My gluten-free cornbread recipe combines Northern and Southern-style cornbread methods, creating a sweet, soft bread with crisp, golden edges. Dairy-free and made with simple ingredients, it’s quick to prepare and perfect as a family-friendly side dish or appetizer!
I grew up on classic Southern cornbread—my grandmother’s cornbread stuffing at Thanksgiving, jalapeño cornbread with BBQ, and of course, those Jiffy box recipes everyone loved. None of it was gluten-free back then, but I loved every bite. I’ve always leaned toward the “cakier” cornbread, so I created my own hybrid version—soft and just a little sweet in the center, with those crispy, golden corners on the outside. And yes, it’s fully gluten-free and dairy-free so we can all enjoy it!
The Difference Between Classic and Southern-Style Cornbread
Southern-style cornbread is typically made with buttermilk and white cornmeal and is baked in a cast-iron skillet. As a result, it’s fairly savory, dense, and crumbly with a golden crust. Meanwhile, Northern-style cornbread is made with more sugar, milk, yellow cornmeal, and more wheat flour. As a result, it’s softer, sweeter, and lighter with a more moist texture.
Tips Before You Begin
- Bring ingredients to room temperature. Cold eggs or milk can cause the batter to tighten up and bake unevenly. If you forget, no worries. Just set the eggs out while you’re making the vegan/dairy-free buttermilk. Let them rest for about 15 minutes or no less than ten minutes.
- Grease for golden, crisp edges. Lightly grease your pan or the sides if using parchment on the bottom with oil or butter. This simple step helps create those beautifully golden, slightly crisp edges.
- Fully preheat the oven. Cornbread loves a warm oven. Make sure it’s fully preheated before the batter goes in. This helps it rise well and creates a golden crust.
- Let the batter rest (optional but recommended). Give the batter about 5 minutes before baking so the cornmeal and oat flour (if using) can fully hydrate. This creates a softer, more even texture.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Gluten-Free Flours – I use a combination of blanched almond flour and gluten-free oat flour to give this cornbread a softer, more cake-like crumb while still keeping it tender and moist. If you make your own oat flour, make sure it’s fine like regular flour, and weigh it if possible. Or, use a 1:1 all-purpose gluten-free flour blend.
Note: If you swap in gluten-free 1:1 flour, the texture becomes coarser and a bit heartier with a more substantial crumb, closer to classic Southern cornbread.
- Yellow Cornmeal – This creates the golden color and sweet flavor we want. Use medium grind cornmeal for the best texture. And to be safe, I always look for the cornmeal that’s labeled gluten-free.
- Fine Coconut Sugar – This enhances the natural sweetness of the cornmeal. Raw sugar also works, if preferred.
- Leaveners – I use both baking powder and baking soda to create a soft, fluffy texture.
- Spices – Salt and cinnamon add a touch of warmth and lots of depth.
- Non-Dairy Milk – Choose a dairy-free milk with a higher fat content, such as almond milk, oat milk, or cashew milk, for the best results. Low-fat milks (like rice or fat-free almond) can make the cornbread denser and less flavorful.
Pro-Tip: Bring the milk to room temperature to prevent curdling if using melted butter.
- Apple Cider Vinegar – This combines with the milk to create a dairy-free buttermilk alternative that gives the cornbread extra lift and a subtle tangy taste.
- Eggs – These add structure, helping the cornbread hold its shape.
Note: Flax egg substitutes could work if you want to make this gluten free cornbread recipe vegan, too. However, I haven’t tested it and can’t guarantee your results.
- Neutral Oil – Use any neutral oil, such as refined avocado oil or light olive oil. Or, use a melted, dairy-free butter.
- Honey – This enhances the sweetness of the cornbread and adds a little extra moisture, keeping it soft.
How to Make Gluten-Free Cornbread from Scratch
Before you begin, preheat your oven, and grease or line a baking dish or square cake pan. Grease the sides as well, if desired, for golden, crisp edges.
- Create the dairy-free buttermilk. Whisk the non-dairy milk and apple cider vinegar in a measuring cup, and set aside to curdle.
- Combine the dry ingredients. Whisk the dry ingredients in a large bowl, removing any clumps.
- Whisk wet ingredients. Whisk the wet ingredients in a separate bowl, and stir in the dairy-free buttermilk mixture.
- Combine. Add the wet ingredients to the bowl of dry ingredients, and stir just until no lumps remain.
- Bake. Transfer the batter to the prepared pan, and bake until the top is golden, the edges are set, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Note: Baking times may vary based on your pan, so start checking around 18 minutes. *If using 1:1 gluten-free baking flour, the batter tends to bake faster than the almond + oat version. Begin checking for doneness at about 15 minutes.
- Cool. Let the cornbread cool in the pan slightly. Then, transfer it to a wire rack to cool completely.
Pro-Tip: Make corn muffins! Combine the ingredients as usual. Then, portion batter into a lined 12-cup muffin tin and bake for 15-18 minutes or until the center comes out clean with a toothpick.
Serving Suggestions
I serve my gluten-free cornbread warm, topped with honey and/or butter (regular or dairy-free). It makes for an excellent snack or breakfast! Or, pair it with main courses like no bean chili, slow cooker beef chili, chipotle sweet potato chili, shrimp jambalaya, easy beef stew, gluten-free chicken noodle soup, or Instant Pot gumbo.
How to Store
Once cool, wrap leftovers in aluminum foil or transfer them to an airtight container. They will stay fresh at room temperature for 1-2 days or in the fridge for up to 4 days. To serve, reheat them in the oven to help the edges crisp back up. If the cornbread begins to brown, cover the baking dish with foil, and continue to bake just until it’s heated through.
More of Our Favorite
Gluten-Free Bread Recipes
Gluten-Free Cornbread Recipe
- Total Time: 30 minutes
- Yield: 9–12 1x
- Diet: Gluten Free
Description
This gluten-free cornbread recipe combines Northern and Southern-style cornbread methods, creating a sweet, soft bread with crisp, golden edges. Dairy-free and made with simple ingredients, it’s quick to prepare and perfect as a family-friendly side dish or appetizer!
Ingredients
- ½ cup fine blanched almond flour (56g)
- ¼ cup gluten-free oat flour (30g) *see notes for the gluten-free 1:1 flour substitute.
- 1 ¼ cups gluten-free yellow cornmeal (190g) (medium grind)
- 2–3 tablespoons fine coconut sugar or raw sugar
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ to ½ teaspoon cinnamon
- 1 cup non-dairy milk (bring to room temperature if using melted butter) *see notes
- 1 tablespoon apple cider vinegar or lemon juice
- 2 large eggs (room temperature if using melted butter)
- 3 tablespoons neutral oil (refined avocado or light olive oil) or melted dairy-free butter
- 3 tablespoons honey
Instructions
- Preheat the oven to 400°F (205°C). Lightly grease or line an 8×8-inch baking dish. Optional- Grease the sides of the pan for golden, crisp edges.
- In a measuring cup, whisk together non-dairy milk and vinegar; let sit for 10 minutes to curdle, like real buttermilk.
- While the “buttermilk” is resting, prepare the other ingredients. In a large bowl, whisk almond flour, oat flour, cornmeal, sugar, baking powder, salt, baking soda, and cinnamon. Remove any clumps so the batter is smooth.
- In a separate bowl, whisk eggs, oil, and honey. Stir in the vegan buttermilk mixture.
- Add wet ingredients to dry ingredients; stir gently just until combined.
- Transfer batter into the prepared pan.
- Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean. Baking times may vary based on your pan, so start checking around 18 minutes. *If using gluten-free 1:1 flour, it tends to bake faster than the almond + oat version—begin checking for doneness at about 15 minutes.
- Cool for 10 minutes in the pan, then transfer to a wire rack. Serve warm with a drizzle of honey and/or butter (regular or dairy-free butter).
- Store leftovers wrapped at room temp for 1–2 days or in the fridge for up to 4. Reheat in the oven for the best texture.
Notes
Flour Options + Tips: The almond + oat flour blend creates a soft yet slightly sweet texture. You can also substitute the oat and almond flour for ¾ cup (or 105 grams) gluten-free 1:1 flour (with xanthan gum) for a more traditional crumb.
Vegan ButterMilk Tip – Use a non-dairy milk with some fat (like oat, cashew, or almond milk with at least 2–3g fat per cup) to help mimic the creaminess of dairy milk. Low-fat milks (like rice or fat-free almond) can make the cornbread denser and less flavorful.
Muffin Option: Portion batter into a lined 12-cup muffin tin and bake for 15-18 minutes or until the center comes out clean with a toothpick.
- Prep Time: 10
- Cook Time: 20–25 minutes
- Category: breads
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 158
- Sugar: 6.6 g
- Sodium: 354 mg
- Fat: 5.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 20 g
- Fiber: 1.4 g
- Protein: 3.4 g
- Cholesterol: 31 mg
Thanks for the dairy-free buttermilk tip! I made this with chili the other night and it was delicious!
That’s wonderful news!! And I’m so glad you paired it with chili, that’s the best!!