Gluten-Free Cornbread (or Cornbread Muffins)

This gluten-free cornbread recipe delivers a moist, tender texture with classic cornmeal flavor, made with simple pantry ingredients and a gluten-free flour blend. Perfect as an easy side dish for chili, soups, and stews, or baked as gluten-free cornbread muffins for breakfast or snacks. Simple to prepare and adaptable to dairy-free or vegan options, this homemade cornbread is ideal for everyday meals and family gatherings.

Ingredients

• 1/2 cup butter or vegan butter, melted and slightly cooled
• 3/4 cup milk of choice (unsweetened almond milk works well)
• 1/2 cup sugar
• 1/4 cup honey
• 2 large eggs
• 1 cup gluten-free all-purpose flour blend with a binder
• 1 cup gluten-free yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (180°C).
   Lightly grease an 8×8-inch baking pan, or line a standard 12-cup muffin tin with paper liners.
2. Mix the wet ingredients:
   In a large bowl, whisk together the melted butter, milk, sugar, honey, and eggs until smooth.
3. Mix the dry ingredients:
   In a separate bowl, whisk together the gluten-free flour, cornmeal, baking powder, baking soda, and salt.
4. Combine:
   Add the dry ingredients to the wet ingredients and whisk until the batter is smooth and fully combined.
5. Bake the cornbread:
   Pour the batter into the prepared pan and smooth the top. Bake for 28–30 minutes, rotating the pan halfway through, until the top is golden brown and a toothpick inserted in the center comes out clean. Let cool before slicing.ORBake the muffins:
   Scoop about 1/4 cup of batter into each muffin cup. Bake for 18–20 minutes, rotating the pan halfway through, until the tops are golden and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
6. Serve:
   Serve warm or at room temperature with butter and honey.

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Tips

• Do not underbake—gluten-free cornbread needs to be fully set for the best texture.
• Let the cornbread cool before slicing to prevent crumbling.
• Use a flour blend that already contains xanthan gum or another binder.

Variations and Substitutions

• Use coconut sugar or maple syrup instead of granulated sugar.
• Replace honey with maple syrup for a fully vegan version.
• Add corn kernels, jalapeños, or shredded cheese for a savory twist.
• Use oat milk, soy milk, or dairy milk interchangeably.

FAQs

Can I make this dairy-free?
Yes, use vegan butter and a plant-based milk.

Can I freeze gluten-free cornbread?
Yes. Wrap tightly and freeze for up to 2 months. Thaw at room temperature.

Why is my cornbread crumbly?
Cutting it while hot or underbaking can cause crumbling. Let it cool completely.

Serving Suggestions

• Serve alongside chili, soups, or stews.
• Pair with barbecue or roasted vegetables.
• Enjoy muffins for breakfast with butter and honey.

Why You’ll Love This Recipe

• Soft, moist texture with classic corn flavor
• Easy one-bowl preparation
• Works as both cornbread and muffins
• Naturally adaptable to dairy-free and vegan options