The BEST Gluten Free Cornbread

Ya’ll, this is the BEST cornbread I’ve ever had, gluten free or not!! It’s just sweet enough with a crunchy crust, but soft and tender on the inside.

piece of the best gluten free cornbread with butter and a bite taken out of it

Funny story related to this post. Many years ago, we went to one of the dinner shows at Disney World called Hoop Dee Doo Musical Revue. It’s a super funny show by the Pioneer Hall Players. There’s lots of singing and dancing and slapstick comedy. They serve down home finger-lickin’ food during the show, and it’s just a great time for all!

Sooooo, our whole family was sitting on the floor of the hall in the premium seats (close to the stage) and one of the guys from the show was walking around singing and doing his thing. He grabs my mom while singing Carolina in the Morning and puts the mike in my mom’s face to sing the “mo-o-orning” part. It was absolutely hysterical and we were all dying!! We constantly joke about it to this day 🤣

We haven’t been in a while so we decided to go again next year during our big family trip, and I can’t wait! Hopefully we’ll stand out again and they’ll pick someone from our group to embarrass themselves, haha!! I’m sure my mom is hoping someone will dethrone her from her position as the queen of the Hoop Dee Doo 👑

the best gluten free cornbread on a plate with ribs

So by now you’re asking “What in the world does that story have to do with this cornbread?” Welp, this is the cornbread recipe from the Hoop Dee Doo that I made gluten free! It’s so good, you truly will not believe it’s gluten free!! I haven’t been to the dinner show since going gluten free and I hear they now offer gluten free cornbread. I bet this rivals their gluten free cornbread!!


You would think that cornbread would be naturally gluten free, but you’d be wrong! Unfortunately, most cornbread recipes have flour in them. I substituted Kim’s Gluten Free Flour Blend (here).

The cast of characters are the usual:

  • Cornmeal — Make sure the cornmeal is gluten free!
  • Sugar — every good cornbread needs a little sweetness!
  • Gluten Free Flour Blend — I use my own blend, but feel free to use whatever blend you like, as long as it has xanthan gum (or add 1/4 tsp).
  • Baking Powder — leavener (to help the cornbread rise).
  • Salt — for flavor and helps activate the baking powder.
  • Vegetable Oil — moistness. Can use canola oil or any other neutral oil.
  • Buttermilk — I substituted the milk for buttermilk because it makes the cake richer and more tender.
  • Eggs — crucial in getting the right texture and helping the bread rise.
best gluten free cornbread stacked three high


YES, you can most definitely use corn grits instead of cornmeal! I actually prefer grits to cornmeal because they give a nice little crunch in the cake, but either can be used with great results!!


Nope, you can bake it almost any pan you’d like. That’s the beauty of cornbread. Don’t have a 9 x 13 pan? Use a cast iron skillet! Don’t have a skillet? Use a pie plate. Want individual corn cakes? Use a muffin pan or mini loaf pans (adjust baking time by about 10 minutes less).

the best gluten free cornbread with ribs on a plate


Cornbread goes with LOTS of meals!! Here are just a few:

  • Ribs
  • Barbecued chicken
  • Pork Barbecue
  • Brisket
  • Chili


Absolutely!! Wrap any leftover cornbread in plastic wrap and place in a large ziptop plastic bag, removing as much air as possible. Freeze for about 2-3 months. To thaw, leave individually wrapped slices fully wrapped until thawed on countertop to retain moisture.

What do you like to eat cornbread with?

piece of the best gluten free cornbread with butter and a bite taken out of it

The BEST Gluten Free Cornbread

Ya'll, this is the BEST cornbread I've ever had, gluten free or not!! It's just sweet enough with a crunchy crust, but soft and tender on the inside.
Print Recipe
Coursebread, Side Dish
Keywordbest, cornbread, Gluten Free
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings20 3-inch slices


  • ¾ cup (90 g) gluten free cornmeal or corn grits
  • cups (250 g) granulated sugar
  • tsp salt
  • 1 tbsp baking powder
  • cup (245 g) Kim's gluten free flour blend (or any gf flour blend with xanthan gum)
  • ½ cup (118 ml) vegetable or canola oil
  • 1 cup (236 g) buttermilk (full fat preferred)
  • 2 large eggs


  • Preheat oven to 375°.
  • Add all dry ingredients to a large bowl and whisk to combine.
  • In large measuring cup, whisk together oil, buttermilk, and eggs.
  • Make a well in the center of the dry ingredients and pour wet ingredients into well. Stir to combine (a wooden spoon or spatula is great for stirring).
  • Pour batter into greased 9 x 13 pan, greased cast iron skillet (10-12 inch), greased pie plate, or greased muffin pans (or muffin pans lined with cupcake wrappers), or greased mini loaf pans.
  • Bake for about 20-25 minutes, or until toothpick inserted into center comes out fairly clean (just a few crumbs is okay). For muffins or mini loaf pans, bake for about 10-15 minutes.
  • Cool on wire rack until warm or room temperature before cutting.


To freeze leftover cornbread or corn cakes, wrap individual pieces or cakes in plastic wrap and then place in large ziptop bag, removing as much air as possible.  Freeze for about 2-3 months.
To thaw, remove as many as desired and place on countertop, but don’t unwrap until completely thawed.  

Adapted from AllEars.Net’s recipe for Hoop Dee Doo Musical Revue’s cornbread.

17 thoughts on “The BEST Gluten Free Cornbread”

  • Kim, WOWZA!!! This cornbread is way better than Hoop Dee Doo Review’s. SO YUMMY!!! We went two years ago and they did make it gluten free me, and I remember it being beyond delicious. But I must say this recipe tops it. I used coconut oil because I prefer that over vegetable oil, and used grits which does add a lovely crunch. Thank you so much!!!

    • Thanks, Pam! We are going next February and I haven’t tried their gluten free version yet, but that’s good to know it was delicious. And I love the idea of coconut oil instead of vegetable oil and will definitely try that the next time.

    • Oh, that’s just super soft butter that I spread on top, and then I drizzled honey on top of that. I love butter and honey on my cornbread 🙂

    • Sorry, Angela. I should have stated that in the recipe. Yes, the cornbread can be stored at room temp for a few days (3-4). After that, they can be stored in the fridge, well wrapped, or better yet in the freezer for about 3 months. Thaw, still wrapped, before reheating.

  • Wow this was a big hit. I used half brown sugar, and had to cook it a little longer. I doubled the recipe and it was still gone at the end of dinner. I have a big family and when they hear gluten free they assume it will be gross, I will make this again and again. Thanks for sharing.

  • Very soft and moist cornbread! Hubby loves it. My family used 1/4 cup of sugar and grandpa thought that was to sweet… So, this is slightly to sweet for me. I know your sugar levels often are a function of making the breads work, is that true in this case? May I lower the sugar content without harming the softness?

    • Hi, Gillie! I should probably change the name of this cornbread to sweet cornbread because I’m realizing some like their cornbread on the less sweet side. I only modified the Disney recipe, using gluten free flour and adding a little more liquid, but I think it would work by reducing the sugar content somewhat. However, I do think the sugar contributes to the overall softness of the bread so that may be compromised a little bit.

      • Ahh, that is what I was afraid of. Ok, next time making this I’ll reduce the sugar only by 1/4 cup and if it isn’t as soft as the original I’ll report back!

  • Hi Kim, thank you for another awesome recipe. Love your cornbread, it’s Better than a lot of wheat flour cornbreads. Made tonight to go with our homemade beans and smoked ham hocks. Delicious!! Plan on using your cornbread this year for my Chorizo Cornbread Stuffing on Thanksgiving.

    • Hi Kim, just wanted to let you know I used your cornbread recipe to make jalapeño cornbread for my chorizo cornbread stuffing to serve at Thanksgiving this year. It was excellent and loved by all. Your recipes are a hit with our family and used for many different dishes. We love to cook, bake and experiment. Your recipes have made it fun to enjoy cooking and baking once again. Love to come up with new inventions and versions of family favourites. Thank you again, blessings.

      • That’s awesome, Shari! I’m so glad you and your family are enjoying cooking and baking!!

        As always, thank you so much for your kind words, Shari 🙂

  • The first time I made this recipe we each had a portion with dinner, but even after dinner we each kept going back to the pan to cut “just a bite more”. Over and over. 😀 Yum! This recipe is now my go to when I make chili, bean soup, etc. Thanks!

  • This is amazing! Even my very picky, non gf husband and daughter loved it. I made muffins and mini muffins. A huge hit! Thank you!!

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