It’s no secret we love cornbread and have shared recipes for it before (exhibits A and B). And we wouldn’t be posting another version if it wasn’t worth it. So trust us…it’s worth it! This FLUFFY, moist gluten-free cornbread is naturally sweetened with honey, SO flavorful, and seriously EASY to make.
Just 1 bowl and 8 ingredients stand between you and the best gluten-free cornbread. What are you waiting for? Preheat your oven and let’s make it!
We told you this cornbread is easy to make, but how easy, you ask?! VERY easy! We’re talking almost as easy as walking through the store to find the aisle with the packaged mix (but don’t you dare 😉).
Simply whisk your milk of choice with avocado oil (or melted butter), honey (or cane sugar), egg, and cornmeal. Let that sit for 10 minutes (to soften the cornmeal) while you go and rest yourself!
When you (and the cornmeal) are well rested, whisk in your gluten-free flour blend, baking powder, and salt.
Pour the batter into a parchment-lined baking dish, and the oven will do the rest of the work!
Sit back, relax, and amazing gluten-free cornbread will soon be yours to enjoy!
We think this cornbread will become your new go-to! It’s:
Fluffy
Moist
Buttery
Flavorful
Perfectly sweet
Undetectably gluten-free
& SO easy to make!
Bring it to holiday gatherings, use it to make cornbread stuffing, or enjoy it with your favorite casseroles, soups, and chilis.
More Gluten-Free Holiday Sides
- Classic Vegan Gluten-Free Stuffing
- Artisan Gluten-Free Dinner Rolls
- Easy Vegan Gluten-Free Biscuits
- Delicata Squash Bake with Tahini Sauce
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Easy Gluten-Free Cornbread (1 Bowl!)
Ingredients
- 1 cup dairy-free milk (plain, unsweetened // we used almond // if not dairy-free, you can use dairy milk)
- 1/2 cup avocado oil (or melted dairy or vegan butter)
- 1/2 cup honey (or sub cane sugar)
- 1 large egg*
- 3/4 cup medium grind cornmeal
- 1 ¼ cup MB 1:1 Gluten-Free Flour Blend (if not gluten-free, you can use all-purpose flour)
- 1 Tbsp baking powder (aluminum-free*)
- 3/4 tsp sea salt
Instructions
- Preheat your oven to 400 degrees F (204 C), line an 8×8-inch metal baking dish with parchment paper, and set aside.
- To a medium mixing bowl, add the dairy-free milk, avocado oil (or melted butter), honey (or cane sugar), egg, and cornmeal. Whisk together until smooth. Let this mixture sit for 10 minutes — this helps to soften the cornmeal!
- After the 10 minutes is up, add the gluten-free flour blend, baking powder, and sea salt. Whisk until smooth. Pour the batter into the prepared baking pan and shake gently to distribute to the edges and/or smooth out the top with a rubber spatula. Bake for 28-32 minutes, until the center springs back when touched.
- Let cool for 10 minutes in the pan before transferring to a cooling rack and letting cool for at least another 10 minutes. You can enjoy it warm, but for best texture, let cool fully before cutting.
- Best enjoyed the first day, but leftovers can be cooled fully then kept in an airtight container at room temperature for 2-3 days, in the refrigerator for 3-4 days, or in the freezer for 1 month (or longer). Defrost overnight in the refrigerator or at room temperature for ~4 hours.
Video
Notes
*For vegan versions, check out our Perfect Vegan Cornbread and Best Vegan Gluten-Free Cornbread.
*Prep time does not include cooling.
*Nutrition information is a rough estimate calculated with avocado oil and honey.
Tiffany says
Hello, Can this recipe be doubled exact to make the twice the amount or would it require an egg and oil modification?
Hi Tiffany, it should work well to double it without adjusting the ingredients otherwise. Just adjust the baking time depending on the size/number of pans you’re using. You’ll know it’s done when the center springs back when touched. Let us know how it goes for you!
SJ says
Looking forward to making this very soon! Do you think olive oil would work as a substitute for avocado oil, and wholemeal flour as a substitute for all purpose flour? Thanks so much!
Hi SJ, olive oil will add its own flavor and a little bitterness, so we wouldn’t recommend it. Something more neutral is best here! Wholemeal flour will likely result in a more dense loaf, but you might be able to sub up to half of the all purpose flour with it. Hope that helps!
Karen says
This is a delicious cornbread. I used dairy milk, otherwise followed recipe as written. Have you ever used this to make cornbread stuffing?
We’re so glad you enjoyed this cornbread, Karen. Thank you for sharing your experience! We haven’t tried it for cornbread stuffing, but it should work beautifully!
Janet Carpenter says
It’s in the oven and I can’t wait.
Yay! We’d love to hear how it turned out, Janet!
Kim says
Hello, thanks for this recipe – I’m excited to try! I saw you’re no longer selling your GF flour :(. If I sub your GF blend with GF flour (e.g. Bob’s Red Mill 1:1 GF flour) would that work?
Hi Kim, we haven’t tested with Bob’s 1:1 GF blend, but we think it should work! Our 1:1 blend is slightly more absorbent, so we’d suggest referencing the photos/video and adding a little more flour, as needed, to match the texture. Let us know how it goes!
Julie says
Hi! This looks so delicious. Wondering if you can use masa instead of cornmeal? Thanks!
Hi Julie, masa has a finer texture, so it will likely be more absorbent. If you want to try it, we’d suggest starting with half the amount and adding more (if needed) until the batter resembles the photos/video.
Jaime says
If I don’t have a metal pan (only glass), should I modify the temp/baking time?
Hi Jaime, we haven’t tested it in a glass pan, but typically with glass it’s recommended to reduce the temperature by 25 degrees Fahrenheit and bake a bit longer (~5-10 minutes). You’ll know it’s done when the edges are golden and the center springs back when touched. Hope that helps!
bryn says
hi ! curious about cook time if anyone has made this as muffins or mini muffins ! thank you !
Hi Bryn, we haven’t, but it should work beautifully! Maybe 22-25 minutes for muffins and 15-18 minutes for mini muffins? Let us know if you try it!
Cindy says
The BEST gluten free cornbread I’ve ever had! And soooo easy to make. Paired perfectly with chili on a cold evening. 5 stars!
Whoop! That truly is the BEST combo for a cold evening. Thank you for trying the recipe and leaving this amazing review, Cindy! xoxo
Katia says
Can i use coconut flour?
Thank you,
Hi Katia, Coconut flour is very dense and absorbent. We wouldn’t recommend it for this recipe!