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This Easy Gluten Free Cornbread is the perfect side dish or a great stand alone treat! It’s sweet, moist and tender and super simple to put together! It would be equally amazing served at a holiday feast, with a bowl of chili, or brought along to a picnic or BBQ in warmer months. This cornbread is, of course, gluten-free and also with some easy swaps can be made dairy-free as well!
Easy Gluten Free Cornbread
It’s finally here! I know you all have been asking about an Easy Gluten Free Cornbread recipe for some time now, and we’re so excited to finally share it with you. This recipe was in development for a while, testing it more than 10 times to get it JUST perfect for you. We are so happy with the final result, and know you will love it as well.
It’s so easy to put together! Simply add the dry ingredients to one bowl and the wet to another and whisk together and then pour into a cast iron skillet or baking dish and 18 minutes later it’s done! Traditionally cornbread contains both cornmeal and wheat flour. We went with a combination of cornmeal (or cornflour) and tapioca flour to keep it nice and tender! And this recipe is developed in New England, so our cornbread is sweet!
As we said, we tested this recipe extensively! We ended up deciding on a recipe that resulted in a sweet cornbread that had a moist center, but limited the amount of butter (fat) that was added. If you are looking for a more cake-like cornbread you can increase the fat (and with that, the moisture level) and use 1/2 cup melted butter in place of the 1/4 cup. As always, we tolerate grass-fed butter in my household, but if you don’t you can swap out the butter for a dairy-free butter alternative or palm shortening, but it will affect the flavor slightly. Other than the butter the recipe is dairy-free.
We devoured this cornbread right from the skillet, but there are many recipes and many seasons that you can serve this cornbread with!
It would be a great side to serve for a holiday dinner, like Thanksgiving (hello, CORNBREAD STUFFING)! Or it would be great served along side Turkey Chili, White Chicken Chili, Buffalo Chicken Chili, Easy Black Bean Soup or Taco Soup.
This wouldn’t be out of place either served on the table with our Ultimate Southern Dinner or brought along to a picnic or BBQ with Chipotle Slaw, S’mores Pie, and Greek Three Bean Salad.
If you like this side dish recipe, check out these others:
- Classic Mashed Potatoes
- Cranberry Walnut Roasted Acorn Squash
- Spiced Roasted Cauliflower
- Maple Roasted Brussels Sprouts with Bacon
- Easy Cornbread Stuffing (using THIS recipe)
Easy Gluten Free Cornbread
Ingredients
- 2 cups 238 grams stone-ground cornmeal or cornflour
- 1/2 cup 60 grams tapioca flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 cup butter plus 1 tablespoons divided (see note for alternative)
- 3 eggs
- 1/3 cup maple syrup
- 1 cup almond milk
Instructions
- Preheat oven to 400 degrees.
- In a small saucepan, melt 1/4 cup butter and set aside to cool.
- Grease a medium-sized cast-iron skillet with one tablespoon butter and set aside. (see note)
- In a large bowl whisk together cornmeal, tapioca flour, baking powder, baking soda and salt until fully combined.
- In a medium bowl whisk eggs, maple syrup, almond milk and cooled butter until fully combined.
- Pour wet ingredients into dry, and whisk until fully incorporated.
- Pour batter into skillet and bake for 18 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Let cool slightly before serving, slice and enjoy!
I don’t really care for sweet cornbread. Could you leave the maple syrup out ?
This cornbread was delicious!! It was a great side to the pumpkin chili I made!!
Maybe we are just used to traditional cornbread but we found this too eggy tasting and I think the tapioca left a kinda strange aftertaste. But it was moist.
Sorry to hear it didn’t meet your expectations. What you are describing sounds very different than what we get as a final result, did you make alterations at all to the recipe?
It says it is nut free… ? But there is almond milk. assume I can use another choice to make it nut free?
Use any milk of choice!
Made this cornbread last night, I don’t like sweetness so omitted the maple syrup. Great recipe!
Bridget! Glad to hear it worked out without the maple syrup! Thanks for reporting back!
If you don’t like sweet cornbread can you omit the maple syrup?
Hi Bridget! Kelli here, part of the LCK team. The sweetener, maple syrup in this case, in a recipe contributes to other components of a final dish. The moisture level would be changed if you omitted it all together. You might try increasing the fat level to try to accommodate this. If you give it a try, let us know how it turns out!
Have you tried this with buttermilk or yogurt? I wonder if the ratios will be the same.
Hi Sean! Kelli here, part of the LCK team. You can likely swap in buttermilk 1-1 for the almond milk. You *may* need to increase the baking soda a touch to account for the added acidity, but if we were testing this I’d start with a 1-1 swap.
I don’t care for sweet or cake like cormbread can I just not add the maple syrup to the recipe? I plan on using this for cornbread stuffing this Thanksgiving. Does this freeze well also?
Looks delicious! Could you sub almond flour for the tapioca? Or is there a sub you would recommend for the tapioca?
I wouldn’t – I would try arrowroot if anything!
Can you substitute coconut milk for the almond milk? We have a nut allergy in the family.
Can you make it in a Pyrex rather than a skillet?
Sure!
Cornbread is one of my Thanksgiving faves!!