Amazing 1-Bowl Gluten-Free Cornbread Secret

Are you tired of crumbly, dry baked goods now that you’re eating gluten-free? Well, listen up, because I’ve got the solution that will make you forget you ever missed wheat flour! I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything I make is done with heart and flavor, and this recipe is proof that dietary restrictions don’t mean flavor restrictions.

Today we’re diving deep into making the absolute best Gluten-Free Cornbread. This isn’t some sad, chalky substitute; this cornbread is wonderfully moist and just the right amount of sweet—perfect alongside chili or even as a breakfast treat! It comes together so fast, which I know is important when you’re busy. Forget the complicated blends; this easy cornbread uses simple ingredients you likely already have on hand.

We are aiming for that classic, slightly sweet Southern-style texture, but without any of the gluten. Trust me, once you try this, it’ll be your go-to recipe for any gathering.

Why You Will Love This Gluten-Free Cornbread Recipe

This recipe stands out because it delivers on flavor and texture, even though it’s totally gluten-free. It’s honestly one of the easiest things I make all week, and it surprises everyone who tries it!

Key Benefits of Our Gluten-Free Cornbread

• It bakes up incredibly moist, thanks to one special ingredient we fold in at the end.
• The flavor profile is perfectly balanced between savory corn and a hint of sweetness.
• It comes together in under 15 minutes of actual hands-on time.
• This straightforward recipe makes a fantastic, easy cornbread for any meal.

Essential Ingredients for Your Gluten-Free Cornbread

Baking gluten-free requires a bit more attention to your ingredients than regular baking, but don’t let that scare you! If you measure correctly, this Gluten-Free Cornbread will turn out beautifully every time. We aren’t dealing with complex binders here; we rely on the cornmeal and the creamed corn for structure.

The key is making sure your dry ingredients are well-mixed before you introduce the liquids. That ensures that the gluten-free flour and the baking powder are evenly distributed. It’s simple science, really, but it makes a huge difference when you don’t have gluten doing the heavy lifting!

Ingredient List for Gluten-Free Cornbread

For the exact amounts you need for this wonderful batch, check out the chart below. You’ll see we use standard white cornmeal, which is naturally gluten-free, alongside a little GF all-purpose flour just for structure.

Ingredient	Amount
White Cornmeal	1 ¼ cups
White Sugar	½ cup
Gluten-Free All-Purpose Flour	¼ cup
Gluten-Free Baking Powder	1 tablespoon
Milk	1 cup
Butter, melted	¼ cup
Egg	1
Cream-Style Corn	1 (14.75 ounce) can

Ingredient Notes and Simple Substitutions

Listen, I know everyone keeps different things stocked. If you only have unsalted butter on hand, no sweat—just add about ¾ teaspoon of salt right into your dry ingredients with the cornmeal. It really boosts the flavor!

Also, if you happen to grab a can of whole-kernel corn instead of the cream-style corn, you can totally swap it out! Just drain the whole kernels well before folding them in. The cream-style corn gives us that extra bit of creamy texture, but whole kernels add a nice little pop when you bite into it. Either way, you get great Gluten-Free Cornbread!

Necessary Equipment for Baking

You don’t need a ton of fancy gadgets for this recipe, which is part of why I love it so much. You’ll definitely want a couple of good mixing bowls—one medium and one large—so you can keep your wet and dry ingredients separate until the last minute. Don’t forget your measuring cups and spoons; accuracy really matters when baking gluten-free!

The most important thing is your pan! You need an 8-inch square baking pan. Make sure you grease it well before you start mixing up your batter so everything releases perfectly when it’s done baking.

Step-by-Step Instructions for Perfect Gluten-Free Cornbread

Alright, let’s get this baking! We are going from zero to delicious cornbread in under 40 minutes total. Remember to get your oven preheated right away; we want that heat waiting for the batter!

First things first: grab your oven rack and set it to the middle position. Preheat your oven to 400 degrees F, which is about 200 degrees C. While that’s warming up, take that 8-inch square pan and grease it up nicely. I usually use a little butter or cooking spray—make sure you get every corner!

Preparing the Dry Mix for Gluten-Free Cornbread

In your larger bowl, we’re going to combine all the dry stuff. You need the white cornmeal, the sugar, the gluten-free all-purpose flour, and the baking powder. Take a whisk and mix these together really well. The goal here is uniform distribution so that every part of your Gluten-Free Cornbread gets that lift from the baking powder and the right sweetness.

Combining Wet Ingredients and Final Batter Mixing

In your second bowl, whisk together the wet ingredients: the milk, the melted butter, and the single egg. Whisk until they look nicely combined and slightly frothy. Now, pour that wet mixture right into your dry cornmeal mixture. Use a spatula to stir everything together *just* until you see no more dry streaks. Seriously, stop mixing! Some lumps are totally fine; overmixing is the enemy here.

Now for the secret weapon that keeps this recipe so moist: the cream-style corn! Gently fold the entire can of creamed corn into the batter. Don’t stir hard—just fold it in gently until it’s incorporated. This step is crucial for that tender texture.

Baking and Testing Your Gluten-Free Cornbread

Once everything is folded together, pour that beautiful batter into your prepared square pan and smooth the top out a bit with your spatula. It should look thick! Pop it straight into that 400-degree oven. It generally takes between 20 and 25 minutes to bake through. You’ll know it’s done when the edges start looking golden brown and pulling away slightly from the pan edges. Always test it by inserting a clean toothpick right into the center. If it comes out clean or with just a few moist crumbs clinging to it, you’re ready to pull it out!

Tips for Achieving Expert Results with Gluten-Free Cornbread

Getting that perfect texture in any gluten-free bake is all about technique, not just the ingredients list. For this Gluten-Free Cornbread, a few small habits can make the difference between good and absolutely amazing.

Measuring Flours Accurately

This is the number one mistake I see people make with any flour, but especially gluten-free flour blends. Do not scoop your measuring cup directly into the bag! That compacts the flour, and you end up using way too much, which leads to dry, dense results. Instead, fluff the flour up with a spoon, then gently spoon it into your measuring cup. Level it off with a straight edge, like the back of a knife. This spoonful-and-level method ensures you get the right ratio.

Batter Consistency Checks

When you mix the wet and dry ingredients, remember what I said: just combine! If you keep mixing once the liquid hits the flour, you’re developing any little bit of structure the flour has, and that makes the cornbread tough. The batter should look thick, slightly lumpy, and definitely not smooth like pancake batter. If you see pockets of dry flour, fold it just one or two more times until they disappear, and then stop immediately. That slight lumpiness is what keeps this easy cornbread tender!

Serving Suggestions for Your Homemade Cornbread

This slightly sweet cornbread is incredibly versatile! It’s the perfect soaking companion for a big bowl of smoky chili or hearty beef stew—soak up every last drop. It’s also fantastic served warm with a smear of real butter and a drizzle of honey if you want to lean into the sweetness.

For a classic Southern twist, try crumbling it over a plate of greens or serving it alongside barbecue pulled pork. Honestly, I love eating the leftovers cold the next morning with my coffee, too! It holds up really well, which is a bonus.

Storing and Reheating Leftover Gluten-Free Cornbread

Because we use creamed corn, this cornbread stays moist longer than many other gluten-free options, but proper storage is still key to keeping it tasting fresh. It’s not a complicated process at all!

Storing Your Gluten-Free Cornbread

If you know you’ll eat it all within two days, you can keep it covered tightly at room temperature. If you made a big batch or need it to last longer, definitely wrap the cooled cornbread tightly in plastic wrap and then seal it in an airtight container in the fridge. It should last happily for about a week that way.

Storage Method	Duration
Room Temperature (Airtight)	Up to 2 days
Refrigerated (Airtight)	Up to 7 days

When you want to reheat a slice, I highly recommend wrapping it in a damp paper towel and microwaving it for about 15 to 20 seconds. It brings back that fresh-from-the-oven steaminess perfectly!

Frequently Asked Questions about Gluten-Free Cornbread

I get so many questions about making sure this recipe works perfectly at home, so let’s tackle a few of the most common ones right here!

Can I make this recipe without milk?

Yes, you absolutely can! Since this is a slightly sweet recipe, you have a few great dairy-free options. I recommend using unsweetened almond milk or oat milk. Either one works perfectly fine as a 1:1 substitute for the regular milk without changing the texture much at all.

How do I ensure my Gluten-Free Cornbread stays moist?

The secret is twofold: first, don’t skip the creamed corn; it adds so much moisture! Second, watch your baking time carefully. Pull it out right when the toothpick comes out clean—even one minute too long can dry out a gluten-free bake. Don’t overbake!

Is this recipe better than traditional cornbread?

Well, that’s a fun question! For those of us avoiding gluten, this homemade cornbread is definitely superior because it actually works! It has the sweetness and moisture we want in a great side dish without any fuss.

Nutritional Information Disclaimer

Please keep in mind that the nutritional values provided are estimates based on the specific ingredients and serving sizes listed in the recipe. Actual counts can vary quite a bit depending on the brands of cornmeal, sugar, and gluten-free flour you choose to use in your kitchen. For more general information on dietary guidelines, you can check resources like the Mayo Clinic’s nutrition basics.

Share Your Gluten-Free Cornbread Experience

I truly hope this recipe becomes a staple in your house just like it is in mine. If you give this moist and sweet Gluten-Free Cornbread a try, let me know how it turned out! Drop a rating below or leave a comment telling me what you served it with. Seeing your successes is the best part of sharing my recipes!

Why You Will Love This Gluten-Free Cornbread Recipe

This recipe stands out because it delivers on flavor and texture, even though it’s totally gluten-free. It’s honestly one of the easiest things I make all week, and it surprises everyone who tries it!

Key Benefits of Our Gluten-Free Cornbread

• It bakes up incredibly moist, thanks to one special ingredient we fold in at the end.
• The flavor profile is perfectly balanced between savory corn and a hint of sweetness.
• It comes together in under 15 minutes of actual hands-on time.
• This straightforward recipe makes a fantastic, easy cornbread for any meal.

Essential Ingredients for Your Gluten-Free Cornbread

Baking gluten-free requires a bit more attention to your ingredients than regular baking, but don’t let that scare you! If you measure correctly, this Gluten-Free Cornbread will turn out beautifully every time. We aren’t dealing with complex binders here; we rely on the cornmeal and the creamed corn for structure.

The key is making sure your dry ingredients are well-mixed before you introduce the liquids. That ensures that the gluten-free flour and the baking powder are evenly distributed. It’s simple science, really, but it makes a huge difference when you don’t have gluten doing the heavy lifting!

Ingredient List for Gluten-Free Cornbread

For the exact amounts you need for this wonderful batch, check out the chart below. You’ll see we use standard white cornmeal, which is naturally gluten-free, alongside a little GF all-purpose flour just for structure.

Ingredient	Amount
White Cornmeal	1 ¼ cups
White Sugar	½ cup
Gluten-Free All-Purpose Flour	¼ cup
Gluten-Free Baking Powder	1 tablespoon
Milk	1 cup
Butter, melted	¼ cup
Egg	1
Cream-Style Corn	1 (14.75 ounce) can

Ingredient Notes and Simple Substitutions

Listen, I know everyone keeps different things stocked. If you only have unsalted butter on hand, no sweat—just add about ¾ teaspoon of salt right into your dry ingredients with the cornmeal. It really boosts the flavor!

Also, if you happen to grab a can of whole-kernel corn instead of the cream-style corn, you can totally swap it out! Just drain the whole kernels well before folding them in. The cream-style corn gives us that extra bit of creamy texture, but whole kernels add a nice little pop when you bite into it. Either way, you get great Gluten-Free Cornbread!

Necessary Equipment for Baking

You don’t need a ton of fancy gadgets for this recipe, which is part of why I love it so much. You’ll definitely want a couple of good mixing bowls—one medium and one large—so you can keep your wet and dry ingredients separate until the last minute. Don’t forget your measuring cups and spoons; accuracy really matters when baking gluten-free!

The most important thing is your pan! You need an 8-inch square baking pan. Make sure you grease it well before you start mixing up your batter so everything releases perfectly when it’s done baking.

Step-by-Step Instructions for Perfect Gluten-Free Cornbread

Alright, let’s get this baking! We are going from zero to delicious cornbread in under 40 minutes total. Remember to get your oven preheated right away; we want that heat waiting for the batter!

First things first: grab your oven rack and set it to the middle position. Preheat your oven to 400 degrees F, which is about 200 degrees C. While that’s warming up, take that 8-inch square pan and grease it up nicely. I usually use a little butter or cooking spray—make sure you get every corner!

Preparing the Dry Mix for Gluten-Free Cornbread

In your larger bowl, we’re going to combine all the dry stuff. You need the white cornmeal, the sugar, the gluten-free all-purpose flour, and the baking powder. Take a whisk and mix these together really well. The goal here is uniform distribution so that every part of your Gluten-Free Cornbread gets that lift from the baking powder and the right sweetness.

Combining Wet Ingredients and Final Batter Mixing

In your second bowl, whisk together the wet ingredients: the milk, the melted butter, and the single egg. Whisk until they look nicely combined and slightly frothy. Now, pour that wet mixture right into your dry cornmeal mixture. Use a spatula to stir everything together *just* until you see no more dry streaks. Seriously, stop mixing! Some lumps are totally fine; overmixing is the enemy here.

Now for the secret weapon that keeps this recipe so moist: the cream-style corn! Gently fold the entire can of creamed corn into the batter. Don’t stir hard—just fold it in gently until it’s incorporated. This step is crucial for that tender texture.

Baking and Testing Your Gluten-Free Cornbread

Once everything is folded together, pour that beautiful batter into your prepared square pan and smooth the top out a bit with your spatula. It should look thick! Pop it straight into that 400-degree oven. It generally takes between 20 and 25 minutes to bake through. You’ll know it’s done when the edges start looking golden brown and pulling away slightly from the pan edges. Always test it by inserting a clean toothpick right into the center. If it comes out clean or with just a few moist crumbs clinging to it, you’re ready to pull it out!

Tips for Achieving Expert Results with Gluten-Free Cornbread

Getting that perfect texture in any gluten-free bake is all about technique, not just the ingredients list. For this Gluten-Free Cornbread, a few small habits can make the difference between good and absolutely amazing.

Measuring Flours Accurately

This is the number one mistake I see people make with any flour, but especially gluten-free flour blends. Do not scoop your measuring cup directly into the bag! That compacts the flour, and you end up using way too much, which leads to dry, dense results. Instead, fluff the flour up with a spoon, then gently spoon it into your measuring cup. Level it off with a straight edge, like the back of a knife. This spoonful-and-level method ensures you get the right ratio.

Batter Consistency Checks

When you mix the wet and dry ingredients, remember what I said: just combine! If you keep mixing once the liquid hits the flour, you’re developing any little bit of structure the flour has, and that makes the cornbread tough. The batter should look thick, slightly lumpy, and definitely not smooth like pancake batter. If you see pockets of dry flour, fold it just one or two more times until they disappear, and then stop immediately. That slight lumpiness is what keeps this easy cornbread tender!

Serving Suggestions for Your Homemade Cornbread

This slightly sweet cornbread is incredibly versatile! It’s the perfect soaking companion for a big bowl of smoky chili or hearty beef stew—soak up every last drop. It’s also fantastic served warm with a smear of real butter and a drizzle of honey if you want to lean into the sweetness.

For a classic Southern twist, try crumbling it over a plate of greens or serving it alongside barbecue pulled pork. Honestly, I love eating the leftovers cold the next morning with my coffee, too! It holds up really well, which is a bonus.

Storing and Reheating Leftover Gluten-Free Cornbread

Because we use creamed corn, this cornbread stays moist longer than many other gluten-free options, but proper storage is still key to keeping it tasting fresh. It’s not a complicated process at all!

Storing Your Gluten-Free Cornbread

If you know you’ll eat it all within two days, you can keep it covered tightly at room temperature. If you made a big batch or need it to last longer, definitely wrap the cooled cornbread tightly in plastic wrap and then seal it in an airtight container in the fridge. It should last happily for about a week that way.

Storage Method	Duration
Room Temperature (Airtight)	Up to 2 days
Refrigerated (Airtight)	Up to 7 days

When you want to reheat a slice, I highly recommend wrapping it in a damp paper towel and microwaving it for about 15 to 20 seconds. It brings back that fresh-from-the-oven steaminess perfectly!

Frequently Asked Questions about Gluten-Free Cornbread

I get so many questions about making sure this recipe works perfectly at home, so let’s tackle a few of the most common ones right here!

Can I make this recipe without milk?

Yes, you absolutely can! Since this is a slightly sweet recipe, you have a few great dairy-free options. I recommend using unsweetened almond milk or oat milk. Either one works perfectly fine as a 1:1 substitute for the regular milk without changing the texture much at all.

How do I ensure my Gluten-Free Cornbread stays moist?

The secret is twofold: first, don’t skip the creamed corn; it adds so much moisture! Second, watch your baking time carefully. Pull it out right when the toothpick comes out clean—even one minute too long can dry out a gluten-free bake. Don’t overbake!

Nutritional Information Disclaimer

I want to be super clear about the numbers you see for calories and sugar. Since I’m just sharing a recipe I love, these nutritional values are just my best guess based on standard ingredient labels. What you use—like the exact fat content in your butter or the brand of cornmeal—can change those numbers a bit. So, treat these figures as a helpful starting point, not a guarantee!

Share Your Gluten-Free Cornbread Experience

I truly hope this recipe becomes a staple in your house just like it is in mine. If you give this moist and sweet Gluten-Free Cornbread a try, let me know how it turned out! Seeing you all enjoy this easy cornbread makes all the testing worth it.

Don’t be shy—leave a comment below telling me what meal you paired it with, or if you tried swapping out the creamed corn. I read every single one of your notes, and I love hearing about your kitchen adventures. Happy baking, friends!

Why You Will Love This Gluten-Free Cornbread Recipe

This recipe stands out because it delivers on flavor and texture, even though it’s totally gluten-free. It’s honestly one of the easiest things I make all week, and it surprises everyone who tries it!

Key Benefits of Our Gluten-Free Cornbread

• It bakes up incredibly moist, thanks to one special ingredient we fold in at the end.
• The flavor profile is perfectly balanced between savory corn and a hint of sweetness.
• It comes together in under 15 minutes of actual hands-on time.
• This straightforward recipe makes a fantastic, easy cornbread for any meal.

Essential Ingredients for Your Gluten-Free Cornbread

Baking gluten-free requires a bit more attention to your ingredients than regular baking, but don’t let that scare you! If you measure correctly, this Gluten-Free Cornbread will turn out beautifully every time. We aren’t dealing with complex binders here; we rely on the cornmeal and the creamed corn for structure.

The key is making sure your dry ingredients are well-mixed before you introduce the liquids. That ensures that the gluten-free flour and the baking powder are evenly distributed. It’s simple science, really, but it makes a huge difference when you don’t have gluten doing the heavy lifting!

Ingredient List for Gluten-Free Cornbread

For the exact amounts you need for this wonderful batch, check out the chart below. You’ll see we use standard white cornmeal, which is naturally gluten-free, alongside a little GF all-purpose flour just for structure.

Ingredient	Amount
White Cornmeal	1 ¼ cups
White Sugar	½ cup
Gluten-Free All-Purpose Flour	¼ cup
Gluten-Free Baking Powder	1 tablespoon
Milk	1 cup
Butter, melted	¼ cup
Egg	1
Cream-Style Corn	1 (14.75 ounce) can

Ingredient Notes and Simple Substitutions

Listen, I know everyone keeps different things stocked. If you only have unsalted butter on hand, no sweat—just add about ¾ teaspoon of salt right into your dry ingredients with the cornmeal. It really boosts the flavor!

Also, if you happen to grab a can of whole-kernel corn instead of the cream-style corn, you can totally swap it out! Just drain the whole kernels well before folding them in. The cream-style corn gives us that extra bit of creamy texture, but whole kernels add a nice little pop when you bite into it. Either way, you get great Gluten-Free Cornbread!

Necessary Equipment for Baking

You don’t need a ton of fancy gadgets for this recipe, which is part of why I love it so much. You’ll definitely want a couple of good mixing bowls—one medium and one large—so you can keep your wet and dry ingredients separate until the last minute. Don’t forget your measuring cups and spoons; accuracy really matters when baking gluten-free!

The most important thing is your pan! You need an 8-inch square baking pan. Make sure you grease it well before you start mixing up your batter so everything releases perfectly when it’s done baking.

Step-by-Step Instructions for Perfect Gluten-Free Cornbread

Alright, let’s get this baking! We are going from zero to delicious cornbread in under 40 minutes total. Remember to get your oven preheated right away; we want that heat waiting for the batter!

First things first: grab your oven rack and set it to the middle position. Preheat your oven to 400 degrees F, which is about 200 degrees C. While that’s warming up, take that 8-inch square pan and grease it up nicely. I usually use a little butter or cooking spray—make sure you get every corner!

Preparing the Dry Mix for Gluten-Free Cornbread

In your larger bowl, we’re going to combine all the dry stuff. You need the white cornmeal, the sugar, the gluten-free all-purpose flour, and the baking powder. Take a whisk and mix these together really well. The goal here is uniform distribution so that every part of your Gluten-Free Cornbread gets that lift from the baking powder and the right sweetness.

Combining Wet Ingredients and Final Batter Mixing

In your second bowl, whisk together the wet ingredients: the milk, the melted butter, and the single egg. Whisk until they look nicely combined and slightly frothy. Now, pour that wet mixture right into your dry cornmeal mixture. Use a spatula to stir everything together *just* until you see no more dry streaks. Seriously, stop mixing! Some lumps are totally fine; overmixing is the enemy here.

Now for the secret weapon that keeps this recipe so moist: the cream-style corn! Gently fold the entire can of creamed corn into the batter. Don’t stir hard—just fold it in gently until it’s incorporated. This step is crucial for that tender texture.

Baking and Testing Your Gluten-Free Cornbread

Once everything is folded together, pour that beautiful batter into your prepared square pan and smooth the top out a bit with your spatula. It should look thick! Pop it straight into that 400-degree oven. It generally takes between 20 and 25 minutes to bake through. You’ll know it’s done when the edges start looking golden brown and pulling away slightly from the pan edges. Always test it by inserting a clean toothpick right into the center. If it comes out clean or with just a few moist crumbs clinging to it, you’re ready to pull it out!

Tips for Achieving Expert Results with Gluten-Free Cornbread

Getting that perfect texture in any gluten-free bake is all about technique, not just the ingredients list. For this Gluten-Free Cornbread, a few small habits can make the difference between good and absolutely amazing.

Measuring Flours Accurately

This is the number one mistake I see people make with any flour, but especially gluten-free flour blends. Do not scoop your measuring cup directly into the bag! That compacts the flour, and you end up using way too much, which leads to dry, dense results. Instead, fluff the flour up with a spoon, then gently spoon it into your measuring cup. Level it off with a straight edge, like the back of a knife. This spoonful-and-level method ensures you get the right ratio.

Batter Consistency Checks

When you mix the wet and dry ingredients, remember what I said: just combine! If you keep mixing once the liquid hits the flour, you’re developing any little bit of structure the flour has, and that makes the cornbread tough. The batter should look thick, slightly lumpy, and definitely not smooth like pancake batter. If you see pockets of dry flour, fold it just one or two more times until they disappear, and then stop immediately. That slight lumpiness is what keeps this easy cornbread tender!

Serving Suggestions for Your Homemade Cornbread

This slightly sweet cornbread is incredibly versatile! It’s the perfect soaking companion for a big bowl of smoky chili or hearty beef stew—soak up every last drop. It’s also fantastic served warm with a smear of real butter and a drizzle of honey if you want to lean into the sweetness.

For a classic Southern twist, try crumbling it over a plate of greens or serving it alongside barbecue pulled pork. Honestly, I love eating the leftovers cold the next morning with my coffee, too! It holds up really well, which is a bonus.

Storing and Reheating Leftover Gluten-Free Cornbread

Because we use creamed corn, this cornbread stays moist longer than many other gluten-free options, but proper storage is still key to keeping it tasting fresh. It’s not a complicated process at all!

Storing Your Gluten-Free Cornbread

If you know you’ll eat it all within two days, you can keep it covered tightly at room temperature. If you made a big batch or need it to last longer, definitely wrap the cooled cornbread tightly in plastic wrap and then seal it in an airtight container in the fridge. It should last happily for about a week that way.

Storage Method	Duration
Room Temperature (Airtight)	Up to 2 days
Refrigerated (Airtight)	Up to 7 days

When you want to reheat a slice, I highly recommend wrapping it in a damp paper towel and microwaving it for about 15 to 20 seconds. It brings back that fresh-from-the-oven steaminess perfectly!

Frequently Asked Questions about Gluten-Free Cornbread

I get so many questions about making sure this recipe works perfectly at home, so let’s tackle a few of the most common ones right here!

Can I make this recipe without milk?

Yes, you absolutely can! Since this is a slightly sweet recipe, you have a few great dairy-free options. I recommend using unsweetened almond milk or oat milk. Either one works perfectly fine as a 1:1 substitute for the regular milk without changing the texture much at all.

How do I ensure my Gluten-Free Cornbread stays moist?

The secret is twofold: first, don’t skip the creamed corn; it adds so much moisture! Second, watch your baking time carefully. Pull it out right when the toothpick comes out clean—even one minute too long can dry out a gluten-free bake. Don’t overbake!

Nutritional Information Disclaimer

I want to be super clear about the numbers you see for calories and sugar. Since I’m just sharing a recipe I love, these nutritional values are just my best guess based on standard ingredient labels. What you use—like the exact fat content in your butter or the brand of cornmeal—can change those numbers a bit. So, treat these figures as a helpful starting point, not a guarantee!

Share Your Gluten-Free Cornbread Experience

I truly hope this recipe becomes a staple in your house just like it is in mine. If you give this moist and sweet Gluten-Free Cornbread a try, let me know how it turned out! Seeing you all enjoy this easy cornbread makes all the testing worth it.

Don’t be shy—leave a comment below telling me what meal you paired it with, or if you tried swapping out the creamed corn. I read every single one of your notes, and I love hearing about your kitchen adventures. Happy baking, friends!

Print