-free cornbread muffins or in the gluten-free cornbread bar form. I like to make my gluten-free cornbread into muffins so it's easy for people to grab-and-go.
I also like to serve mine with dairy-free butter and honey. I can get myself into trouble with these gluten-free cornbread muffins. This is the best gluten-free cornbread recipe straight out of the oven with butter and honey dripping down the sides. I'm seriously salivating as I write this. So good.
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WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE CORNBREAD
Easy to make - It's whisking a few ingredients together and watching your homemade gluten-free cornbread bake.
They go well with everything - You can have sweet cornbread or savory cornbread. I like to serve them as a side dish for Thanksgiving, picnics, and BBQs. Do you prefer sweet cornbread or savory cornbread?
Uses pantry staples - You can make this recipe when the cravings arrive, as you already have basic pantry staples on hand.
INGREDIENTS IN GLUTEN-FREE CORNBREAD
Gluten-Free Flour - Use a gluten-free flour blend. I used Bob's Red Mill 1to-1 gluten-free Flour in this gluten-free cornbread recipe, but you can use your favorite high-quality purpose gluten-free flour blend. Here are some of my gluten-free flour blend options. A gluten-free flour blend is made up of different gluten-free flours.
Gluten-Free Cornmeal - I recommend buying high-quality fine-ground gluten-free cornmeal. The gluten-free label ensures that it was processed in a facility free from glutinous ingredients. Gluten-free cornmeal is a coarse flour made from maize.
Gluten-Free Baking Powder - Not all baking powders are created equal. Make sure yours is labeled gluten-free. Use baking powder and not baking soda. I have not tested the recipe with baking soda as it will require other adjustments.
Dairy-Free Milk or Milk - We love to use vanilla almond milk in this gluten-free cornbread muffin recipe. It adds a touch of extra sweetness to make a dairy-free cornbread recipe.
Sugar - Use granulated white sugar.
Oil - You can use any oil of your choice or melted butter.
Eggs - I haven't tried substituting eggs in this gluten-free cornbread recipe. I've had a few people successfully use chia egg (1 tablespoon ground chia seeds with 3 tablespoons water).
EQUIPMENT NEEDED FOR THIS GLUTEN-FREE CORNBREAD
Pan - You can use a baking pan or a muffin pan. I like to use a muffin tray as guests can take a single portion.
Whisk - I like this balloon whisk to make the gluten-free cornbread mix as it's stainless steel.
If you have any questions about making gluten-free cornbread, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE CORNBREAD
- Add dry ingredients to a medium mixing bowl.
- Whisk dry ingredients together until well combined.
- Add eggs, milk, and oil in a separate medium mixing bowl. Whisk until combined.
- Add dry mixture to wet mixture and stir just till blended.
- Spoon batter evenly into the square pan or cupcake pans, filling about ⅔ full. For a square pan, bake for 25-30 minutes or until a wooden toothpick inserted near the center comes out clean. For muffins, bake for 20 minutes or until a wooden toothpick inserted near the center comes out clean.
- Your gluten-free cornbread will be a light brown color and ready to serve with your favorites. If you like sweet cornbread, add some honey and butter.
TIPS FOR MAKING GF CORNBREAD
Mix properly - Ensure you mix the wet and dry ingredients separately and then together
Oven temperature - Make sure your oven temperature is correct. I like to use an oven thermometer.
Don't overbake it - It will be dry and not taste great.
Use ingredients - Use ingredients as per the recipe card. Adding baking soda and not baking powder will not have the same result. As with gluten-free flour. Use decent quality gluten-free flour blend.
Frequently Asked Questions
IS CORNBREAD GLUTEN-FREE?
Not all cornbread is naturally gluten-free. Some cornbread recipes are made with gluten flour and cornmeal (TIP: Use a gluten-free cornmeal. Gluten-free cornmeal must be labeled as such, and watch out for cross-contamination messaging on the ingredients label). Make sure to use a gluten-free cornbread recipe or substitute any wheat flour for gluten-free flour in your gluten-free cornbread recipe.
When I told someone, I was posting my gluten-free cornbread muffins on the blog, they asked if they were southern cornbread biscuits. To be honest, I've never heard of southern cornbread, but I'm sure it's delightful.
This is a traditional, old-fashioned naturally gluten-free cornbread recipe. It's less than ten ingredients and it tastes like what I remember gluten-free cornbread tasting like growing up.
What Is The Best Pan For Making GF Cornbread?
I personally like using square pans or cupcake pans for this gf cornbread. Others enjoy a cast iron skillet as they say it distributes heat evenly, which helps to create a crispy crust on the gluten-free cornbread. The skillet retains heat well, ensuring the gluten-free cornbread bakes evenly throughout. It really is down to personal preference.
CAN I MAKE GLUTEN-FREE CORNBREAD DAIRY-FREE?
Actually, this recipe is for gluten-free dairy-free cornbread muffins. You can use regular dairy milk if you want, but we like to use vanilla almond milk in this gluten-free dairy-free cornbread. Just make sure to serve this gf cornbread recipe with dairy-free butter to keep it dairy-free.
HOW DO YOU STORE GLUTEN-FREE CORNBREAD?
Store gluten-free cornbread leftovers in an airtight container and in plastic wrap on the counter for 2 days. Alternatively, place the gluten-free cornbread and store it in the refrigerator for up to 5 days.
CAN YOU FREEZE AND REHEAT GF CORNBREAD
Yes, cut them into slices, or if you make the muffins place them into an airtight container for up to 2 months. Allow them to defrost and warm them up in the microwave for a couple of seconds.
CAN I USE AN EGG SUBSTITUTE FOR THIS GF CORNBREAD RECIPE?
If you are looking for an egg substitute for cornbread, you have a few options. You can use an egg replacer. You can also use a one flax egg (1 tablespoon of flaxseed meal + 3 tablespoons water) per egg called for or one chia-egg. Let us know which egg substitute you have used in the comments.
CAN YOU MAKE GLUTEN-FREE CORNBREAD STUFFING?
I am a regular gluten-free stuffing gal myself, but I have a few family members who love making cornbread stuffing. You can use this gluten-free cornbread recipe to make gluten-free cornbread stuffing. Simply replace the bread cubes in this gluten-free Stuffing Recipe with 10-12 cups of cubed cornbread.
HOW DO YOU MAKE GLUTEN-FREE SOUTHERN CORNBREAD?
From what my very southern Aunt has told me. Gluten-Free Cornbread that uses bacon grease instead of oil, and buttermilk instead of milk or dairy-free milk is considered "southern". You can swap those out in this recipe easily if you'd like. Or you could try this recipe for gluten-free southern cornbread.
I've tried gluten-free cornbread recipes that have more of a cake texture. These don't. These are hearty, thick, and corn-bread-like (if that makes any sense). Sure, I love sweet cornbread that is actually cake - fluffy and sweet, enough that you could lather on some buttercream frosting and devour with a fork.
These gluten-free cornbread muffins are the kind that you ladle chili over, the kind that you mop up the last of your stew with. It's my tried-and-true gluten-free cornbread recipe that we serve to our family. I hope you like it as much as we do. Especially sweet cornbread with honey and butter.
WHAT TO SERVE THIS GLUTEN-FREE CORNBREAD RECIPE WITH?
Beef Short Ribs - Take your dinner to the next level with this simple, yet stunning beef short ribs recipe. Your house will smell amazing, and your family will be racing to the table for dinner to enjoy these slow-cooked beef short ribs.
Hawaiian Chicken - This sweet, juicy, gluten-free Hawaiian Chicken is the perfect chicken to whip up on a weeknight and throw on the grill. This gluten-free chicken recipe is super healthy and flavorful, and you can enjoy it guilt-free.
Baked Oregano Chicken - This crispy gluten-free Baked Oregano Chicken is an easy weeknight dinner. Quick to whip up, and a crowd pleaser.
Gluten-free chili - A simple yet flavorful gluten-free chili that is ready in no time. This gluten-free chili recipe uses fresh ingredients, it's simple to make, and it's packed with spices.
Gluten-free stew - Easy gluten-free beef stew that's quick to make, filling, and full of comforting flavors. We like to make this beef stew in the instant pot but I've included instructions for stove top gluten-free beef stew and beef stew in a Crockpot.
WHAT SIDES CAN I SERVE WITH GLUTEN-FREE CORNBREAD RECIPE?
Roasted broccoli and potatoes - This is a simple side that you can pop in the oven. This dish is simple, uses only 6 ingredients that you probably already have in your kitchen, and cooks in under 20 minutes. The best part about roasted potatoes and broccoli is that it covers two food groups in one dish, and it's cooked all in one pan.
White Bean Salad - A simple yet refreshing white bean salad that's healthy and full of flavor. This white bean salad is perfect for potlucks, BBQs, and dinner parties. It only takes five minutes to make this white bean salad recipe but it can also be made ahead of time and refrigerated.
Instant Pot Carrots - An easy recipe for Instant Pot Carrots that makes the perfect side dish to most meals. If you've ever wondered how to cook carrots in an instant pot you've come to the right place. These pressure cooker carrots are cooked to perfection.
Cheesy Potatoes - A casserole that's ready to bake in five minutes. Serve these cheesy potatoes at your next holiday meal, potluck, or BBQ. These gluten-free cheesy potatoes can be prepared the night before and baked before serving.
Scalloped Potatoes - Gluten-free Scalloped Potatoes are the ultimate in cheesy comfort food. Rich, creamy, savory, and filling, this casserole-style side dish is a total crowd-pleaser.
Go look at my gluten-free bread recipes too.
Gluten-Free Cornbread
This gluten-free cornbread recipe is simple, uses minimal ingredients, and serves as a fantastic side to soups, stews, and BBQ.
Ingredients
- 1 cup gluten-free flour blend (I use my blend, Ryze, or Bob's Red Mill 1 to 1)
- 1 cup gluten-free corn meal
- ¼ cup granulated sugar
- 2 teaspoons gluten-free baking powder
- ½ teaspoon salt
- 2 eggs, room temperature
- 1 cup dairy-free milk (or regular milk, or Buttermilk for a cake-like cornbread)
- ¼ cup oil of choice (or melted and cooled butter)
Instructions
- Preheat oven to 350°F. Position rack in center of oven. Grease a 12 serving cupcake pan; or a square 9x9x2-inch baking pan; set aside.
- In a medium mixing bowl combine flour, cornmeal, sugar, baking powder, and salt.
- In a separate medium mixing bowl, beat together eggs, milk, and oil. Add dry mixture to wet mixture and stir just till blended.
- Spoon batter evenly into the square pan or cupcake pans, filling about ⅔ full. For a square pan bake for 25-30 minutes or until a wooden toothpick inserted near center comes out clean. For muffins, bake for 20 minutes or until a wooden toothpick inserted near center comes out clean.
- Store leftover muffins in an airtight container at room temperature for up to two days.
Notes
- Dairy-Free Option: To make this gluten-free cornbread dairy free use dairy-free milk.
- Flour blends: For this recipe I use my gluten-free flour blend, Ryze, or Bob's Red Mill 1 to 1 Gluten-Free Baking Flour.
- Use fine ground cornmeal to make this gluten-free cornbread recipe.
- For a sweeter cornbread, use buttermilk instead of milk, melted and cooled butter instead of oil, and increase the sugar to ½ cup.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel -
Clabber Girl Gluten Free Baking Powder 8.1 Ounce
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Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4)
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Wilton Perfect Results Premium Non-Stick 8-Inch Square Cake Pans, Set of 2, Steel Bakeware Set
-
OXO Good Grips 11-Inch Balloon Whisk
Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount Per Serving: Calories: 129Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 110mgCarbohydrates: 16gFiber: 1gSugar: 6gProtein: 3g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Joy
If making muffins, keep an eye out early- even at the 10 minute mark- for doneness. I did use a higher percentage of cornmeal to gluten free baking mix, but they started to smell done at the 10 minute mark- which I ignored, thinking I was smelling mix that had missed the paper liners. By 15 min they were dark on top.
Brenda
I made the cornbread muffins following the recipe exactly using Bob's 1-2-1 GF flour. They are perfect!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Jennifer
Yum!! These came out great and were super easy to make. Thanks!!
Jennifer
My family loved this recipe. I baked it in my cast iron pan, and it turned out so perfect. It was less crumbly than the boxed stuff I've been using (and will be cheaper!) I'm converted!
chrystal
I am so glad they loved it. Thank you for letting me know.
Best,
Chrystal
Mae Johnson
This is the best gluten free cornbread I have ever made!!!
My teenage grandson was diagnosed with Celiac a year ago and I still haven't found a good gluten free cinnamon roll recipe for him. Christmas and Easter breakfast I always make homemade cinnamon rolls so would love to make some he can eat that are good. Can you help me out???
chrystal
Hi Mae,
I am so glad you like it. I do have a recipe for cinnamon rolls, just use the search box on my page and you'll find them 🙂
Best,
Chrystal
Michelle Servais
I made these with chickpea flour, butter, and almond milk (as suggested possible substitutions) and they turned out really great! I might try with buttermilk next time so perhaps they aren't as crumbly. So yummy with honey drizzled and a bit of butter. They were so good that I blogged about them too~!
chrystal
So glad you loved it. Thank you for sharing what you used.
Best,
Chrystal
Star
Excellent recipe! Not too sweet and not too savory
With a few changes you can make it savory or sweeter.
Are you spelt flour from Bob’s Mill and they were delicious and moist. Thank you so much
Paula
Another great recipe, chrystal..thank you. I used your flour recipe
Kim
Thank you for this recipe! It’s been so so helpful when I really need some kind of bread/cake/chew. With all the dietary restrictions I am dealing with at the moment, this one really satisfies! I have used gf oat flour, gentle fiber, rice flours... all work beautifully. Experiment. I use polenta.
Yolanda
This was so delicious I saved it and will definitely make it again. Made some small changes. Replaced half of the gf flour with 1/2 cup almond flour instead. Added some garlic chili sauce and frozen corn for more flavor. Took out some butter and put applesauce instead. Added some chives on top. Sooooo good. Thx so much.
Marianna Eros
Is it possible to make your own corn meal?
chrystal
I haven't personally tried it but I'm guessing you could with a little flour mill.
Best,
Chrystal
Naomi
Thank you so much for this! Looking forward to making this for my dad, who is gluten free. How well do you think this will freeze? I'm hoping to make a batch a full week or two ahead of time, but only if it will freeze/defrost well...
chrystal
It freezes fine, but it does loose some of it's moisture. For best results, make them into cornbread muffins and let them cool completely before freezing.
Best,
Chrystal
Mary
Which of your flour blends did you use. Link shows more than one flour blend. Thanks
chrystal
Hi Mary,
Both my blends work in this recipe, and Bob's Red Mill 1-to-1 (the blue bag).
Best,
Chrystal
Lily
Could I use regular all-purpose flour to replace the GF flour?
chrystal
Yes, you can.
An
Half the page didn't load, ads kept popping up all the time, and I never did actually find the recipe on the webpage before giving up. There's three popups on my screen as we speak.
Wendy Stoltz
Hi An,
The page loading may be your internet connection. Please us the button "jump to recipe" and you can view the recipe.
Elisabeth
Could I use almond flour instead of GF AP flour? Sounds yummy!
chrystal
Hi Elisabeth,
Almond flour doesn't work very well in this recipe, sorry!
Best,
Chrystal
Linda
Fantastic Muffins!
Amber
Can I use corn flour?
Lindsay
Hi Amber, Corn flour won't give you the same results in this recipe. Use an all-purpose GF flour and add fine ground corn meal to get the right texture and flavor.
Anne
I used it today and they turned out great! The texture is finer, much more muffin like than cornbread.
Wendy Stoltz
Thanks, Anne, glad it was great!
Mimi Roche
Excellent Cornbread recipe! I’ve made it 4-5 times and it’s definitely my family’s favorite! I warm up my cast iron pan and pot my batter into the pan and bake it! The only comment or change I have is my gf blend of flour cooks faster than the recipe so I take it out after about 12-15 mins! Yummy! Great recipe
Lindsay
Hi Mimi! So glad you're enjoying the recipe and that you were able to adjust for the ingredients you like to use. Thanks!
Maura McManus
How much baking powder?
Lindsay
There are two teaspoons of baking powder in the recipe 🙂
Giuseppi
It looked very pale at the 25 minute mark, I increased the temp to 400 find left it in for 7 more minutes to give it a little color. If I did it again I would increase the temp to 375 or more.
Lindsay
Thanks so much for the comment! There can certainly be differences between ovens, so I'm glad that you figured out the best way to make this in yours. Enjoy!
Pattie L
I just made these and had to add on an extra 15 min or so and I have a brand new oven. The recipes on cornmeal packages say 400 degrees so I am thinking 350 is too low in my case. But the taste is good. I used King Arthur's Measure for Measure GF flour. Will try again will a higher temp.
Wendy Stoltz
Hi Pattie,
Yes, ovens vary so best to adjust the temperature or get an oven thermometer.
Rosalee
I miss corn bread with my bean dishes for lunch :-/
BUT
I am dairy (casein), wheat and egg intolerant
Can I make this with oat milk (am also almond intolerant),
and egg replacement (Bob's Red Mill)?
Thank you!!
Your site is lovely. So glad I found you!!!
Lindsay
Hi Rosalee, I think those substitutions will work just fine in this recipe, although I haven't specifically tried it.
Madelyn Ewing
I have heart disease and must limit my saturated fat. I note that each muffin has 7 grams of saturated fat. Is there a way to modify this recipe such that the saturated fat content can be reduced?
Thank you so much,
Madelyn Ewing
Wendy Stoltz
Hi Madelyn,
You would need to look at alternatives for the oil. If I look online, you can use banana and applesauce. I have, however, not tested this myself so I would suggest consulting with a nutritionist.
Meeska
Using this recipe, can the 1 cup of Gluten free flour be masa, or corn flour? (Still also using 1 cup corn meal.
Wendy Stoltz
Hi Meeska,
I have not tried it, but if you do let us know.
Margot
These were good but I found them to be overly sweet for my taste (and I only used 1/4 the amount of sugar called for in the recipe!). I will make them again, but will omit the sugar altogether.
Wendy Stoltz
Thanks Margot, glad you liked the recipe.
Ginger
I'm fairly new to gluten free baking so I've had some epic fails but these muffins were great! I used King Arthur Measure for Measure GF flour, melted vegan butter, oat milk with vinegar (to make buttermilk), I increased the sugar to 1/2 cup, and I added a teaspoon of vanilla. We prefer sweet corn muffins to savory and they were perfect!
Wendy Stoltz
Thanks, Ginger, appreciate you sharing your substitutions.
Pattie L
Hi and thanks for this recipe. Can you tell me why there is no baking soda in this please? Getting ready to make another batch. I use almond milk and coconut oil. Also, should I melt the coconut oil before or after I measure it? Thanks a bunch!
Wendy Stoltz
Hi Pattie,
I have not tested the recipe with baking soda as it will require other adjustments. It doesn't really matter if you melt it before or after as long as you place in the correct measurement.
Grace murphy
Hi
I made these yesterday and in the final product after cooking, it has separated into 3 layers. A layer of cornmeal, flour and what looks like oil. It tasted amazing when just cooked and noticed the separation later on. Can you suggest why this has happened ? Is my cornmeal / polenta not fine enough ? Many thanks.
Wendy Stoltz
Hi Grace,
It sounds like you've encountered an issue with the layers in your gluten-free cornbread. The separation you're describing could be caused by a few factors:
Ingredient Separation: If you used oil or butter in your cornbread batter, it's possible that these fats could have separated from the other ingredients during baking. This can sometimes happen if the batter is not mixed thoroughly.
Improper Mixing: Properly mixing the batter is crucial to achieving a consistent texture in your cornbread. Make sure to thoroughly combine the wet and dry ingredients until there are no visible lumps. Overmixing, however, can lead to a tougher texture, so finding the right balance is important.
Grain Size of Cornmeal: The grain size of your cornmeal could also play a role in the separation. Using a finer grind might help create a more uniform texture in your cornbread. If the cornmeal is too coarse, it could lead to uneven distribution of ingredients and cause the separation you described.
Leavening Agents: Proper use of leavening agents, such as baking powder, is essential for achieving the right rise and structure in your cornbread. Using too much or too little can affect the final texture.
Gluten-Free Flour Blend: If you used a gluten-free flour blend that contains starches, these starches could also contribute to separation if not properly mixed or if the batter isn't allowed to rest before baking.
To troubleshoot the issue and improve the consistency of your cornbread, consider the following steps:
-Make sure you mix your wet and dry ingredients thoroughly but avoid overmixing.
-Check the grain size of your cornmeal. Using a finer grind might help.
-Double-check the ratios of your leavening agents and other dry ingredients.
-Consider using a gluten-free flour blend that's designed for baking to ensure a balanced texture.
It's worth experimenting with these factors to see if you can achieve a more uniform texture in your cornbread. Remember that baking can sometimes involve a bit of trial and error, so don't be discouraged if your first attempt doesn't turn out perfectly. Happy baking!
Katya
What a great recipe! I make it as muffins, and my family loves it. All muffins are usually gone within a few hours. Thank you!
Wendy Stoltz
You're welcome, Katya! I'm glad to hear that the recipe worked well for you and that your family enjoyed it.
Teresa
Before I was diagnosed, my usual way of making cornbread was 1 cup self-rising flour, 1 cup self-rising cornmeal, 1 large egg, a dollop of Mayonnaise and enough milk to make a creamy batter; baked in a cast iron skillet with bacon grease. My question is, if I substitute the self-rising flour with a gluten-free flour, could I use the other ingredients in my recipe to make cornbread?
I NEVER put sugar in my cornbread. It's a continuous source of contention here. Lol. I'm from Tennessee and we feel that, if you put sugar in it, it's cake, not cornbread
Also, I'm a bit confused about baking soda, baking powder and cornmeal in general. I see recipes calling for these in gluten-free form, but other places say they're naturally gluten-free. Can you help?! I'm fairly new to the gluten-free world. Thank you!
Wendy Stoltz
Hi Teresa,
You could use your recipe, but you would need to experiment as gluten-free flour "behaves" differently from gluten flour. So be prepared to experiment with the number of eggs, mayonnaise, and milk. I would suggest you start with your recipe as is and then make adjustments.
As for baking soda, baking powder, and cornmeal, they are naturally gluten-free. However, some brands may process their products in facilities that also process wheat products, which could lead to cross-contamination. To ensure that the ingredients you're using are gluten-free, look for certified gluten-free versions or those labeled as such by the manufacturer.
I hope this helps! If you have any further questions, don't hesitate to ask.
Bella
I made this for a potluck with some honey butter and everyone loved it!! You really can’t tell that it’s gluten free. I recommend using buttermilk and maybe adding a little extra salt! Definitely would make again 🙂
Wendy Stoltz
Hi Bella,
That's fantastic to hear! I'm glad your gluten-free vanilla bean cupcakes were a hit at the potluck and that everyone enjoyed them. Using buttermilk and adjusting the salt to taste sounds like great suggestions. Thank you for sharing your feedback, and I'm glad you would make them again. Happy baking!
Claudia
These are the best corn muffins I've ever eaten, which is an amazing accomplishment for gluten-free! Great texture, great taste. A bit sweet for my taste, so I might cut down on the sugar next time. But this is absolutely amazing cornbread and I am thrilled to have found the recipe!
Wendy Stoltz
Hi Claudia,
I'm delighted to hear that you've found a gluten-free corn muffin recipe that has exceeded your expectations! Achieving both a fantastic texture and taste in gluten-free baked goods can indeed be a challenge, so it's wonderful that you've discovered our recipe that hits the mark.
Jenny
Excellent recipe! Thank you
Wendy Stoltz
You're very welcome, Jenny! I'm glad to hear that you found the recipe excellent.
trish
Delicious! I used the butter option and almond milk in addition to a cast iron skillet.
Wendy Stoltz
Awesome Trish, glad it worked for you.