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Home » Gluten-Free Baked Goods

Easy Gluten-Free Cornbread Recipe (No Flour)

Updated: Feb 24, 2025 | Published: Dec 17, 2024 | by Patricia Granek | Leave a Comment

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Flourless, fluffy gluten-free cornbread with rich corn flavor and a tender crumb—made simple with cornmeal and easy dairy-free options. Perfect for busy families needing a quick, allergy-friendly side dish, or gluten-free cornbread for stuffing that everyone will love!

Close-up of a piece of gluten-free cornbread, showcasing its moist, crumbly interior and golden-brown crust.

The content provided is for informational purposes only and is not intended to serve as medical advice. For more details, please refer to our disclaimer page.

Jump to:
  • 👪Why You'll Love This Recipe
  • 🧠Why Eat This? Nutrient Highlight
  • 🌽Ingredient Notes
  • 🔁Substitutions
  • 👩🏽‍🍳Step-By-Step Instructions
  • ⏲️ Make Ahead & Stuffing Tips
  • 💡Recipe Tips
  • 🍴Recipe Variations and Leftover Ideas
  • 🥡How To Store This Recipe
  • ❔Recipe FAQ
  • 🥣Recipe Pairings
  • 📖 Recipe
  • 📝Information Source

✋🏼E aí, pessoal! Hey there, friends!
I’m Patricia—a mom of three who’s spent years perfecting gluten-free recipes that are just as good as the classics. This gluten-free cornbread is no exception, with a crispy golden crust and a soft, fluffy interior that hits all the right notes.

What makes our version special? We skip the gluten-free flour blends and keep it simple with just cornmeal. This not only keeps it authentic and naturally gluten-free, but it also lets the rich, savory corn flavor shine. No fillers, no fuss—just real cornbread flavor, done right.

It’s been tested (and loved) with dairy-free options, so everyone at your table can enjoy it. Whether you’re pairing it with a hearty stew, dipping it into soup, making our delicious citrus gluten-free cornbread stuffing, or serving it alongside your holiday favorites, this recipe delivers every time.

Whether you’re planning a holiday menu or need a quick side for dinner, this recipe delivers every time. Pair it with my Gluten-Free Beef Stew, or dip it into our roasted pumpkin cauliflower soup for a cozy meal the whole family will love. Bonus: It works great for gluten-free corn muffins too!

👪Why You'll Love This Recipe

  • Authentic Corn Flavor: By eliminating flour, we've amplified the rich, natural taste of corn, providing a genuine cornbread experience.
  • Allergy-Friendly Ingredients: With tested dairy-free options and a focus on gluten-free components, our gluten-free cornbread is safe and enjoyable for those with dietary restrictions.
  • Quick and Easy Preparation: Designed for busy parents, the recipe requires minimal prep time, making it feasible for weeknight dinners or last-minute gatherings.
  • Family-Approved Texture: The tender yet crumbly texture appeals to both kids and adults, making it a versatile side dish that complements various meals.
  • Perfect for Stuffing: This gluten-free cornbread recipe is perfect fo stuffing! We use this exact recipe to make our orange and herbs gluten-free cornbread stuffing, one of our most popular holiday recipes!
Top-down view of sliced gluten-free cornbread on a cooling rack, arranged to highlight its fluffy texture and even browning.

🧠Why Eat This? Nutrient Highlight

Finding gluten-free recipes that feel satisfying can be tough. This cornbread delivers flavor while being naturally gluten-free and packed with fiber for easy digestion (1, 2). Unlike refined flours, the fiber in cornmeal helps slow digestion, keeping you fuller for longer and stabilizing blood sugar levels (1, 2).

Cornmeal is also rich in antioxidants like lutein, which supports eye health, and ferulic acid, known for reducing inflammation (2, 3, 4). As someone with a PhD in health science, I love creating recipes that balance great taste with real health benefits. With dairy-free options, this recipe is quick, simple, and perfect for a variety of diets.

🌽Ingredient Notes

Our gluten-free cornbread recipe is all about simple ingredients that come together to create a moist and flavorful bread. With no flour required, it’s a naturally gluten-free dish that works perfectly as a side for soups, stews, or holiday meals.

Here’s what we used and why:

A top-down view of gluten-free cornbread ingredients, including gluten-free yellow cornmeal, cornmeal flour, yogurt, milk, honey, an egg, sugar, baking soda, and salt, arranged in bowls on a grey countertop.
  • Gluten-Free Yellow Cornmeal: I trust and use Bob’s Red Mill brand because it’s certified gluten-free and adds that perfect gritty texture and signature corn flavor.
  • Cornmeal Flour: To keep this recipe flourless, I simply blend yellow cornmeal in my blender until it’s fine and smooth. This step ensures the cornbread has a sturdy structure without sacrificing a tender crumb.
  • Eggs: Eggs help bind the ingredients together.
  • Plain Yogurt (Dairy-Free or Dairy): I tested this gluten-free cornbread with both regular plain yogurt and a vegan Greek-style oat milk yogurt. Both work beautifully, so feel free to use what suits your diet best.
  • Milk (Dairy-Free or Dairy): I used oat milk in this recipe, but almond or soy dairy-free milk will work. Regular milk is also an option if you don’t need it dairy-free.
  • Sugar: A touch of sweetness balances the natural corn flavor.
  • Honey: Honey adds moisture and enhances the sweetness with a warm, floral note.
  • Baking Powder and Baking Soda: These give the cornbread its rise and fluffy texture. Make sure your baking powder is gluten-free to avoid any cross-contamination.
  • Salt: A little salt balances the sweetness and enhances the corn flavor.

Full quantities can be found in the recipe card below.

⚠️Gluten Contamination Alert: If you have celiac disease or severe gluten intolerance, ensure your cornmeal, cornmeal flour, baking powder, and other ingredients are certified gluten-free to avoid cross-contamination. Watch for hidden gluten in items like baking powder or sugar processed in shared facilities

🔁Substitutions

Our homemade gluten-free cornbread recipe recipe is flexible enough to fit your pantry and dietary needs. Here are a few simple swaps that have worked for us:

  • Cornmeal Flour: You can purchase gluten-free cornmeal flour if you don’t have a blender to make fine cornmeal flour. Just ensure it’s certified gluten-free to avoid cross-contamination. Alternatively, substitute for equal parts 1-1 gluten-free flour.
  • Dairy-Free Yogurt: You can use dairy yogurt or almond yogurt for similar results. Both options maintain moisture and work well in this recipe. We have not tested swapping yogurt for applesauce, but that might work as well.
  • Honey: Replace honey with maple syrup or agave for a vegan-friendly option.
  • Dairy-Free Milk: For another dairy-free option, use any unsweetened plant-based milk you have on hand, such as unsweetened almond milk, soy, or cashew milk. You can also opt for dairy milk if you don't need a dairy-free recipe.

👩🏽‍🍳Step-By-Step Instructions

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking pan or a cast iron pan to ensure the cornbread doesn’t stick. If using a cast-iron pan, preheat it in the oven for a crispier crust.

A cast-iron skillet lined with parchment paper, ready for baking gluten-free cornbread.
A person brushing oil over parchment paper in a cast-iron skillet to prepare it for baking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the yellow cornmeal, cornmeal flour, sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.

A hand pouring gluten-free yellow cornmeal into a large glass mixing bowl on a wooden board.
A whisk combining dry ingredients, including cornmeal, sugar, and baking soda, in a glass mixing bowl.

Step 3: Add Wet Ingredients

Make a well in the center of the bowl with dry ingredients. Then, add the eggs, yogurt, milk, and honey until smooth. Mix gently until just combined. Avoid overmixing—which can make the cornbread dense instead of light and fluffy. Let the batter rest for 5-10 minutes too give the cornmeal time to absorb the liquid.

Chef Tip: Make sure all ingredients are at room temperature to prevent curdling or uneven mixing.

Wet ingredients—milk, yogurt, honey, and an egg—poured into a well of dry ingredients in a glass bowl.
A wooden spoon mixing the gluten-free cornbread batter in a large glass bowl.
Smooth gluten-free cornbread batter, fully mixed and ready for baking in a glass bowl with a wooden spoon.

Step 4: Bake the Cornbread

Pour the batter into the prepared pan or cast iron skillet. Smooth the top with a spatula for an even bake. Place it in the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Thick gluten-free cornbread batter spread evenly in a cast-iron skillet before baking.
Freshly baked gluten-free cornbread in a cast-iron skillet with a golden-brown, crisp crust.

Air Fryer Option: To bake cornbread in an air fryer, pour the batter into a greased 8-inch air fryer-safe pan or divide into muffin cups. Set the air fryer to 350°F (175°C) and bake for 12-15 minutes for muffins or 18-20 minutes for a full pan. Check for doneness with a toothpick.

Muffin Pan Adjustment: For muffins, reduce baking time to 15-18 minutes, as mentioned in the Recipe Variations section.

Step 5: Coll and Serve

Let the cornbread cool for at least 10-15 minutes before slicing. This step allows it to set and makes cutting easier. If you’re making it for stuffing, let it cool completely before cutting into cubes.

Close-up of golden-brown baked gluten-free cornbread in a cast-iron skillet, highlighting its crisp edges and crumbly texture.
Sliced gluten-free cornbread in a cast-iron skillet with two triangular pieces removed to showcase the moist interior and crumbly texture.

⏲️ Make Ahead & Stuffing Tips

Our homemade gluten-free cornbread is great for meal prep! Bake the cornbread up to a day in advance. Dont store unbaked, as resting it too long can affect the rise. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container(see storage section). Reheat slices in the oven at 350°F (175°C) for 5-10 minutes before serving.

  • Cornbread Stuffing: If you're planning to use our gluten-free cornbread for cornbread stuffing, bake the cornbread as directed, let it cool completely, and then cut it into cubes.
  • Freezing: To freeze cornbread cubes for stuffing, bake the cornbread as directed, let it cool completely, and cut it into cubes. Spread the cubes on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature and toast lightly in the oven to revive the texture before using in stuffing.

💡Recipe Tips

Here are my go-to tips for making the best gluten-free cornbread recipe an getting the best texture every time:

  • Rest the Batter: After mixing, let the batter rest for 5-10 minutes. This gives the cornmeal time to absorb the liquid, ensuring your cornbread is moist and not dry.
  • Preheat Your Pan: If using a cast-iron skillet, preheat it in the oven while you mix the batter. A hot skillet creates a golden, crispy crust that’s irresistible.
  • Room-Temperature Ingredients: Make sure your yogurt, milk, and eggs are at room temperature. This prevents curdling and helps the batter mix more evenly.
  • Don’t Overmix: Gently combine the wet and dry ingredients until just mixed. Overmixing can make the cornbread dense instead of light and fluffy.
  • Check Gluten-Free Labels: Always ensure your cornmeal, baking powder, and other ingredients are certified gluten-free to avoid cross-contamination.
Side view of gluten-free cornbread resting on a cooling rack, emphasizing its crusty top and moist, fluffy crumb.

🍴Recipe Variations and Leftover Ideas

This homemade gluten-free cornbread is perfect as is, but we love to adapt it to suit other dishes. Here are our favorites:

  1. Gluten-Free Cornbread Muffins: Portion the batter into a greased muffin tin to make individual servings. These are great for lunchboxes or meal prep.
  2. Gluten-Free Cornbread Stuffing: My favorite way to use up leftovers- perfect for the holidays or when you're entertaining and need something both gluten- and dairy-free.
  3. Sweet Gluten-Free Cornbread: Add 1-2 tablespoons of extra honey or sugar to make a sweet cornbread recipe that pairs wonderfully with butter and jam.
  4. Savory Twist: Mix in ½ cup of shredded dairy-free cheese, chopped jalapeños, or fresh herbs like rosemary for a more savory flavor.

🥡How To Store This Recipe

A big reason we love gluten-free cornbread is because gluten-free cornbread stores beautifully, so you can enjoy it throughout the week:

  • Room Temperature: Wrap in plastic wrap or store in an airtight container for up to 2 days.
  • Refrigeration: To keep it fresh longer, refrigerate in a sealed container for up to 5 days.
  • Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months and thaw at room temperature before reheating. For stuffing, freeze cut cubes as mentioned above for up to 3 months. Thaw and toast lightly for best results

Reheating Tips: For best results, warm slices in the oven at 350°F (175°C) for 5-10 minutes or in a microwave for 15-20 seconds to restore moisture.

all stack of gluten-free cornbread slices on a cooling rack, arranged neatly to showcase the thick, tender texture.
Image of a family of 5 (mom, dad and 3 boys) standing outside by a swing.

As a busy mom of three and a longtime food blogger, I know the challenge of creating recipes that satisfy everyone in a mixed-diet household. With years of experience cooking gluten- and dairy-free, I’ve learned how to balance amazing texture and flavor with dietary needs. This cornbread has become a family favorite, and I hope it does for you too!

❔Recipe FAQ

What’s the difference between cornmeal and cornmeal flour?

Cornmeal is coarse and adds texture to the cornbread, while cornmeal flour is finely ground, giving the bread its structure. This recipe uses both to balance fluffiness and sturdiness. If you don’t have cornmeal flour, you can blend regular cornmeal into a finer texture.

How can I prevent my gluten-free cornbread from being dry?

Dry cornbread usually comes from overbaking or not using enough moisture. Stick to the baking times, and ensure your wet ingredients (yogurt, milk, eggs) are at room temperature for even mixing, and rest your batter. Adding an extra tablespoon of milk or honey can also help if your batter feels too thick.

Can I make this cornbread ahead of time?

Absolutely! Our gluten-free cornbread is perfect for meal prep. You can bake it the day before, store it in an airtight container, and reheat slices as needed. If making for stuffing, bake and cube the cornbread ahead of time, then freeze the cubes until ready to use.

🌟 Loved this homemade cornbread recipe? Let us know! I’d be thrilled if you could leave a comment, star rating, or share this recipe. Your feedback helps support and improve AtMyTable and helps others discover new favorites. Or come chat with me on Facebook or Instagram!

🥣Recipe Pairings

Our gluten-free cornbread makes for a great side dish and can be used to make our delicous cornbread stuffing! Here are some recipes we love to pair with it:

  • Close-up of comforting beef brisket stew with potatoes, carrots, and juicy beef in a warm, flavorful broth, ideal for cold weather.
    Tender Beef Brisket Stew
  • Top down view of 2 bowls of creamy roasted pumpkin and cauliflower soup topped with crispy gluten free croutons and a dairy free yogurt drizzle. There is a spoon in the bowl and the bowls are sitting on a wooden cutting board and there is a grey napkin under one of the bowl.
    Quick Sheet Pan Roasted Pumpkin Cauliflower Soup (Vegan)
  • Image of a delicious bowl of bean chili on a white plate, garnished with fresh cilantro, sitting on a wooden table. The chili is rich and hearty, with chunks of onions, tomatoes and beans in a thick sauce.
    Vegetarian Chili Recipe (One-Pot)
  • Image of a bowl of red lentil carrot strew, the stew is topped with avocado and lemon and it is for a keto-friendly recipe.
    Lemony Carrot Red Lentil Stew (low carb &  keto-friendly)

👋🏼Até logo, amigos! Keep savoring every bite of our gf cornbread recipe and don’t forget—life’s better with a little flavor and fun. Até a próxima!

📖 Recipe

Multiple gluten-free cornbread pieces arranged on a cooling rack, showcasing their golden crust and moist, airy interior.

Easy Gluten-Free Cornbread Recipe (No Flour & Moist)

Patricia Granek
This gluten-free cornbread is tender with a slightly crumbly texture and a rich corn flavor balanced by a touch of sweetness. Made without flour, it’s simple yet unique, perfect for stuffing or as a side for any meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American, Gluten-free
Servings 9 slices
Calories 224 kcal

Ingredients
 

  • 1 cup gluten-free yellow cornmeal (132 g)
  • 1 ½ cups gluten-free cornmeal flour (186 g) * See Recipe Notes
  • ½ cup sugar (48g)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 1 cup plain yogurt (260 grams ) dairy-free or dairy
  • ¼ cup milk dairy-free or dairy
  • 2 tablespoon honey
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking pan or a cast-iron skillet to ensure the cornbread doesn’t stick. If using a cast-iron pan, preheat it in the oven for a crispier crust.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, cornmeal flour, sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
    1 cup gluten-free yellow cornmeal (132 g), 1 ½ cups gluten-free cornmeal flour (186 g), 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, ½ cup sugar (48g)
  • Add Wet Ingredients: Make a well in the center of the bowl with the dry ingredients. Add the eggs, yogurt, milk, and honey. Mix gently until just combined. Avoid overmixing, as it can make the cornbread dense instead of light and fluffy.
    Let the batter rest for 5-10 minutes to allow the cornmeal to absorb the liquid.
    1 egg, 1 cup plain yogurt (260 grams ), ¼ cup milk, 2 tablespoon honey
  • Bake the Cornbread: Pour the batter into the prepared pan or cast-iron skillet. Smooth the top with a spatula for an even bake. Place it in the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
    For muffins or air fryer directions, see notes in the recipe card below!
  • Cool and Serve: Let the cornbread cool for at least 10-15 minutes before slicing. This step allows it to set and makes cutting easier. If you’re making it for stuffing, let it cool completely before cutting into cubes.

Notes

Cornmeal Flour: To make cornmeal flour, blend yellow cornmeal in a high-speed blender (like a Vitamix or bullet blender) until it’s fine and smooth. Alternatively, you can purchase corn flour, or use an equal amount of gluten-free flour blend, though the texture may be slightly less traditional.
Egg Substitution: Mix 2 tablespoon ground flaxseed with  6 tablespoon water. Let it sit for 5 minutes, then use it in place of the egg in this recipe. 
Storage Tips: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze for longer storage.
Air Fryer Option: Pour the batter into a greased air fryer-safe pan or muffin cups. Bake at 350°F (175°C) for 12-15 minutes for muffins or 18-20 minutes for a full pan. Check doneness with a toothpick.
Muffin Option: Divide the batter into a greased muffin tin, filling each cup ¾ full. Bake at 375°F (190°C) for 15-18 minutes until golden and a toothpick comes out clean.

Nutrition

Serving: 1sliceCalories: 224kcalCarbohydrates: 44gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 23mgSodium: 498mgPotassium: 170mgFiber: 3gSugar: 17gVitamin A: 65IUVitamin B12: 0.2µgVitamin C: 0.2mgCalcium: 124mgIron: 1mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !

📝Information Source

  1. Plate, A. Y. A., & Gallaher, D. D. (2005). The potential health benefits of corn components and products. Cereal Foods World, 50(6), 305.
  2. Siyuan, S., Tong, L., & Liu, R. (2018). Corn phytochemicals and their health benefits. Food Science and Human Wellness, 7(3), 185-195.
  3. Ondo, S. E., & Ryu, G. H. (2013). Physicochemical and antioxidant properties of extruded cornmeal with natural cocoa powder. Food Science and Biotechnology, 22, 167-175.
  4. Plate, A. Y. A., & Gallaher, D. D. (2005). The potential health benefits of corn components and products. Cereal Foods World, 50(6), 305.

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Photo of Patricia Granek smiling with hair down

Oi, Hi, I'm Patricia!

I'm a Brazilian-born mom of 3 living in Toronto, with a Ph.D. in Health Science. I've been gluten-free for over 10 years, and after years navigating my family's mixed dietary needs, I created AtMyTable—quick, reliable, allergy-friendly recipes inspired by my Brazilian roots, where every meal is delicious enough to bring everyone together at one table.

More about me →

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Stacked slices of golden gluten-free cornbread with a crisp top and soft, fluffy texture on a cooling rack. A perfect gluten-free appetizer or cast iron recipe for the Gluten-Free Appetizers board.
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