Gluten-Free Classic Cornbread
By the Gluten Free Recipes team ·
Enjoy a tender, golden-brown cornbread with a delightful crumb, perfect for any meal. Its slightly sweet and savory notes make it a versatile accompaniment to chili, soups, or simply enjoyed on its own.
At a glance: This medium baking recipe yields 4 servings in about 40 minutes (15 min prep, 25 min cook). It uses 8 ingredients — including certified gluten-free all-purpose flour blend, xanthan gum, certified gluten-free baking powder — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Classic Cornbread: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Classic Cornbread: This recipe is designed to be gluten-free by utilizing a carefully selected blend of gluten-free flours and starches, avoiding all gluten-containing grains.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
- 1 tsp xanthan gum
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 1 cup warm milk (dairy or non-dairy)
- 2 large eggs
- 3 tbsp melted unsalted butter or neutral oil
- 0.5 cup yellow cornmeal
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease an 8x8 inch baking pan or a cast-iron skillet. In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, yellow cornmeal, xanthan gum (if your blend doesn't contain it), certified gluten-free baking powder, and salt. Ensure all the dry ingredients are thoroughly combined for an even texture.
- 2
In a separate medium bowl, whisk together the warm milk, large eggs, and melted butter or oil until well combined. The mixture should be smooth and slightly frothy from the whisking.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix. The batter will be thick and slightly lumpy; this is normal for gluten-free cornbread and helps achieve a tender crumb.
- 4
Pour the batter evenly into the prepared baking pan or skillet. You can use a wet spatula to help spread it smoothly. Let the batter rest in the pan for about 5 minutes while the oven finishes preheating, allowing the starches to hydrate.
- 5
Bake for 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean. The edges should be slightly crisp. Allow the cornbread to cool in the pan for at least 10 minutes before slicing and serving warm.
Nutrition (per serving)
Tips & Notes
- If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
- Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
- Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
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