Gluten-Free Cornbread (Tested With 4 Flours!)

October 8, 2026

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This gluten-free cornbread is soft, fluffy and sweet, with a tender, slightly cake-like texture. You can bake it in an 8×8-inch (20×20-cm) pan or make 12 gluten-free cornbread muffins, and there are easy dairy-free and vegan options. This recipe was first posted in 2021 and updated in 2026 with three new flour options and tips.

This is definitely a sweet cornbread rather than a savory Southern-style cornbread. It uses 2/3 cup cornmeal and 1 1/3 cups gluten-free flour, so it has plenty of cornmeal flavor without being overly coarse or crumbly. If you prefer savory cornbread with very little or no sugar, this isn’t the recipe I’d recommend.

Cornmeal is naturally gluten-free, but cornbread isn’t always gluten-free because many recipes also contain wheat flour. This version uses a gluten-free flour blend, and if you need to avoid cross-contact, be sure to use cornmeal that’s labeled or certified gluten-free.

stacked gluten-free cornbread with a pat of butter

It’s fluffy when freshly baked and becomes a little denser after it sits, but it stays soft. I especially like it alongside chili or as part of a Thanksgiving meal.

You can bake it ahead of time, freeze it and then thaw and reheat it for Thanksgiving instead of making it at the last minute. Save that oven space for the turkey!

This recipe makes an 8×8-inch (20×20-cm) pan, but you can double the recipe and bake it in a 9×13-inch (23×33-cm) pan. The doubled version takes about 23 minutes to bake.

From the reviews

Lina said, “BEST GF CORNBREAD EVER! Thank you!!! I’m so sick of all the unfortunate gf recipes. This one is an absolute dream!!

Ingredients

Please scroll down for the full recipe. These are just notes on select ingredients.

Buttermilk – gives the cornbread moisture and acidity, which reacts with the baking soda. Don’t substitute regular milk because it doesn’t have enough acidity and can affect both the rise and flavor. I’ve included a homemade dairy-free buttermilk option in the recipe notes.
Neutral-tasting oil – canola, grapeseed or vegetable oil all work. Refined coconut oil also works, but the cornbread will be firmer and less fluffy when it isn’t warm.
Granulated sugar – this is intentionally a sweet cornbread, and the sugar also contributes to the texture. Don’t simply omit it.
Egg – a chia egg works for a vegan version.
Vanilla extract – complements the sweeter, cake-like style of this cornbread.
Cornmeal – use medium-grind cornmeal rather than finely or coarsely ground cornmeal. If you need to avoid cross-contact, use cornmeal that’s labeled or certified gluten-free. Cornmeal is not the same thing as corn flour. I used Bob’s Red Mill Gluten-free Medium Grind Cornmeal, but I think any brand will do as long as it’s medium grind.
Gluten-free flour – I tested this recipe with Bob’s Red Mill 1-to-1, King Arthur Gluten-Free Measure for Measure Flour, Arrowhead Mills Gluten Free All-Purpose Flour and Pillsbury Best Gluten Free Flour Blend, and all four worked well. Use 1 1/3 cups; if weighing (which I hope you are, especially when baking gluten-free!), use 184 grams Bob’s, 167 grams King Arthur, 181 grams Arrowhead Mills or 200 grams Pillsbury.

ingredients needed to make gluten-free cornbread

How to Make It

Prepare the pan – preheat the oven to 350 °F (175 °C) and line an 8×8-inch (20×20-cm) pan with parchment paper.
Mix the wet ingredients – stir together the buttermilk, oil, sugar, egg and vanilla until well combined.
Mix the dry ingredients – in another bowl, stir together the cornmeal, gluten-free flour, salt, baking powder and baking soda.
Combine – add the dry ingredients to the wet ingredients and stir just until everything is combined.
Bake – pour the batter into the prepared pan and bake for 20-25 minutes. The edges should be very lightly browned and the top should feel firm.
Cool – let the cornbread cool completely in the pan before slicing.

Ingredients and mixing steps for making sweet and fluffy gluten-free cornbread in six process images.

Tips

Don’t overmix the batter – stir only until you no longer see dry streaks of flour.
Don’t rely only on a toothpick – the toothpick test isn’t especially reliable with this cornbread. If you’re unsure, use a small fork to check the center.
Don’t omit the sugar – this recipe was developed as a sweet cornbread, and removing 1/2 cup of sugar would also change the texture.
Use a 1-to-1 gluten-free flour blend – single flours such as almond flour, oat flour or rice flour can’t be substituted directly for the gluten-free baking blend.
Let it cool before judging the flavor – the cornbread can taste slightly acidic or have a stronger leavening flavor straight from the oven. That fades as it cools, and the flavor is much more balanced after it rests. My tasters didn’t notice it straight from the oven, but I did.

stacked gluten-free cornbread pieces topped with a pat of butter and honey drizzling down the sides

How to Make It as Muffins

Line a standard muffin pan with 12 liners and divide the batter between them. Bake at 350 °F (175 °C) for 12-16 minutes.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Muffins are especially convenient if you want individual portions to freeze and reheat later.

Dairy-Free and Vegan Options

For dairy-free cornbread, make the homemade dairy-free buttermilk in the recipe notes using plant-based milk and either vinegar or lemon juice.

For vegan cornbread, use the dairy-free buttermilk, a neutral-tasting oil and one chia egg in place of the regular egg. I’ve tested this, and it came out great!

Make Ahead & Storage

Room temperature – store the cooled cornbread in an airtight container for up to 3 days.
Refrigerator – refrigerate it in an airtight container for up to 5 days.
Freezer – freeze the cornbread or individual muffins for up to 3 months. Thaw before reheating.

gluten-free cornbread stacked on a wooden cutting board lined with parchment paper

What to Serve With Cornbread

All of these recipes are gluten-free and perfect to go alongside this gluten-free cornbread.

For a savory meal, try Kid-Friendly Chili, Venison Chili or this Corn Chowder.
It also pairs well with barbecue favorites like smoked chicken, pulled pork, ribs or baked beans.
Serve it alongside hearty soups and stews, especially beef stew, chicken soup or a creamy vegetable soup.
For Thanksgiving, serve it alongside Red-Skinned Mashed Potatoes, Cranberry Sauce, these Instant Pot Dairy-Free Mashed Potatoes or this Gluten-Free Green Bean Casserole.
If you like sweet and savory together, a drizzle of Hot Honey Sauce would be delicious on a warm piece.