Gluten Free Cornbread (One Bowl)!
Tender, moist, and with just a touch of sweetness, this gluten free cornbread comes together easily in just one bowl and makes the perfect side dish for chili, soups, stews, or just as a snack!
About This Gluten Free Cornbread
Is there anything better than a perfectly tender, slightly sweet, warm-from-the-oven cornbread?
Add some butter and a drizzle of honey and you’ve got yourself something really special.
Truly, cornbread is so versatile, and makes the perfect side to just about any meal (hello gluten free cornbread muffins!).
From soups & stews, chilis, and more, cornbread round out a meal and adds a little something extra.
I particularly love this gluten free skillet cornbread recipe served with vegetarian chili or turkey chili.
So good!
This spin is particularly easy to throw together (only one-bowl required!) and bakes in under 20 minutes, making it totally doable on a busy weeknight.
Slathered with honey or jam, or just straight-up, it makes a great side and also the best snack.
It freezes well, too, so feel free to make it ahead and then gently defrost to go with dinner any night of the week.
Tip: This cornbread makes fantastic cornbread stuffing for Thanksgiving and beyond!
Process & Tips
This easy quick bread recipe couldn’t be simpler to make!
I love that all the ingredients can be mixed together in one bowl, keeping clean up (and dirty dishes) to a minimum.
Really, the hardest part about this recipe is just waiting for it to cool for those final 5 minutes before taking that first bite.
Enjoy the cornbread cold from the fridge, at room temperature, or warmed up with a little melted butter (traditional or plant-based), nut butter or honey drizzled on top.
How to Store & Freeze Leftover Cornbread
Keep in a tightly sealed container at room temperature for 48 hours, or store in the fridge for up to 3-4 days.
Past 4 days you’ll want to freeze any leftover cornbread.
I like to store mine in a sealed ziptop bag or freezer friendly container for up to 2-3 months.
If you live in a high humidity environment, I recommend refrigerating your gluten free dairy free cornbread after baking.
Tip: There are multiple options when it comes to baking this cornbread, as it works equally well in a skillet, round pan or square pan, so feel free to use what you have on hand.
Best Types of Flour for Gluten Free Cornbread
There are so many gluten free flour mixes and options on the market, but for a light, fluffy texture I use 1 to 1 gluten free flour for this recipe (not all purpose gluten free flour).
I tested this with several different brands, and preferred Bob’s Red Mill 1 to 1 gluten free flour.
Key Ingredients
Milk: I tested this recipe with both traditional milk or plant-based and found they both work. If using plant milk, try to opt for one with some fat, such as this rich and creamy cashew milk or macadamia nut milk.
Yogurt: Plain, whole milk yogurt works best and helps keep the cornbread moist and from being too crumbly. Greek yogurt is too thick, but if it’s all you have you can try thinning the batter with a little extra milk.
Butter: Adds so much flavor, but you can substitute any neutral flavored oil or plant based butter as well.
Honey: Adds a touch of sweetness. Maple syrup can also be used.
Cornmeal: Look for fine or medium grind for the best texture. Coarse ground cornmeal will be too gritty for this recipe.
Baking soda & baking powder: Together with the eggs the baking soda and baking powder help the cornbread rise.
Eggs: I haven’t tested this as a vegan recipe with flax eggs or vegan egg replacer. If you try it, be sure to let me know how it turns out!
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Tip: For gluten-free, dairy-free cornbread use dairy-free yogurt and dairy-free butter or neutral oil.
More Gluten Free Quick Bread Recipes
Gluten Free Cornbread (One Bowl!)
Ingredients
- 2 large eggs
- ½ cup plain whole milk yogurt
- ½ cup whole milk, or milk of choice such as cashew milk
- ¼ cup melted butter, or neutral oil of choice such as avocado or canola
- ¼ cup honey
- 1 cup medium ground cornmeal
- 1 cup 1-to-1 gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Equipment
- Skillet optional
- 9-Inch Square Cake Pan optional
- 9-Inch Round Cake Pan optional
Instructions
- Preheat the oven to 350F, and grease a 9-inch square or round cake pan; or 12-inch skillet.
- In a large bowl, mix together the eggs, yogurt, milk, butter, and honey until smooth.
- Add the cornmeal, gluten free flour, baking powder, baking soda, and salt, whisk to combine.
- Pour the batter into the prepared pan.
- Bake for 20-25 minutes, or until the edges begin to brown and pull away from the sides.
- Allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
