If you want a great gluten free cornbread mix, try my DIY homemade gluten free cornbread mix recipe. This mix is better than store-bought, and you can make it in under 5 minutes. It comes with a downloadable recipe instruction card to make the cornbread.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This homemade gluten free cornbread mix is a mix of cornmeal, masa, and starch, and it comes together in just 5 minutes. It stores in your pantry for up to a month. My version costs less than store-bought cornbread mixes, and it tastes better. I include instructions to bake the cornbread and a printable recipe tag.
I am excited about how light and fluffy this new cornbread recipe turns out. One of my readers, Alison M., told me she could not find her usual Hodgson Mills Gluten Free Cornbread Mix in stores, so she asked me to recreate a similar homemade mix for her to make for Thanksgiving. This sounded like a fun challenge, so I started testing some combinations of cornmeal, masa, and starch (for added fluffiness).
When you make your cornbread mix, you have complete control over the ingredients. You can choose certified gluten free ingredients, which keeps anyone with Celiac disease safe. Making your cornbread mix from scratch is also more cost-effective than purchasing pre-packaged mixes, especially if you buy ingredients in bulk or use what you already have in your pantry.
👀 Sandi Says: I share both the recipe to make the cornbread mix and the instructions to make gluten free cornbread in this post.
Use this cornbread mix to make Gluten Free Corn Dumplings. They are delicious in chili! These Gluten Free Cornbread Biscuits are also delicious.
If you love to bake, check out my gluten free bread recipes. I also have lots of great gluten free cornbread recipes. Use this mix to make this incredible Gluten Free Maple Pumpkin Cornbread recipe or this Gluten-Free Sourdough Cornbread.
Printable Recipe Gift Tag:
If you are giving this homemade gluten free cornbread mix as a gift, be sure to download this recipe card to attach to the jar so the person can make it into cornbread.
Gluten Free Cornbread Mix Ingredients:
For the full list of ingredients and amounts, please go to the recipe card below.
- Masa – I used Gluten-Free Masa for this recipe because it has a slight lime flavor. I found this flavor subtly enhanced the flavor of this gluten free cornbread. If you can’t find masa with the lime juice, use regular masa. The brand I used is pictured above and is labeled gluten free. See the substitutions below for corn flour notes.
- Cornmeal – I recommend using Gluten Free Cornmeal. Arrowhead Mills and Bob’s Red Mill both make cornmeal labeled gluten free.
- Tapioca Starch – I used tapioca starch to add some fluffiness to the two corn ingredients in this recipe.
- Sugar – Use white cane sugar.
- Baking Powder – Use aluminum-free baking powder to avoid a metallic aftertaste.
- Binder – Use xanthan or guar gum as the binder.
To make the homemade gluten free cornbread recipe:
- Eggs – Use large eggs.
- Oil – Use a light, unflavored oil like avocado or canola oil. Olive oil tends to add a strong flavor, so I recommend avoiding this oil.
- Milk – See the Substitutions Section below for dairy-free options.
If you like using your own flour blends, try this Gluten Free Flour Blend Without Rice Flour.
Substitutions and Flavor Variations:
- Starches – I used tapioca starch, but potato starch will also work.
- Masa – If you can’t find masa, use corn flour.
- Gum-Free – Make this gum-free by swapping 1 teaspoon of psyllium husk powder for the xanthan gum. I like Anthony’s Brand of Psyllium Husk Powder. Some brands turn baked goods purplish, and this brand doesn’t. Note: Psyllium will make your cornbread a little brownish beige in color.
- Dairy-Free – I made my recipe with Oatly Oat Milk; you can use any plant-based milk or regular milk to make the cornbread.
- Flavor Variations – Vary the flavor by adding corn kernels, cheddar cheese, pepper jack cheese, or mild roasted green chilies. Add spice using roasted Hatch chiles.
How to Make Your Own Gluten-Free Cornbread Mix (Step-By-Step)
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Step 1: Add all of the ingredients to a
Add the cornbread mix to a large airtight container for storage, or read below to make it into fluffy gluten free cornbread. If you are baking your cornbread now, keep the mix in your
Step 2: Add the oil, milk, and eggs to a
Step 3: Pour the wet ingredients into the dry ingredients.
Step 4: Mix the wet and dry ingredients until just combined. You do NOT want to use a stand mixer because it typically overmixes the batter, leaving you with dense cornbread. Add any mix-ins you plan to use now.
🔑 Sandi says: Letting the batter sit for 15-20 minutes can help soften the cornmeal, resulting in less grit.
Step 5: Grease an 8×8 baking dish. I use a gluten free baking spray. Add the cornbread batter to the baking dish and use a spoon to spread it evenly.
Step 6: Bake the cornbread for 20-25 minutes at 350º F. Remove from the oven and let cool on a rack. Baking time will vary depending on the size of your baking pan.
You may also love my Gluten Free Cornbread Muffins, made the old-fashioned way with whipped egg whites.
Frequently Asked Questions:
Store this cornbread mix in an airtight container in your pantry. You can also store it in the refrigerator if you want.
This mix should last for up to 4 weeks in your pantry.
More Gluten Free Bread Recipes
- Gluten Free Honey Rolls – Fluffy and delicious!
- The best Gluten Free Focaccia Bread.
- Easy Gluten Free Naan.
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!
The Best Gluten Free Cornbread Mix (With Printable Recipe For Gifting)
Ingredients
- 1 cup gluten free masa * See note
- ½ cup gluten free cornmeal I used medium-grind.
- ½ cup tapioca starch or potato starch
- 2 tablespoons cane sugar optional
- 2 teaspoons baking powder aluminum-free
- 1 teaspoon xanthan gum * see note
- 1 teaspoon salt
- 1 cup milk * see note
- ½ cup oil * see note
- 2 large eggs
Method
- In a large bowl, add the 1 cup gluten free masa, ½ cup gluten free cornmeal, ½ cup tapioca starch, 2 tablespoons cane sugar, 2 teaspoons baking powder, 1 teaspoon xanthan gum, and 1 teaspoon salt.
- Use a whisk to fully blend them all together. Store in an airtight container.
- If this is a gift, print out the recipe card so you can attach it to the container.
- Add the 1 cup milk, 2 large eggs, and ½ cup oil of oil to a medium-sized bowl and whisk.
- Pour the liquids into the dry ingredients. Mix until it is just barely mixed. Overmixing will make your cornbread turn out dense. (I don't recommend a stand mixer.)
- Grease an 8×8 pan and pour the gluten free cornbread batter into the pan.
- Preheat your oven to 350º F. I recommend doing the preheat now so your batter can sit for 15 minutes. Letting the batter rest will help lessen any grittiness.
- Bake for 20-25 minutes. The baking time may vary by the size and material your pan is made of. If you insert a toothpick in the middle, it should come back clean. If you see batter or crumbs, you need to bake the cornbread a few more minutes.
- Remove the cornbread to a cooling rack.
Nutrition
Notes
- If you can’t find masa, use corn flour. I always recommend using gluten free corn flour/masa and cornmeal.
- You can use potato starch instead of tapioca starch if you prefer.
- If you are gum-free, you can use psyllium husk powder in place of xanthan gum. Note: psyllium husk will change the color of the cornbread.
- You can use regular milk or plant-based milk. I used Oatly 4-ingredient oat milk.
- Use a very light oil. I recommend canola or avocado oil. I don’t recommend olive oil because of the flavor.
- Store leftover cornbread in an airtight container or freeze leftovers in a freezer-safe zip bag. Thaw on the counter or microwave for 25 seconds.
Private Notes
Tried this recipe?
Let us know how it was!
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!
OMG! This is hands down the absolute best recipe for gluten free cornbread. Made it tonight as per the recipe using Avocado Oil. It was fantastic with plant based butter and a drizzle of honey. My husband isn’t GF and he loved it as well. I will definitely be making this many more times in the future.
I am so glad you loved my cornbread recipe, Jerri. Thank you so much for coming back to let me know even your non-gf husband loved it too!