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Gluten-free cornbread in a skillet.

Gluten-Free Cornbread

Easy gluten-free cornbread recipe. Mix all ingredients in one bowl and bake until brown. Dairy-free variation included.

Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings


  • 1 ½ cups coarse/medium ground gluten-free cornmeal (see note) (8 ounces; 226 grams)
  • ½ cup gluten-free flour, see note (2 1/2 ounces; 70 grams)
  • 2 tablespoons granulated sugar, see note (1 ounce; 28 grams)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup milk, see note for dairy-free option (6 ounces; 170 grams)
  • 2 large eggs (about 4 ounces out of shell; 114 grams)
  • cup vegetable oil (2 1/3 ounces; 66 grams)


  1. Heat oven. Preheat oven to 425°F.

    If using an 8-inch cast iron skillet, place into oven before preheating.

  2. Whisk together gluten-free cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter will be thick. If it's too thick to spread, add two tablespoons of additional milk.

    Gluten-free cornbread batter in bowl and falling off a whisk.
  3. If using a skillet, remove it from the oven and place it on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.

    If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray.

    Spread batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.

    Gluten-free cornbread batter in a skillet.
  4. Allow cornbread to cool for about five minutes before cutting into pieces.

    Gluten-free cornbread in a skillet.
  5. To store: Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.

Recipe Notes


This recipe was developed for coarse and medium-ground cornmeal. If you use finely ground cornmeal, the batter might be thick. If that occurs, add 1/4 cup additional milk. 

Gluten-Free Flour

Bob's Gluten-Free 1:1 Baking Flour is recommended. 

Dairy-Free Option

Replace milk with a dairy-free alternative, such as rice milk or soy. Full-fat coconut milk is not recommended because the fat content makes for a very rich, almost greasy, cornbread. 

For a sweet cornbread, increase sugar to a ½ cup.

For a savory cornbread, omit the sugar. Gluten-free cornbread baked without sugar doesn't brown as much. Check for doneness by using a toothpick.