Name: Gluten Free Cornbread
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup gluten free cornmeal; 1 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour; 1 teaspoon baking powder; ½ teaspoon baking soda; Pinch salt; 1 large egg, at room temperature; ½ cup melted coconut oil; ¼ cup honey; 2 teaspoons apple cider vinegar; ¾ cup almond milk, at room temperature

Jump to Recipe·Print Recipe

Gluten Free Cornbread that is rich and buttery soft with crave-able crisp edges. Made in one bowl and easily made vegan!

This Gluten Free Cornbread tastes every bit as delicious as the classic with a healthier gluten-free twist! It is rich and buttery, soft and crumbly in all the right ways. It has a golden brown top and crisp edges. You can taste the sweet honey and can actually, actually taste real corn flavor, too.

It is a dream slathered with butter and drizzled with honey. Equally perfect to dip in chili and obviously delicious straight outta the pan for your (or really, my) 11pm snack.

Reasons to love this recipe:

It's an easy one bowl recipe that's ready in 30 minutes.
Is gluten and dairy free and can easily be made vegan.
It's a great base recipe with many flavor variations (see options below!).
Uses just 9 pantry staples.
No mixer or special equipment required.

Ingredients in gluten free cornbread:

Cornmeal - make sure it's gluten free. I like cornmeal with a fine or medium grind.
Gluten free flour - we tested with Bob's Red Mill 1 to 1 and it worked like a dream.
Baking powder - to help create a nice light and fluffy crumb
Baking soda - helps out the baking powder
Salt - to bring out flavor
Egg - or try a flax egg to make it vegan
Coconut oil - or try melted butter or vegan butter
Honey - or maple syrup for vegans
Apple cider vinegar
Almond milk

How to make cornbread:

Let's get started on our gluten free cornbread recipe! It comes together in 3 simple steps.

Dry ingredients: First, whisk together all of the dry ingredients in a large bowl. That's the cornmeal, flour, baking powder, baking soda, and salt.

Wet ingredients: Next, add in the wet ingredients - the egg, melted coconut oil, honey, vinegar, and almond milk. Stir until combined.

Bake: Last, pour the batter into a greased 8x8 pan and bake for 20 minutes. The top will be golden and spring back when pressed. Remove from the oven and place on a wire rack to cool until no longer hot, but warm. Slice and enjoy!

Can I make this with all purpose flour?

Absolutely! Just substitute 1 cup all purpose flour or whole wheat flour for the gluten free flour blend.

Can I make cornbread vegan?

Absolutely! To make this vegan cornbread, first, substitute the egg for a flax egg. Whisk together 1 tablespoon flax seed meal and 3 tablespoons warm water. Set aside for 10 minutes to thicken. Stir once more and you're ready to add it into the recipe in place of the egg.

Second, swap the honey for maple syrup or agave.

Flavor variations:

This cornbread is amazing on its own, but you can jazz it up with different flavor combinations! Try....

Add fresh cracked pepper to the top before baking.
Stir in ½ cup cheddar cheese (vegan or regular).
Top with jalapeno slices.
Add 1-2 tablespoons of your favorite fresh herbs. I like thyme, rosemary, and sage.
Double the amount of honey and add 2 teaspoons pumpkin pie spice!

Serve it with:

Kelly says

April 19, 2021 at 10:37 am

This is my go to cornbread recipe! Everyone in my family loves it!