Gluten-Free Cornbread Recipe: Moist, Fluffy & Quick

This gluten free cornbread bakes up light, fluffy, and incredibly moist. Made in just one bowl with pantry staples, it’s an easy, no-fuss recipe that tastes great.

Gluten Free Cornbread

I take my cornbread seriously. I’ve loved it for as long as I can remember. For me it must be moist and light — never dense — with a touch of sweetness that balances the corn flavor.

This gluten-free cornbread delivers exactly that. It’s soft and tender inside, with a golden top, and it stays moist even after cooling. The kids always ask for seconds, and it’s a favorite whether you’re gluten-free or not.

Key Ingredients

• Gluten-free flour – I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour for reliable texture and neutral flavor. A blend with xanthan gum works well, too.
• Cornmeal – Yellow cornmeal gives the cornbread its classic taste. Use a medium-fine grind for the best texture; avoid very coarse cornmeal.
• Sugar – This is a slightly sweet cornbread; 2/3 cup provides pleasant sweetness without overpowering the corn.
• Egg + extra white – One whole egg plus an additional egg white help create a lighter, tender crumb.
• Butter – Use 1/2 cup (4 ounces / 8 tablespoons) of melted but cooled unsalted butter so it won’t cook the eggs when added.
• Milk – Whole milk yields the best flavor and richness, though reduced-fat milks should work in a pinch. I haven’t tested non-dairy milks.

Instructions

Preheat the oven to 350°F and grease an 8×8-inch baking dish.

• Combine the dry ingredients in a large bowl: cornmeal, gluten-free flour, sugar, baking powder, baking soda, and salt.
• Stir in the whole milk and the large egg until just combined.

• Add the extra egg white and mix vigorously until the batter is smooth and the white is fully incorporated.
• Stir in the melted, cooled butter until the batter is uniform. The butter should not be hot.

• Pour the batter into the prepared pan and spread it evenly.
• Bake at 350°F for about 28–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
• Cool briefly before cutting — letting it rest for a few minutes helps the cornbread set and prevents crumbling.

Expert Tips

• Use a reliable gluten-free 1-to-1 flour blend for consistent results; different blends vary in texture and performance.
• Allow the cornbread to cool for a few minutes before slicing. It will set up and be easier to cut without falling apart.
• Start checking at 28 minutes. Overbaking dries out cornbread, so remove it as soon as it’s cooked through and golden.

Storage

• Cool completely before storing to avoid trapped steam and condensation that can shorten shelf life.
• Room temperature – Store slices in an airtight container or zip-top bag for up to 3 days.
• Freezer friendly – Freeze slices in a freezer-safe bag or container for up to 3 months. Reheat or microwave individual slices when ready to enjoy.

Gluten-Free Recipes

• Gluten Free Zucchini Bread
• Gluten Free Buttermilk Biscuits
• Homemade Gluten-Free Croutons