The BEST Gluten Free Cornbread | No Flour!

5 from 12 votes

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.

Prep Time10

Cook Time40

Course: Side Dish

Cuisine: American

Keyword: cornbread muffins, dairy free cornbread, easy cornbread recipe, gluten-free cornbread

Servings: 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 8x8 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.

Video

Notes

Gluten-free Cornbread Muffins:

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.

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.

Nutrition