Tulo

Gluten-Free Cornbread Recipe

A golden wedge of gluten-free cornbread lifted from a cast iron skillet, showing a moist, tight crumb studded with visible cornmeal flecks.
Photo by Alejandro JV on Pexels

Fine cornmeal carries most of the structure here, so swapping in a 1:1 gluten-free flour blend for the small amount of wheat flour barely changes the texture, while buttermilk and melted butter keep the crumb moist instead of dry and crumbly, a common problem with gluten-free versions.

Prep
15 min
Cook
25 min
Total
40 min
Servings
10

Ingredients

Servings10
  • 1 1/2 cups fine or medium-grind cornmeal
  • 1 cup gluten-free 1:1 flour blend
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large large eggs
  • 1 1/2 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons honey

Nutrition per serving

Calories
271
Protein
4g
Carbs
36g
Fat
12g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 400°F (200°C). Place a 9-inch cast iron skillet or 9-inch round cake pan in the oven while it preheats, and add 1 tablespoon of the melted butter to grease it once hot.
  2. 2In a large bowl, whisk together the cornmeal, gluten-free flour blend, sugar, baking powder, baking soda, and salt until evenly combined.
  3. 3In a separate bowl, whisk the eggs, buttermilk, remaining melted butter, and honey until smooth.
  4. 4Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain; the batter will be thick but pourable, don't overwork it.
  5. 5Carefully remove the hot skillet from the oven and pour in the batter; it should sizzle slightly at the edges.
  6. 6Bake for 20-25 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
  7. 7Let the cornbread cool in the pan for 10 minutes before slicing into wedges or squares.

Tips & variations

  • Check the label on the gluten-free flour blend; blends that already contain xanthan or guar gum work best here, since that's what helps hold the crumb together without wheat gluten.
  • For a sweeter, more cake-like cornbread, increase the sugar to 1/2 cup.
  • Stir in 1 cup of frozen corn kernels or 4 ounces of diced pickled jalapeños after mixing the batter for texture and heat.
  • No buttermilk on hand? Stir 1.5 tablespoons of white vinegar or lemon juice into 1.5 cups of regular milk and let it sit for 5 minutes before using.

Storage & reheating

Store cooled cornbread tightly wrapped or in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days, since gluten-free baked goods dry out faster than wheat-based ones. Reheat wedges in a 300°F (150°C) oven for 8-10 minutes, or in the microwave for about 20 seconds, to soften. Freeze wrapped pieces for up to 2 months and thaw at room temperature.

Tips from the Tulo kitchen

  • Bring the eggs and buttermilk to room temperature before mixing; cold dairy hitting melted butter can make the butter clump and pool instead of blending in.
  • If the batter looks too thick to pour, stir in an extra tablespoon or two of buttermilk; cornmeal absorbs liquid differently batch to batch depending on how finely it's ground.

FAQ

Is regular cornmeal gluten-free?

Plain, pure cornmeal is naturally gluten-free, but always check the package for a certified gluten-free label, since some brands are milled in facilities that also process wheat.

Can I make this without a cast iron skillet?

Yes, an 8-inch or 9-inch round cake pan or an 8x8-inch baking dish works; you'll lose the crisp skillet bottom, but grease the pan well and bake for the same amount of time, checking a few minutes early.

Why is my gluten-free cornbread crumbly?

This usually means the gluten-free flour blend doesn't contain a binder like xanthan gum, or the cornbread was sliced before it fully cooled, which is when the crumb finishes setting.

Can I use a different gluten-free flour instead of a 1:1 blend?

Straight almond flour or coconut flour won't work as a direct swap; they absorb liquid very differently. A measure-for-measure gluten-free all-purpose blend is the safest substitute.

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