This gluten-free sourdough cornbread has a tender crumb, a light tang from the discard, and just the right balance of cornmeal texture and fluffiness. Fresh from the oven, it is perfect with a pat of butter that melts right in, or alongside a steaming bowl of chili or soup. It is simple, hearty, and one of the easiest ways to turn a weeknight meal into pure comfort food.
This post may contain affiliate links. Please read our Disclosure Policy.
❤️ Sandi’s Recipe Summary
If you have been considering making a sourdough starter, I’ll show you how to create a gluten-free starter with easy-to-follow directions. I have a ton of great gluten-free sourdough recipes, and quite a few easy gluten-free sourdough discard recipes to try.
If you like to bake with cornmeal, you may also enjoy these Gluten-Free Cornbread Biscuits or my Gluten-Free Cornbread Muffins. Many readers also love this Gluten-Free Pumpkin Cornbread.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with both King Arthur Measure for Measure and Namaste. Both blends worked very well, but you will need to add 2 tablespoons of extra milk using Namaste. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Cornmeal – I tested this recipe using Bob’s Red Mill Medium Grind Cornmeal with the GF (gluten-free) label. I do not recommend a larger grit size or your cornbread can be gritty.
- Binder – If your gluten-free flour blend doesn’t have a binder, add 3/4 teaspoon of xanthan gum. Learn Why Binders are Important in Gluten-Free Baking.
- Baking Powder – Use aluminum-free baking powder to avoid any metallic aftertaste.
- Baking Soda – I use a tiny bit for extra lift since the sourdough discard is more acidic.
- Butter – I used unsalted butter, but salted butter also works.
- Sourdough Discard – This recipe uses a 1:1 fed gluten-free sourdough starter. If you feed a different proportion of flour and water, you may need to tweak the cornbread batter with more milk or flour. Need a sourdough starter? See above for a link to my directions on how to make one.
- Milk – I tested this recipe using Oatly Super Basic Oat Milk. Other non-dairy and regular milk also work well.
Testing Notes From My Kitchen
I am always game to test a new gluten-free sourdough discard recipe. I have quite a few discard recipes, but this one is going to be the star of your Thanksgiving table. The sourdough discard gives this recipe a twang of extra flavor.
I tested this recipe with different ratios of gluten-free flour to cornmeal. I find using more gluten-free flour helps make this cornbread recipe fluffier. Testing dairy-free options, I used Smart Balance and Oatly Super Basic. This combination worked very well, and I am sure other dairy-free options will also work.
How to Make Gluten-Free Sourdough Cornbread (Step-By-Step)
Step 1: Add the gluten-free flour, cornmeal, baking powder, baking soda, and salt to a large mixing bowl and whisk to blend.
Step 2: In a smaller mixing bowl, partially melt the butter for 25 seconds. This helps the ingredients mix together more easily. Don’t make it too hot, or it can cook your eggs. Add the eggs, milk, and sourdough discard. Whisk to blend them together thoroughly.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 3: Pour the wet ingredients into the dry ingredients and mix into a soft dough. Every gluten-free flour blend varies due to its starch-to-grain ratio, so you may need to add more flour or milk depending on the batter consistency. Make any adjustments one tablespoon at a time.
👀 Sandi Says: Note, let the batter sit for 10 minutes before making any changes with more milk or flour. The cornmeal will absorb the liquids a little slower, so you want to be sure your batter has softened before any adjustments.
Step 4: The batter should be a little thick, but soft and spreadable. Line an 8×8 pan with parchment paper, then use a spatula to scoop the dough into the pan. Spread the dough out evenly.
Step 5: Bake at 350ºF for 22-25 minutes until the top is slightly golden. Remove the pan from the oven and move it to a trivet. Pull the sides of the parchment paper up and lift the cornbread out. Place it on a cooling rack.
Slice it when it is thoroughly cooled. If you are new to gluten-free baking, I have a huge section of gluten-free baking resources to help you. These Gluten-Free Baking Tips are also helpful.
Storage and Freezing Tips
- Store in an airtight container. It will keep fresh for up to 4 days.
- Freeze the baked cornbread in a freezer-safe zipper bag.
- Thaw on the counter or in the microwave oven.
Frequently Asked Questions:
You won’t be able to make this recipe without sourdough discard. If you don’t have a starter, you can make this fluffy Gluten-Free Cornbread recipe instead.
Yes, you can make it dairy-free using a plant-based butter and dairy-free milk.
Yes, you can use the batter to make sourdough cornbread muffins.
Yes, I often use my cast-iron skillet. It will make the crust a little crisper.
More Gluten-Free Sourdough Discard Recipes:
- Gluten-Free Sourdough Scones
- Easy Gluten-Free Sourdough Banana Bread
- Gluten-Free Sourdough Focaccia Bread
- Flaky Gluten-Free Sourdough Biscuits
Love This Recipe?
💬 Did you make this gluten-free sourdough cornbread recipe? I would love to hear how it turned out. Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Fluffy Gluten-Free Sourdough Cornbread (with Dairy-Free Option)
Equipment
Ingredients
- 1 cup gluten free cornmeal *medium grind
- 1 cup gluten free flour
- 2 tablespoons sugar
- 1 teaspoon baking powder aluminum-free
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons unsalted butter or use salted and omit the added salt
- 2 large eggs
- ½ cup gluten free sourdough discard
- 1 ⅓ cups milk or non-dairy milk
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- Preheat the oven to 350ºF and move the oven rack to the middle position.
- In a large mixing bowl, whisk together the gluten-free flour, cornmeal, baking powder, baking soda, and salt until evenly blended.
- In a separate bowl, partially melt the butter (about 25 seconds in the microwave). Add the eggs, milk, and sourdough discard. Whisk well until smooth and combined. (Be careful the butter isn't too hot or it can cook your eggs.)
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the batter is thick but spreadable. Do not overmix the batter. this keeps the cornbread fluffy.
- Let the batter rest for 15 minutes. This can help soften the cornmeal and allow it to absorb the liquid. After the rest, adjust moisture levels as needed with more flour or milk. (Every gluten free flour blend has a different starch to grain ratio, so making adjustments is normal in gluten free baking.)
- Line an 8×8-inch pan with parchment paper. Spread the batter evenly into the pan. Bake at 350ºF for 22–25 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Lift the cornbread from the pan using the parchment paper and transfer it to a cooling rack. Let it cool for at least 10 minutes before slicing so the pieces hold together.
Notes
- I tested this recipe with King Arthur Measure for Measure flour blend. Other blends will work, but you may need to adjust moisture levels depending on the brand.
- I used Bob’s Red Mill Cornmeal, medium grind. It had a GF label on the front of the package.
- For dairy-free, swap the butter and milk with non-dairy options. I tested it with Smart Balance, which worked well.
- Store leftovers in an airtight container or freeze in a freezer safe zipper bag.
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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
