Cornbread (Gluten-Free)

Super easy gluten-free cornbread recipe to always have on hand. It is very quick to make, and it will be with you in a pinch!! Perfect to serve along with any meal, breakfast, or as a snack.

Slices of corn bread on a white surface.

About this recipe

This gluten-free cornbread is moist and delicious. It’s super simple to make and no yeast is required.

I like to make this bread on a baking sheet, slice it into long bars, toast or grill it, and serve it with any meal. It’s also perfect to serve along with soup!! Always warm!!

Slices of corn bread seen from above on a white surface.

Ingredients

  • Flour: corn flour and pre-cooked white maize flour, I used a store-bought call PAN.
  • Baking powder: gluten-free baking powder.
  • Salt: enhance flavors.
  • Eggs: room temperature eggs are better.
  • Milk: I used whole milk.
  • Oil: sunflower oil, but olive or coconut oil should work well.
Corn bread ingredients.

How to make gluten-free cornbread

Preheat the oven to 200º.

Lightly grease a 9-inch cast iron skillet, loaf pan, or baking sheet. This time I used a baking sheet.

Whisk corn flour, white maize meal,  baking powder, brown sugar, and salt in a large bowl.

Make a hole in the middle and add the eggs, one at a time, mixing well after it addition. Add the milk and the oil. Mix until incorporated well, but not overmix.

Pour the mixture into the prepared baking sheet.

Bake for 20/25 minutes or until a tester comes out clean.

Let cool before removing.

I like to slice the cornbread and toast or grill it a bit before serving. Always warm!!

Slices of corn bread on a white surface.

Variations

If you don’t have pre-cooked white maize flour, I sometimes use gluten-free all-purpose flour. You can also add shredded parmesan cheese to the batter, or if you like spicy, you can add a chili.

You can make this cornbread in an iron skillet, a loaf pan, or a baking sheet. Most of the time I do it on a baking sheet because I like it to slice into long bars.

Storing

Store the bread covered at room temperature for 3 days or in the fridge for a week. You can also freeze it. I suggest slicing it before freezing so you don’t have to unfreeze the entire bread. When defrosting it, give it a touch in the oven, it’s best to serve it always warm.

Slices of corn bread on a white surface.

Cornbread (Gluten-Free)

Marcos Almond Yes
Super easy gluten-free cornbread recipe to always have on hand. It is very quick to make, and it will be with you in a pinch!! Perfect to serve along with any meal or as a snack.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Servings 10

Ingredients
  

  • 1 cup pre-cooked white maize flour
  • 2 cups corn flour
  • 1/4 cup brown sugar
  • 4 teaspoon baking powder
  • 2 teaspoon salt
  • 2 eggs
  • 2 cups milk
  • 1 tbsp oil

Instructions
 

  • Preheat the oven to 200º.
  • Lightly grease a 9-inch cast iron skillet, loaf pan, or baking sheet. This time I used a baking sheet.
  • Whisk corn flour, white maize meal,  baking powder, brown sugar, and salt in a large bowl.
  • Make a hole in the middle and add the eggs, one at a time, mixing well after it addition. Add the milk and the oil. Mix until incorporated well but don't over-mix.
  • Pour the mixture into the prepared baking sheet.
  • Bake for 20/25 minutes or until a tester comes out clean.
  • Let cool before removing.
  • I like to slice the cornbread and toast or grill it a bit before serving. Always warm!!
Keyword Cornbread Gluten-Free


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