Easy Gluten-Free Cornbread Recipe (No Flour & Moist)
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Easy Gluten-Free Cornbread Recipe (No Flour & Moist)
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This gluten-free cornbread is tender with a slightly crumbly texture and a rich corn flavor balanced by a touch of sweetness. Made without flour, it’s simple yet unique, perfect for stuffing or as a side for any meal.
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Ingredients
- 1 cup gluten-free yellow cornmeal (132 g)
- 1 ½ cups gluten-free cornmeal flour (186 g) * See Recipe Notes
- ½ cup sugar (48g)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1 cup plain yogurt (260 grams ) dairy-free or dairy
- ¼ cup milk dairy-free or dairy
- 2 tablespoon honey
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking pan or a cast-iron skillet to ensure the cornbread doesn’t stick. If using a cast-iron pan, preheat it in the oven for a crispier crust.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, cornmeal flour, sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
- Add Wet Ingredients: Make a well in the center of the bowl with the dry ingredients. Add the eggs, yogurt, milk, and honey. Mix gently until just combined. Avoid overmixing, as it can make the cornbread dense instead of light and fluffy. Let the batter rest for 5-10 minutes to allow the cornmeal to absorb the liquid.
- Bake the Cornbread: Pour the batter into the prepared pan or cast-iron skillet. Smooth the top with a spatula for an even bake. Place it in the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.For muffins or air fryer directions, see notes in the recipe card below!
- Cool and Serve: Let the cornbread cool for at least 10-15 minutes before slicing. This step allows it to set and makes cutting easier. If you’re making it for stuffing, let it cool completely before cutting into cubes.
Notes
- Cornmeal Flour: To make cornmeal flour, blend yellow cornmeal in a high-speed blender (like a Vitamix or bullet blender) until it’s fine and smooth. Alternatively, you can purchase corn flour, or use an equal amount of gluten-free flour blend, though the texture may be slightly less traditional.
- Egg Substitution: Mix 2 tablespoon ground flaxseed with 6 tablespoon water. Let it sit for 5 minutes, then use it in place of the egg in this recipe.
- Storage Tips: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze for longer storage.
- Air Fryer Option: Pour the batter into a greased air fryer-safe pan or muffin cups. Bake at 350°F (175°C) for 12-15 minutes for muffins or 18-20 minutes for a full pan. Check doneness with a toothpick.
- Muffin Option: Divide the batter into a greased muffin tin, filling each cup ¾ full. Bake at 375°F (190°C) for 15-18 minutes until golden and a toothpick comes out clean.
Nutrition Information
Show Details
Serving
1slice
Calories
224kcal
(11%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
23mg
(8%)
Sodium
498mg
(21%)
Potassium
170mg
(5%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
65IU
(1%)
Vitamin B12
0.2µg
Vitamin C
0.2mg
(0%)
Calcium
124mg
(12%)
Iron
1mg
(6%)
Zinc
1mg
Nutrition Facts
Serving: 9slices
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 224kcal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 498mg | 21% |
| Potassium | 170mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 65IU | 1% |
| Vitamin B12 | 0.2µg | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 124mg | 12% |
| Iron | 1mg | 6% |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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