Rich Gluten Free Cornbread Recipe

Name: Rich Gluten Free Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup cornmeal; 1/3 cup brown rice flour; 1/3 cup quinoa flour; 1/3 cup potato starch; 1/3 cup sugar; 1 tsp baking soda; 2 tsp cream of tartar; 3/4 tsp salt; 1/2 cup plain yogurt or sour cream (I use goat's milk yogurt); 1/2 cup milk (I use unsweetened almond milk); 1 egg, well beaten; 2 tbsp butter, melted; honey, for drizzling

Servings: persons

3/4 cup cornmeal
1/3 cup brown rice flour
1/3 cup quinoa flour
1/3 cup potato starch
1/3 cup sugar
1 tsp baking soda
2 tsp cream of tartar
3/4 tsp salt
1/2 cup plain yogurt or sour cream (I use goat's milk yogurt)
1/2 cup milk (I use unsweetened almond milk)
1 egg, well beaten
2 tbsp butter, melted
honey, for drizzling

1
Sift together first 8 ingredients. Mix in wet ingredients and spoon or pour into 8x8 pan, or cast-iron skillet.
2
Bake at 425F for 20 minutes.
3
After removing cornbread from the oven, brush honey all over the top while still hot. Serve.

363

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 3/4 cup cornmeal, 1/3 cup brown rice flour, 1/3 cup quinoa flour, 1/3 cup potato starch, and more.

Yes, Rich Gluten Free Cornbread falls under the Vegetarian 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!

Rich Gluten Free Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions