Illustrative serving image, not a documented photograph of a kitchen-tested batch. The illustrated skillet and extra butter are serving suggestions; use the specified pan.
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Cornbread made with cornmeal and a gluten-free flour blend.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Choose cornmeal labeled gluten-free and check the flour blend. This formula includes both milk and butter; changing only one does not make it dairy-free. Record pan size, finished height and texture in the first baking test.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan or line it with parchment paper for easier cleanup.
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2Mix Dry Ingredients In a large bowl, whisk together the gluten-free flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly combined.
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3Combine Wet Ingredients In a separate bowl, whisk the eggs, buttermilk, melted butter, and honey until smooth and fully mixed.
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4Mix Wet into Dry Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until everything is combined — don’t overmix or your cornbread might get tough.
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5Pour Batter into Pan Transfer the batter into the prepared pan, smoothing the top with a spatula to create an even layer.
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6Bake Bake for 20 to 22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
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7Cool and Serve Let the cornbread cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature.
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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