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!
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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 This Recipe Works:
- 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 bread 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.
Great recipe! Very light and airy! I added ¼ cup of feta cheese to it."
Judit E., Pinterest user
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 any gluten free flour blend 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.
Recipe Step-By-Step Directions:
Step 1: Preheat the oven to 350 F degrees. Add your dry ingredients to a large mixing bowl and whisk to blend. To this, you will add the hot water and melted butter. Mix.
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!
Pro Tip: 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 8x8 pan and cut it into slices. I prefer gluten free cornbread muffins because they are portioned out evenly and look pretty on a table.
Serve 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.
Variations:
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.
Tips and Recipe FAQ:
You can tell your muffins are done baking when you can insert a toothpick into the middle of a muffin, and the toothpick comes out clean when you pull it out.
You can easily make this cornbread recipe dairy-free by using vegan butter.
Many people ask this question because cornmeal and corn flour are both 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 a lot 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 gives a much smoother texture in your baking.
What Cornbread Mix Is Gluten Free?
If you don't have time to make homemade gluten free cornbread, don't worry! Several great mixes are gluten free for you to make!
- Many readers in my gluten free FB group love this Krusteaz Cornbread Mix. They also make a gluten free honey cornbread.
- Glutino makes a cornbread mix. I haven't tried this one, but the gluten free products I have tried by them are always very good.
- We love this Pamela's mix, it does contain almond flour, so if you are nut-free, try one of the others.
- If you have Trader Joe's or Aldi in your area, both have delicious gluten free cornbread mixes too!
This post was updated from an older February 2017 post with more details.
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
Recipe
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 8x8 pan.
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!
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.
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Eri
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
Sandi Gaertner
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.