Gluten-Free Cornbread
This is a great tasting cornbread that has great texture and taste and it doesn’t crumble when adding butter to it. If you love cornbread and need it to be gluten-free, then this recipe is a keeper! Try it and tell us what you think.
  • CourseBreads, Few Ingredient Dishes, Gluten-Free, Quick & Easy, Side Dishes
  • CuisineAmerican, Uncatagorized
Servings Prep Time
8-9servings 10minutes
Cook Time
Servings Prep Time
8-9servings 10minutes
Cook Time
  1. Preheat oven to 375 degrees.
  2. Combine the milk and vinegar in a measuring cup and set aside. Mix all dry ingredients together in a larger bowl and set aside.
  3. Beat or whisk the 2 eggs together. Stir the milk and vinegar mixture and slowly add it to the eggs while continuously whisking.
  4. Place the 1 Tablespoon butter in a 9-inch inch cast iron skillet or an 8-inch ceramic dish or pan. Place the pan into the oven to melt the butter right before pouring batter into the pan (3-4 minutes). Do not allow the butter to burn.
  5. Slowly pour the egg and milk mixture into the dry ingredients, stirring the whole time. Carefully take the pan of melted butter out of the oven. Swirl the butter around to coat the bottom of the pan. Pour the batter into the pan.
  6. Place the pan back into the oven and cook for 20-25 minutes or until a toothpick inserted in the center of the bread comes out clean.
  7. Allow the cornbread to cool a few minutes before cutting. For muffins, allow the muffins to rest about 5 minutes, then remove from the pan to cool further.
Recipe Notes


Muffins (12):  For muffins, fill greased muffin pan cups 3/4 full and bake for 15-20 minutes.

Green Chili Cornbread:   add 1 cup of drained canned corn and add an additional 2 tablespoons of diced green chilies to the batter.   This version would bake for the same amount of time, 20-25 minutes.

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