Easy Gluten Free Cornbread Recipe

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Looking for a fool-proof, everybody loves this gluten free cornbread recipe? Read on!

After years of publishing cornbread recipes, sampling cornbread at gluten free shows and teaching how to make cornbread at my cooking classes, I’m convinced that people are passionate about their particular cornbread “styles.”

gfJules gluten free cornbread mix

In my house, we grew up with sugar in our cornbread – making it in to a deliciously light and fluffy corn cake that has become one of the most beloved recipes I take to friends’ houses for meals. 

Many others swear that the sugar ruins the cornbread, and instead leave it plain and unadulterated, or add savory elements to the bread to complement many soups and stews.

gluten free cornbread with chiles

 

In this recipe, I tried to take the best of both styles of cornbread.  The result is a savory, light and fluffy corn cake with a kick that enhances wonderful foods like stews and chili!

I used chipotle peppers that I picked up in the Latin food section of my local grocery store (be sure to buy one without wheat as a thickener), canned in a wonderful smoky adobo sauce. If you prefer to use a different kind of chile or pepper, give it a whirl!  Chances are, if you like the taste of those peppers before you put them in the cornbread, you’ll love the cornbread too!

gluten free cornbread in 9x13
Gluten Free Cornbread Recipe made without any add-ins, but doubled and baked in 9×13 baking dish.

As always, feel free to ignore my mix-ins like peppers and corn kernels – this won’t upset the finished product, it will only change the taste and texture.

This delicious gluten free cornbread stands on its own without any additions and is a worthy side dish for many-a-meal. 

gluten free veggie chili and cornbread - gfJules

 

And if you want something even easier (the hardest part about making gluten-free cornbread is finding certified gluten free corn meal and corn flour or other gluten free flours) – use my award-winning gfJules™ Gluten Free  Cornbread Mix — just dump in a bowl, stir the wet ingredients in with a fork and voilá!

No fuss, and delicious, certified gluten free cornbread can be yours! Mmmmm … I can smell it already!

Gluten Free Cornbread with skillet gfJules

gfJules gluten free cornbread mix

Easy Gluten Free Cornbread Recipe

Yield: serves 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Easy, one bowl gluten free cornbread that pleases all palates!

Ingredients

OR

  • 1 cup yellow cornmeal, gluten-free (Arrowhead Mills GF Organic Yellow Corn Meal®)
  • 1 cup gfJules™ All-Purpose Gluten-Free Flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2-4 Tablespoons granulated cane sugar, to taste

PLUS

  • 3 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
  • 1 cup sour cream (dairy or soy – like Tofutti Better Than Sour Cream® or Vegan Gourmet®) OR plain yogurt, dairy or non-dairy (like So Delicious® Coconut Yogurt)
  • 3/4 cup milk (dairy or non-dairy alternative)
  • 1 large egg (or egg replacer equivalent like flax seed meal + water or aquafaba)
  • 3-4 chipotle peppers, chopped – optional (gluten-free brand like Goya® or La Costeña®)
  • 1/4 – 1/2 cup corn kernels – optional

Instructions

Preheat oven to 400 F.  Place the 3 Tbs. butter in a heavy 10-inch skillet or one 8- or 9-inch square baking pan; place in the oven to melt and warm the pan.

Whisk together the sour cream, milk and egg. If baking from scratch, in a separate bowl, combine the cornmeal, gfJules Flour™, baking powder, baking soda, salt and sugar (if using).

Stir the wet mixture into the dry ingredients or gfJules Gluten Free Cornbread Mix. Fold in the chopped peppers and corn kernels, if using. Spread in the hot greased skillet or baking pan.

Bake for 25 to 30 minutes, until set and crispy brown around the edges. Cool in the pan on a cooling rack; cut into squares or wedges, depending on the shape of your pan.

You can also bake these as corn muffins – fill 12 oiled muffin tins and bake for approximately 20 minutes.

Serves 8.

For this and 149 other awesome gluten-free and allergy-friendly recipes, grab my newest book, Free for All Cooking!

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 192Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 38mgSodium 504mgCarbohydrates 29gFiber 2gSugar 12gProtein 5g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients, optional ingredients, and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

I hope you love this recipe as much as we do!

Pin it for later!

Favorite Gluten Free Cornbread or even Cornbread Waffles! So easy, light and moist - YUM!

Favorite Gluten Free Cornbread or even Cornbread Waffles! So easy, light and moist - YUM! gfJules

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  1. Thankyou thankyou so much for this recipe. Feeling disheartened with GF cooking. This Cornbread is easy to make and so delicious. I am curious about your other recipes.

    Reply
    • Aw, so happy that this gluten free cornbread recipe is giving you the confidence to try others, Susan! I do try to make all my recipes easy and foolproof, as long as you don’t vary from the ingredients listed. I want everyone to be met with baking success and delicious results. May all your baking be happy!!
      ~jules

      Reply
  2. Delicious! I thought I was doing something wrong when mixing the flour in with the wet ingredients, cause it was hard to mix. But after it came out of the oven, it was fantastic! Very tasty and both my husband and I said we’ll be making this again 🙂 My daughter came over soon after and had your cornbread and she also said it was good. Matter of fact, all three of us had 2 servings each! Used your gf Jules cornbread mix and will be buying again for sure! (Went really well with White Chicken Chili)

    Reply
    • That’s fantastic, Lana! So glad you didn’t doubt yourself and you went through with the recipe anyway!!! Sounds like the perfect accompaniment with your chili night! Thanks so much for taking the time to let me know how much your family enjoyed the cornbread! 🙂
      ~jules

      Reply
    • Hi Melissa, you can do that, yes. I haven’t tried it myself, but I’m guessing that you may want to use slightly less. I’d start out with less, mix it in and then see if you need to add the entire amount. The batter should be rather thick, not too thin like pancake batter. Good luck — let me know how it goes!!
      ~jules

      Reply
  3. Very good recipe; mine came out perfect…. used soy yogurt & soy milk, with earth balance butter replacement & Bob’s red mill all purpose flour & organic stone ground corn meal. (My wife is being treated for cancer and her taste buds are sensitive to hot spices, so I left out the chipolte peppers). Yummy!

    Reply
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