This gluten-free cornbread is just as delicious as the classic Southern cornbread, but it's allergy-friendly so anyone can enjoy it. While it does away with traditional flour, it doesn't sacrifice that traditional Southern flavor and texture you crave in your cornbread.
Whether you're serving it as a side dish for the holidays or enjoying it at a casual family gathering, gluten-free cornbread is a side that everyone is always excited about.
It's made with this gluten-free cornbread mix and is so good that no one will be able to tell the difference!
If you're looking for other gluten-free recipes, try my Brazilian cheese bread or my gluten-free Olive Garden copycat spinach dip!
Why You Will Love This Recipe
- Easy Baking Recipe. This gluten-free cornbread recipe is simple and straightforward, making it perfect for beginners and experienced bakers alike.
- Great Flavor. The texture of this cornbread is delightfully moist and tender, ensuring a satisfying bite every time.
- Goes With a Wide Variety of Dishes. With just a hint of sweetness, this cornbread has a balanced taste that complements your favorite soups, stews, or chili dishes.
Ingredients
You only need a few simple ingredients to make this delicious cornbread, and they're all easily found at your local grocery store. Be sure to check the recipe card at the end of the post for exact quantities.
- Whole milk: Preferred for its rich flavor but you can easily use lower-fat milk too!
- Extra virgin olive oil: My favorite to use in this recipe but you can use other vegetable oils.
- Unsalted Butter: Combined with the olive oil for added moisture and flavor. It's ideal for a cornbread that cooks up perfectly moist and tender
- Large Eggs: Eggs add structure, color, and flavor!
- Gluten-free cornbread mix: You can use a storebought brand if you prefer but we simply make our own cornbread mix without gluten.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this gluten-free cornbread recipe.
- Add-Ins: Fold in ingredients like grated or shredded cheddar or jack cheese, cooked bacon pieces, corn kernels, diced onion, broccoli, baby spinach, and bell pepper to enhance the flavor.
- Make Muffins: If you prefer your cornbread in muffin form, you can easily adapt a gluten-free cornbread recipe to make gluten-free cornbread muffins. Just make sure to adjust the baking time, as muffins typically bake quicker than a whole loaf or skillet of cornbread. see my muffins
- Spicy: Add a bit of chili pepper flakes, diced jalapeno pepper, our jalapeno powder, smoked jalapeno powder, or chipotle powder to the mixture for a bit of heat.
- Use Buttermilk: Swap the regular milk for buttermilk for a fluffier texture and tangier flavor. You can buy a carton or make your own by adding one tablespoon of vinegar or lemon juice to each cup of milk.
How to Make This Gluten-Free Cornbread Recipe
Making this cornbread is just as easy as shopping for the ingredients. It only takes a few minutes and a few simple steps. The highlights are here, but you'll find the exact instructions in the recipe card at the end of the post.
- Combine the milk, oil, melted butter, and eggs in a bowl.
- Whisk together.
- Add the cornbread mix.
- Mix only enough to combine the ingredients.
- Transfer to a prepared baking pan.
- Bake until golden and a toothpick inserted into the center comes out clean.
⭐️ Hint: Make a space in the center of the dry ingredient mixture to add your wet ingredients. This method helps prevent over-mixing, which can lead to a dense cornbread.
If you love recipes like this, you may also enjoy this broccoli cornbread with cheese.
Storage
- Refrigerator: Wrap tightly in plastic wrap and store in an air-tight container for up to a week.
- Freezer: Wrap tightly in plastic wrap and store in an air-tight, freezer-safe container or heavy-duty freezer bag for up to 3 months.
- Reheat: If your cornbread is frozen, place it on the counter to defrost. Then, bake covered for 10 minutes at 350.
What to Serve with Gluten-Free Cornbread
Here are some of our favorite ways to serve up this cornbread for meals.
- Add Butter or Jam: Serve it with a side of honey butter or some rhubarb jam for an amazing flavor.
- Chili: The classic partner for cornbread is a hearty chili, whether it be our slow cooker enchilada chili, pumpkin chili, chicken chili, or vegetarian chili.
- Ham: Enjoy it with all your ham favorites such as instant pot ham recipe, Dr. Pepper glazed ham, or honey mustard glazed ham.
- Vegetables: We love it paired with our mashed potato casserole and green beans with bacon and brown sugar.
- Soups: Another great option for pairing with gluten-free cornbread is a warm bowl of soup like our roasted vegetable soup, instant pot Panera broccoli cheddar soup, or slow cooker tortilla turkey soup.
- Salads: Salads are a lighter and fresher choice to serve alongside your gluten-free cornbread. Check out our bell pepper salad or cold asparagus salad.
- Barbecue: Slow cooker country style ribs, slow cooker pulled pork, or magarita grilled chicken would make an excellent addition to a meal featuring gluten-free cornbread.
Tips
- Allow your cornbread to cool slightly after removing it from the oven. This will make it easier to cut and serve without falling apart. About 5-10 minutes to cool is usually sufficient.
- Be sure to check for doneness by inserting a toothpick into the center; if it comes out clean, your cornbread is ready.
- Don't over-mix your batter. A few lumps are fine. If you mix too much your cornbread might not be as tender.
- Place your skillet or baking pan in the oven while it preheats. This creates a crispy crust while maintaining a moist, tender interior.
- Make sure your milk, eggs, and melted butter are all at room temperature. Cold ingredients can cause your cornbread to become dense and uneven in texture.
FAQ
Do you have questions about this gluten-free cornbread recipe? Here are some of the most commonly asked questions about this gluten-free recipe.
Not all cornbread is gluten-free since most recipes call for a combination of cornmeal and wheat flour. However, there are gluten-free cornbread recipes available like this one, specifically designed for those with gluten sensitivities or allergies.
Making space in the center of the dry ingredient mixture to add your wet ingredients will help prevent over-mixing, which can lead to a dense cornbread.
If you over-mix the batter or over-bake the cornbread, it may come out tough and dense. Beat the liquids first then gradually stir them into the dry ingredients and mix just long enough to moisten and blend them.
More Gluten Free Recipes
Do you like gluten free? Here some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Easy Gluten-Free Cornbread
Ingredients
- 1 ¼ cup whole milk
- ⅓ cup extra virgin olive oil
- ½ cup unsalted butter melted
- 4 large eggs
- 3 cups gluten free cornbread mix
Instructions
- Preheat oven to 350F degrees, grease a 9x13 casserole dish and set aside.
- In a large bowl add all ingredients except for the cornbread mix and whisk.
- Add cornbread mix into the wet ingredients and incorporate well.
- Transfer batter to your prepared pan. Bake for 30 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs.
- Allow to cool slightly before cutting into squares for serving.
Notes
- Allow your cornbread to cool slightly after removing it from the oven. This will make it easier to cut and serve without falling apart. About 5-10 minutes to cool is usually sufficient.
- Be sure to check for doneness by inserting a toothpick into the center; if it comes out clean, your cornbread is ready.
- Don't over mix your batter. A few lumps are fine. If you mix too much your cornbread might not be as tender.
- Place your skillet or baking pan in the oven while it preheats. This creates a crispy crust while maintaining a moist, tender interior.
- Make sure your milk, eggs, and melted butter are all at room temperature. Cold ingredients can cause your cornbread to become dense and uneven in texture.
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