This gluten free cornbread is so moist and delicious even non gluten people prefer making it to regular cornbread!
I have never had a reason to make gluten free cornbread until my daughter started having a reaction to gluten and to be honest, it took me a few tries to get this one right.
On my first attempt I used a huge cast iron skillet (which I truly believe ALL cornbread should be made in) but it came out way too thin.
My second mistake was I cut it like a pizza pie and the third mistake was it was waaay too dry so it just crumbled before you could even get it into your mouth.
Many epic failures with that one.
The next time I at least got them thicker by using an 8×8 pan, but still way too dry.
Then came the perfect one….
It has just the right amount of moisture, just the right texture, just the right thickness and best of all …. no flour!
I just upped the amount of cornmeal in the recipe, which at first sounded like the right thing to do, but I didn’t ‘up’ the other ingredients along with it. So, basically I played with it until it came out great.
Not good, but GREAT!
Please be sure ALL your ingredients are at room temperature before making this cornbread.
For those who are interested, this is the cornmeal I used for this recipePrint
Gluten Free Cornbread
A gluten free cornbread that is great, if not better than original cornbread
- 2 Cups Cornmeal
- ½ teaspoon Sea Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 Tablespoons Sugar
- 2 Organic Eggs, room temperature and lightly beaten
- 1 ½ Cups Organic Sour Cream
- ¼ Cup Whole Organic Milk
- 1 Tablespoon Honey
- 4 Tablespoons Organic Melted Butter, cooled slightly
- Preheat the oven to 400
- Combine all the dry ingredients in a large mixing bowl and whisk
- Whisk the eggs, sour cream, milk and honey together in a separate bowl
- Melt the butter and let it cool slightly
- Add the butter to the wet ingredients and stir to combine
- Add the wet ingredients to the dry ingredients and stir
- Pour into a lightly greased 8×8 baking pan and bake at 400 for approx. 20-25 minutes
Perfect! Except it is very hard to remove it from the pan. I did grease it very well. I am gluten free and I have never liked cornbread when it. has gf flour mixed in. This is excellent. Thank you very much. I am testing out cornbread for my Thanksgiving dinner..
Hi Alene! I’m so glad you liked this. What did you cook the cornbread in? I’ve never had an issue with it sticking to the pan. Try lining it with a piece of parchment paper sprayed with cooking oil. That will help.
I cannot process honey at all. Could I use maple syrup instead? I also can’t have agave syrup or rice bran syrup. My body just won’t cooperate!
absolutely! I am experimenting now with a pumpkin cornbread that uses maple syrup and it’s delicious
My wife made some of this. Delicious!
Do you have the nutritional info on your cornbread? This is the BEST cornbread I’ve ever had and so simple!
I’m sorry Diane I do not. But I’m so glad you like our recipe
Turned out great, I used a muffin tin for mine, it made 14. Any idea of calories or a nutritional profile per serving?
Is there any reason this wouldn’t work in a muffin form? That’s just so much easier when feeding a crowd!
I typically shy away from making cornbread as it always turns out too dry. But I’ve been craving it and wanted some to go with the pumpkin chili I made last night. This recipe turned out perfect! It rose up nice and thick and was super moist (that word makes me cringe, but I had to use it!) The only change I made was to use almond milk instead of whole milk. My boyfriend loved it as well (he ate 5 pieces!) A definite repeat, thank you!
thank you Theo. Gluten free anything can be a challenge and like I said in the post, my daughter, who is the gluten intolerant one, is the only one who doesn’t like it! LOL But it’s the only cornbread I make now
I’m mixing this recipe up and haven’t put in the milk, it seems like if I put in the milk it will be to runny. is the batter a little runny?
Is this version/recipe sturdy enough to use cookie cutter to make cut out shapes ? Having a rustic themed party and want to have shaped corn bread 🙂
I think it is Jennifer. Let me know how it works out!
Making this for Thanksgiving this year and just curious where the eggs come into the recipe? In with the cream I assume?
good catch !! And yes you are right. Mix it in with the sour cream and milk. I’ll change the recipe to reflect that as well! Thanks. 🙂
I made this cornbread recipe for dinner tonight to go with chicken wild rice soup! Awesome I must say:) & I am a corn bread lover! It was voted best ever by the whole family, even those who don’t need to be G.F. 🙂 I also wrote it on a recipe card for future use.. That is a sign it will be made many times!! Thank you!!
great Sherri! I think I had stated in the post that my daughter didn’t like it and SHE’S the one who is gluten free! LOL I still make it though b/c the rest of us like it!
what brand of Cornmeal did you use..
I use a brand from Bob’s Red Mill Julie. I order it from Amazon (like almost everything else I buy ;))
Bob’s Red Mill Organic Cornmeal Medium, 24-Ounce (Pack of 4)
what could I use instead of the sour cream I would also need to convert it dairy and soy free.
Thanks for this recipe! I wanted to share a gluten free cornbread recipe for friends who cannot eat gluten and tried yours, it’s really good! I’ll be posting it by the end of the week on my blog for people who have never tasted cornbread (my blog in French) 🙂
thanks so much for the comment. I’m glad you liked it!
Just made this to have with chili tomorrow for Super Bowl … it tastes GREAT! Thanks for perfecting the recipe. It was so easy to make too.
glad you liked it Erica! 🙂