This one bowl, super easy Gluten Free Cornbread is perfectly sweet, crunchy on the outside and soft and tender on the inside.
Are you team sweet cornbread or team not sweet cornbread? I’m definitely in the sweet cornbread camp (did you guess any different?). I actually didn’t even realize cornbread was anything but sweet for the longest time. And when we first went to the Hoop Dee Doo Musical Revue at Disney World ages ago, I’m sure I was served this sweet cornbread and I never looked back.
So when we went back to Disney at the beginning of 2020, I was so disappointed with the gluten free cornbread they served me (see my review here), I vowed I would make their original version gluten free when I got home. I’m so glad I did because I will never make another cornbread recipe again!
HOW I MADE THIS CORNBREAD GLUTEN FREE
You would think that cornbread would be naturally gluten free, but you’d be wrong! Unfortunately, most cornbread recipes have flour in them. Substituting with my AP GF flour blend was the biggest change to Disney’s original recipe.
The cast of characters also includes:
- Cornmeal — Make sure the cornmeal is gluten free!
- Sugar — some people think sugar doesn’t belong in cornbread, but I say they don’t know what they’re talking about.
- Baking Powder — this will help the bread rise.
- Vegetable Oil — the oil in this bread makes it the most incredibly moist cornbread you’ll ever have.
- Buttermilk — I substituted the milk in the original recipe with buttermilk because it makes the cake richer and even more tender.
how to make the best cornbread
Cornbread is one of those things that can be thrown together at the last minute. It takes no time at all to make, only uses one bowl, and bakes in less than 30 minutes!
- Add gf flour blend and cornmeal to a large bowl, along with baking powder and salt. Whisk to combine.
- Make a well and add in the buttermilk, eggs, and oil. Switch to a spoon or spatula to stir until mixed thoroughly.
- Pour into greased baking pan and bake for 20-25 minutes, or until a toothpick comes out clean.
THAT IS IT, PEOPLE!! It’s just that simple to be in cornbread heaven in no time. And of course, no one will ever know it’s gluten free.
common questions
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 bread, but either can be used with great results!!
You have several options. A 9 by 13-inch baking pan, muffin pans, two 8 by 8-inch square baking pans, a cast iron skillet, or even a pie plate. Times will need to be adjusted up or down relevant to the particular pan you use, but you don’t need to run out and get mini loaf pans (unless you like the idea of mini loafs like I do)!
My favorite thing to make cornbread with is ribs (grilled or oven baked). Any barbeque, such as barbequed chicken, pork barbeque, or brisket are all great as well. Another common thing to serve cornbread with (and maybe most common) is 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.
Can This Cornbread be Made Dairy Free? Egg Free?
I haven’t tried it, but swapping the buttermilk with dairy-free milk mixed with one tablespoon of vinegar or lemon juice should be a suitable alternative for dairy free. For egg free, an egg substitute, such as JUST Egg, can be attempted.
If you’re team sweet cornbread, try my gluten free version of Disney’s cornbread and see for yourself how perfect it is.
Sweet Gluten Free Cornbread
Ingredients
- ¾ cup (90 g) gluten free cornmeal or corn grits
- 1¼ cups (250 g) granulated sugar
- 1½ tsp salt
- 1 tbsp baking powder
- 1¾ cup (245 g) Kim's all purpose gluten free flour blend a store bought blend may be substituted, but hasn't been tested
- ½ cup (120 ml) vegetable or canola oil
- 1 cup (240 g) buttermilk (full fat preferred)
- 2 large eggs, at room temperature
Instructions
- Preheat oven to 375°.
- Add all dry ingredients to a large bowl and whisk to combine.
- Make a well in the center of the dry ingredients and pour wet ingredients into well. Stir to combine.
- Pour batter into greased 9 x 13 pan, cast iron skillet (10-12 inch), pie plate, muffin pans, or mini loaf pans.
- Bake for about 15-20 minutes for smaller (muffin or mini loaf) pans, or 20-25 minutes for larger pans, or until a toothpick inserted into center comes out fairly clean (just a few crumbs is okay).
- Cool briefly before cutting or serving. Cornbread will last 4-5 days at room temperature, or can be frozen for 2-3 months.
Notes
Adapted from Disney’s recipe for Hoop Dee Doo Musical Revue’s cornbread.
Amazing recipe!
How long would you suggest to bake this if made in one
big loaf and what size loaf pan would be best?
Thanks!
These are delicious! Everyone loves them!
Wow! Kim, these are amazing!! I have celiac and I haven’t had good corn bread for years. This corn bread is GREAT!!! I made these in muffin tins and the family loved them, especially hubby. And he’s hard to impress when it comes to baked goods. He’s super picky. They have just the right amount of sweet, are moist, and totally hit the spot.
Thanks for a great recipe!! These will be making the menu quite frequently.
That’s awesome, Wendy! I’m so glad you and your family enjoyed them 🥰
Thanks for this gf recipe – I tried using coconut oil and 3/4 c coconut sugar ( as I have an issue with sugar) they were very fluffy and tasty , but I think I lost the corn taste. They were brownish in color instead of yellow.
Kim- I’m going to make this for Sunday Mother’s Day . Main course is Jambalaya .
My question is will this recipe be ok if I add can corn and can chilies.???
I’m sorry I didn’t get back to you sooner! I bet it would work great (if you didn’t try it yet).
The perfect gluten free Cornbread!!
I have shared the recipe with so many friends!!
Thank you!!
Thanks so much!! So glad you liked it 🥰
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!!
Thanks, Christine!
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!
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 🙂
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!
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.
You’re very welcome, Danielle! I’m so glad you and your family loved it 🙂
Are these stored at room temp?
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.
Hello;
These look like they are frosted. what is used for this?
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 🙂
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.