Cornbread is a delicious bread that goes with any dish. This gluten free cornbread recipe has a very simple old-fashioned twist in how you make it. I took my Grandmother’s cornbread recipe and converted it to gluten free!
Eating these little gluten-free cornbread muffins with melted butter is my favorite way to eat these! These cornbread muffins are great for Thanksgiving or with any family meal.
If you love muffins as much as we do, you will want to check out all of my delicious gluten free muffin recipes!
Why I love this gluten-free cornbread:
- My Grandma’s recipe is special. The steps you take to make this use a classic old-fashioned technique that adds so much softness and flavor.
- Cornbread is one of those comfort breads that goes with any meal.
- This old-fashioned gluten free cornbread recipe is very easy, with no yeast or rising, making this a great recipe for a busy school night.
- You can dip it into soups and stews or enjoy it on the side.
- Make this gluten free muffin recipe in a double batch and freeze some for later.
Allergen Information:
This homemade cornbread muffin recipe is gluten-free, nut-free, soy-free, and oat-free. Make it dairy-free using plant-based butter.
Great recipe! Very light and airy! I added ¼ cup of feta cheese to it.”
Judith E., Pinterest comment
This recipe takes full advantage of the sweetness of the corn. If you love corn, you will also want to try this Gluten Free Cornmeal Biscuits recipe!
You will find this homemade gluten free cornbread recipe takes an unusual step. Here is my Grandma’s recipe card:
Ingredient Notes:
- Gluten Free Corn Flour – I prefer corn flour to cornmeal as it makes fluffier muffins.
- Gluten Free Flour Blend – I have tested this recipe with several gluten free flour blends. I advise avoiding gluten-free flour blending with bean flour because it will make this cornbread bitter.
- Baking Powder – Use aluminum-free. I did add some baking powder to my grandma’s recipe to add more rise.
- Eggs – Use large eggs.
- Butter – Use unsalted butter. you can substitute plant-based butter if you are dairy-free.
Step-By-Step Photos and Directions:
Step 1: Preheat the oven to 350 degrees F. Add your dry ingredients to a large
Step 2: After you mix up your dry ingredients, whip your egg whites with an electric hand mixer until they form stiff peaks. Beat the yolks separately and add them to the egg whites. Mix gently so you don’t remove the air.
Step 3: Gently fold the whipped egg mixture into your cornbread dough. I know this has extra steps, but trust me, it makes your cornbread nice and fluffy!
🔑 Sandi says: Mix the batter and egg whites very gently. This helps keep these cornbread muffins light and fluffy!
Step 4: Once your batter is mixed, add the batter to a lightly greased muffin tin. Bake at 350º F for
I made this gluten free cornbread as muffins, but you can also make it in an 8×8 pan and cut it into slices. I prefer gluten free cornbread muffins because they are portioned out evenly and look pretty on a table.
Have some fun with added flavors!
If you love homemade cornbread from scratch, you can modify the recipe easily or drizzle honey on top! Gluten free corn muffin lovers can add:
- Add shredded cheddar cheese to your cornbread dough.
- If you like spice, adding green chiles is a great way to add spice and flavor to this recipe!
- Add bacon and cheese for a filling gluten free cornbread muffin!
- Drizzle honey on top!
- Try cornmeal in a scone with this easy Gluten Free Cornmeal Scones recipe.
Serve these fluffy cornbread muffins with:
You can enjoy this easy Instant Pot Chicken Stew or even these BBQ Pork Ribs with these muffins! I love to serve these at Thanksgiving.
You may also love this Gluten Free Maple Pumpkin Cornbread recipe.
My tips for bakery-quality muffins:
1. Always check the expiration date on the baking powder and soda, depending on which the recipe calls for.
2. I recommend baking your muffins with a conventional oven setting. Place the oven rack in the middle of the oven. This will ensure your muffins bake evenly. I don’t use the convection setting for baking muffins because it can dry them out.
3. For a dome muffin top: Preheat the oven to 425º F. Bake the muffins at this high temperature for 5 minutes, then turn the oven temperature down to 350º F.
Frequently Asked Questions:
Many people ask this question because cornmeal and flour are gluten-free. The problem is that most cornbread also contains flour, so you need to read the ingredients to ensure cornbread doesn’t contain wheat flour.
Cornmeal is technically gluten-free, but much of it is processed on shared equipment, so the potential for cross-contamination is high. It is best to purchase a gluten free cornmeal like Bob’s Red Mill (they make both gluten free and regular, so make sure to look for the gluten free label!)
Cornmeal and corn flour are very different because of their texture. Cornmeal is a much thicker cut of the grain, adding graininess to your baking and polenta. Corn flour is very finely ground and has a much smoother texture when baking.
More Gluten Free Muffin Recipes to Try:
- Gluten Free Zucchini Muffins
- Savory Gluten Free Cheddar Herb Muffins
- Gluten Free Fontina Scones
- Easy Gluten Free Chocolate Banana Muffins
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cornbread
Ingredients
- 1 ¾ cups cornmeal Ensure it is gluten free
- ¼ cup gluten free flour blend * see note
- 1 teaspoon salt
- 1 teaspoon baking powder aluminum-free
- 4 tablespoons butter unsalted
- 2 cups boiling water
- 2 large eggs
- optional cheddar cheese or green chiles
Instructions
- Preheat oven to 350º F. Mix all dry ingredients in a bowl and whisk to blend.
- In another bowl, separate the eggs and add the egg whites only to the bowl. Whip with an electric mixer until you see stiff peaks form. Then add the egg yolks and mix gently.
- Add the butter and boiling water to the dry ingredients and mix well.
- Fold in the egg white mixture gently.
- Grease the muffin tins and add batter to fill each section ¾ full.
- Bake for 20 minutes until the muffins are done. Baking time will be longer if you bake in an 8×8 pan.
Video
Notes
- Make sure your corn flour is labeled gluten free. Although corn is gluten free, there is a high risk of cross-contamination, so make sure to look for the gluten free label on the package you purchase.
- To test to see if the cornbread is done baking, insert a toothpick into a muffin. If the toothpick comes back clean, the cornbread is done baking. You will need to bake it longer if you see crumbs or batter on the toothpick.
- Add shredded cheddar cheese to your cornbread dough.
- If you like spice, adding green chiles is a great way to add spice and flavor to this recipe!
- Add bacon and cheese for a filling gluten free cornbread muffin!
- Drizzle honey on top!
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older February 2017 post with more details.
I am a little confused on the recipe ingredients. 1 3/4 cups cornMEAL – Did you mean corn FLOUR instead, as was suggested in your earlier instructions. And if I use corn FLOUR, do I also use 1/4 cup gluten free flour blend? Thanks
Hi Eri, yes, I apologize. It is corn flour and you do need some gluten free flour blend as well. It helps hold the muffins together better.
Another fabulous recipe! I can’t wait to make this for my family.
Thank you so much, Laura. I hope you all like them as much as we do.
I couldn’t even tell these with GF! Thanks for a great recipe.
You are very welcome 🙂
Yum! We are sweet cornbread people so I added a little honey into the batter too. Really great and I was surprised gluten free cornbread would taste this good.
I love the idea of honey in the batter. Yum!
Love all the variations and especially seeing the original recipe card. We love cornbread around here – this recipe will be on repeat!
Wow, thank you so much Beth. I hope you like my Grandmother’s recipe!
That recipe card is such a treasure! These muffins turned out so delish, I have never seen a cornbread recipe with whipped egg whites before!
I am so glad you liked this recipe Wilhelmina 🙂 You made my day letting me know.
Cornbread is my weakness. Especially for Thanksgiving. Your gluten-free cornbread muffins are terrific! Great texture and flavor. Thanks for the recipe!
Wow, thank you so much for letting me know they turned out great!!