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Gluten Free Cornbread

A simple recipe for gluten free cornbread that’s as good on the Thanksgiving table as it is with a bowl of soup on a chilly fall evening. Save leftovers and make gluten-free stuffing!

A white bowl of gluten free cornbread muffins on a wooden coating board.

Why You’ll Love This Gluten-Free Cornbread Recipe

Cornbread is one of those homey bakes that’s always welcome! You can make it with fresh corn tucked into the batter for a juicy crunch. Or, add a little more sweetener and throw in a handful of blueberries for a sweeter take. Here’s why you’ll love this gluten-free cornbread recipe:

  • Versatile. Bake this recipe as a loaf, muffins, or in a square pan – you’ve got options! You can also save any leftovers and make gluten-free cornbread dressing.
  • Simple ingredients. Just a few ingredients are all you’ll need to make this lovely, simple recipe that relies on oat flour and cornmeal for structure.
  • Quick. You’ll need a couple of minutes and a whisk to put the batter for this gluten free cornbread together.
The ingredients needed to gluten free cornbread are shown portioned out: an egg, butter, cornmeal, oat flour, milk.

What You’ll Need for Gluten-Free Cornbread

Here’s an overview of the ingredients needed to make this recipe, The full ingredient amounts and instructions are in the recipe card lower down.

  • Oat flour – Oat flour is a wonderful gluten-free flour
  • Cornmeal – Use fine or medium grind cornmeal rather than coarse cornmeal or polenta
  • Baking powder – To help the cornbread rise
  • Salt – I use fine grain sea salt in all of my recipes
  • Milk – Whole milk or 2% milk will work fine
  • Maple syrup – Or sweetener of choice (like honey or granulated sugar)
  • Egg
  • Butter – I use unsalted butter
Squares of gluten free cornbread on a white plate.

How to Make Gluten Free Cornbread:

  1. Prepare: Preheat the oven and grease an 8-inch square pan or a muffin tin
  2. Combine: Whisk together the flour, cornmeal, baking powder and salt then stir in the wet ingredients.
  3. Bake: Pour into the prepared pan, place in the oven, and bake for about 20 minutes.
  4. Serve: Cool for a few minutes, then either cut into squares or serve the muffins warm.
A white bowl of gluten free cornbread muffins.

A Little Tip

Cornbread by its nature is a dryer bread, and this recipe is no exception. Don’t worry if your bread or muffins are slightly dry! If you prefer a moister version of cornbread, though, you can swap buttermilk for the milk.

A colorful bowl of butter, slices of cheese, and a cut cornbread muffin on a wooden cutting board.

Serving Suggestions

I love to serve gluten free cornbread with soup or stew, or simply as a mid-morning snack with butter and jam. You can also make little sandwiches with cornbread muffins: add a thick layer of salted butter and a piece of sharp cheddar cheese and eat a few for a satisfying light lunch. Or if you’re a meat eater, tuck thin slices of ham or turkey with a swipe of mayo between two halves of a gluten-free cornbread muffin.

You can also make a pan of gluten-free cornbread to use in gluten-free dressing or stuffing. Make the cornbread a day or two in advance and leave it out on the counter so that it dries out a bit before you use it in your favorite stuffing preparation.

A cornbread muffin on a white background with a piece of cheese in the middle.

How to Store

Here’s how to store leftover gluten free cornbread:

  • Counter – Keep cornbread in an airtight container or zip-loc bag on the counter at room temperature for up to 3 days.
  • Fridge – You can keep leftover cornbread in an airtight container or bag in the fridge for up to 5 days.
  • Freezer – To freeze cornbread, place it in a freezer-safe bag or container and store in the freezer for up to 3 months. Thaw thoroughly in the fridge before eating.
A cut gluten free cornbread muffin on a wooden cutting board.

Substitutions and Tips

As mentioned, this is a wonderfully simple recipe that comes together in one bowl! Here are a few substitution suggestions and tips to guide you through it:

  • Oat flour substitute – You can use almond flour (not almond meal) instead of the oat flour or try your favorite 1:1 gluten free flour substitute
  • Make it dairy-free – Use olive oil or non-dairy butter for the butter and substitute your preferred non-dairy milk for the milk
  • Try a different sweetener – Honey is also wonderful in this gluten-free cornbread recipe. You can also swap granulated sugar for the maple syrup.
  • Make it sweeter – You can make this into a dessert muffin or bread by adding a bit more sweetener.
  • Make it into muffins – Add 3/4 cup sweetener of choice and 1 cup blueberries or raspberries to make this into a breakfast muffin recipe.

More Gluten Free Quick Bread Recipes

A white bowl of gluten free cornbread muffins.

Gluten Free Cornbread

Nicole Spiridakis
A simple recipe for Gluten Free Cornbread that's as good on the Thanksgiving table as it is with a bowl of soup on a chilly fall evening.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 10 servings
Calories 172 kcal


  • 1 cup almond flour or oat flour
  • ¾ cup cornmeal
  • 3 teaspoons baking powder
  • ½ teaspoon fine grain sea salt
  • 1 cup whole milk
  • ¼ cup maple syrup
  • 1 egg
  • 2 tablespoons unsalted butter melted


  • Heat oven to 425℉.
  • Grease an 8-inch square pan. In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Stir in the milk, maple syrup, egg and butter. Mix well to combine.
  • Pour into the prepared pan, place in the oven, and bake for about 20 minutes.
  • Remove from oven, cool, cut into squares, and serve.
  • Keep leftovers in a tightly sealed container in the fridge for up to 5 days.


Calories: 172kcalCarbohydrates: 18gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 261mgPotassium: 100mgFiber: 2gSugar: 7gVitamin A: 133IUCalcium: 137mgIron: 1mg
Keyword gluten free cornbread, gluten free cornbread recipe
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