Moist, sweet gluten-free cornbread that’s so good, your gluten-eating friends will be asking for it!
This is truly my most-requested recipe of all time from gluten-free folks and gluten-eating folks that have tried it at my house or at potlucks. Pretty much every person I’ve made this gluten-free cornbread for has absolutely loved it and said it was their favorite cornbread ever. It goes perfectly with so many meals, including my go-to Crock-pot Gluten-free Chili Recipe. We enjoy it with gluten-free beef stew too!
A dear friend shared this recipe with me many years ago and we’ve loved it ever since. After having to switch to baking gluten-free, I was so happy to find that it turns out just perfect with a good quality all-purpose gluten-free flour blend in place of all-purpose flour.
I always use gfJules all-purpose gluten-free flour when I make this, but it should turn out well with other high quality gluten-free flour blends as well. Just remember, if your blend doesn’t have xanthan gum or guar gum already in it, you’ll need to add 1 teaspoon of xanthan gum with the dry ingredients in this recipe.
My father-in-law always says this tastes like dessert! This is definitely a sweet cornbread, not a southern style, savory cornbread. If you are looking for a more savory one, check out this gluten-free savory cornbread recipe from my friend Jules.
Is cornmeal gluten-free?
Not always! It is common for cornmeal to be made by companies that make/process flour as well so there is a high risk of cross-contamination. Make sure your cornmeal is certified gluten-free!
Notes on Ingredients and Substitutions for Gluten-free Sweet Cornbread:
- Cornmeal – As stated above, be sure to purchase certified gluten-free cornmeal. Also, some brands (like Bob’s Red Mill) make a much coarser cornmeal. When I used that coarser cornmeal, it resulted in a very gritty cornbread that none of us cared for, so I’d recommend finding a finer grade cornmeal. I usually buy my gluten-free corn meal from nuts.com. They have a great selection of certified gluten-free ingredients and I find their gluten-free cornmeal to be just the right size for perfect results. Update 10/2019: I also just purchased this Arrowhead corn meal from Amazon – it’s certified gluten-free and it worked just as well as the one I usually buy so I recommend it as well!
- As always, I only recommend baking with a good quality all-purpose gluten-free flour blend. All flour blends are not created equal! I recommend avoiding flour blends that contain any bean flours or that are primarily rice flour, as you’ll get a more gritty result. I always make this recipe with gfJules gluten-free flour. You can buy gfJules gluten-free flour directly or through Amazon.
- Buttermilk – Regular store-bought buttermilk has modified food starch clearly listed on the label. In the US, if modified food starch is made from wheat it has to have wheat clearly labeled. If the product simply says “modified food starch” and has no wheat allergen warning, it is derived from a gluten-free source. The most common sources include corn, potato and tapioca. So, using regular buttermilk is fine in the US for anyone on a gluten-free diet. You can also choose to buy organic buttermilk as it doesn’t contain modified food starch, but organic buttermilk can be very difficult to find in stores: impossible in my town. I like to buy Darigold buttermilk because it doesn’t have a bunch of added ingredients to it.
- Buttermilk Substitute – Also, I know many people don’t always have buttermilk on hand. A great substitute to keep on hand in your fridge is Saco Cultured Buttermilk Blend. It is a powdered buttermilk that you keep in your fridge and then in a recipe that calls for buttermilk, you instead add this powdered buttermilk with your dry ingredients, and then add extra water with your wet ingredients. The package gives exact measurements for substitutions. I buy this at my local Winco store, but you can also buy on Amazon here.
My gluten-free cornbread bakes up nice and tall, is incredibly moist and needs only a slather of butter to make it a perfect accompaniment to any homemade meal. We especially enjoy it with chili, creamy gluten-free ham cheddar chowder and gluten-free chicken broccoli rice casserole. I’m going to make these crispy oven baked chicken thighs recipe soon to have with it.
This is my favorite food to bake to bring to potlucks as well since you can make it ahead and it cuts and serves so nicely. I bake it in my 9×13 Pyrex, and once cooled a bit, I can put on the lid and bring it. Here’s the Pyrex 9×13 dish and lid I have from Amazon. It makes it super easy to bring to potlucks!
Trying to bake ahead and freeze meals for future dinners? I often make this 9×13 pan of it for our family and then put half of the cornbread squares in a freezer bag and freeze. On the night I want to use it, I just pull out, thaw, and then warm in the oven or microwave right before serving.
You can also bake this in a pretty 9×13 ceramic pan. Then once cool, just cover with plastic wrap so the cornbread doesn’t dry out.
What will you serve your gluten-free cornbread with?
I like it with just butter, but some guests like to make it even more sweet by adding honey!
You can also make a whole batch of this cornbread to make my gluten-free cornbread stuffing recipe. Here’s what it looks like:
Let me know how you enjoy this gluten-free corn bread. Please come back and leave a rating and comment when you have a minute! Thanks!
Best Gluten-free Cornbread Recipe:
Our guests always say this is the best cornbread ever, let alone the best gluten-free cornbread! If you don't want a huge pan of cornbread, feel free to cut this recipe in half and use an 8x8 pan. I do this when my freezer is full and just our family will be eating it. If you have leftovers, these freeze and reheat well. If you don't have buttermilk on hand, I recommend using Saco Cultured Buttermilk powder, following the substitution directions on the package. gfJules gluten-free flour blend contains xanthan gum. If your gluten-free flour blend of choice doesn't contain xanthan gum, you'll need to add 1 teaspoon xanthan gum in with the dry ingredients As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Best Gluten-free Sweet Cornbread
Ingredients
Instructions
Notes
Recommended Products
*Originally posted 2013, updated text and photos November 2016.
Pin this gluten-free cornbread to your gluten-free bread Pinterest board:
I hope you and your family enjoy this gf cornbread recipe as much as my family does!
Suzanne says
why do the gluten free things have so many eggs in them. I love the choc brownies but has two eggs and two egg yolks. Now this cornbread has four eggs. I’m not suppose to have eggs or dairy either. 🙁
Michelle @ My Gluten-free Kitchen.com says
Suzanne, that is hard that you also have to avoid both eggs & dairy. I’m going to start labeling the dairy-free recipes (or those you can easily adapt to dairy-free) so those will be easier to find, and I’ll do that with egg-free also. You can find those in my Tags section on the right side of the blog. I believe you told me you have one of Gluten Free Mama’s cookbooks. If you have her latest one, In the Kitchen with Gluten-free Mama, she gives some great alternatives/substitutions for eggs as well. I’d recommend it for sure!
Kiki says
I’ve had great luck using flax “eggs” (just Google instructions), which are vegan! You might also consider adding xanthan gum to your Gf baked goods if you are cutting the eggs, as both help replace the binding function of gluten. Good luck!
Leila says
You can use egg replacer (a vegan powder), which is so easy, or possibly even duck eggs.
Tink54 says
I have used mashed potato flakes as egg substitutes in many recipes. It works great in cake. I mix theflakes with water and make an egg consistencey.
V says
Hi, you can replace the eggs by ground flax seeds. 1TS ground flax seeds + 2TS water = 1 egg and it works perfectly.
Hazel Bell says
YOU CAN USE WHIPPED AQUAFABA (the liquid from a can of chick peas) as an egg substitute. It’s like adding whipped egg whites, helps with structure.
Andrew says
Just because it says eggs does not mean you can’t substitute any of the many egg substitute out there.
Amanda says
A great dairy free buttermilk substitute is 2 cups unsweetened soymilk + 1 1/2 Tablespoons of apple cider vinegar. Mix well and let sit for several minutes to curdle before adding to the recipe. I used it with great success with this recipe!
Beth says
To make 1 cup of buttermilk, I use 1 tablespoon of lemon juice (white vinegar can also be used); put it in a 1-cup measuring cup and fill with unsweetened soy milk for dairy free or regular cow’s milk; stir. Let sit for 5 minutes. Whenever a recipe calls for buttermilk, instead of buying a carton of buttermilk, I just make my own. I won’t use a whole carton, and it’ll just get thrown away. Also one of my daughters has a milk allergy; it’s just easier to make my own.
Candi says
Hi Beth, thanks so much for the “buttermik” recipe. I used almond milk with a tbsp. of white vinegar, and it worked great.
Jen says
Why do people whine so much at someone else for their own issues?? Here is a lovely gluten-free recipe from someone who doesn’t have egg issues…not her problem when someone else can’t use it. I’m restricting myself from dairy at the moment…so I will choose to not whine about it and either substitute with dairy free or keep searching for something that works with what I’m looking for! That’s what big kids do.
Karla says
Thank you well said! We loved this recipe thank you for sharing!
EG says
I read Suzanne’s question as general curiosity: (why so many eggs?) and nobody answered her. The reason for so many eggs is they act as a binder which gluten free recipes need because normally gluten itself is wonderful at creating that binding texture. If you’re new to gluten free (and dairy and egg free) it can be overwhelming. Let’s not assume the worst of everyone.
I use the flax meal replacer someone else mentioned and it works well. Make sure to let it sit 10 minutes to thicken before adding. Good luck!
P.s. I’ve been cooking gf for 10+ years and this is the best cornbread recipe I’ve tried. Thank you!
Christine says
This recipe is perfect if you substitute the 4 eggs for:
4 tablespoons of ground flax meal
10 tablespoons of water
(Mix together and let stand for 5 minutes)
Add to the recipe the same time you would add the eggs.
It’s my go to recipe! (I also use almond milk with a tsp of lemon juice instead of the buttermilk, and coconut oil in place of butter)
Ashley says
You can use egg substitute.
Kiera says
I accidentally made this recipe today with ZERO eggs and it worked fine! No doubt t it has a different texture than it should but it is perfectly fine without.
Karen Palin says
Was hungry for that yummy cornbread. Was going to text you then thought I bet she has it on her web page and sure enough here it is! Now it is printed and in my cookbook. Yea
At least it is a 5 star recipe when you bake it. We will see what I can do! I like your freezer idea.
Rachel says
I made this for a church potluck tonight and I loved it! It got a bit brown on top because I wasn’t paying close enough attention, but it was delicious. I used milk and lemon juice to make “buttermilk,” so I wonder if that change may have caused more browning.
Michelle @ My Gluten-free Kitchen.com says
So glad you liked it Rachel! Thanks for commenting!
Dave E says
Wow! This is the best cornbread I have ever had! My wife made it last night and I ate way too much.
Michelle Palin ~ My Gluten-free Kitchen says
I’m so glad Jan made this for you, Dave, and that you enjoyed it. Thanks so much for stopping by to comment to let me know you tried it! ~Michelle
Denise says
Just made this to accompany our first batch of chili for the fall since going gluten free. What a great consistency and taste to pair with the spiciness of the chili! (can’t believe how easy it was too!) Thanks, can’t wait to try out some of your other recipes!
Denise says
btw, daughter just came home and tried the cornbread. She said it tasted like Boston Markets. Definitely a keeper!
Michelle Palin ~ My Gluten-free Kitchen says
Denise, You are right – this goes great with spicy chili! I’m so glad you took a chance on making it and loved it. Thanks so much for leaving feedback for me. It made my day! I am flattered at your daughter’s comment too! ~Michelle
Lisa says
This is awesome. I am the only one that is GF, and my lovely family tolerates GF meals….I have tried MANY GF cornbread recipes, but this is by far the best! I am done searching for any more recipes. Everyone loved the recipe too! Thank you
Michelle Palin ~ My Gluten-free Kitchen says
Lisa, I’m so glad that you love this one! Good for you for keeping on searching until you found one that was perfect for your tastes! Thanks so much for stopping and leaving a comment! Comments like these make my day!! (P.S. I’m so sorry I didn’t see this comment before today!!) ~Michelle
Alison says
WOW! How delicious was THAT?!?!?! I followed your recipe, using another gluten free flour mix, and using a buttermilk substitute (1Tbsp White Vinegar to 1 Cup Milk – obviously doubled for your recipe) and that was the BEST! 🙂 THANKS!!! I’m curious, do you have a recipe for UNsweetened cornbread? Our family uses an unsweetened cornbread to make our Thanksgiving “Dressing”. I’m new to the gluten free baking, so I thought I’d ask, since yours was SO good! Thanks again!!!
Michelle Palin ~ My Gluten-free Kitchen says
Alison, I thought for sure that I replied to your comment already, but it isn’t here. So sorry for the delay in responding to your question. I don’t have an unsweetened cornbread. We love this sweetened one so much, I’ve never searched for another one. I’ll let you know if I come across a good one!
So glad that you thought this was delicious! Happy Baking!!
Amy Charnay says
Couldn’t you just cut the sugar in half? I want to make this but avoid sugar so was thinking of cutting it in half. Looks like a great recipe!
Jenny says
Regarding unsweetened cornbread — I made some tweaks to make the cornbread savory and it came out just perfect. I eliminated the sugar, and instead added about a tablespoon of honey for a touch of sweetness. I also upped the salt to about a teaspoon and a half. I suspect it would be just as good entirely sugar-free. Thanks for sharing such a yummy recipe!
Sonya says
Simply Amazing!!!! I have been looking for an easy GF cornbread recipe that looked and tasted like the real thing. Your recipe was spot on. I made this last night and it came out light, fluffy and absolutely delicious. I used Trader Joes gluten free flour and did have to add xanthan gum….I also cut the recipe in half and baked in a round cake pan. It still came out perfect. This is a keeper. Looking forward to trying some of your other recipes. I love experimenting with gf recipes but the cornbread had me baffled. So thank you for taking that one off my list. 🙂
Michelle Palin ~ My Gluten-free Kitchen says
Sonya,
Your comment made my day! I’m so glad that you loved this recipe. Good for you for experimenting with it. Thanks for the tip that the Trader Joe’s gluten-free flour worked well in this recipe. Happy Baking!!
ATia says
Thank you, Michelle, I loved it.
Thks
Emily says
I made this recipe for my family, and they nearly passed out. It’s so good! Sweet and moist, and you can’t tell it’s gluten free! Thanks!
Michelle Palin ~ My Gluten-free Kitchen says
Emily,
Thank you for your sweet comment! That made my day! So glad your family loved it!
julie says
I am making this tomorrow for a big crew and would like to make them as individual muffins. How long would I bake this? Much love…
Michelle Palin ~ My Gluten-free Kitchen says
Hi Julie! The muffin instructions are in the recipe instructions above. Bake about 10-12 minutes. Time varies based on the amount of batter you use for each muffin and how hot your oven runs. Just keep an eye on them. When done, you should be able to put a toothpick in and have it come out with moist crumbs attached but no batter.
Good luck! I’m sure your crew will love these!
Tina Peterson says
Hi! I am very new to gluten free cooking (a whole week & I failed miserably – lol). I love cornbread but I am not only having issues with gluten (I think) but also very sensitive to Dairy, Whey & Soy. So, what do you suggest I do about the buttermilk? Thoughts? Help!
jules says
A girl after my own heart. SWEET cornbread! YES! Thank you for sharing! Someone posted this on my FB page tonight and declared it to be “perfection!” I’d say that’s about the best compliment a girl could get! Congrats, Michelle!
xoxo
~jules
Michelle Palin ~ My Gluten-free Kitchen says
Thanks Jules! Sorry I didn’t catch this comment before! You are sweet!
J9 says
I LOVE this cornbread! It really is the best ever.
I like it best with butter, milk and eggs but I have at times substituted:
2 cups almond milk with a tbsp of vinegar for the buttermilk
Flax Meal with water for the eggs
1/2 C Coconut Oil + 1/2 C Vegetable Shortening for the butter.
And It tastes great too. 🙂
Michelle Palin ~ My Gluten-free Kitchen says
I’m so glad you love this like we do! Thanks so much for commenting, and including your successful substitutions too!
Jan says
Do you ever use honey instead of sugar?
Is there a ratio of the amounts of each so I can replace sugar with honey?
Thanks.
Lenae Bamber says
Hi!
Just wondering if you have the recipe for the honey cinnamon butter that you mentioned in the sweet cornbread recipe? Looking forward to making the recipe to accompany my delish Beet Borscht
Lenae
Michelle Palin ~ My Gluten-free Kitchen says
Lenae,
I will try to see where in the world I stashed that one and either post it or send it to you!! Sorry!
Lenae Bamber says
Any luck Michelle finding the honey butter recipe?
AliBaba says
My boyfriend made these for me, and they turned out fantastic! He cut the recipe in half because we didn’t much like the last two recipes we tried. We brought these to a dinner with friends, and they had no idea they were gluten free. I agree with the earlier commenter that these taste like the ones from boston market! Thank you!
Michelle Palin ~ My Gluten-free Kitchen says
AliBaba,
I’m so glad you liked these! Thanks so much for your comment.
ashley says
I never take time to do this, and i am VERY picky, but this has to be one of the best GF recipes Ive ever had! This is better than standard cornbread recipes! The only difference in my execution: I was told to start cornbread recipes by soaking the cornmeal in the buttermilk first. This makes it more cake-like, less crumbs, softer, smoother texture. You truly did beautifully on this recipes! Kudos
Debbie Filippone says
i made this recipe into muffins, and they came out wonderful! I used Bob’s Red Mill All Purpose Gluten Free flour, and the Saco cultured buttermilk powder. I did not have xanthan gum, and it was also not in the flour, but they still came out perfectly. I read on another site that if you don’t have xanthan gum to make your mix into muffins instead of a cake for a better result. The taste and texture were both excellent!
Hailey says
Dairy free and egg free ***** cut recipe in half otherwise the egg substitute wont stay stable. Use Energy egg replacer for 2 eggs. ….. for the buttermilk, add 1 tsp of lemon juice to a measuring cup, then top off with almond milk to equal one cup( or dairy free milk of your choice) …for your butter; substitute coconut oil or Earth Balance buttery sticks.
Kelly says
This is so good that I making it again right now! 3:00 in the middle if the afternoon on a 96 degree day…It tastes like cake! Put it in a mug and pour over some cold milk, mmmmm, so tasty. Super easy, and not one bit dry, even after a week in the fridge! Love it. Thanks 🙂
sarah says
Hi Michelle, I have been looking for a good gluten free cornbread recipe and came across this one. My only gripe is that is has a lot of sugar. If I wanted to use honey instead, what would you recommend? I just don’t think this much sugar is necessary. It’s not cake lol! thanks!
Diana says
This recipe is great my family loves sweet cornbread I could do with just half the sugar but I most times I’m out numbered. I will state that I agree about Bob Red mills GF Cornmeal being too coarse but I did find Bob Red Mills GF Cornflour that finely grinds the cornmeal and it is fantastic it makes a very nice textured cornbread.
Leslie says
I just made this for tomorrow and already ate four pieces, it is sooo good! I got the Jules gf flour and the corn meal from nuts.com too.
Heather says
I have made this several times and my boyfriend and I just LOVE it. This recipe is definitely a keeper! Thank you!
Candice says
Great recipe. I made a few changes to fit my own dietary needs. Used cashew milk instead of buttermilk, agar powder instead of Xantham Gum, and used a combination of coconut sugar and maple syrup, rather than regular sugar. Worked out wonderfully. Everybody raved over it during the holidays. Thanks for the great recipe.
Lori Imel says
Fantastic recipe – hubby said better than Marie Calendars!!! We used powdered milk with water and 3 TBS of vinegar, coconut sugar and 1 TBS of ground flax seed in place of the Xanthum Gum…. excellent!!!
Irene Harding says
Hands down, the best cornbread I’ve ever put in my mouth! My daughter, who doesn’t like cornbread, ate 3 pieces! I only had pillsbury gf flour on hand so, that’s what I used (it has xanthan gum). It worked fine. I also spread butter over it shortly after it came out of the oven. I made it again this morning and am pairing it with Crab Bisque Soup to take down to South Carolina for my moms birthday. Thank you for this recipe. I have celiac disease and love to cook so, always looking for great recipes to add to my arsenal so my sceptical of good tasting gf food family will be won over.????
Anne with an E says
Hi! Could I add a can of Sweet corn, well-drained, or would that adversely affect texture or cooking? Thanks in advance. 🙂
rita says
WOW!! This tastes just like my old recipe that I used when I didn’t know I had a gluten problem. I subbed 3/4 cup olive oil for the butter. Thanks for what you do ????
Jen says
Wow… made these tonight to go with red beans and rice. I cut the sugar by 1/4c and still they turned out like cake! Not what I was looking for, but good.
Kay Minnich says
This was great – better than any recipe I’ve made – including those with flour. My grandkids absolutely loved it. I even used a gluten free flour that worked poorly in other recipes, but worked well here. T was moist and flavorful. My question – would it work equally well with regular flour? (Isn’t that backwards from most questions!)
Cindy Bussard says
This cornbread is to die for! Thank you SO much for the recipe. I made it sugar free by using erythritol and cut back on it by about 1/3. I didn’t have a gluten free flour blend at the time, so I made my own out of almond meal, coconut flour, brown rice flour, tapioca starch, & xanthan gum. I used a medium grind cornmeal. It made for a great texture. My husband has never been a fan of cornbread, but he couldn’t get enough of this one. I even have it for breakfast with a dollop of plain Greek yogurt, a drizzle of maple syrup, and slices of strawberries. It’s divine! Thanks again for a fabulous recipe!
Jami Hosford says
I’d love to know your ratios for the almond and coconut flours
Lisa says
This corn bread is delish!!! My family loved it and my son took leftovers to have with lunch. It’s not easy finding gf foods they really enjoy and this was spot on. For those concerned with sugar content, it is quite a bit, but you can cut it back to your liking. Thanks for sharing the recipe! 🙂
Laura says
Absolutely the best ever! Even with almond milk and almost burning after I accidentally turned off my timer! ????????????
Megan says
This cornbread is amazing. I did one cup of sugar, coconut milk, and a tbsp (about) of apple cider vinegar. Turned out so yummy and I used white corn cornmeal. I was wondering how long can this sit out on the counter? Or do you have to freeze it ASAP? Thanks for the amazing recipe and Winco is my fave grocery store!
Michelle Palin ~ My Gluten-free Kitchen says
Hi Megan. Thanks for your comment and including your successful substitutions. Yes, you can leave this out on the counter, in a covered container for up to 3 days. That’s what we do!
Jeanne says
This was so easy and delicious! Needed some cornbread to accompany a spicy butternut squash chili, and this hit the spot. Loved how tender this is and not at all dry. Winner!
Jennifer says
I cut the sugar in half and used a stevia blend for the other half. I also owed applesauce in place of eggs (1cup) and these turned out amazing! Can’t tell they’re gluten free and do moist! Thank you for the recipe! ????
Rolanda says
Yummy, gf & gluten eaters both enjoyed!
Michele Dulude says
Mouthwatering recipe! My husband is not eating gluten free and he raved about it. I baked 1/2 the recipe and saved other half for a few days later. It was JUST AS GOOD!
Rolanda says
Question, how long should I let the buttermilk & baking soda sit?
(I think I left it too long)
Nancy says
Hi, I found this recipe by doing a google search for GF cornbread, and after reading the reviews, knew I had to try it. Just made it, and I cannot tell you how my kids’ and hubby’s eyes bugged out. So moist, subtly sweet, and oh so good. I lowered the sugar to just under 1 cup, and i put them in mini muffin cups so that they were easily preportioned and reduced bake time to 15 mins. Now I know, and there’s no going back. This is my bookmarked cornbread recipe. Thank you!
Caryl Netzley says
I don’t have the time to read through all the other comments to see if you addressed my question or not. So, here goes, I already have medium coarse corn meal on hand. Can’t I just put in the food processor for a few pulse and “make” it fine cornmeal? Also, I have been very successful substituting applesauce for eggs in cookie recipes. Am wondering if you could sub out two of the eggs and possibly a little sugar and get the same sweetness? Not trying that as I need it for tonight. Thanks.
Michelle Palin ~ My Gluten-free Kitchen says
I think that would work for you to just pulse a bit to make it a little finer. Obviously not turning it into powder, but like you said, just a few pulses. As far as substituting applesauce for the eggs in this, I haven’t tried that substitute in this so I can’t say for sure. I’ve never used applesauce as a sub for eggs, only as a sub for oil/butter. Let me know if you do try it and any tips you can pass on!
Lia says
Hi! I’m probably way to late with commenting on this recipe but I just got diagnosed with celiac and really crave some cornbread. First off, thanks for making my life easier!! Awesome blog. Then a quick question, can I substitute honey for the sugar? How do you think I’d have to go about it?
Thank you
Kirsten Sapp says
Great recipe, thank you! I used Bob’s Red Mill 1-1 GF flour (the blue bag) which is the best GF flour I have ever used. I also used half regular unsalted butter and half refined coconut oil. I reduced the sugar a little bit and added about a tablespoon of honey. Everything else I kept exactly the same. It turned out wonderful and delicious! Nothing wrong with the original recipe, I just like to experiment.
Kitana says
Thank you for a truly delicious recipe!
I have a question about the cooking time. I baked it for 35 minutes but the middle part was still soft and liquid. I added another 5 minutes but then took it out as I was worried that the outer areas were turning too dark. I let it sit for a while before I cut it up. The problem was that the edges and corners were delicious but I had to throw out the center as it was gooey – I’m not sure why I got that result. Any suggestions?
Alan Skogen says
Could you make corn dogs with this or would you have to tweak it?
Michelle Palin ~ My Gluten-free Kitchen says
Hi Alan,
No I don’t think this would work well for corn dogs but I haven’t tried it! I’ll have to put that on my to-make list!
Christine says
I soured the milk myself with vinegar, used Bobs GF one-for-one baking flour, and Bobs egg replacer. It’s my second time making it and I am so happy with the result! We have wheat and egg allergies in the family and I’ve been searching for a GF cornbread recipe we can all enjoy and I think I’ve finally found it! Thank you!
Mrs. K. L. David says
Please could you email this page to me? There seems to be no way of doing so myself. If like to try out this recipe and I’m afraid of losing the link.
Thanks Kay
Mimi says
I am so happy I found this recipe. It is easy to make an actually turns out better than I ever expected! I made my own “buttermilk” as I am allergic to dairy. This is my new favorite. Thank you!
Jacqueline Schutzbank says
Can I substitute almond flour for gluten free flour and almond milk in place of buttermilk in your cornbread recipe. I want to make this for Thanksgiving.
Holly says
Can the sugar be substituted with coconut sugar? If so…what measurement? Thank you!
Michelle Palin ~ My Gluten-free Kitchen says
I haven’t tried it with coconut sugar, but usually when I do substitute coconut sugar it is an equal amount. It’s worth a try! Please do come back and let me know how it works!
Isabella Nebel says
I just subbed coconut palm sugar and it’s fine but beware it will make the batter and final result quite dark. I use raw coconut palm sugar. It darkens everything. Other than that it’s equal measurements substitutions, just gets awfully expensive. You can use honey or maple syrup, too. The maple syrup will also Darken it a bit; with these substitutions you won’t be able to tell by color when something is done.
Emily McIntosh says
I am celiac and this is my go-to cornbread recipe. It’s always a hit and I constantly get asked for the recipe. My non-GF friends and family can’t believe it’s gluten free. I use Namaste GF flour and it turns out amazing! I backed off the sugar to one cup recently and it’s still great.
Heidi Laird says
Thank you for this recipe! Roommates request for Thanksgiving was cornbread… first time I’ve made cornbread since I had to go gluten free and was worried. I used Pillsbury gluten free flour. Roommates inhaled it and warned me I couldn’t touch it, they were amazed it was gluten free. Thank you again, I’ll be making it again soon im sure!
Reenee & Steve says
Oh my this is fabulous! We just made this as I’m new to the gluten free cooking for about 2 weeks now. We had it warm drizzled with maple syrup ???? We look forward to finding more recipes thank you delicious!
Rod Vessels says
Tried your Sweet GF Cornbread last night, it was outstanding. I used course ground corn grits which resulted in a crunch. Yumm. Good bye packaged cornbread mix’s…
Reenee says
Fantastic! I used almond milk and soured it with apple cider vinegar and used only half the sugar and ???? honey ???? turned out fabulous thank you!
Trish Farano says
My husband and I do not need GF but had friends passing through town and I wanted a GF bread for him. Came across this recipe and decided to try it. Oh my goodness, is it good! I did cut the sugar back a teensy bit and squeezed in a dollop of honey but otherwise followed as directed. My husband ate 3 pieces. It may be my new favorite cornbread.
Thanks for the good recipe.
Kristy Pickering says
I’m not gluten intolerant. I made these for friends who are and can I just say WOW!!! They’re delicious! I only used 1 cup of sugar and it was perfect. Thanks for the recipe!!
H Hood says
This recipe is fantastic! I needed it to be dairy free as well as GF, so I subbed oat milk and some vinegar with a splash of DF kefir for the buttermilk, worked like a charm. I also had some Bobs Red Mill corn flour in the cupboard, so I used that, it worked great. My husband said, “what smells so good, are you making an apple pie” that’s how good it is.
Michelle Palin ~ My Gluten-free Kitchen says
I’m so glad you both liked it! Glad your substitutions worked well – thanks for sharing what worked! I appreciate it!
Ginger says
Has anyone halved the recipe and used a smaller pan (8×8 or similar?) with success? Also, does it freeze well after baking?
Ginger says
And I realized that all my answers were in the intro to the recipe! 🤦♀️
Barbara Mohon says
This is the best cornbread I have ever made. I substituted honey for the sugar (use a conversion chart), and I didn’t have all purpose flour, so I used a blend of rice flour and almond flour.
Consistency is perfect. Thank you!
SondrasDaughter says
Hi all, I want to not only wish everyone a Happy New Year 2020 but, I also want to thank everyone on here for the gluten-free recipe and the change suggestions. In my household, there are gluten-free folks/diabetics/the weight-conscious and the health “fanatics”. Hence, this past Monday, I made my cornbread by doing/using the following (like another poster wrote – I also cut most everything in half):
1 cup Almond milk with 1 tbsp. white vinegar added,
1/2 tsp. baking soda,
1/2 a stick of butter, melted
4 tbsp. of vegetable oil,
2 eggs, left out at room temp,
1 cup of Bob’s Red Mill cornmeal,
1 cup of my “gluten-free all-purpose” flour (2/3rds cup of rice flout, 1/3 cup of tapioca flour, mixed together)
1/2 tsp. salt,
4 packets of stevia mixed in with 1 tbsp. of sugar
1) After mixing the vinegar with the almond milk, I let that set for about 5-7 minutes – this became my “buttermilk”.
2) After placing the cornmeal into a large mixing bowl, I took the “buttermilk” and mixed it in thoroughly with the cornmeal. I let this mixture sit for about 10-12 minutes (like another poster(s) recommended for using coarse cornmeal – mine was the Bob’s Red Mill brand).
3) While the cornmeal was “soaking”, I sifted my “all-purpose flour” mixture, then set that aside.
4) I took my 1/2 stick of near-semi-softened butter to grease my 9-in. cake pan.
5) Into a medium-sized bowl, I mixed the remaining butter with the 4 tbsp. of veggie oil (I used “Smart Balance”) till fully softened/near full liquid.
6) I beat the 2 eggs in a cup, then mixed with the butter/oil mixture. Then, I added this mixture with the cornmeal mixture, and mixed.
7) I added the flour mixture to the cornmeal mixture, then added the baking soda, stevia, salt and sugar, and mixed well.
8) Placed the mixture into my cake pan, and let bake at 400F for 25-30 minutes.
9) Let cool on a baking rack for 5-10 minutes.
Now, I readily admit – I’m no chef! However, I had absolutely NO xanthan gum in the house so, I was praying that this mixture worked (I think that Michelle’s original recipe calls for using xanthan gum). I had 6 folks, NOT including myself, to try this out on! Well, lo and behold, it turned out a success! Keep in mind that this recipe is NOT for those who like real-sweet cornbread – as mentioned earlier, I had to feed a couple of diabetics so, I had to keep the sugar usage to an near-absolute minimum. Also, a lot of us need to keep the solid fat (butter) intake in check so, I substituted the 2nd half of a stick of butter with the 4 tbsp. of veggie oil (a liquid fat).
My diabetic Dad liked my cornbread a lot – he then asked me to make him some muffins to take home! “Of course, Dad.” My Mom wasn’t too pleased that I said “Yes” to Dad’s request, because she monitors his diet. All of us family members know that my Dad could literally eat anything and everything under the sun! Then, of course, his sugar level would skyrocket! So, I made a diplomatic statement/compromise – I’d make 6 muffins, 2 for Dad, 2 for Mom and 2 for me! My siblings will have to either make their own cornbread, or wait till next year to get some more…whatever cornbread I make from here on out will be for ME!!!
Happy 2020 to all!!! And thanks again for all the suggestions!
Sydney says
Mine never fully cooked. I followed the recipe to a T! I even cooked it 15-20 minutes longer than suggested. It did not cook in the middle at all. This happen to anyone else?
Michelle Palin ~ My Gluten-free Kitchen says
Factors that can influence baking time include the size of your baking pan (if it isn’t a true 9×13 but instead narrower it will take longer), oven temperature (check with an oven thermometer) and accurately measuring the buttermilk. Even humidity and altitude can have an affect on baking ties. Best to keep on baking until the center tests done with a toothpick and just make a note of that time so you’ll know for future batches!