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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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I just made this cornbread recipe, and it turned out amazing! The texture is so fluffy, and the flavor is spot on. Perfect for my gluten-free needs! Thank you for sharing this gem!
Yummy
Can you sub keifer for the yogurt? Looks fantastic!
I think that should be fine!
No matter how long I left it in the oven for, the center wouldn’t cook. The outside made a really nice crust, but I couldn’t eat it.
Oh no! I’m not sure what happened, I’ve never heard of this happening and many people have tried this recipe. Would it be possible that you might have left out the egg? Sorry it didn’t turn out.
Can I add sliced (fresh) jalapeño into the batter before baking?
Yes, that should work!
I made this cornbread tonight to have with homemade chili…so delicious! I will definitely make this again and again!! Thank you for sharing this recipe! 💕
This is the best cornbread I have ever made! So fluffy and soft, the right sweetness and I was able to substitute sour cream and butter easily with perfect results. This is my new go to recipe for sure!
I tried this recipe and it sank in the middle. Any suggestions?
Did you test it out with a toothpick? It sounds like it wasn’t baked long enough. Every oven is different so always do the toothpick test!
It was over done. I had to take it out of the oven as the edges were really drying out.
Can I just omit the honey of I don’t want sweet cornbread or would I need to replace it with something?
I would replace the same amount with yogurt!
Could fine-ground cornmeal be substituted for the medium/course grind?
Yes!