↑
  • ABOUT
  • RECIPES
  • LIFESTYLE
    • Career
    • Home Living
    • Nutrition
    • Pets
    • Pregnancy + Motherhood
    • Skin Care
    • Travel
  • SAFER SKINCARE
  • CONTACT

What Great Grandma Ate

because the food you love should love you back!

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

What Great Grandma Ate / Recipes / The BEST Gluten-Free Cornbread | No Flour!

The BEST Gluten-Free Cornbread | No Flour!

Last Updated on January 2, 2023 by Jean Choi 12 Comments

NF
266 shares
  • Share
  • Tweet
  • Yummly
Jump to Recipe Jump to Video Print Recipe

Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Fluffy and crumbly gluten-free cornbread made with cornmeal and no flour! This recipe is super simple to make with minimal ingredients, easy prep, and even a way to sneak in extra veggies. Use your cast iron skillet, or a baking pan, or make kid-friendly corn muffins- You can’t go wrong! Drizzle with melted butter and honey for the BEST sweet and savory side dish. 

gluten free cornbread stacked and being drizzled with honey

What Makes this Recipe Great

I’m a HUGE fan of cornbread, but it has to be the perfect texture and flavor: crumbly, fluffy, and moist, with just the right amount of sweetness. When made right, cornbread is the perfect side dish for soups and stews like chili, BBQ (love it with this grilled chicken), and so much more.

With super simple ingredients, this gluten-free cornbread recipe is an easy side dish to make, and even easier to share, eat, and repeat! Make it dairy-free, egg-free, turn it into muffins, and/or sneak in hidden veggies. This recipe seamlessly adapts! 

Looking for a grain-free version? I’ve got you covered! Check out my “corn” bread recipe here.

Ingredient Notes

For a full list of ingredients, please see the recipe card below. 

Cornmeal: Cornmeal is naturally gluten-free. You’ll want medium-ground or coarse-ground cornmeal for this recipe. Bob’s Red Mill makes one that is easy to find in most grocery stores. 

Plain Yogurt: I usually use yogurt, but sour cream will also work! If you are making dairy-free gluten-free cornbread, you can just use dairy-free yogurt like coconut yogurt.

Honey: I include honey in the cornbread batter for a subtle sweetness. For extra sweet cornbread, serve with drizzled honey on top as well. 

Ghee: I love the deep buttery flavor of ghee, and it’s well-tolerated but most people with dairy intolerance like myself. I like to make my own, but you can also purchase it pre-made. However, melted butter or coconut oil can be used instead.

Step-by-Step Instructions

Whisking wet ingredients to make the batter
  1. Preheat the oven to 375 degrees F, and grease an 8×8 baking pan with cooking spray or line it with parchment paper.
  2. In a large bowl, stir together the dry ingredients: cornmeal, baking soda, baking powder, and sea salt.
  3. In another bowl, whisk together yogurt, honey, ghee, egg, and vanilla extract.
  4. Add wet ingredients to the dry ingredients, and mix until just combined.
  5. OPTIONAL: If adding zucchini, wrap the shreds in a tea towel and squeeze out as much liquid as possible. Fold into the batter.
  6. Pour the batter into the prepared baking pan. Bake for 35-40 minutes until golden brown and the toothpick inserted in the center comes out clean.
  7. Cool for 10 minutes, then slice and serve. You can serve it with butter and more honey.
Freshly baked gluten free cornbread with a shiny, golden top

Tips & Tricks

Toddler-Friendly: I often add shredded zucchini to the batter to sneak in veggies for my toddler who gobbles it up every time. See the recipe below!

Zucchini Cornbread: If you want to make zucchini cornbread, you can just shred a whole zucchini finely and add it to the batter. Make sure the squeeze out as much moisture from it as possible after wrapping it with a tea towel prior to adding it. 

If you have picky eaters, this is a great way to hide veggies in the cornbread. You can even peel the zucchini prior to shredding if you want to hide the green specks in the cornbread!

Storage: Wrap your leftover gluten-free cornbread in plastic wrap and store it in an airtight container in the refrigerator for up to one week. Heat for 20 seconds in the microwave and serve with honey and melted butter. You can also freeze in a freezer-safe container for up to 3 months.

Sliced baked cornbread on parchment paper

Recipe FAQs

How do you make this into dairy-free cornbread?

To make dairy-free cornbread, you simply need to make 2 easy substitutions. Use dairy-free yogurt like coconut yogurt instead of regular yogurt. If you are extra sensitive to dairy, you may want to replace ghee with coconut oil as well.

Is there an egg substitute?

I personally haven’t tried so you may have to play around with it a bit, but I think it may work well with a chia egg or flax egg. Just mix 3 tablespoons of water with 1 tbsp of flaxseed meal or chia seeds. Allow sitting for about 10 minutes so the mixture can thicken, then add to the recipe as a replacement for an egg.

How long will the leftovers last?

Properly stored in the fridge in an airtight container, leftover gluten-free cornbread will last up to a week. You can also freeze in a freezer-safe container for up to 3 months.

What’s the best way to reheat cornbread?

I personally like to reheat cornbread in the air fryer at 350 degrees for 5-10 minutes. If using the oven, bake at the same temperature for 10-15 minutes. Of course, you can always just microwave, or toast on a greased pan on the stovetop as well.

How do I bake this into cornbread muffins?

To make gluten-free corn muffins:
1. Make the batter.
2. Line a muffin tin with muffin liners.
3. Divide the batter into the muffin tin filling about 2/3 of the way up.
4. Bake for 25-30 minutes at 375 degrees F until a toothpick inserted into the center comes out clean.

Is corn meal gluten free?

Yes! Cornmeal is made by grinding yellow corn into a coarse, crumbly mixture. Corn does not contain gluten, which makes cornmeal gluten-free also. Perfect for gluten free baking! 

However, sometimes different brands of cornmeal have cross-contamination in the manufacturing process. This can be so frustrating for people on a gluten-free diet. As with all gluten-free products, be sure to check the labels! This is especially important if you have celiac or a severe allergy. 

a hand holding three muffin squares

You’ll Love These Gluten-Free Recipes…

Grain Free Zucchini Cornbread Without Corn (Nut Free)

Paleo Pumpkin Cornbread (With No Corn)

Paleo Pound Cake

Healthy Pumpkin Banana Bread (Paleo, Gluten Free)

best gluten free cornbread

The BEST Gluten Free Cornbread | No Flour!

Fluffy and crumbly gluten-free cornbread made with cornmeal and no flour! This recipe is super simple to make with minimal ingredients, easy prep, and even a way to sneak in extra veggies. Use your cast iron skillet, or a baking pan, or make kid-friendly corn muffins- You can’t go wrong! Drizzle with melted butter and honey for the BEST sweet and savory side dish. 
5 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: cornbread muffins, dairy free cornbread, easy cornbread recipe, gluten-free cornbread
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 16 servings
Calories: 136kcal

Ingredients

  • 2 cups cornmeal medium ground or coarse ground
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1½ cup yogurt or sour cream (can use dairy free)
  • 1/4 cup honey
  • 1/4 cup ghee or butter or coconut oil, melted and cooled
  • 1 large egg
  • 1 tsp vanilla extract
  • OPTIONAL: 1 medium zucchini grated

Instructions

  • Preheat oven to 375 degrees, and line an 8×8 baking pan with parchment paper, or grease generously. See Notes for how to bake these into muffins.
  • In a large mixing bowl, stir together cornmeal, baking soda, baking powder, and sea salt.
  • In a separate bowl, whisk together yogurt, honey, ghee, egg, and vanilla extract.
  • Add wet ingredients to dry ingredients, and mix until just combined.
  • OPTIONAL: If adding zucchini, wrap the shreds in a tea towel and squeeze out as much liquid as possible. Fold into the batter.
  • Pour the batter into the prepared baking pan. Bake for 35-40 minutes until golden brown and toothpick inserted in the center comes out clean.
  • OPTIONAL: If you want a nice, shiny top to the cornbread, spread some butter or ghee on top when it's fresh out of the oven.
  • Cool for 10 minutes, then slice into 16 squares. You can serve with butter and more honey.
Nutrition Facts
The BEST Gluten Free Cornbread | No Flour!
Amount Per Serving (1 serving – makes 16)
Calories 136 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 157mg7%
Potassium 157mg4%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 38IU1%
Vitamin C 1mg1%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Video

Notes

Gluten-free Cornbread Muffins:
  1. Line a muffin tin with muffin liners.
  2. Divide the batter into the muffin tin filling about 2/3 of the way up.
  3. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Toddler-Friendly: I often add shredded zucchini to the batter to sneak in veggies for my toddler who gobbles it up every time. See the recipe below!
Zucchini Cornbread: If you want to make zucchini cornbread, you can just shred a whole zucchini finely and add it to the batter. Make sure the squeeze out as much moisture from it as possible after wrapping it with a tea towel prior to adding it. 
If you have picky eaters, this is a great way to hide veggies in the cornbread. You can even peel the zucchini prior to shredding if you want to hide the green specks in the cornbread!
Storage: Wrap your leftover gluten-free cornbread in plastic wrap and store it in an airtight container in the refrigerator for up to one week. Heat for 20 seconds in the microwave and serve with honey and melted butter. You can also freeze in a freezer-safe container for up to 3 months.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


266 shares
  • Share
  • Tweet
  • Yummly

By Jean Choi | December 21, 2022

Comments

  1. restaurantthatdeliversnearme.website says

    July 2, 2022 at 8:09 am

    Thanks for the best gluten free cornbread recipe.
    http://www.deliverto.space

    Reply
    • Frances says

      September 27, 2022 at 6:46 am

      5 stars
      Wow! These were so moist! I made them with dairy-free sour cream and they turned out delicious. Unfortunately, I only had coarse cornmeal on hand – next time it’ll be even better with finer meal. Thanks for this!

      Reply
  2. Sandy says

    November 18, 2022 at 5:12 pm

    5 stars
    Excellent! I included the optional zucchini – it was so moist and full of flavor. Can’t wait to try in muffin form.

    Reply
    • Jean Choi says

      November 19, 2022 at 12:39 pm

      Thank you so much!!1

      Reply
  3. Kim H says

    December 1, 2022 at 7:21 pm

    5 stars
    Delicious!! I included the optional zucchini and used 5% fat greek yogurt. It was so moist and flavorful! My husband raved about it, too.

    Reply
    • Jean Choi says

      December 3, 2022 at 10:08 am

      Amazing!! Thank you so much for leaving a review.

      Reply
  4. Shawnee says

    December 28, 2022 at 9:57 am

    5 stars
    Made with yellow squash in a muffin pan. Excellent and easy.

    Reply
    • Jean Choi says

      January 9, 2023 at 11:14 am

      Thanks so much!

      Reply
  5. Deborah says

    January 8, 2023 at 4:34 pm

    5 stars
    DELECTABLY delicious recipe! I baked them in muffin tins and served them with chili. This will be my go-to cornbread recipe now. LOVE your blog. Thanks so much!

    Reply
    • Jean Choi says

      January 9, 2023 at 11:12 am

      Thank you so much!! This made my day. 🙂

      Reply
  6. Sandra Hansen says

    January 18, 2023 at 5:18 pm

    5 stars
    I’ve made a few different cornbread recipes before and this one wins! I used my Wondermill for the first time and ground popcorn seeds for the fresh corn meal, used Chobani zero sugar vanilla yogurt, coconut oil, vanilla paste, and just a small zucchini that I had on hand. Moist with the crisp and beautiful texture. Thank you so much it made a great dessert for dinner tonight, and was able to whip it up and on the table in such a short time.

    Reply
    • Jean Choi says

      January 27, 2023 at 11:37 am

      Thank you so much!! So glad you enjoyed it. And I didn’t know you can make fresh cornmeal that way! Definitely need to try that.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

Instant Pot Favorites

The BEST Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option

Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)

Instant Pot Butter Chicken served with rice and naan

Instant Pot Butter Chicken (Dairy Free, Whole30, Keto) – Quick & Easy!

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

©2023, What Great Grandma Ate. Privacy and Disclosure Policy/ Site by Pixel Me Designs