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Why You’ll Love This Recipe
If you’ve tried gluten-free cornbread before and felt a little disappointed, you’re not alone. It can be hard to get the texture right when you remove the ingredients that normally give baked goods structure. But this no-flour cornbread leans on what cornmeal already does well: it creates a naturally gluten-free base with a rustic flavor and a tender crumb. The yogurt brings in moisture, the honey gives a quiet sweetness, and the ghee pulls everything together with that classic buttery warmth.
One of my favorite things about this recipe is how easily it adapts to real life. On days when I’m trying to get more veggies into my daughter, I’ll stir in finely grated zucchini. Once it’s baked, you can’t even tell it’s there, except the cornbread stays extra soft! And when I’m cooking for friends, this pairs so naturally with dishes like Winter Kale Salad or Keto Brussels Sprouts with Bacon Ranch that I barely have to think about the rest of the menu.
Ingredients You’ll Need
- Cornmeal: The only “flour” here, and honestly, the only one you need. Medium or coarse ground gives you that cobby, Southern-style texture.
- Yogurt or Sour Cream: This is what keeps the cornbread moist. Use dairy-free yogurt if you need it – coconut yogurt works beautifully.
- Honey: Just enough to make the whole thing feel balanced. Maple syrup is a simple substitute.
- Ghee: Adds richness and depth. Melted butter or coconut oil works as well.
- Egg & Vanilla: Help with binding and flavor.
- Optional Zucchini: A parent’s best friend for sneaking in veggies. Just squeeze it well so the batter doesn’t get watery.
Why This No-Flour Cornbread Works
Cornmeal behaves differently from gluten-free flour blends because it doesn’t contain starches that soak up moisture quickly. That’s why many gluten-free cornbread recipes turn dry or crumbly. Using yogurt adds the extra protein and acidity needed for structure, while honey helps the crumb stay soft instead of tightening as it cools.
How to Make Gluten-Free Cornbread
Step 1: Preheat oven to 375°F. Line an 8×8 pan with parchment or grease generously.
Step 2: Combine cornmeal, baking soda, baking powder, and salt.
Step 3: Whisk the yogurt, honey, ghee, egg, and vanilla in another bowl.
Step 4: Fold wet ingredients into dry, adding zucchini if using.
Step 5: Pour into your pan and bake for 35-40 minutes, until golden with a clean toothpick.
Step 6: Brush the top with melted ghee for shine, cool for 10 minutes, then slice and enjoy!
Tips & Tricks
- If your zucchini looks watery, wrap it up in a dish towel and squeeze until you feel a little resistance.
- For a more savory version, skip the extra honey on top and let the cornmeal shine.
- Preheating your cast iron skillet before pouring in the batter gives you those crisp, golden edges.
- If you’re looking for serving ideas, this cornbread is great with my Instant Pot Whole30 Chili with Spaghetti Squash or Keto White Chicken Chili during the colder months.
How to Store & Reheat Gluten-Free Cornbread
- Wrap chilled leftovers in plastic wrap and store in an airtight container in the refrigerator for up to one week. Reheat in the air fryer at 350°F for 5–10 minutes, in the microwave for a quick warm-up, or in the oven at 350°F for 10–15 minutes.
- Slices freeze nicely. Thaw at room temperature and warm however you like.
- If your cornbread tends to dry out in the fridge, wrap slices in parchment before sealing them in a container. This keeps the edges from hardening. When reheating, cover the slice with a small piece of foil or warm it with a dab of ghee or honey butter so the crumb rehydrates instead of getting firmer.
Looking for more delicious gluten-free bakes? Try this Pumpkin Coffee Cake and this Cranberry Galette.
Recipe FAQs
Most versions rely on gluten-free flour mixes that lose moisture fast. Yogurt and honey help this one stay tender longer.
Don’t overbake it. Pull it from the oven when a toothpick comes out clean and let it rest before cutting.
More Comfort Food Favorites
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Whole30 Instant Pot BBQ Pulled Pork (Paleo, Low Carb)
30 Minutes or Less
Quick & Easy Keto Creamed Spinach Recipe
If you make this gluten-free cornbread recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Gluten-Free Cornbread (No Flour!)
Video
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.2 cups cornmeal, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
- In a separate bowl, whisk together yogurt, honey, ghee, egg, and vanilla extract.1½ cup yogurt, 1/4 cup honey, 1/4 cup ghee, 1 large egg, 1 tsp 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.OPTIONAL: 1 medium zucchini
- 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.
Notes
- Line a muffin tin with muffin liners.
- Divide the batter into the muffin tin filling about 2/3 of the way up.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is so good! Due to a shortage of groceries, I substituted half cream cheese and half coconut cream for plain yogurt. I also did not have any eggs, so I used one Chia seed egg. Despite all of this, the bread still baked perfectly!
I’m so glad it worked out with all the substitutions!!
This was soo good! I did it into muffins. Even my daughter who isn’t gluten free loved them! I mixed white and yellow corn meal and substituted maple syrup for the the honey. This will be my go to corn bread/muffin recipe. Thank you!!
Thank you so much!! So happy you enjoyed it.
The best cornbread I have ever made, and I’ve made many!
I replaced 1/2 cup of yogurt with coconut milk.
Absolutely delicious! Thank you!
Thank you so much!!
Delicious, easy, gluten-free cornbread enjoyed by even those who didn’t need a GF option.
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.
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.
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!
Thank you so much!! This made my day. 🙂
Made with yellow squash in a muffin pan. Excellent and easy.
Thanks so much!
Delicious!! I included the optional zucchini and used 5% fat greek yogurt. It was so moist and flavorful! My husband raved about it, too.
Amazing!! Thank you so much for leaving a review.
Excellent! I included the optional zucchini – it was so moist and full of flavor. Can’t wait to try in muffin form.
Thank you so much!!1
Thanks for the best gluten free cornbread recipe.
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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!