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Golden-brown gluten-free cornbread loaf with four cut slices lined up on a long white plate, showing a golden crust and crumbly yellow crumb

Gluten-Free Cornbread (Easy Loaf with a Golden Crust)

This gluten-free cornbread is a classic BBQ side dish: a gluten-free flour blend and fine cornmeal (polenta) are stirred with milk, melted butter and eggs, baked until the top is golden and sliced while still warm. The photo shows a loaf with a golden crust and a crumbly yellow crumb.
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Cook Time 25 minutes
Total Time 25 minutes
Servings: 8 slices
Course: Bread, Side Dish
Cuisine: American
Calories: 257
Ingredients Method Notes

Ingredients
  

  • 1 cup gluten-free flour blend, such as Schär Universal Flour (Mix It!) 240 ml. No additional flour. Check the label
  • 1 cup certified gluten-free cornmeal (polenta, fine) 240 ml
  • 1/4 cup granulated sugar 60 ml
  • 1 tbsp gluten-free baking powder 15 ml. Check the label
  • 1/2 tsp kosher salt 2.5 ml
  • 1 cup whole milk 240 ml; or a plant-based alternative
  • 1/3 cup butter, melted 80 ml; or neutral oil
  • 2 large eggs
  • butter for greasing the pan and for serving

Method
 

  1. Preheat and prepare the pan. Heat the oven to 200°C (400°F). Grease an 8-inch (20 x 20 cm) square pan or a 9-inch (23 cm) cast-iron skillet with butter. A loaf pan, as in the photo, can be used as well; a deeper loaf can take longer, so check with a toothpick (see notes).
  2. Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour blend, cornmeal, sugar, baking powder and salt.
  3. Add the wet ingredients. In a second, smaller bowl, whisk the milk, melted butter and eggs. Pour the wet mixture into the dry ingredients and stir only until everything is just combined. Do not overmix.
  4. Bake. Pour the batter into the prepared pan. Bake for 20 to 25 minutes, until the top is golden brown and a wooden skewer inserted into the center comes out clean. In a deeper loaf pan, rely on the skewer test, because the time may differ.
    Golden-brown gluten-free cornbread loaf with four cut slices lined up on a long white plate, showing a golden crust and crumbly yellow crumb
  5. Serve. Let the cornbread cool briefly, then cut it into slices and serve warm with extra butter.

Notes

Gluten check: use certified gluten-free cornmeal and read the labels of the flour blend and the baking powder. Use a clean, well-washed pan and clean utensils to avoid cross-contact.
Flour: the recipe uses Schär Universal Flour (Mix It!) as the only flour; no extra flour is added.
Pan and time: the 20 to 25 minutes belong to an 8-inch square pan or a 9-inch skillet. The loaf in the photo came from a deeper loaf pan, where baking usually takes longer; bake until a skewer in the center comes out clean.
Swaps: the recipe allows plant-based milk instead of whole milk and neutral oil instead of butter; these swaps are listed as options.
Serving: this cornbread is also served with the Gluten-Free Instant Pot St. Louis Style Spare Ribs and baked beans.
Nutrition values are an estimate calculated from the ingredient list, not a lab analysis. They count the 8 slices assumed, and do not include butter for greasing or serving.