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 instructions card to make the cornbread.
You won’t believe how light and fluffy my new cornbread recipe is. One of my readers, Alison M., told me she couldn’t find Hodgson Mills Gluten Free Cornbread Mix in stores, so she asked me to recreate it for her. With Thanksgiving coming up, I had fun creating this copycat recipe.
When you make your cornbread mix, you have complete control over the ingredients that go into it. You can choose certified gluten free ingredients. 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.
If you love to bake, check out my gluten free bread recipes. I have lots of great recipes. Use this mix to make this incredible Gluten Free Maple Pumpkin Cornbread recipe.
Printable Recipe Gift Tag:
If you are giving this as a gift, be sure to download the recipe card with directions on how to make this mix into the best fluffy gluten free cornbread:
Allergen Information:
This recipe is gluten-free, soy-free, and nut-free. See the Substitutions Section below for a gum-free option.
I also have a delicious old-fashioned gluten free cornbread muffin recipe to try.
Ingredient Notes:
- Gluten Free Masa – I used masa for this recipe because it has a little flavor from lime. It subtly enhances the flavor of this gluten free cornbread. The brand I used is pictured above and is labeled gluten free. See the substitutions below for corn flour notes.
- Gluten Free Cornmeal – I recommend using a 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 this recipe.
- Sugar – Cane sugar.
- Baking Powder – Use aluminum-free baking powder.
- Xanthan Gum – Use xanthan or guar gum as the binder.
- Salt
To make the homemade gluten free cornbread recipe:
- Eggs – Size large.
- Oil – Use a light, unflavored oil like avocado or canola 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 – You can use regular corn flour in place of the masa.
- 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.
- Dairy-Free – I made my recipe with Oatly Oat Milk; you can use any plant-based milk or regular milk to make the cornbread.
- Vary the flavor by adding corn kernels, cheddar cheese, pepper jack cheese, or mild roasted green chilis.
Baking with cornmeal is fun; try these flaky Gluten Free Cornbread Biscuits next!
Step-By-Step Directions:
Step 1: Add all of the ingredients to a
Add the cornbread mix to a large airtight container for storage, or read on to make it into the best 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 they are just barely mixed. You do NOT want to use a stand mixer because they typically overmix the batter, leaving you with a 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 out the batter evenly.
Step 6: Bake the cornbread for 20-25 minutes at 350º F. Remove the bread to a cooling rack to cool. The actual baking time will vary by the size of your baking pan.
You may also love my Gluten Free Cornbread Muffins, made the old-fashioned way with whipped egg whites.
Recipe FAQ:
Store this cornbread mix in an airtight container in your pantry. It can also be stored 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.
- Use this cornbread mix to make the Gluten Free Corn Dumplings. They are delicious in chili!
- I love using this mix to make my Gluten Free Cornbread Muffins. Kids love them!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!
The Best Gluten Free Cornbread Mix
Ingredients
For The Mix:
- 1 cup gluten free masa * See note
- ½ cup gluten free cornmeal I used medium-grind.
- ½ cup tapioca starch * See note
- 2 tablespoons sugar optional
- 2 teaspoons baking powder aluminum-free
- 1 teaspoon xanthan gum * see note
- 1 teaspoon salt
To Make The Cornbread:
- 1 cup milk * see note
- ½ cup oil * see note
- 2 large eggs
Instructions
Make The Mix:
- In a large bow, add the 1 cup masa, ½ cup cornmeal, ½ cup tapioca starch, 2 tablespoons 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.
Make The Cornbread:
- Add the 1 cup of milk, 2 eggs, and ½ cup 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.
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 want.
- If you are gum-free, you can use psyllium husk powder.
- You can use regular milk or plant-based milk. I used Oatly oat milk.
- Use a very light oil. I recommend canola or avocado oil. I do not recommend olive oil due to the flavor.
- Store in an airtight container or freeze leftover cornbread.
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.
