This easy gluten free cornbread recipe can be made naturally gluten free with all cornmeal and no other flours. Use it to make muffins, too!
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
5 stars (847 reviews)
Keywords
gluten free cornbread
Ingredients
2 cups coarsely ground yellow cornmeal ( (See Recipe Notes))
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups plain yogurt (at room temperature (can substitute an equal amount of buttermilk or half sour cream/half whole milk))
4 tablespoons unsalted butter (melted and cooled)
1 egg (at room temperature, beaten)
4 tablespoons honey
Categories
Quick bread
Cuisine
American
Steps
Preheat your oven to 375°F. Grease an 8-inch square baking pan or 9-inch cast iron skillet with unsalted butter and set it aside.
In a large bowl, place the cornmeal, baking powder, baking soda, and salt, and whisk to combine.
Create a well in the center of the dry ingredients, and add the yogurt, butter, egg and honey, and mix to combine well.
Pour the mixture into the prepared baking pan or cast-iron pan. Place the pan in the center of the preheated oven and bake for 20 to 25 minutes, or until the cornbread is firm and a toothpick inserted in the center comes out clean.
If you're baking in a cast iron pan, the cornbread will likely be done in about 20 minutes.
Slice and serve warm.
Nutitrion
Serving Size: 1 slice
Calories: 271 kcal
Carbohydrates: 40 g
Protein: 6 g
Fat: 10 g
Saturated Fat: 5 g
Trans Fat: 0.2 g
Cholesterol: 41 mg
Sodium: 565 mg
Sugar: 11 g
Unsaturated Fat: 4 g
Reviews
Libbys Mom on 2026-03-09 (5 stars): I just made this cornbread, and it is really good! Just the way I like it. I whipped it up in a hurry to go with some healthy chili. It sunk in the middle but that is probably because I used cold, non-fat yogurt instead of room temp. I used an 8x8 glass dish and baked for 20 minutes. The edges are beautifully brown and crispy. I ate too much! I am experimenting with gluten free and am excited now that I see such good recipes are available. Thank you.
Kim on 2026-03-01 (5 stars): Another fantastic recipe!
We have several cast iron pans, but no 9 inch. How can I make this in a 10 inch cast?
Pam Farago on 2026-02-26 (5 stars): Hello! I have made many of your recipes and they always turn out so well! I even bought your cookbook for my son in law! Thank you so much! I made the cornbread recipe tonight and it tasted wonderful but the bottom was a little soggy. It was nicely browned on the bottom, but soggy. What did I do wrong?
Mrs. W on 2026-02-26 (5 stars): I made this using 2 cups of fine cornmeal and followed the rest of the recipe to the letter and it came out perfectly amazingly delicious. Apart from not having a cast iron skillet pan, I used a greased rectangle casserole glass dish, using the same baking temp for 25 mins exactly. However much we loved it, I found it a wee bit too sweet, so today I am going to try it by reducing the honey, I will leave another hopefully fab review. Thank you.
Melodie Gibson on 2026-02-25 (5 stars): This was amazing! If I wanted a sweeter cornbread, how can I change the honey ratio to make sure it still works out? Thanks!
Joe Herscher on 2026-02-17 (5 stars): I’ve made this cornbread so many times over the years, and it always turns out amazing!! It’s definitely a family and friend favorite! I’ve made it in so many variations, IE dairy free, jalapeño, cheesy, and they’re all great! I just made it in my Ninja Foodi grill on the bake setting at 375°, and 15 minutes was perfect! Just wanted to say thank you, you’ve made my GF wife the happiest woman on Earth since she arguably loves cornbread more than me.
