Gluten Free Cornbread

I have been unable to source gluten-free flours and baking mixes locally, so I am going to have to purchase them online. I did not know this was the case when I moved to the capital city of North Carolina, but Raleigh is really just a small town. Even though Whole Foods located its Gluten-Free Bakehouse just minutes down the road in Morrisville, it does not cater to those of us who want to bake any gluten-free baked goods at home. Having no baking mixes, xanthan gum, or fancier flours, I decided to make a simple cornbread with the white rice flour I had on hand. I used the recipe from the Better Homes and Gardens New Cookbook and substituted white rice flour to make the recipe gluten-free. The result was delicious. I served the cornbread with butter and honey. No big complaints about the structure of the cornbread- I actually liked it better than some of the other iterations that I have made using other flour combinations. So here goes my plain Jane version of cornbread:

cornbread Gluten Free Cornbread


1 cup white rice flour

3/4 cup stone-ground cornmeal

2 to 3 Tablespoons of sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 Tablespoon butter

2 beaten eggs (I used jumbo sized eggs that my husband bought =)

1 cup milk

1/4 cup melted butter


Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a med. bowl and set aside.

Melt the one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.

In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.

Update: I can now find all my gluten free flours locally! Whole Foods is even carrying millet flour. This is a very basic sweet dessert type cornbread. Add a teaspoon of xanthan gum if you wish! I have made it without (obviously) in a pinch!

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32 Responses to “Gluten Free Cornbread”

  1. Wow. I’ve been looking for a recipe for cornbread for a while. My wife and I enjoy our chili with cornbread, but of course, the stuff at the grocery store isn’t gluten free. Now, thanks to you and your recipe, we can safely have our chili and cornbread.


  2. [...] have to thank Natalie (a.k.a. Gluten Free Mommy) for this corn bread recipe. (See her post about it here.) The only change I made to the recipe was to add about a teaspoon of xanthan gum to it. I always [...]

  3. Dear Natalie,
    Thank you so much for you wonderful gluden free recipes. I have been gluden free for a year and have found it very difficult until i found your website and its helped me alot. I live in Canada and I am now getting more help. I am looking forward to maybe sharing my recipes with you sometime. You eight grain bread helped me alot. I now bake in a bread maker with great sucess.


    Antonia Nieuwkoop

  4. [...] from here and especially here. Note: Bob’s Red Mill now has dedicated gluten-free corn flour and cornmeal, but make sure to [...]

  5. Hi Natalie,

    I made g-free corn bread using your recipe and I like it a lot! I am just starting my gluten-free diet. For over 4 years I am dealing with a very bad acid reflux, nausea, vomiting and a lot of pain (basically every day). I wasn’t diagnosed with Celiac but I just want to try anything now. I sarted this diet 4 days ago and I already feel much better! Thank you for your recipe!
    Here is the photo of it:

  6. What is the texture of this cornbread like? I made a recipe similar to this, but it came out really crumbly. Do you think that the xanthan gum would help with this?


  7. [...] from here and especially here. Note: Bob’s Red Mill now has dedicated gluten-free corn flour and cornmeal, but make sure to [...]

  8. Thank you for posting such a yummy recipe! I did modify it a lilttle to meet our ADHD diet requirements. But it still taste like sweet cornbread and has a great, non crumbly, texture.
    Modified: no sugar-1/3 cup honey
    3/4 cup brown rice flour + 1/4 cup garbonzo bean flour
    1 tsp xanthan gum, and only 1/2 cup coconut milk.

  9. I love this cornbread!!!! my favourite so far!

  10. [...] had this today and it was super yummy. You could sub rice, almond, or soy for the reg. milk. Gluten Free Cornbread | Gluten Free Recipes We are also having this for dinner: A Year of Slow Cooking: CrockPot Salsa Chicken Recipe [...]

  11. i added canned corn,moist and more corn flavor

  12. GF bread seems naturally crumbly due to the lack of gluten binding, and cornbread is also naturally crumbly. So GF cornbread doubly so! Some tricks in GF baking for binding substitutes are:
    more eggs, the egg protein helps in binding and makes cakey fluffiness;
    xanthan gum also acts for binding and texture;
    apple sauce, the apple pulp aids in binding and moistness.
    For cornbread, I also add a small can of sweet corn.
    Experiment with one or more of these tricks to see what works for you. I’ll be giving it a try for a Sunday potluck this weekend, substituting soy milk to make it Dairy Free, too. Wish me luck!

  13. Just made this tonite as written and it was absolutely fantastic! Hubby and kids thought it was the same recipe I always make! YUM!

  14. I’m new to the gluten-free life. I have fresh ground rice flours, and some soy flour, and some spelt flour. I’m low income, and don’t have access to xanathan gum. Is there anything else that I can use instead? I love rice cakes, but I really miss having toast or a sandwich once in a while! I would love any help or advice that you can give me!

    Thank you,
    Sandy B.

  15. I also live in Raleigh, NC and have found Kroger to have the best gluten free section. Usually past the produce aisle. Way better than Whole Foods.

  16. Wow! I loved this recipe. Soup and cornbread was my favorite meal in the winter prior to Celiac diagnosis. This recipe was so close to how I used to make it that I almost cried! I certainly ate more than I should have–two large wedges (and was so full I skipped the soup!) at dinner and had it cold for breakfast. Yummmmm!

  17. i change your recipe to this. My family loved it. So I thought I would share it with you.

    1 cup brown rice flour
    1 cup stone-ground cornmeal
    3 teaspoons baking powder
    1/2 cup agave syrup
    1 teaspoon salt
    2 beaten eggs
    3/4 cup milk
    5 tablespoons melted butter
    Preheat the oven to 375 degrees. Line pan with parchment paper and spray sides with oil.
    Mix the dry ingredients (flour, cornmeal, baking powder, and salt) together in a med. bowl and set aside.
    In a small bowl, combine the eggs, milk, agave syrup and melted butter. Add this mixture all at once to the flour mixture and stir until just moistened and pour in the baking pan. Bake for 30 minutes or until a wooden toothpick comes out clean. Serve warm.

  18. Thank you! I really liked the cornbread!

  19. [...] from here and especially here. Note: Bob’s Red Mill now has dedicated gluten-free corn flour and cornmeal, but make sure to [...]

  20. I’m happy to find this gluten-free recipe but I would like to make a non-sweet (savory) cornbread and I’d like to have actual corn kernels in it. Any suggestions about how to adapt the recipe if I had less sweetness and added corn kernels (to maintain the wetness/dryness ratio)?


  21. I have a friend who cannot tolerate gluten, so I wanted to make a turkey dressing that she could eat. This is the first time I have ever tried to bake corn bread. I was very pleasantly surprised at how easy it was to make and how great it tasted. Thanks.

  22. I’m making this tonight. Should have practiced before the big day but I was too lazy. I will be substituting milk for soy milk though. Wish me luck!

  23. yeah, it was really good! Thanks!

  24. Wow this recipe is awesome! I have a problem with all of the “other” ingredients you have to use just to modify a recipe to a gluten free form. This was great. I tweeked it slightly as I like my cornbread on the sweet side. I also added some baking soda as to give it a nice rise. I also allowed the buttter in the pan to brown before I added the batter. Then once I put the batter into the pan I swirled it a bit to incorporate the browned butter into cornbread mixture. The results were fantastic! And you are absolutely right about the texture. This is probably the best homemade cornbread I have ever eaten gluten free or not! Many thanks for sharing this.

    Happy New Year!
    Linda Kemp
    Naperville, IL

  25. I made this for dinner tonight to go with the ham and black-eyed peas. The only thing I did that was different was to use corn flour instead of corn meal (since that is what I had) and almond milk since I stay away from cow’s milk. It had a real likeness to cornbread. It was light and fluffy, and stayed together well. The taste was similar to what I am used to. The texture may have been a little different, but not an unwelcome change.

  26. Made your cornbread last night. It was delicious. Big hit in my household. The only modification I did was add 3/4 cup cream corn. Took a little longer to bake because of it. This recipe is a keeper. Better than my old gluten recipe by far. Yummy!!!

  27. [...] Flour Cornbread (my personal fav) Source: Gluten Free Mommy Note: I’m not posting a photo of this one [...]

  28. [...] Baking: Banana bread, corn bread [...]

  29. [...] My first gluten free baking attempt. SUCCESS!! And, of coarse, I couldn’t follow the recipe. Really, I can’t remember a better batch of cornbread that I have made. It’s a keeper. Adapted from Gluten Free Mommy. [...]

  30. I am new to Gluten free and this recipe was soooo easy and finished product yummy! The bake time seemed to be a little longer, but I live in high elevation too so that could have contributed. No need for xantham gum! I made a regular loaf and then added blueberries to the 2nd loaf….delicious! It would also be nice to add maybe try jalapenos in a loaf sometime. Bake time was even longer in the loaf with the blueberries. My friends and family had no idea it was gluten free!
    Thanks for the great recipe!

  31. Oh – and I used brown rice flour not white…more nutritious and easier to work with in my opinion!

  32. I would be appreciative to know if egg substitute will make a difference, can I sub. chia seed, or egg replacer.
    Thank you

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