The BEST Gluten-Free Cornbread Recipe (No Flour)

A fluffy, crumbly, and easy gluten-free cornbread recipe 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 cornbread muffins- You can’t go wrong! Drizzle with melted butter and honey for the BEST sweet and savory side dish. 

What Makes this Recipe Great

I’m a HUGE fan of homemade cornbread, but it has to be the perfect fluffy texture and flavor: crumbly 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 BEST gluten-free cornbread recipe is an easy side dish to make, and even easier to share, eat, and repeat! Complete with a dairy-free option, egg-free option, gluten free cornbread muffins option, 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. 

• Yellow Cornmeal: Cornmeal is naturally gluten-free! You’ll want to find 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. Substitute maple syrup if desired.
• 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.
• Baking Powder
• Baking Soda
• Vanilla Extract
• Egg
• Salt

Step-by-Step Instructions

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.

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 Tips

• 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 or freezer bag for up to 3 months. Thaw at room temperature and reheat to serve.
• 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 cast iron pan on the stovetop as well.

Recipe FAQs

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)

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