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.
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.
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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
- 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:
- In a bowel, whisk together the cornmeal, baking powder, baking powder, salt, and xanthan gum.
- In another bowl combine yogurt, eggs, melted butter and honey.
- Add the yogurt mixture to the dry ingredients and stir until combined.
- Spread the batter in a heated and greased cast iron skillet.
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!)
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
Polenta is essentially cornmeal, but it is a much coarser grind. You will need cornmeal rather than polenta for this flourless cornbread recipe.
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.
Yes, allow it to cool on a rack for 10 minutes before slicing. If you slice the hot cornbread, it may crumble.
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
Gluten Free Cornbread (No Flour)
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!)
Sadia Malik
Perfect for us as it is gluten free
Colleen
Glad to hear this, Sadia!
Linda
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.
Colleen
Hi Linda, that's so great to hear! Thanks for letting me know. 😊
Vanessa
I love how easy this is to put together! The perfect partner for my homemade chili!
Colleen
Hi Vanessa, so glad you liked it! Chili and cornbread are always a winning combo.
Shelby
My hubby LOVES cornbread and his birthday is this week- great timing!
Colleen
I hope you and hubby enjoy, Shelby!
nancy
i haven't had GOOD cornbread in awhile so this cornbread without flour is perfect! thanks for sharing!
Colleen
You're very welcome, Nancy! Enjoy!
Sabrina
This is exactly the kind of cornbread I love. So much flavour and texture, it was perfect with our homemade chili 🙂 thanks.
Laura
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! 🙂
Colleen
Hi Laura! It's great to have options when we can't eat gluten, and this cornbread doesn't disappoint. Enjoy!
Liz
We are cornbread fans, especially with these cooler temps!
Colleen
I'm glad to hear that, Liz.
Jenny
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!
Colleen
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!
Bernice
I do love cornbread and always have preferred it this way, without added flour. The corn really sings on it's own!
Colleen
I agree, Bernice!
Caroline
How great to have a gluten free alternative without it being overly crumbly. Looks tasty.
Colleen
Hi Caroline, hope you give it a try. It really is tasty for sure!
Keri Bevan
We loved this gluten free cornbread recipe! It was perfect!
Colleen
I'm super happy to hear this, Keri! Thank you so much for your feedback. ❤
Tara
I love how you made this cornbread gluten free! It looks so good and comes together so easily too. Yum!
Colleen
Tara, I'm so happy that it came together easily for you!
Mirlene
Love a good cornbread with butter along with my chili! It's awesome that this is gluten free too!
Colleen
We can't have chili without cornbread in my house, Mirlene! I'm so happy that you loved this gluten free cornbread recipe!
Sara Welch
Enjoyed this with dinner last night and it did not disappoint! Quick, easy and perfectly sweet; my whole family loved it!
Colleen
So happy to hear that your family loved this cornbread, Sara!