Gluten-Free Cornbread

A simple, naturally sweet, gluten-free cornbread that’s moist, fluffy, and made in just one bowl. Perfect for pairing with chili, soups, or enjoying on its own.

Why you’ll love this recipe

• Naturally gluten-free

• Moist, fluffy texture with a slightly crisp top

• Sweetened lightly and naturally

• One-bowl, easy method

• Great for meal prep or freezing

Ingredients notes

• Milk: Dairy-free options like almond or oat milk work best.

• Oil/Butter: Avocado oil keeps it moist; melted butter works too.

• Cornmeal: Medium grind for the best texture.

• Flour: Gluten-free 1:1 flour blend for a soft crumb.

• Baking powder & salt: Ensures proper rise and flavor.

How to make Gluten-Free Cornbread

Preheat your oven to 400°F (204°C) and line an 8×8-inch metal baking pan with parchment paper leaving an overhang for easy removal and lightly grease if desired

In a large mixing bowl, whisk together 1 cup dairy-free milk, 1/2 cup avocado oil (or melted butter), 1/2 cup honey (or sugar), and 1 large egg until smooth. Add 3/4 cup medium grind cornmeal and whisk until incorporated. Let rest for about 10 minutes so the cornmeal can absorb the liquids and soften

Sprinkle 1 1/4 cups gluten-free 1:1 flour blend, 1 Tbsp baking powder, and 3/4 tsp sea salt over the wet mixture. Gently fold with a spatula until just combined. Avoid overmixing; a few small lumps are fine

Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 28–32 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. For a slightly crispier top, broil 1–2 minutes at the end while watching carefully

Let the cornbread cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool another 10–15 minutes before slicing into squares or rectangles

Image credit: Demo recipe images are credited to Minimalist Baker and are used solely for preview and demonstration purposes.