Crumbly, sweet, and filling – Gluten-Free Cornbread is sure to be a staple in your gluten-free kitchen. This gluten-free cornbread recipe is simple, uses minimal ingredients, and serves as a fantastic side to soups, stews, and BBQ.
This recipe post is sponsored by Ryze. Opinions are my own.
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. Gluten-Free Cornbread is also a great side dish for picnics and BBQ’s. I serve mine along ribs, coleslaw, and beans. Delish!
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 actually get myself into trouble with these gluten-free cornbread muffins. They are incredible strait out of the oven with butter and honey dripping down the sides.
I’m seriously salivating as I write this. So good.
Is cornbread gluten-free?
Not all cornbread is gluten-free. Some cornbread recipes are made with glutinous flours and cornmeal. Make sure to use a gluten-free cornbread recipe or substitute any what flour four 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.
These are traditional, old-fashioned gluten-free cornbread muffins. There are less than ten ingredients and they taste like what I remember gluten-free cornbread tasting like growing up.
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 gluten-free cornbread with a dairy-free butter to keep it dairy-free.
Making 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. My friend Sarah from Sarah Bakes Gluten-Free has a great Cornbread Stuffing recipe.
Gluten-Free Cornbread Ingredients:
- Gluten-Free Flour – I used Ryze gluten-free flour in this gluten-free cornbread recipe but you can use your favorite high quality gluten-free flour.
- Cornmeal – I recommend buying a high quality fine ground cornmeal that is gluten-free. The gluten-free label insures that it was processed in a facility free from glutinous ingredients.
- Gluten-Free Baking Powder – Not all baking powders are created equal. Make sure your’s is labeled gluten-free.
- Dairy-Free Milk – We love to use a vanilla almond milk in this gluten-free cornbread muffin recipe. It adds a touch of extra sw
I haven’t tried substituting the eggs out of this gluten-free cornbread recipe. I’ve had a few people use chia egg with success.
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.
I’ve tried cornbread that has more of a cake texture. These don’t. These are hearty, thick, and corn-bread-like (if that makes any sense). Sure, I love 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. Enjoy!
Happy Cooking and Baking,
- 1 cup gluten-free flour (I used Ryze Yellow Bag Gluten-Free Flour)
- 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
- ¼ cup vegetable oil (or oil of choice)
- Preheat oven to 425°F (220°C). 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 2/3 full. Bake for 25-30 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.
Serving Size:1 muffin
Amount Per Serving: Calories: 164 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 33mg Sodium: 196mg Carbohydrates: 21g Fiber: 1g Sugar: 4g Protein: 4g