This sweet and tender gluten-free cornbread is what we call "dinner cake" in my house. It's soft, fluffy, and made with oat flour to keep it extra moist and wholesome. Buttermilk adds a lovely tangy lift, but milk and vinegar work great as an everyday swap. Take it over the top by adding sweet corn for little bursts of sweetness and texture. Bake it in a cast-iron skillet for those golden, crispy edges or use a baking pan if that's what you have on hand.
Around here, we call this "dinner cake" because branding matters when you're feeding kids (and, also, me. I'm basically a child). "Cornbread" sounds practical. "Dinner cake" sounds like a celebration, which is exactly the level of devotion this gluten-free cornbread deserves.
I've been making this cornbread recipe for over a decade, well over a hundred batches and counting. I never serve my turkey and veggie chili without it, and it's the star of my gluten-free cornbread stuffing every Thanksgiving.
It even got a glowing review from my parents' puppy this past Thanksgiving. I foolishly left a pan of cubed cornbread out on the stove to dry for stuffing, and the dog seized the opportunity to taste test. Rather than stopping him, my son just casually reported, "The dog is eating the cake." I was not nearly as calm and collected, but I admit, that pup has good taste.
That golden, sweet corn aroma is hard to resist. The tender crumb, crisp edges, and buttery sweetness make it nearly impossible to stop at just one bite.
This is the only gluten-free cornbread recipe you'll ever need. With a blend of oat flour and sweet rice flour, the crumb is ultra moist. It's lightly dense, yet still tender and fluffy, and bursting with flavor. Having tested it so many different ways over the years, I can confidently say this forgiving recipe is easy to customize with whatever you have on hand.
I Make This With Flexible Pantry Ingredients!
- Butter: Here for flavor and moisture! I use unsalted butter so I can control the salt myself, but salted butter works just as well, especially in a somewhat savory-type cake. I've also swapped in melted dairy-free butter!
- Vegetable oil: This keeps the cake ultra-moist. I literally use any neutral oil I have on hand: canola, safflower, sunflower - heck, even olive oil!
- Sugar: My base recipe calls for ⅔ cup of sugar - I told you this was dinner cake - but I also sometimes make it with ⅓ or ½ cup with little change to the overall texture! (I recommend trying it first with ⅔ or at least ½ cup...it's dynamite)
- Eggs: Room temperature. Be sure to let the butter and sugar cool a tiny bit before adding the eggs so they don't cook in the batter.
- Buttermilk: Buttermilk adds tanginess and helps keep the crumb extra tender and flavorful. It's my gold standard for cornbread and whenever I have buttermilk on hand, I use leftovers for cornbread. But I don't often just have buttermilk, so equally as often, I swap it for 1 tablespoon white vinegar topped off with whole milk (or non-dairy milk) to make 1 cup liquid.
- Frozen corn: Sweet corn adds little bursts of flavor and texture, but my picky kid won't touch dinner cake with "stuff" in it, so I sometimes skip it...especially if I'm not in the mood to surgically remove corn from his cornbread at the dinner table.
Why I Use These Specific Gluten-Free Flours
- Cornmeal: I've made this with both fine and medium cornmeal. In a pinch, I've even used corn flour (which, in the US, is like ultra-fine cornmeal - not corn starch). Most often, I use Bob's Red Mill Medium Grind Cornmeal.
- Gluten-Free oat flour: Oat flour adds structure and softness for a fluffy, moist crumb. Its slightly wholesome notes make for a flavorful cornbread. If you don't have oat flour, you can make your own by grinding gluten-free rolled oats in a blender or food processor until fine, then sifting out any larger.
- Sweet rice flour: The same flour used to make mochi, sweet rice flour is different from regular white rice flour. Also called mochiko, it's gluten-free baking's secret weapon, adding chewiness and helping hold everything together. It's what keeps this cornbread from becoming crumbly.
Cast Iron Skillet v. Baking Pan
If you've got one, use a 10-inch cast-iron skillet for this gluten-free cornbread. You won't be disappointed. Melt the butter directly in the skillet before pouring it over the sugar. This coats the pan in a layer of butter, creating an irresistibly crisp golden edge. (Bonus: no unnecessarily dirty bowls!)
No cast-iron skillet? No problem! Use an 8x8 or 9x9 metal baking pan lined with parchment paper, and adjust the bake time as described.
Recipe
Sweet & Tender Gluten-Free Cornbread (with frozen corn!)
Ingredients
- 1 cup (160 g) cornmeal, medium grind preferred, but fine works too!
- ½ cup (80 g) sweet rice flour, also called mochiko - different from "white rice flour" or "brown rice flour"
- ½ cup (54 g) gluten-free oat flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup (2 oz) unsalted butter, or dairy-free butter
- 3 tablespoons vegetable oil
- ⅔ cup (133 g) granulated sugar
- 2 large eggs
- 1 cup buttermilk, or 1 tablespoon white vinegar topped with whole milk (or dairy-free milk) to measure 1 cup
- ¾ cup frozen corn
INSTRUCTIONS
- Preheat oven to 375ºF. You can use either a 10-inch cast-iron skillet (recommended) or an 8x8 or 9x9 metal baking pan for this cornbread. If using a baking pan, line it with parchment paper and set aside. If using milk (rather than buttermilk) add 1 tablespoon of white vinegar to a measuring cup then top it off with milk to measure 1 cup liquid and set aside.
- Measure and sift together cornmeal, sweet rice flour, oat flour, baking soda, and salt. Put the sugar into a separate medium mixing bowl (or the bowl of a stand mixer fitted with the whisk attachment)
- If using a cast-iron skillet, melt the butter directly in the skillet over medium heat (otherwise, melt it in the microwave). Pour melted butter over the sugar and add the vegetable oil. Whisk, then let sit for a couple of minutes to cool before adding the eggs.
- Whisk in the eggs, followed by the buttermilk (or milk + vinegar) until well combined.
- Add the dry ingredients and whisk until just combined.
- Fold the corn into the batter, then pour the batter into the same skillet you used to melt the butter or your prepared baking pan.
- Bake for 30-35 minutes, or until the top is lightly browned and the center bounces back when gently touched. Note: If using an 8x8 baking pan, the cornbread will be a bit thicker, so you may need to add 3-5 minutes to the bake time. For a 9x9 baking pan, cut 2-3 minutes off the bake time. Start checking for doneness at 28 minutes.
- Serve warm!
Video
Notes
Storage
Store leftovers at room temperature for up to 2 days by simply covering the skillet with foil. For longer storage, store in an airtight bag or container in the fridge for up to a week. Pro-tip: warm up leftovers for 15-20 seconds in the microwave. Cornbread also freezes great in an airtight bag or container! Just defrost in the microwave when ready to serve.Did you make this recipe? Please leave a review and rating to let me and others know how you liked it!
Step-by-Step: The BEST Gluten-Free Cornbread
This cornbread takes about 5 minutes of hands-on time. I throw it in the oven just before starting my chili, and they're ready at the same time!
If making in a cast iron skillet, melt the butter right in the skillet. If baking in a baking pan, line it with parchment paper and melt the butter in the microwave.
Pour the melted butter over the sugar, add the oil, and mix to combine. Let sit for a couple of minutes so it's not scalding.
Add the eggs...
...and whisk it all together.
Add the buttermilk (or milk + vinegar!) and whisk to combine.
Dump in the sifted dry ingredients and whisk to combine.
If using, add the frozen corn.
Fold to combine.
Pour the batter into the buttered cast-iron skillet and bake! Or...
...pour into parchment-lined baking pan and bake!
R -
Looking forward to trying but wondering if this would work as a topping for chicken pot pie? (Still looking for a good biscuit recipe!).
Sarah Menanix -
Hm - I dont think this recipe would work for chicken pot pie because this batter is VERY wet before it bakes. I like these chestnut flour biscuits for my pot pie or these almond flour biscuits(but for pot pie, skip the cutting and just put them on all shaggy!)
Sarah -
Hi, I’ve made this a million times with AP flour and my whole family LOVES it! I’m having guests who are GF over this week and want to try it that way. I know you said the sweet rice flour is different than brown rice flour but would brown rice flour change the recipe too much? I want to try to use something I have on hand. Thanks!
Sarah Menanix -
Sweet rice flour is necessary as it's the stickiness that will hold it together and give it the classic "chew" that you get from gluten cakes/cornbread. I think if you subbed in brown rice flour it would be very crumbly and not quite as fluffy or chewy. You can get mochiko (sweet rice flour) on amazon if it'll be here in time for your guests? If not, I would substitute the sweet rice flour with an all-purpose gluten-free flour like Bob's Red Mill's 1 to 1.
Sarah Menanix -
Also - THANK YOU! I'm so glad you love it! I make it every single time we have chili and am planning to do so again next week! <3
Nikki -
UM I made this twice in two days to go with your turkey and veggie chili......safe to say it's almost too delish! Glad I stumbled upon your page <3 My husband is getting spoiled :)
Lauren -
I made this for Thanksgiving dinner using all oat flour in place of the sweet rice, olive oil, and brown sugar - Delish!! Thank you!
Sarah Menanix -
So great to hear that it worked out with all oat flour - thank you so much for sharing your substitutions, Lauren! I love how versatile this recipe is with all the substitutions I'm hearing people have had success with using.
SanDiego92128 -
I had to make a few changes - I didn't have an ingredient and my daughter is lactose-free, in addition to gluten-free.
So, I substituted potato flour for oat flour and added a teaspoon of xanthum gum. I used a cup of unsweetened almond milk with a tablespoon of vinegar as a substitute for the buttermilk.
This is a very tasty cornbread!! I am super happy with it!!
Thanks tons for the recipe!
Sarah Menanix -
Wow - Thank you so much for sharing your substitutions! So glad to know I can make this lactose-free easily; I always have lots of friends looking for dairy-free recipes. Thanks, Sandie!
Julianne @ Beyond Frosting -
This looks like the perfect corn bread. I am sure my boyfriend would love for me to make him a gluten-free corn bread!
Chris @ Shared Appetite -
This cornbread needs to be in my stomach immediately... I'm such a sucker for all things corn. It's a problem. really (actually no its not, b/c corn is awesome)!
Natalie @ Tastes Lovely -
I've been hosting dinner parties all wrong it sounds like! I should be having the guests do the cooking and the cleaning, while I enjoy the wine. haha! That's so great. This cornbread sounds like perfection!
Sarah Menanix -
Ha - I think I need to find more guests like Dane too! I'm happy to do the shopping if someone else cooks it;) (Says the girl with the food blog...) Haha.
Nami | Just One Cookbook -
I tried making corn bread once in a skillet and I loved the crispy/crunchy texture outside. Your corn bread looks REALLY delicious!!! I'm inspired to give it a try soon.
p.s. So jealous you live close to Tsukiji! :D I go back home in Yokohama every year, but I've never been to tsukiji even once growing up.
Sarah Menanix -
Thanks, Nami! I WISH I lived close to Tsukiji, but alas, the "Tokyo Fish Market" is just a Japanese market here in Berkeley. They do have delicious sushi grade fish, but nothing quite as fresh as what we got a Tsukiji!
Nami | Just One Cookbook -
OH! You're on the other side of the bay! LOL! I have never visited this store when I was there. I miss going to Kirara. :)
Rachel @ Bakerita -
What beautiful cornbread! I love making cornbread in my skillet - it makes the crust unbeatable. Pinned!
Kelly - A Side of Sweet -
Hahaha, I remember hearing this story in person not to long ago! Dane for this win! This cornbread looks absolutely lovely. I can't believe you make your own oat flower! SO FANCY!
Kelly - Life Made Sweeter -
This skillet cornbread looks incredible, Sarah! I love that it's gluten free and with buttermilk! It looks so moist and fluffy! I can't wait to try this and oh my gosh!! Dane is awesome!!! Pinning!
Alanna -
Yum! This looks perfect Sarah! And I love that you made your own oat flour. I agree - food always tastes better when someone else makes it... so make this for me, k? ;)
Sarah Menanix -
Deal. I'll make it after sushi and oboro tofu night, k? I feel like we have a running list of things to make. Since we're assigning things, can you make me some fresh mozzarella?
ellie | fit for the soul -
Mmmmm beautiful golden tan on this cornbread, Sarah! And I have yet to try baking it in a skillet, which I almost did this week working on my version of cornbread and i'm sooo glad I didn't. I'm actually going to post it on Monday but I promise it's done and done! And totally different! LOL, sometimes I feel bad to post because it seems like I copied off a blogger friend's idea, but I would never do this to you my lovely Sarah. I guess it's one of the woes of food blogging during the holiday season, eh? :D Now that that's out of the way, I love how you use sticky rice. I'm getting really into it these days and I'm afraid for my waistline. Very afraid.
Sarah Menanix -
Haha I would NEVER think you'd copy me - you always have such creative and unique ideas. But funny enough, I had the EXACT same conversation with Alanna (below) a few weeks ago when I discovered her cornbread recipe that is very similar to the one I've been making for years! I was so worried she'd think I copied her! ANYWAY, I can't wait to see yours! xoxo.
Kristi @ Inspiration Kitchen -
Lovvvvve cooking cornbread in a skillet! It's definitely cornbread season, with the temperatures in the low 20's! I could totally dig this with chili! Pinned!
Sarah Menanix -
EEEEEEP. You made me shiver with that temperature. We're still in the 60s over here...while the rest of the US is freezing! Thanks for sharing it, Kristi!
Olivia @ Olivia's Cuisine -
This looks so delicious that it's hard to believe it is gluten free! Pinning!
Christie -
Um. This sounds amazing. And I love anything served in a skillet! CANNOT wait to see the recipe for your Sausage Apple Cornbread recipe. #drool.
xxChristie
Sarah Menanix -
:) :) Thanks, Kiki-love! I wish you lived closer so I could bring over a huge skillet of gf cornbread!
Karen @ The Food Charlatan -
DANE!!!! Are you there? Come to my house!!!
PS gluten free never looked so good. Love the photos!
Sarah Menanix -
Haha - I made sure to pass your request along to Dane. Along with the promise of baked goods.
Lisa @ Healthy Nibbles & Bits -
I still haven't cooked cornbread in a skillet yet (probably because I finally bought a skillet a few months ago). Like you, I always add some corn kernels in there because that's half the fun. I'll need to give this one a go!
Sarah Menanix -
I used to be totally against the corn kernels in the cornbread, but now I think it adds just the right amount of sweetness and texture to make it interesting!
Cyndi @ My Kitchen Craze -
I need to get a cast iron skillet asap so I can make this! PS I posted a recipe today about buttermilk cornbread. We had the same ideas!! This looks delicious! How fun your night sounds too!! :) Pinned!
Sarah Menanix -
I saw! It must be something in the air;) And yes, I vote ABSOLUTELY on the cast-iron skillet. Holiday wish list?? :)
Lisa / Good on Paper -
I should be ashamed of myself -- I make cornbread from a box. Yep. The one from Trader Joe's which I love. But I would love nothing more than to make it from scratch and now I'm going try it with your recipe as soon as I can get my hands on some sweet rice flour and oat flour. Thanks Sarah!
Sarah Menanix -
I've heard that TJ's one is pretty good! It's actually so so easy from scratch - it just takes a couple of minutes to toss it all together, then a bit of patience while it bakes. If you don't have sweet rice or oat flour on hand, you can sub it out for all-purpose flour and it's also quite tasty! See you tomorrow:)
Katie | lovely letters -
Ah! Totally on the same page. On Tuesday I came home to Nick, aka questionable housewife, having finished the laundry, cleaned the kitchen, and made chili and cornbread!
Miss you!
xx Katie
Sarah Menanix -
Whaaaaaa! Now I bet you're over the moon you decided to move in together. (Among all the other reasons;). I miss you too!!
Ashley @ A Lady Goes West -
Hahahah, putting on pants is a big event. I put on pants every day unfortunately, but they're always just workout pants so I can teach fitness classes. Then I'm right back in pajamas. Cornbread is one of those things I don't make or buy or even think of, but I LOVE to eat. Great recipe as always. Happy Friday!
Sarah Menanix -
Haha - does the fact that I wear yoga pants nearly every day count as wearing pants??
Tina @ Just Putzing Around the Kitchen -
Yum! (1) How come WE never have dinner dates? (2) Will Dane come teach Dan how to cook?
Sarah Menanix -
1. Because you live far away. Move to Cali already.
2. Unless you want Dan to spend an hour chopping an onion, I think you're better off teaching him yourself. (No offense, Dane;)
Meg @ The Housewife in Training Files -
Can Dane come over to my house for dinner?! Sounds perfect! And this cornbread? I have been dying to make a gluten free one that doesn't contain 17 eggs. This is it!
Sarah Menanix -
Haha - I made sure to pass along your info to Dane;)
Annie+@+ciaochowbambina -
Okay...you've convinced me...I definitely need to make cornbread in a skillet! Your meal sounds fabulous!
Sarah@WholeandHeavenlyOven -
There is just something about cornbread that makes me want to just ignore the chili in my bowl and make my meal solely on cornbread. :D I LOVE that this is gluten-free and that you used buttermilk! I'll bet that makes for one unbelievably moist and fluffy cornbread! Pinning. :)
Sarah Menanix -
Ha - I just had a conversation with Angi while eating chili and cornbread about whether you should eat the cornbread separately or throw in into the chili. Sounds like maybe you'd be in eat them separately camp! Thanks for sharing it, Sarah!
Pang @circahappy -
I must say I would love to see Dane's salad :) I am going to show your post to my hubby.. hint hint hahaha
Love this healthy version, Sarah. They also look so delicious. Yummmm
Sarah Menanix -
Haha - it's a shame I didn't take a picture of Dane's salad! It was a work of art.
Thanks so much, Pang!
Jen @ Baked by an Introvert -
This cornbread looks to die for! I'm a huge sucker for skillet cornbread. This needs to happen soon! Pinning!
Anna @ Crunchy Creamy Sweet -
Cornbread should always be baked in a skillet. It's so much better! This looks fantastic, Sarah!
Sarah Menanix -
Totally agree! Thanks, Anna!
Alice @ Hip Foodie Mom -
I am so making corn bread this year for thanksgiving. . was torn . and I might even do rolls and cornbread because after seeing this and all the other fabulous cornbread recipes, it so needs to happen!!! love this!!! and Dane rocks by the way.
Sarah Menanix -
Definitely both! :)