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Home // Courses // Side Dishes // The Best Gluten Free Cornbread Recipe

The Best Gluten Free Cornbread Recipe

Super moist and slightly sweet, this gluten free cornbread will quickly become your new favorite. Made with vegan sour cream and creamed corn, this recipe guarantees tasty, fluffy, and extra moist cornbread that everyone will love.
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Jump to RecipePrint Recipe

Get ready for the most moist, fluffy, and overall delicious cornbread ever. Am I being dramatic? Not at all. I am absolutely obsessed with this Gluten Free Cornbread Recipe and soon you will be too!

A slice of gluten free cornbread sits on a ceramic plate. There's butter and honey on top of the cornbread. Another slice sits in the background.

This cornbread has melt-in-your-mouth texture and is slightly sweetened with honey. It’s warm and cozy and perfect for this time of year. Top with butter, jam, or honey (oh my) or enjoy alongside your next meal. Whether it’s a hot bowl of chili, soup, a weeknight meal, or the big Thanksgiving dinner – this gluten free cornbread will not disappoint.

For more cornbread based deliciousness, check out my family famous Cornbread Stuffing. A healthier take on the holiday classic, this stuffing is incredibly moist from vegan butter and homemade cashew cream plus super flavorful from rosemary, sage, and fennel. Absolutely delicious!

Ingredients

Eggs – Add structure to keep this gluten free cornbread from crumbling apart.

Vegan Sour Cream – The key to moist cornbread! I used Forager vegan sour cream but feel free to use regular if you don’t need this to be dairy free.

Coconut Oil – Make sure to use refined coconut oil for the neutral flavor.

Honey – A refined sugar free sweetener that adds a subtle sweetness to this cornbread.

Gluten Free Flour – You’ll need a gluten free flour blend such as Bob’s Red Mill GF 1-to-1 Baking Mix. The pre-mixed flour blends make gluten free baking easy and always create the best texture.

Cornmeal – I used the Bobs’ Red Mill Gluten Free Cornmeal since it’s certified gluten free and has a medium grind to it. There are different varieties of cornmeal, some have a finer texture while others are more coarse. Truly up to your preference!

Nutritional Yeast – Adds a subtle savory flavor to the cornbread as a vegan ‘cheese’ substitution. Highly recommend it for a unique flavor twist!

Creamed Corn – A great add in for more moisture and a bit of sweetness. Creamed corn is simply corn, water, sugar, corn starch, and some salt all mixed up to create creamy corn.

How to Make Gluten Free Cornbread

  • Preheat oven to 350 degrees and line a 9” x 9” square pan with parchment paper or grease with dairy-free butter or coconut oil.
  • In a medium-size bowl, beat eggs. Follow by whisking in the sour cream, melted coconut oil, and honey.
  • In a separate bowl, combine flour, corn meal, nutritional yeast, baking powder, baking soda and salt. Whisk dry ingredients until well blended and there are no lumps.
  • Blend dry ingredients into wet ingredients until combined. Do not over mix.
  • Stir in the entire can of corn.
  • Pour batter into a parchment paper lined 9” x 9” square pan and bake at 350F for 45 minutes. Slice and enjoy!
A honey wand drizzles honey overtop two stacked slices of gluten free cornbread. More cornbread and linen sit in the background.

Is Cornbread Gluten Free?

The ‘corn’ aspect of cornbread has fooled many into thinking it’s a naturally occurring gluten free bread. Unfortunately, that’s not the case. Most conventional cornbread mixes or recipes call for regular wheat flour. Which is perfectly fine and tasty if you’re not required/trying to eat gluten free.

If you do need a gluten free cornbread though, I’ve got you covered! This recipe uses a gluten free flour blend instead of traditional wheat flour. Then it’s as simple as making sure your cornmeal blend is certified gluten free and you’re all set.

Eight slices of cornbread sit on a white ceramic serving platter.

How to Make Cornbread Moist

Nobody wants a dry and crumbly cornbread, that’s just sad. To ensure that doesn’t happen and to keep your cornbread extra moist and delicious, you’ll need two key ingredients.

Sour cream, whether vegan or not, makes the batter extra creamy and adds lasting moisture while the cornbread bakes. The result is an ideal cornbread texture with no dry and crumbly bites in sight! As an alternative to sour cream, you could experiment with an unsweetened yogurt although it might not be quite as thick. Please comment below if you try any alternatives!

The second key ingredient is creamed corn. I used to use regular sweet corn kernels and while that was tasty enough, something was missing. That’s when I realized the secret of canned creamed corn. The ‘cream’ aspect of the corn adds moisture to the batter and results in fluffy and moist cornbread. An easy swap to make!

Gluten free cornbread slices sit on ceramic plates. Each slice is topped with a slab of butter and drizzle of honey. A linen sits to the side as does a bowl of honey.

Healthy Cornbread Inspired Recipes

It’s the time of year for soups and all the cozy comfort foods. These recipes are warming and soothing, perfect to enjoy alongside some delicious cornbread. After all, it’s meals like this that always inspire me to make cornbread once I get thinking “damn I wish I had cornbread with this!”

This Vegan Cream of Mushroom is oh so creamy, full of flavor, and has subtle bites of mushroom throughout. I love how the garlic and sweet onion compliment the mushroom flavor and the cashew base creates the best creamy texture. A light yet heart soup!

Another lightened up classic, this Vegan Broccoli “Cheese” Soup is easy and delicious. It has a ‘cheesy’ flavor from nutritional yeast and is extra thick and creamy from homemade cashew cream. And the best news? It only uses 7 ingredients and takes less than 30 minutes start to finish!

And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Gluten Free Cornbread Recipe 🙂

Gluten Free Cornbread Recipe

Author Casey Colodny
Prep: 10 minutes minutes
Cook: 45 minutes minutes
Total: 55 minutes minutes
Servings: 16 squares
Print Leave a Review
Super moist and slightly sweet, this gluten free cornbread will quickly become your new favorite. Made with vegan sour cream and creamed corn, this recipe guarantees tasty, fluffy, and extra moist cornbread that everyone will love.

Ingredients

  • 3 large eggs
  • 1 cup vegan sour cream*
  • ½ cup refined coconut oil melted
  • ⅓ cup honey
  • 1 cup gluten free flour
  • 1 cup yellow corn meal
  • ½ cup nutritional yeast
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 8.25oz can cream style corn (a little over 1 cup)

Instructions

  • Preheat oven to 350F and line a 9” x 9” square pan with parchment paper or grease with dairy-free butter or coconut oil.
  • In a medium-size bowl, beat eggs. Follow by whisking in the sour cream, melted coconut oil, and honey.
    Fresh mixed wet ingredients for cornbread including eggs, honey, and coconut oil.
  • In a separate bowl, combine flour, corn meal, nutritional yeast, baking powder, baking soda and salt. Whisk dry ingredients until well blended and there are no lumps.
  • Blend dry ingredients into wet ingredients until just combined.
  • Stir in the entire can of creamed corn until evenly distributed- do not over mix!
  • Pour batter into the parchment-lined 9” x 9” square pan and spread in an even layer using a spatula.
  • Move to the oven and bake at 350F for 40-45 minutes, or until a toothpick inserted comes out crumb-free.
    Fresh baked gluten free cornbread rests in a parchment paper lined baking pan.

Notes

Recipe Modifications:
  • *I have found the best texture for this gluten free cornbread when you use homemade vegan sour cream. For this, blend together 2 cups soaked cashews (soaked overnight or bring to a boil and simmer for approx. 20 min), 1 cup water, ¾ cup lemon juice, ½ tsp salt and 1 tbsp nutritional yeast in a high-powered blender until completely smooth. This will make more than 1 cup so make sure to measure before adding to the batter!
  • To make this cornbread more savory, try adding in chopped scallions or cheddar cheese. 

Did you make this recipe?

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You might also like:

Gluten Free Cornbread Stuffing

Roasted Cauliflower with Harissa Tahini

Sugar Snap Pea Salad

Gluten Free Apple & Potato Latkes

About Casey Colodny

Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.

Reader Interactions

8 comments

  1. Jess says

    May 20, 2020 at 11:58 pm

    The flavor of this cornbread was delicious!
    That said, it turned out super oily. So much that it never seemed to bake completely. We ate only the edges. And our fingers were left greasy. Ultimately, disappointed.

    Reply
    • Casey Colodny says

      May 21, 2020 at 9:25 am

      Hi Jess, I’m so sorry this happened!! I’ve made this recipe probably 7-10x at this point and that has never been an issue. Did you make any substitutions? The only thing I can think of that would effect this is the brand of vegan sour cream you used. I usually do a homemade version using cashews and wondering if there can be difference, especially as I know some brands of vegan sour cream are coconut based! – Casey

      Reply
  2. Jenny says

    January 15, 2020 at 11:36 am

    Made this cornbread last night and it is the best damn cornbread I’ve ever made and I have made tons or cornbread recipes always searching for the perfect one because we eat a lot of Mexican food. Super moist and fluffy and lots of flavor! My husband and three teenagers loved it too.

    Reply
    • Casey Colodny says

      January 15, 2020 at 12:10 pm

      Jenny, thank you for leaving such a wonderful comment. I am SO glad to hear that you and your family loved this recipe and have found your new go-to cornbread!!!! – Casey 🙂

      Reply
  3. Kathy says

    February 19, 2019 at 5:28 pm

    Why do you say .5 Cup Nutritional Yeast? I am assuming it is still 1/2 Cup?

    Reply
    • Casey Colodny says

      February 20, 2019 at 7:46 am

      Correct, it is still 1/2 cup! Yay for math!

      Reply
  4. Abby says

    December 21, 2018 at 6:00 pm

    is it possible to make this without the cream style corn? it is hard to find organic/non-GMO corn

    Reply
    • Casey Colodny says

      December 21, 2018 at 8:43 pm

      Hmm, I haven’t tried this before! It does add liquid because it’s cream style, so it might be a little dry without this added in. If you do try, I’d love to know how it turns out!

      Reply

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My Mom’s Not So ‘Secret Sauce’: 
⅔ cup mirin
⅔ cup sake
⅓ cup soy sauce
2 tsp fresh garlic, minced
2 tsp fresh ginger, finely minced 

Noodle Stir Fry:
4 tbsp olive oil, divided
⅓ cup red onion, finely diced 
3 cloves garlic, minced 
16oz Beyond Beef 
1 tsp salt
6 oz shiitake mushrooms, sliced into thin strips
1 small red bell pepper, cut into thin strips
2 cups broccoli, cut into bite-sized florets
1 cup bean sprouts
10 oz ramen noodles, cooked al dente (1 minute less than package instructions)
⅓ cup fresh cilantro, finely chopped
3 scallions, thinly sliced
Chili crisp drizzle, optional garnish

Instructions included in comments below ⬇️ 

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—
Green Goddess Dressing:
2 scallions (washed & roots cut off)
½ cup fresh cilantro (loosely packed leaves & tender stems)
¼ cup fresh basil leaves 
¼ cup full fat greek yogurt
2 tbsp olive oil
2 tbsp lemon juice 
2 tbsp water
2 cloves garlic
½ tsp kosher salt + move to taste

Seared Shrimp:
1 lb shrimp, peeled & deveined with tails removed (I used size 22-25 ct)
1 tsp chili powder
¾ tsp kosher salt
½ tsp smoked paprika
¼ tsp cayenne
2 tbsp olive oil, divided

Grilled Veggies
½ red bell pepper, seeded & cut into 1” pieces
1 small zucchini, cut into half moons
½ bunch asparagus, ends removed and cut into 1” pieces
1 tsp kosher salt
2 tbsp olive oil 

Salad:
5 cups butter lettuce (1, 4.5oz container)
2 cups baby arugula
1 cup radish microgreens
1 cup marinated quartered artichoke hearts (1, 6.5oz container)
½ cup feta, cubed
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