Gluten-Free Sweet Corn Bread

Is there anything more comforting than a warm, slightly sweet piece of cornbread? It’s the ultimate companion to a big bowl of chili, the perfect side for your summer BBQ, and honestly, it’s pretty fantastic all on its own. But if you’re navigating a gluten-free lifestyle, finding a recipe that’s both delicious and has that classic, tender crumb can feel like a quest. Consider your search over. This Gluten-Free Sweet Corn Bread is about to become a staple in your kitchen. It’s wonderfully moist, perfectly sweetened, and so easy to whip up, you might just forget it’s gluten-free.

Table of Contents

Table of Contents

Why You’ll Love This Gluten-Free Corn Bread

• Impossibly Easy: This is a simple, one-bowl situation. Mix the dry, add the wet, stir, and bake. No fancy techniques required.
• Family-Friendly Flavor: With its gentle sweetness and soft texture, this cornbread is a hit with both kids and adults. It’s the peacekeeper of side dishes!
• Perfect Texture: Say goodbye to dry, crumbly gluten-free baking. This recipe delivers a moist, tender crumb that holds together beautifully.
• Endlessly Versatile: Enjoy it as-is, or check out our tips below for fun add-ins like jalapeños or cheddar cheese.

Ingredients for Gluten-Free Sweet Corn Bread

Gather these simple ingredients. The beauty of this recipe is in its simplicity

Print

• 1 ½ cups gluten-free all-purpose flour (I love using a blend with xanthan gum already included, like this one from King Arthur Flour)
• 1 cup fine-ground yellow cornmeal
• ⅔ cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 ¼ cups whole milk (or your favorite unsweetened non-dairy milk)
• 2 large eggs, lightly beaten
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• ¼ cup vegetable oil

Step-by-Step Instructions

Ready to bake? Let’s dive in. This comes together in a flash.

1. Prep and Preheat: Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or a 9-inch round cake pan. A little butter or non-stick spray does the trick.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, and salt. Whisking well helps ensure everything is evenly distributed, which is key for a perfect rise.
3. Add Wet Ingredients: Create a well in the center of your dry ingredients. Pour in the milk, beaten eggs, melted butter, and oil. Gently stir with a spatula until the batter is just combined. A few small lumps are totally fine—overmixing is the enemy of tender cornbread!
4. Bake to Golden Perfection: Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Cool and Serve: Let the cornbread cool in the pan for at least 10-15 minutes before slicing. This helps it set. Serve it warm with a pat of butter and a drizzle of honey. Pure bliss!

Equipment You’ll Need

You don’t need any special gear for this recipe. Just the basics:

• 1 large mixing bowl
• Whisk and spatula
• 8×8-inch square or 9-inch round baking pan
• Measuring cups and spoons

Tips & Variations for the Best Cornbread

This recipe is wonderfully adaptable. Here’s how to make it your own:

• Avoid Overmixing: I’ll say it again because it’s that important! Stir the batter until the ingredients are just combined. Overworked batter can lead to a dense cornbread.
• Test for Doneness: Ovens can vary. Start checking at the 25-minute mark. The edges should be pulling away from the pan, and the top should spring back lightly when touched.
• Spice it Up: For a savory kick, add a finely diced jalapeño and ½ cup of shredded sharp cheddar cheese to the batter. It’s a game-changer!
• Make it Dairy-Free: Simply use your favorite unsweetened non-dairy milk and a dairy-free butter alternative. The result is just as delicious.
• Storage: Keep leftover cornbread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also freeze it for up to 3 months. To reheat, warm slices in a toaster oven or a 300°F oven until heated through.

This recipe actually reminds me of the first time I made it for a family potluck. I was a little nervous, but it was the first dish to disappear! Now it’s my guaranteed crowd-pleaser.

What to Serve With Your Cornbread

This Gluten-Free Sweet Corn Bread is the ultimate team player. It pairs beautifully with so many dishes. Try it with:

• A steaming bowl of Hearty Beef Chili for the ultimate comfort meal.
• Your favorite summer BBQ spread—think pulled pork, ribs, or grilled chicken.
• A simple, fresh garden salad for a light lunch.
• A hearty breakfast spread next to some scrambled eggs.

Nutrition Information

(Note: The following is an auto-generated estimate. Values may vary based on specific ingredients used.)

Per serving (1/9th of the recipe): Calories: 320; Total Fat: 16g; Saturated Fat: 7g; Cholesterol: 65mg; Sodium: 350mg; Total Carbohydrates: 41g; Dietary Fiber: 2g; Sugars: 18g; Protein: 5g.

Frequently Asked Questions

Can I use a different type of gluten-free flour?

I highly recommend using a trusted 1:1 gluten-free all-purpose flour blend for the best results. These blends are specifically formulated to mimic the properties of regular flour. Using a single flour, like almond or coconut flour, will not yield the same texture.

My cornbread is a bit dry. What happened?

The most common culprits are overbaking or overmixing. Next time, check for doneness a few minutes earlier and remember to mix the batter just until the ingredients are combined. Also, make sure your gluten-free flour blend is fresh.

Can I make this recipe into muffins?

Absolutely! This batter works great for cornbread muffins. Simply line a muffin tin with papers and fill each cup about 2/3 full. Bake at the same temperature for 15-18 minutes, or until a toothpick comes out clean.

How do I store and reheat leftovers?

Store cooled cornbread in an airtight container. To reheat, wrap a slice in aluminum foil and warm in a 300°F oven for 10-15 minutes, or pop it in the toaster oven for a few minutes. This helps revive its warmth and texture without making it soggy.

I truly hope this Gluten-Free Sweet Corn Bread brings as much joy to your table as it has to mine. It’s proof that eating gluten-free doesn’t mean missing out on the classic, comforting foods we all love. Give it a try this week, and don’t forget to explore other simple favorites, like my Fluffy Gluten-Free Pancakes, for more delicious inspiration. Happy baking