Gluten-Free Cornbread Recipe: Moist and Delicious!

As a nutritionist and food blogger, I am always on the lookout for recipes that are both healthy and delicious. That’s why I want to share with you my recipe for totally addictive cornbread that is not only gluten-free but also dairy-free. This cornbread is the perfect side dish for any meal or even as a snack on its own.

Cornbread is a southern classic that has been enjoyed for generations. However, traditional versions of this dish may not be suitable for people with dietary restrictions such as gluten sensitivity or lactose intolerance. That’s why I came up with this mouth-watering recipe that anyone can enjoy without sacrificing taste or nutrition.

This gluten-free and dairy-free cornbread recipe uses alternative flours and substitutes to deliver the same comforting taste and texture but in a healthier way. Plus, it’s easy to make and requires only simple ingredients that you probably already have in your pantry.

In this article, I’ll walk you through the step-by-step process of making this addictive cornbread, give you tips for perfect results, answer some frequently asked questions, and more. Trust me when I say that this will become your new go-to recipe for cornbread – it’s just that good.

Why You’ll Love This Recipe

Addictive Cornbread (Gluten Free)
Addictive Cornbread (Gluten Free)

Ah, my dear reader, if you love the sweet aroma of home-baked bread and the flavor of corn, then this gluten-free cornbread recipe will come as a delightful surprise to your taste buds. Picture it now, warm golden slices with a crispy crust and a soft center that simply melts in your mouth.

But why would you love this recipe so much? Let me tell you why. First and foremost, this recipe is gluten-free, making it perfect for individuals who are gluten intolerant or have celiac disease. Moreover, it is also dairy-free, an ideal choice for those who have lactose intolerance or prefer to enjoy a healthier diet.

But what makes this addictive cornbread stand out amongst other gluten-free recipes is its sensational taste. The combination of masa corn flour and yellow cornmeal creates an incredible corn flavor that lingers on your palate. The brown rice flour, oat flour, and whole wheat flour offer a healthier alternative compared to traditional wheat flour.

To make this recipe even more irresistible, we add 2 teaspoons of baking powder and 1 tablespoon of sugar to the mix. The result? A perfectly tender crumb that is subtly sweet and savory all at once. The addition of salted butter adds richness while sea salt enhances the flavors.

This gluten-free cornbread is not only easy to make but is also perfect to pair with multiple dishes such as chili con carne or roasted vegetables. What’s more, this recipe can be easily customized by adding blueberries or jalapeños for some added variety.

So what are you waiting for? Give yourself the pleasure of enjoying a scrumptious bite of addictive cornbread without compromising on your dietary needs. Trust me; this gluten-free recipe will soon become your new favorite!

Ingredient List

 Sweet and savory collide in this delicious gluten-free cornbread!
Sweet and savory collide in this delicious gluten-free cornbread!

As a nutritionist cum food blogger, I am thrilled to share with you the delicious and addictive cornbread (gluten-free) recipe that is perfect for any meal or occasion. Here is the ingredient list that you will need:

Ingredients 1:

  • 1 1/2 Cups of Masa Corn Flour
  • 1/2 Cup of Brown Rice Flour
  • 3/4 Cup of Oat Flour
  • 1/2 Cup of Tapioca Flour
  • 2 Teaspoons of Baking Powder
  • 1 Teaspoon of Sea Salt

Ingredients 2:

  • 2 Large Eggs
  • 1 Cup of Milk (Dairy-Free can be Substituted)
  • 1/4 Cup of Honey
  • 6 Tablespoons of Salted Butter, Melted (Dairy-Free can be Substituted)

Optional Add-ins:

  • Corn Kernels
  • Shredded Cheese (Dairy-Free can be Substituted)
  • Jalapenos

These ingredients are easily accessible at most grocery stores and health food stores. You can also find them online if they’re not available locally.

The Recipe How-To

 Get ready to become addicted to this mouth-watering recipe!
Get ready to become addicted to this mouth-watering recipe!

Now, let’s dive into the recipe and learn how to make this totally addictive cornbread. Make sure to follow the instructions carefully to get the perfect results.


Ingredients 1:

  • 1 cup of yellow cornmeal
  • 1/2 cup of brown rice flour
  • 1/2 cup of masa corn flour from Bob’s Red Mill
  • 1 tablespoon of baking powder
  • 1 teaspoon of sea salt

Ingredients 2:

  • 2 eggs, lightly beaten
  • 6 tbsp of melted salted butter
  • 1/4 cup of honey
  • 1 cup of milk (can use dairy-free milk)
  • Optional: a sprinkle of sugar on top before baking


  1. Preheat the oven to 375°F. If using a cast iron skillet, preheat it in the oven as well.

  2. In a large bowl, whisk together all ingredients 1 until well combined.

  3. In another bowl, whisk together all ingredients 2 until well combined.

  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

  5. If using a cast iron skillet, melt some extra butter in the skillet and swirl it around to cover the bottom and sides.

  6. Pour the batter into the skillet or greased baking dish and smooth it out with a spatula.

  7. Optional: sprinkle some sugar on top of the batter for a nice crunchy texture.

  8. Bake for approximately 25 minutes, or until a toothpick comes out clean when inserted into the center of the cornbread.

  9. Let cool for a few minutes before slicing and serving. Enjoy your addictive gluten-free cornbread!


  • For an extra kick of flavor, try adding in some cheddar cheese or chopped jalapenos to the batter before baking.
  • If you don’t have masa corn flour, you can substitute it with more gluten-free flour or regular cornmeal.
  • Leftover cornbread can be stored in an airtight container for up to 3 days, or in the freezer for up to a month. Simply reheat in the oven or microwave before serving again.

Now that you know how to make this delicious cornbread, feel free to experiment with different variations and toppings. Try serving it with chili or as a side dish with your favorite meal. This recipe is sure to become a staple in your cooking repertoire!

Substitutions and Variations

 The perfect side dish for any meal, this cornbread is a must-try!
The perfect side dish for any meal, this cornbread is a must-try!

As with any recipe, there are always opportunities to change things up and add your own flair. This is especially true for our addictive cornbread recipe. Here are a few substitutions and variations to try out:

– Like many of the recipes we share, this recipe is both gluten-free and dairy-free. However, if you don’t need to stick to those restrictions, feel free to replace the non-dairy milk and butter with regular versions.

– For a healthier alternative to masa corn flour, consider using whole wheat flour or oat flour instead. Bob’s Red Mill has a great medium-grind cornmeal that works well in this recipe too.

– If you prefer your cornbread on the sweeter side, add a tablespoon or two of honey or maple syrup to the batter.

– Want to add some texture? Try mixing in a cup of blueberries or diced jalapeños before pouring the batter into the skillet.

– If you don’t have an iron skillet handy, you can still make delicious cornbread muffins by spooning the batter into a muffin tin instead.

– For those who want an even more indulgent option, try drizzling melted butter over the top of the cornbread before serving.

No matter which variation you choose, this gluten-free and dairy-free cornbread recipe is sure to be a hit at any gathering.

Serving and Pairing

 You won't believe this cornbread is gluten-free and dairy-free!
You won’t believe this cornbread is gluten-free and dairy-free!

As tempting as it may be to devour this addictive cornbread by itself, it’s always better to enjoy good food with good company. This delicious and healthy cornbread pairs wonderfully with a wide range of dishes and is a versatile addition to any meal.

One of my favorite ways to serve this gluten-free cornbread is with a steamy bowl of chili, the heat from the chili perfectly balanced by the subtle sweetness of the cornbread. It also makes for a great side dish to roasted meats or vegetables, adding a nice crunch and texture to the dish.

For those who love a touch of sweetness, this cornbread can also be served as an indulgent breakfast treat alongside some fresh fruit and a dollop of whipped cream. Alternatively, you could try making blueberry cornbread muffins by adding in some fresh blueberries before baking.

If you’re feeling adventurous, I highly recommend trying this recipe for skillet cornbread, cooked in your trusty cast iron skillet for an unbeatable crispy crust. The aroma of freshly baked cornbread is sure to be irresistible as it fills every corner of the room.

Regardless of how you choose to serve it, one thing is for certain – this gluten-free and dairy-free cornbread recipe will have everyone coming back for seconds (and maybe even thirds).

Make-Ahead, Storing and Reheating

 Your taste buds will thank you for trying this amazing recipe!
Your taste buds will thank you for trying this amazing recipe!

As tempting as the aroma of freshly baked cornbread can be, you may not always have the time to whip up a batch just before serving. Fear not, my dear readers, for this addictive cornbread recipe can easily be made ahead of time and reheated to perfection.

To make ahead, simply bake the cornbread according to the recipe instructions and allow it to cool completely. Once cooled, tightly wrap the cornbread in plastic wrap or aluminum foil and store it in an airtight container or resealable plastic bag. You can keep the cornbread at room temperature for up to 2 days or in the fridge for up to 5 days.

When you’re ready to serve, take the cornbread out of the container and let it come to room temperature for about an hour. If you prefer your cornbread warm, preheat your oven to 350°F (175°C), wrap the cornbread in aluminum foil, and bake it in the oven for about 10 minutes.

If you find yourself with leftover cornbread that you’d like to store, cut into pieces and individually wrap each one using plastic wrap or resealable plastic bags. Store them in an airtight container or freezer bag, and they’ll last in your freezer for up to a month.

To reheat leftover cornbread, pop it into a preheated oven at 350°F (175°C) for about 5-7 minutes or until heated through. Alternatively, you can microwave each piece on high power for about 20 seconds per slice.

Remember though dear reader, while this addictive cornbread may be stored and reheated with ease, it’s much better enjoyed when freshly baked!

Tips for Perfect Results

 The perfect combination of moist and flavorful, this cornbread is a hit!
The perfect combination of moist and flavorful, this cornbread is a hit!

To achieve perfect results for this gluten-free and dairy-free addictive cornbread recipe, there are a few tips that can come in handy. Here are some tips that I have learned along the way from my personal experiments and research:

1. Use a cast-iron skillet: Using a cast-iron skillet will help you achieve a crispy and golden crust on the cornbread. If you do not have one, use a baking dish or muffin tray as a substitute.

2. Avoid over-mixing: Over-mixing the ingredients will make your cornbread dense and dry. Mix until the ingredients are just combined, leaving lumps intact.

3. Let it rest before serving: As tempting as it may be to cut into the warm and fresh cornbread right out of the oven, allow it to rest for at least 10-15 minutes before serving. This helps the bread to cool down slightly and set properly, making it easier to slice and serve.

4. Experiment with flour substitutes: This recipe calls for a mix of brown rice flour, oat flour, and masa corn flour, but feel free to experiment with other gluten-free flours such as almond or coconut flour.

5. Add some sweetness: This recipe offers a subtle sweetness, but if you prefer sweeter cornbread, add more sugar or honey according to your taste preference.

6. Brush with melted butter: Once the cornbread is done baking, brush some melted salted butter on top while still warm. This adds a rich and delicious flavor to your addictive cornbread.

Keep these tips in mind while preparing this delicious gluten-free and dairy-free cornbread recipe. With these suggestions, your cornbread will turn out perfectly every time – crispy outside and soft inside – making it impossible for anyone to resist!

Bottom Line

In conclusion, this addictive cornbread recipe is truly a winner for all occasions. Whether you want to enjoy it as a standalone snack or use it as a side dish, this recipe will not disappoint you. With its gluten-free and dairy-free ingredients, it’s also a healthier alternative to traditional cornbread.

This recipe can be easily customized to your preferences with the substitution and addition of various ingredients. You can also make it ahead of time and store it for later use. The tips provided will assist you to master the art of cooking the perfect cornbread every time.

Try this recipe out and see just how deliciously addictive it is. You’ll be surprised at how easy it is to make and how quickly it gets devoured! So go ahead and gather the ingredients in your kitchen and get started on cooking one of the best cornbreads ever made!

Addictive Cornbread (Gluten Free)

Addictive Cornbread (Gluten Free) Recipe

This is by far the best cornbread I've ever made - when you serve it hot from the oven with salted butter it is so addictive! I adapted this from a recipe called masa cornbread on
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Prep Time 10 mins
Cook Time 18 mins
Course Side Dish
Cuisine American
Calories 209.9 kcal


  • 1 1/2 cups masa corn flour
  • 1/2 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon sugar
  • 2 teaspoons sugar
  • 3 tablespoons butter
  • 2 eggs
  • 1 1/2 cups milk


  • Preheat oven to 425 degrees and place a square baking pan inside the oven.
  • Mix dry ingredients.
  • Use a fork to mash in softened butter until the whole mixture is an even crumbly texture.
  • Add eggs and mix them in well with the fork.
  • Add 1 cup of the milk and mix it in until the batter texture is even.
  • Add last 1/2 cup of milk and mix.
  • Carefully with hot pads remove the hot square baking pan and spread 1 tbsp of butter in it, it should melt instantly.
  • Pour batter into pan.
  • Carefully return pan with hotpads to oven.
  • Bake for 18 minutes. Immediately and carefully remove the whole batch of cornbread from pan. Serve hot with butter! mmmmmm!

Add Your Own Notes


Serving: 99gCalories: 209.9kcalCarbohydrates: 29gProtein: 5.8gFat: 8.3gSaturated Fat: 4.3gCholesterol: 64.3mgSodium: 316.2mgFiber: 1.8gSugar: 3.1g
Keyword < 30 Mins, Breads, Free Of...
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