This soft and sweet gluten-free cornbread has become a staple at our table—especially when there’s chili bubbling on the stove or barbecue leftovers in the fridge. It’s got that perfect golden crust, a moist crumb inside, and just the right hint of sweetness thanks to a bit of honey and sugar. Even better? It’s simple enough to whip up on a weeknight and cozy enough to bring to a family gathering.
Why This Cornbread Stays in My Rotation
Cornbread is one of those things that brings up a little bit of nostalgia. I didn’t grow up in the American South, but the first time I tried proper cornbread—crisp on the edges, tender in the middle, warm with a pat of butter melting into it—I was hooked.
When I started cutting back on gluten, I figured cornbread would be easy to let go of. Turns out, it’s not. So I kept tweaking this recipe until it checked every box: sweet but not cake-sweet, moist but not dense, and golden with just the right amount of crumb.
Now I keep gluten-free cornmeal and flour on hand just for this. It’s that kind of recipe—the one you come back to again and again, whether you’re making chili, grilled chicken, or just want something warm and homey on the side.
Pantry Staples That Make It Happen
Gluten-Free Flour Blend
You don’t need anything fancy here—just a 1:1 gluten-free flour that has xanthan gum included. I usually go with Bob’s Red Mill, but any blend you trust should work. You want something neutral in taste and light in texture so the cornmeal can shine.
Yellow Cornmeal
This is the heart of the recipe. I prefer a medium-grind cornmeal for a bit of texture without being gritty. If you use a fine grind, the texture will be softer and more cake-like, which is still delicious. Just avoid cornmeal mixes that already contain flour and leavening—you want pure cornmeal here.
Milk (Dairy or Non-Dairy)
I usually use almond milk or oat milk depending on what’s open in the fridge. Buttermilk gives it that extra tang if you’re not dairy-free. If you want the buttermilk effect with plant-based milk, stir in a teaspoon of apple cider vinegar or lemon juice and let it sit for a few minutes.
Eggs
These help hold everything together and give the cornbread structure. I haven’t tried it egg-free yet, but if you need a substitute, try using two flax eggs (2 tbsp flaxseed meal + 5 tbsp water, rested for 5–10 minutes).
Oil
I use a neutral oil like avocado or sunflower oil. Melted butter or vegan butter also works well if you want a richer flavor. Coconut oil changes the flavor too much for me, so I usually skip it here.
Sugar + Honey
This combo gives you the best of both worlds. Sugar brings sweetness and structure, while honey adds depth and moisture. I use just enough to make the cornbread taste slightly sweet without tipping into dessert territory.
How I Make It (And Tips to Get It Just Right)
- Preheat the Oven + Prep Your Pan
I usually go with a square baking dish or an 8-inch cast iron skillet if I’m feeling traditional. Lightly grease it or line it with parchment so cleanup’s a breeze. - Mix Dry Ingredients
In one bowl, whisk together your cornmeal, flour, baking powder, and a pinch of salt. I do this first to make sure everything’s evenly distributed before the wet stuff goes in. - Whisk Wet Ingredients Separately
In another bowl, stir together your milk, eggs, oil, honey, and sugar until smooth. Make sure everything’s at room temp if you can—it helps the batter come together without clumping. - Combine and Stir
Pour the wet mixture into the dry and gently stir. Don’t overmix—just until it’s combined and no streaks of flour remain. The batter will be thick, but it should still spread easily. - Bake Until Golden
Pour into your prepared pan and bake at 375°F for about 18–22 minutes. I start checking at the 18-minute mark. You want a golden top and a toothpick to come out clean from the center. - Cool Just Slightly
Let it cool for about 10 minutes before slicing. That helps the crumb set and keeps it from falling apart when you cut in.
My Favorite Ways to Serve It
This cornbread makes the perfect companion for anything saucy or spicy. Here’s how I usually serve it:
- With homemade chili (especially the kind that simmers all afternoon)
- Alongside a grilled veggie platter or barbecue tofu
- Smeared with butter and an extra drizzle of honey for a sweet snack
- Crumbled into soup for texture (my mom does this with lentil soup—so comforting)
Make It Ahead or Freeze It
You can make this cornbread a day ahead and it actually tastes better the next day. Just let it cool completely, then wrap it in foil or store in an airtight container. If you’re freezing it, slice it first so you can pull out a square whenever the craving hits.
To reheat: just pop a slice in the toaster oven or microwave for 10–15 seconds and it’s good as new.
Storing Leftovers
Store any leftover cornbread in an airtight container at room temperature for up to 3 days. If your kitchen runs warm or humid, move it to the fridge where it’ll last a bit longer—up to a week.
I keep mine on the counter wrapped in a clean dish towel inside a container. It stays soft and moist, and honestly, it rarely lasts more than a couple days in our house anyway.
Common Questions I Get
Can I make this without eggs?
You can try flax eggs or even a store-bought egg replacer. I’ve had success with flax eggs in similar recipes, though I usually stick to the regular version when baking for guests.
What if I only have white cornmeal?
White cornmeal will work just fine—it’s mostly a color difference. The flavor might be slightly milder, but the texture will still be spot on.
Is this sweet cornbread overly sweet?
Not at all. It’s lightly sweetened—enough to be flavorful on its own, but still perfect with savory dishes like chili or roast chicken.
Gluten-Free Sweet Cornbread
Golden, moist, and just the right amount of sweet—this gluten-free cornbread is everything I love about a classic Southern recipe, but with a modern twist. It’s soft in the center with crisp edges and pairs beautifully with a pat of butter and a drizzle of honey. Whether you're serving it at a backyard BBQ or next to a bowl of chili, this one’s a keeper.
Ingredients
- 1½ cups gluten-free cornmeal
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 2 teaspoons gluten-free baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup granulated sugar
- 1 tablespoon honey
- 2 large eggs
- 1½ cups milk (use almond, cashew, or coconut milk for dairy-free)
- 1 tablespoon white vinegar
- ½ cup butter, melted (or dairy-free butter alternative)
Instructions
- Start by mixing the milk and vinegar in a small bowl and let it sit for about 5 minutes. This will turn it into a quick buttermilk substitute.
- While that’s resting, go ahead and preheat your oven to 425°F. Lightly grease a 9×9-inch baking pan or a 10-inch cast-iron skillet.
- In a large mixing bowl, whisk together the eggs, sugar, and honey until smooth and slightly frothy.
- Add in the flour, cornmeal, baking powder, baking soda, and salt. Stir until everything is combined.
- Pour in the melted butter and the prepared buttermilk mixture. Mix just until incorporated—don’t overdo it.
- Transfer the batter to your prepared pan or skillet and smooth the top.
- Bake for about 20 to 25 minutes. You’ll know it’s ready when the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool for at least 10 minutes before slicing. Serve warm, and store any leftovers in an airtight container to keep it fresh.
Notes
- Measuring flour: Always spoon your flour into the measuring cup and level it with a knife—no scooping!
- No xanthan gum in your flour blend? Add ¼ teaspoon to the dry ingredients.
- Dairy-free swaps: Smart Balance butter and unsweetened almond milk work beautifully.
- Egg-free option: Replace eggs with a substitute like Bob’s Red Mill egg replacer.
- Add-ins: Try folding in chopped jalapeños, sweet corn, or shredded dairy-free cheese for extra flavor.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 226Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 54mgSodium 403mgCarbohydrates 31gFiber 1gSugar 11gProtein 4g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This gluten-free sweet cornbread is one of those simple, cozy recipes I never get tired of. It’s easy enough for a weeknight but special enough for the holiday table. And if you’ve got cornmeal and flour in your pantry, you’re already halfway there.
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