• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Food Blog
  • Home
  • About
    • Contact Me
  • Work With Me
  • Recipe Index
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Hello and Welcome!
  • Work With Me
  • Contact Me
×

Home » Recipes » Breads

Gluten Free Cornbread (No Flour)

Published: Oct 16, 2021 · Modified: Oct 15, 2021 by Colleen 42 Comments

Sharing is caring!

41 shares
  • Share
  • Tweet
Jump to Recipe

This Gluten Free Cornbread recipe is made without flour so it's all cornmeal. No flour cornbread is delicious as a side for chili, ( try Butternut Squash Black Bean Chili soups, especially southwestern ones like Sweet Potato Soup with Black Beans and Corn and stews (try Spanish Fish Stew) , and it takes about five minutes to stir up.

Gluten free cornbread in a cast iron skillet with a slice removed.

Most gluten free cornbread recipes use some ratio of gluten free flour. However, I wanted to make cornbread without flour, which is more traditional, rustic and less cake-like.

Jump to:
  • Why Flourless Cornbread?
  • Ingredient Notes
  • How To Make It
  • Recipe Tips
  • Variations
  • Cornbread FAQ's
  • Serving Suggestions
  • Recipe
  • Comments

Why Flourless Cornbread?

  • Cornbread without flour is a more traditional cornbread. It has a crumbly texture and isn't sweet.
  • This gluten free cornbread recipe takes just five minutes to stir together, and 20 minutes to bake.

Ingredient Notes

All of the ingredients ready to make the recipe.
Recipe Ingredients
  • Cornmeal This recipe uses a medium grind cornmeal, which gives the cornbread great texture. However, even between cornmeal brands, a medium grind can vary. I use Bob's Red Mill Medium Grind. If gluten is a problem for you, be sure to check the label. Cornmeal is naturally gluten free. However, it may be processed in a facility that also processes wheat products, causing cross contamination.
  • Plain Yogurt Although buttermilk is the traditional dairy ingredient in most cornbread recipes, yogurt supplies the necessary tang perfectly.
  • Eggs Use large eggs.
  • Butter You can substitute vegetable oil, olive oil, or even bacon grease for the butter. I do love the flavour that melted butter imparts.
  • Honey Just a little honey enhances the corn's sweetness without making the cornbread overly sweet.
  • Baking Powder, Baking Soda, and Salt Baking powder and baking soda are the leavening agents for this cornbread recipe. If needed, look for gluten free baking powder.
  • Xantan Gum Xanthan gum is a plant based food additive that acts as a thickening and binding agent, essentially replacing the gluten in gluten free baking. Without xanthan gum, gluten free baked goods can tend to fall apart.

How To Make It

It takes hardly any time at all to whip up a batch of flourless cornbread:

  1. In a bowel, whisk together the cornmeal, baking powder, baking powder, salt, and xanthan gum.
  2. In another bowl combine yogurt, eggs, melted butter and honey.
  3. Add the yogurt mixture to the dry ingredients and stir until combined.
  4. Spread the batter in a heated and greased cast iron skillet.
The four steps for making this recipe.
The steps for mixing up the batter.
Baked cornbread in a cast iron skillet.
The finished recipe fresh from the oven

Recipe Tips

  • A cast iron skillet is the best pan for making cornbread. It's also a must have for any kitchen. If you don't already have a cast iron pan, I highly recommend getting one because it will quickly become your favourite pan, for so much more than just a skillet cornbread recipe. Cast iron pans are inexpensive, and, properly cared for, can last for generations. This is the one that I use to make this cornbread recipe: Lodge 8 inch Cast Iron Skillet. You can also use an eight inch square or round baking pan if you don't have a skillet.
  • Preheat your skillet This step will keep the cornbread from sticking to the pan, and also gives it a lovely crisp edge. To do this, put the skillet in the oven while the oven is preheating. Don't grease the pan first or the oil may smoke and burn.
  • Allow the cornbread to cool on a rack for at least ten minutes before slicing. While it is cooling, I recommend putting an oven mitt or pot holder over the handle of your skillet so that you don't forget that it's hot. (Speaking from experience!)
A slice of gluten free cornbread cut from the pan.
Slice the cornbread into wedges

Variations

This gluten free cornbread is a basic recipe. You can customize it though! Some ideas:

  • Spice it Up Stir in sliced jalapenos or other chili peppers into the batter.
  • Make it Sweet Increase the amount of honey and sprinkle the top with sugar before baking.
  • Make it Cheesy Stir in a half cup of grated sharp cheddar cheese before baking.
  • Add Meat Stir in diced ham, or crumbled cooked sausage or bacon.
  • More Corn Add a half cup of fresh or thawed frozen corn kernels before baking.
  • Mix it Up Try any of the above in a combinations, or dream up your own.
  • Make Muffins You can make cornbread muffins. Just follow all of the recipe instructions except divide the batter between 12 muffin tin cups.

Cornbread FAQ's

Is polenta the same as cornmeal?

Polenta is essentially cornmeal, but it is a much coarser grind. You will need cornmeal rather than polenta for this flourless cornbread recipe.

Why does my gluten free cornbread fall apart?

Because there is no gluten to hold things together, gluten free baked goods can be crumbly. The solution, in this and many other recipes, is to add an extra egg, and some xanthan gum. Those ingredients act as binders in the absence of gluten.

Should the cornbread rest before being sliced?

Yes, allow it to cool on a rack for 10 minutes before slicing. If you slice the hot cornbread, it may crumble.

A pan of baked cornbread with a slice removed.
Rustic cornbread with a perfect crumb

Serving Suggestions

Serve gluten free cornbread with chili, of course. This chili is a favourite: Tequila Chicken Chili. Corn bread is perfect served with ribs, like these Saucy Barbecued Baby Back Ribs and some coleslaw (try Fennel Cabbage Slaw ) It's also a perfect compliment to a salad, especially a southwestern style salad like this Grilled Corn & Black Bean Salad or Southwestern Quinoa Salad .

Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important!

Recipe

Cornbread in a cast iron skillet with one slice removed.

Gluten Free Cornbread (No Flour)

Gluten Free Cornbread without flour, just cornmeal. This is a delicious and rustic, authentic cornbread recipe that you can whip up in minutes.
5 from 47 votes
Print Pin Rate
Prevent your screen from going dark
Course: Quick Breads & Muffins
Cuisine: Southern
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 9
Calories: 244kcal
Author: Colleen Milne

Ingredients

  • 2 cups cornmeal gluten free, medium grind
  • 2 teaspoon baking powder gluten free
  • 1 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoons salt
  • 2 eggs large
  • ¼ cup melted butter cooled
  • 2 cups plain yogurt
  • 2 tablespoons honey

Instructions

  • Preheat oven to 375° Set an 8" x 8" cast iron skillet or an 8" baking dish in the oven while it's preheating
  • Whisk together the cornmeal, baking powder, baking soda and salt in a large bowl.
  • In another bowl, combine the eggs, butter, yogurt and honey.
  • Add the egg mixture to the dry ingredients and stir until completely combined.
  • Carefully remove the skillet or baking dish from the oven and grease it with butter, vegetable oil or cooking spray.
  • Immediately spread the cornbread batter evenly in the prepared hot pan and return the pan to the oven.
  • Bake 25 minutes or until the cornbread is golden brown.
  • Remove from the oven and allow to cool ten minutes before slicing.

Notes

  • A cast iron skillet is the best pan for making cornbread. It's also a must have for any kitchen. If you don't already have a cast iron pan, I highly recommend getting one because it will quickly become your favourite pan, for so much more than just a skillet cornbread recipe. Cast iron pans are inexpensive, and, properly cared for, can last for generations. This is the one that I use to make this cornbread recipe: Lodge 8 inch Cast Iron Skillet. You can also use an eight inch square or round baking pan if you don't have a skillet.
  • Preheat your skillet This step will keep the cornbread from sticking to the pan, and also gives it a lovely crisp edge. To do this, put the skillet in the oven while the oven is preheating. Don't grease the pan first or the oil may smoke and burn.
  • Allow the cornbread to cool on a rack for at least ten minutes before slicing. While it is cooling, I recommend putting an oven mitt or pot holder over the handle of your skillet so that you don't forget that it's hot. (Speaking from experience!)
  •  

Nutrition

Serving: 1g | Calories: 244kcal | Carbohydrates: 33g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 476mg | Potassium: 307mg | Fiber: 4g | Sugar: 7g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @TheFoodBlog or tag #thefoodblog!
« Leftover Turkey Nachos
Air Fryer Butternut Squash »

Reader Interactions

Comments

  1. Sadia Malik

    October 20, 2021 at 10:32 pm

    Perfect for us as it is gluten free

    Reply
    • Colleen

      October 21, 2021 at 6:53 am

      Glad to hear this, Sadia!

      Reply
  2. Linda

    October 20, 2021 at 8:34 am

    This cornbread came in so handy when my daughter, who is gluten-free, came to visit. It was easy to throw together and was the perfect side for my comfort food chili.

    Reply
    • Colleen

      October 20, 2021 at 8:55 am

      Hi Linda, that's so great to hear! Thanks for letting me know. 😊

      Reply
  3. Vanessa

    October 19, 2021 at 8:37 pm

    I love how easy this is to put together! The perfect partner for my homemade chili!

    Reply
    • Colleen

      October 20, 2021 at 8:54 am

      Hi Vanessa, so glad you liked it! Chili and cornbread are always a winning combo.

      Reply
  4. Shelby

    October 19, 2021 at 5:24 pm

    My hubby LOVES cornbread and his birthday is this week- great timing!

    Reply
    • Colleen

      October 20, 2021 at 8:52 am

      I hope you and hubby enjoy, Shelby!

      Reply
  5. nancy

    October 19, 2021 at 3:50 pm

    i haven't had GOOD cornbread in awhile so this cornbread without flour is perfect! thanks for sharing!

    Reply
    • Colleen

      October 19, 2021 at 3:59 pm

      You're very welcome, Nancy! Enjoy!

      Reply
  6. Sabrina

    October 19, 2021 at 2:36 pm

    This is exactly the kind of cornbread I love. So much flavour and texture, it was perfect with our homemade chili 🙂 thanks.

    Reply
  7. Laura

    October 19, 2021 at 2:12 pm

    Love corn bread! I can’t eat gluten so this is right up my alley. I’ve never made it without any added flour so I’m excited to try this recipe! 🙂

    Reply
    • Colleen

      October 19, 2021 at 2:42 pm

      Hi Laura! It's great to have options when we can't eat gluten, and this cornbread doesn't disappoint. Enjoy!

      Reply
  8. Liz

    October 19, 2021 at 10:50 am

    We are cornbread fans, especially with these cooler temps!

    Reply
    • Colleen

      October 19, 2021 at 11:19 am

      I'm glad to hear that, Liz.

      Reply
  9. Jenny

    October 19, 2021 at 7:18 am

    I am such a big fan of cornbread but only made it once before. I am sensitive to gluten and stopped baking altogether. I am so thrilled to find your recipe! It does not disappoint. It came out amazing gluten-free cornbread. Yay! Thanks so much for sharing; I will make it again!

    Reply
    • Colleen

      October 19, 2021 at 9:46 am

      Hi Jenny, I am so happy that you loved this cornbread and that you are baking again. Keep it up, there are so many great gluten free baking recipes, so you can still have the foods you love. Cheers!

      Reply
  10. Bernice

    October 18, 2021 at 9:18 am

    I do love cornbread and always have preferred it this way, without added flour. The corn really sings on it's own!

    Reply
    • Colleen

      October 18, 2021 at 11:01 am

      I agree, Bernice!

      Reply
  11. Caroline

    October 16, 2021 at 5:11 pm

    How great to have a gluten free alternative without it being overly crumbly. Looks tasty.

    Reply
    • Colleen

      October 16, 2021 at 5:49 pm

      Hi Caroline, hope you give it a try. It really is tasty for sure!

      Reply
  12. Keri Bevan

    October 16, 2021 at 4:38 pm

    We loved this gluten free cornbread recipe! It was perfect!

    Reply
    • Colleen

      October 16, 2021 at 5:48 pm

      I'm super happy to hear this, Keri! Thank you so much for your feedback. ❤

      Reply
  13. Tara

    October 16, 2021 at 3:09 pm

    I love how you made this cornbread gluten free! It looks so good and comes together so easily too. Yum!

    Reply
    • Colleen

      October 16, 2021 at 5:46 pm

      Tara, I'm so happy that it came together easily for you!

      Reply
  14. Mirlene

    October 16, 2021 at 2:29 pm

    Love a good cornbread with butter along with my chili! It's awesome that this is gluten free too!

    Reply
    • Colleen

      October 16, 2021 at 5:45 pm

      We can't have chili without cornbread in my house, Mirlene! I'm so happy that you loved this gluten free cornbread recipe!

      Reply
  15. Sara Welch

    October 16, 2021 at 2:14 pm

    Enjoyed this with dinner last night and it did not disappoint! Quick, easy and perfectly sweet; my whole family loved it!

    Reply
    • Colleen

      October 16, 2021 at 5:44 pm

      So happy to hear that your family loved this cornbread, Sara!

      Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Colleen, the creator of The Food Blog.

Hi, I'm Colleen!  I’m glad you stopped by. I hope that you’re here because you love delicious, simple, mostly healthy recipes . Because that’s what I do and I want to share it with you.

More about me →

Trending Now

  • Air Fryer Country Style Ribs
  • Gluten Free Peach Cobbler
  • Pizza Bowls
  • Sweet and Smoky Barbecue Sauce

In Season Now

  • Rhubarb Jam - No Pectin
  • Strawberry Rhubarb Muffins - Rhubarb Streusel Muffins
  • Rhubarb Gin & Tonic Cocktail
  • Rhubarb Blueberry Oatmeal Bars
  • Pickled Rhubarb Recipe
  • Gluten Free Rhubarb Crisp
The Food Blog has been featured in

Footer

↑ back to top

About

  • Privacy Policy
  • Copyright
  • Accessibility

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Work with me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 The Food Blog

41 shares