Easy Gluten Free Cornbread

3.5 from 2 reviews

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! This cornbread, is of course, gluten-free and also with some easy swaps can be made dairy-free as well!


  • 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


  1. Preheat oven to 400 degrees.
  2. In a small saucepan, melt 1/4 cup butter and set aside to cool.
  3. Grease a medium-sized cast-iron skillet with one tablespoon butter and set aside. (see note)
  4. In a large bowl whisk together cornmeal, tapioca flour, baking powder, baking soda and salt until fully combined.
  5. In a medium bowl whisk eggs, maple syrup, almond milk and cooled butter until fully combined.
  6. Pour wet ingredients into dry, and whisk until fully incorporated.
  7. Pour batter into skillet and bake for 18 minutes or until the top is golden brown and a toothpick inserted comes out clean.
  8. Let cool slightly before serving, slice and enjoy!


For dairy-free you can use a dairy-free butter alternative or use palm shortening, but it will affect the flavor.

Alternatively you can place skillet with butter inside of oven to get the skillet hot and take skillet out of the oven, brush butter along sides and pour in batter. This will ensure extra crunchy and brown sides.

This can also be baked as muffins. Grease muffin tins with butter and bake at 400 degrees for around 12-15 minutes, or until an inserted toothpick comes out clean. This will yield about 18 muffins.

If you are looking for a more cake like cornbread, use 1/2 cup melted butter in place of the 1/4 cup.



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