Gluten-Free Cornbread Recipe

Name: Gluten-Free Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 3/4 cup cornmeal (use 1/4 cup fine cornmeal like arrowhead mills cornmeal and 1/2 cup of coarse cornmeal like quaker yellow cornmeal); 1/4 cup tapioca starch; 1/2 cup almond meal (trader joes brand is good!); 1/2 cup sorghum flour; 1 teaspoon xanthan gum; 1 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; Wet Ingredients; 4 tablespoons melted butter; 2 eggs (room temp); 2-3 tablespoons honey (preferably raw); 3/4 cup Almond milk; 2 tablespoons Water (only if needed)

Servings: persons

Dry Ingredients
3/4 cup cornmeal (use 1/4 cup fine cornmeal like arrowhead mills cornmeal and 1/2 cup of coarse cornmeal like quaker yellow cornmeal)
1/4 cup tapioca starch
1/2 cup almond meal (trader joes brand is good!)
1/2 cup sorghum flour
1 teaspoon xanthan gum
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
Wet Ingredients
4 tablespoons melted butter
2 eggs (room temp)
2-3 tablespoons honey (preferably raw)
3/4 cup Almond milk
2 tablespoons Water (only if needed)

1
["Preheat oven to 350 and grease an 8x8"" pan with olive oil.
2
*This recipe can also be made in a cast-iron skillet. Add one tbsp of butter to the pan and place in the preheated oven while you mix the ingredients for the cornbread.", "Mix the dry ingredients together in a large bowl or the bowl of stand mixer.", "In a seperate bowl mix the wet ingredients (raw honey is sometimes thicker, if you are using it melt it slightly so that it will mix into the batter easily). Add the wet ingredients to the dry and mix until well combined. If the batter is too thick add the additional 2 tbsp of water. The batter should be similar to cake batter consistency.", "Pour the batter into the prepared pan and bake for 20-25 or until toothpick inserted comes out clean. The top and sides should be lightly browned and the bread should spring back when touched
3
*If using cast-iron skillet: Remove the skillet from the oven and pour batter into skillet. Place back into the oven and bake for 18-20 minutes or until browned."]

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Dry Ingredients, 3/4 cup cornmeal (use 1/4 cup fine cornmeal like arrowhead mills cornmeal and 1/2 cup of coarse cornmeal like quaker yellow cornmeal), 1/4 cup tapioca starch, 1/2 cup almond meal (trader joes brand is good!), and more.

Yes, Gluten-Free Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions