This gluten-free cornbread is simply delicious, and it’s easy to make dairy free. Gluten-free and gluten eaters alike will enjoy this with a bowl of chili on a cold fall evening. Since I first posted this recipe in 2008, I thought it was time to bring it back to the forefront.

Gluten-Free Cornbread at The Gluten-Free Homemaker


I think corn bread qualifies as a comfort food. It’s just, well, comforting. If you’re on a gluten-free diet, you have to be careful about corn bread mixes. They usually contain wheat. However, gluten-free corn bread can be easily prepared from scratch almost as quickly.

Some people like a really sweet corn bread and others don’t. Adjust the amount of sugar in this recipe to suit your tastes.

This recipe can also be used to make corn dog mini muffins.  Bake them at 375° for 10 minutes.

Gluten-Free Corn Bread at The Gluten-Free Homemaker

5.0 from 1 reviews
  • 1¼ cup cornmeal
  • ½ cup sorghum flour
  • ¼ cup tapioca starch
  • ¼ cup potato starch
  • ¼ – ½ cup sugar (depends on how sweet you like it)
  • 2 teaspoons baking powder
  • 1 teaspoons xanthan gum
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk (almond milk works well)
  • ⅓ cup oil or melted butter
  1. Preheat oven to 375 degrees.
  2. Grease a 8 x 8 inch baking dish or use a 10 inch cast iron skillet.
  3. In a medium bowl combine the cornmeal, sorghum flour, tapioca starch, potato starch, sugar, baking powder, xanthan gum, and salt.
  4. In a small bowl combine the eggs, milk and oil.
  5. Add the wet ingredients to the dry ones and stir just until moistened.
  6. Pour into the prepared dish and bake about 25 minutes until the top is firm.

This recipe was adapted from Carol Fenster’s book Cooking Free.

Is corn bread a comfort food for you?

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  1. Carrie says

    Absolutely a comfort food for me!! There isn’t much better than cornbread and homemade chili! That would be perfect this weekend! Nice post! Your picture is lovely!

  2. Jessica says

    I'm making this tonight! I'm using Bob's Red Mill cornmeal. It's odd to me that the recipe on the package isn't GF… oh well.

  3. Leona Brist Pipgras says

    Bob's Red Mill cornmeal is Gluten Free, and it is in a dedicated facility. I have went through the facility. They have also just recently enlarged there gluten free faciltiy…You can order online with them also. Thanks for the corn bread recipe, I'm going to give it a try…Leona

  4. says

    I made these tonight using Bob’s Red Mill corn meal. I’m out of potato starch so I used corn starch instead. And we have a milk allergy so I substituted rice milk and it was great in the cast iron skillet!

  5. Lisa Bunce says

    I tried the recipe last night using Pamela’s baking mix in place of flour/starch, baking soda and salt. It turned out great! Was a little more crumbly than regular corn bread (from what I remember anyways! It’s been awhile), but it was still super yummy!

    • Kasamom says

      If you join you can input any recipe you want into the nutrition tracker, and it calculates everything for you. It’s really quite amazing and a site I sometimes take for granted, but I cannot say enough about what they do for anyone trying to be more health conscious in one way or another and it’s free.

  6. Karen Craft says

    Instead of using milk and sugar add a can of creamed corn. Punches up the corn taste in the bread.

    • Stephanie says

      Adding the cream corn instead of the sugar and milk sounds amazing. I think I will try that next time when I make mine I used almond milk vanilla flavor. The cornmeal still overpowered the flavor of the vanilla in the milk but the Almond milk give it a little bit sweeter taste.

  7. Allison Stankovic says

    Ive just made my own recipe for Gf Cornbread as I’m a Coelica as well as lactose and sucrose intolerance. I also didnt want to have to use so many different flours. I also put Chai seeds in mine to. It turned out so light and fluffy its been a bonus that my son loved it to…

  8. Darlene shelton says

    Should you use regular self rising cornmeal. Or gluten free cormeal if so which

  9. Terri says

    This is very similar to the recipe I have been making for many years. I like to use 1/2 coarse ground corn-meal and 1/2 finer, and fine-ground corn flour in place of wheat flour in basic non-GF recipes. Sometimes I use some Bob’s Red Mill All-purpose flour. Coconut flour is great in cornbread also. And – throw in some plain yogurt if you have some. Corn bread is hard to mess up – just dump in ingredients and bake. And – of course you simply cannot bake cornbread without an iron skillet! I use my grandmothers 8″ square iron skillet or my mothers 9″ round one. I put it in the oven with oil while I mix up the corn bread and then put the batter in a hot skillet – makes a better crust. This is the way they did it as far back as using wood cook stoves. Corn bread is good with butter and honey, or butter and fruit jelly, on it also – dessert.

  10. Stephanie says

    I made this recipe for the first time and it turned out great! I haven’t been able to eat a lot of food’s since I’ve been diagnosed with celiac disease. However, the site is absolutely amazing and has been very helpful for me with all the recipe shared I now can have a lot of things that I didn’t think I’d be able to eat again being on a gluten-free diet.

  11. jeanne says

    Linda, I love cornbread! My mom used to use melted bacon grease instead of oil. Of course I don’t do that anymore! Since your recipe is a little different, I’ll trry it.

  12. Kris says

    This cornbread is amazing! I made it with 1/2 cup sugar, unsweetened soy milk and canola oil. For 12 pieces, it was about 197 calories for each piece. I will for sure make this again!!! Love it!!

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