Easy Gluten-Free Cornbread Recipe (No Flour)

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!

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✋🏼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!

🌽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:

• 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

👩🏽‍🍳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.

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.

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.

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.

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.

💡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.

🍴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.