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Side view of gluten free moist cornbread

The Most Indulgent and Moist Gluten Free Cornbread

This Indulgent and Moist Gluten Free Cornbread may be the best cornbread you’ve had, gluten free or otherwise! One bite and you’re hooked!

Moist Cornbread

Who doesn’t like cornbread? I would love to say that I love it, but then again, that’s like saying I’m unique with two arms and two legs! After recently sharing my recipe for Southwestern White Bean Chicken Chili , I couldn’t resist including this indulgent gluten-free, moist cornbread recipe here.

If you’ve ever wondered, cornbread, being as American as apple pie, has incredibly deep origins! While it has some roots in Africa, its primary origins lie in Mesoamerica and Native American cultures. Cornbread has been a dietary staple for thousands of years. Considering that apples weren’t introduced to North America until the 1700s, dare I say cornbread is even more American than apple pie? I could go on and on if you really wanted me to, but how much is there really to say about cornbread? I’ll try to keep it short and sweet!

What sets this indulgent cornbread apart and makes it absolutely delicious?

That’s a fantastic question, and the truth is, not much, but just enough! Honestly, how much can you really alter? As I compared my recipe to Le Creme De Le Crumb’s Cornbread Recipe (which has 5 stars with 1,558 reviews), I made a few tweaks. Apart from using gluten-free flour, I use 1/4 cup more cornmeal, substitute more butter for canola oil, add fresh corn, and glaze my moist cornbread. Overall, I was surprised to see that my recipe is pretty much spot on.

I use more butter than canola oil because I believe it gives the cornbread a slightly richer flavor. What does canola oil really do other than adding fat? Butter, on the other hand, has more creaminess and flavor to it.

As for the fresh corn, I’ve always loved adding a little bit to my cornbread. The corn kernels, being loaded with water and semi-impermeable, help retain moisture during the baking process.

Close up of gluten free cornbread

What makes this the most indulgent and moist gluten free cornbread recipe?

I believe there are a few key factors that contribute to making great, moist cornbread. First and foremost, it’s all about the water content. Dry cornbread can leave your mouth feeling as parched as the Atacama Desert, making it difficult to swallow.

Secondly, flavor plays a crucial role. Adding fresh corn enhances the corn flavor in your cornbread, giving it an authentic taste. Additionally, a subtle hint of sweetness is important. You don’t want an overly sweet cornbread, but just enough to leave a lingering sweetness in your mouth. Without any sweetness, the cornbread can become bland.

Lastly, density is a factor to consider. You want your cornbread to be fluffy, striking the right balance. While you don’t want it to have the texture of a sponge cake, you also don’t want it to be as dense as a brick. This is where baking powder comes in as a crucial ingredient. I’ve noticed that some recipes lack an adequate amount of baking powder. Since cornmeal is naturally dense, don’t hesitate to be generous with your baking powder. A mere teaspoon won’t suffice.

Full Chili Spread with moist cornbread gluten free

The Honey Glaze on this Indulgent Gluten Free Cornbread

I honestly can’t understand why a Honey Glaze isn’t a standard in any cornbread recipe. It’s as simple as brushing a mixture of water and honey on the cornbread during the last 5 minutes of baking! Why do I do this? Firstly, it adds a subtle sweetness from the honey. Secondly, it enhances the visual appeal of the cornbread, giving it a beautiful golden color and a glossy sheen. Lastly, while I’m not sure if it actually does anything, I like to think it helps seal in the moisture. Although, once the cornbread is cut, all bets are off!

The Versatility of Cornbread

Yes, versatile is cornbread in a nutshell! My Indulgent Gluten Free Moist Cornbread Recipe usually starts out as a compliment to chili, but it becomes so much more! The following morning, we’ll either slice and french toast the cornbread or serve it with some bacon, over-easy eggs, and syrup! And come lunch, it’s a perfect compliment to a salad or make it a sandwich with some Parmesan, Prosciutto, and Arugula! Honestly, cornbread can be served with so many dishes, what’s not to like! And on that note, that’s all she wrote!

Side view of gluten free cornbread

Tips and Tricks to This Indulgent Gluten Free Cornbread Recipe

  • Grease the heck out of your pan! I’m not a huge Crisco fan, instead I use Land ‘o’ Lakes Spreadable Butter and Olive Oil. Scoop some on a paper towel and grease away!
  • Make this ahead of time! You can easily prepare this cornbread a day or two in advance. Once it has cooled to room temperature, wrap it tightly with plastic wrap and refrigerate. To reheat, spread a little butter on top, cover the pan with foil, and bake at 350°F for approximately 8 minutes.
  • Its best to bake in a ceramic (stoneware) cake pan/casserole dish like this Staub Ceramics Baking Dish.
  • Size matters! A larger and shallower batter will have more surface area compared to a deep 9-inch pan. The higher the batter, the longer the baking time. If you’re using 9-inch round pans, I suggest dividing the batter into 2 pans.
  • If your cornbread is browning too quickly in the oven, cover it with foil and continue baking.

Consider Also Serving This With The Following Recipes:

Your Favorite Mouthwatering Moist Cornbread- Gluten Free

5.0 from 3 votes
Course: Breakfast, Dinner, SidesCuisine: American, Southern


Prep time


Cooking time



This Moist Cornbread albeit gluten free will be your go to cornbread recipe! Fluffy, sweet, and moist with just the right amount of salt to bring out the flavor!

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  • Gluten Free Cornbread
  • 1-1/4 Cups 1-1/4 Yellow Cornmeal

  • 2 Cups 2 Gluten Free Flour Mix (I use King Arthur Measure for Measure GF Blend)

  • 1 Cup 1 Granulated Sugar

  • 1-1/2 tsp 1-1/2 Sea Salt (Not Himalayan Pink, See Notes)

  • 1-1/2 Tbsp 1-1/2 Baking Powder

  • 6 Tbsp 6 Salted Butter (Melted)

  • 1/3 Cup 1/3 Canola Oil

  • 3 Large 3 Eggs

  • 2 Tbsp 2 Honey

  • 3/4 Cup 3/4 Corn (Fresh off Cob or Frozen is preferred)

  • 1-1/2 Cups 1-1/2 Whole Milk (You can use 0% or 2% as well)

  • 1 Tbsp 1 Spreadable Butter or Crisco (for greasing the pan)

  • Honey Glaze
  • 1 Tbsp 1 Honey

  • 1 Tbsp 1 Water

  • Flaky Sea Salt (Optional)


  • Gluten Free Cornbread
  • Preheat the oven to 415°F, set an oven rack in the middle, and grease a deep baking pan/casserole dish.
  • In a large mixing bowl combine the cornmeal, gluten free flour blend, sugar, salt, and baking powder.
  • Mix the ingredients so they’re homogeneous.
  • In a second bowl, combine your liquid ingredients and mix together.
  • Pour the liquid ingredients, plus corn into the dry ingredients and mix.
  • Pour the cornbread batter into your greased casserole dish and place in the oven. Your batter should be the consistency of a thick slurry or pancake batter.
  • Bake for approximately 5 minutes at 415°F, then reduce the temperature to 375°F and bake for another 30 minutes, depending on the depth of your baking pan (See Notes). Do a toothpick test to make sure the Cornbread is fully cooked.
  • In the last 5 minutes, brush on the Honey Glaze and sprinkle on the optional flaky sea salt.
  • Remove the Cornbread from the oven and let it cool for 5-10 minutes before serving.
  • Enjoy!


  • Read the Tips and Tricks regarding browning and pan size…
  • I used Sea Salt for this recipe, if you’re going to use Himalayan Pink Salt like I normally use, boost the salt to 2-1/2 tsp!

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