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!
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.
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)
- Butter – I use unsalted butter
How to Make Gluten Free Cornbread:
- Prepare: Preheat the oven and grease an 8-inch square pan or a muffin tin
- Combine: Whisk together the flour, cornmeal, baking powder and salt then stir in the wet ingredients.
- Bake: Pour into the prepared pan, place in the oven, and bake for about 20 minutes.
- Serve: Cool for a few minutes, then either cut into squares or serve the muffins warm.
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.
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.
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.
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
Gluten Free Cornbread
- 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.