Gluten Free Cornbread Recipe

Gluten Free Cornbread 

Gluten free cornbread alert!  Perhaps the best one yet. 

You would think all cornbread recipes are gluten free, but don’t let the name fool you!  Usually cornbread is made with wheat flour and then flavored with a can of corn.  Fortunately that doesn’t have to be the case!  

This recipe is part of the #easythanksgiving with healthy recipes for a completely gluten free thanksgiving.  To get the full Kinda Easy Recipes Thanksgiving Guide click here

Scroll down for the easy peasy real recipe! 

Cornbread can easily be gluten free, zero wheat!  It’s all about picking the right ingredients.  When I developed this recipe there was only one thing in my mind, my mom’s delicious pastel de elote, so I went with it.  After a little bit of recipe tweaking the results are a fluffy soft cornbread, best of all cooked in a cast iron skillet.  

I love baking in my skillet because there’s no mess to clean.  Once the skillet is well seasoned nothing sticks to it! 

Skillet Cornbread 


Gluten Free Baking Ingredients: 

Corn flour is super easy to work with!  Make sure to find fine corn flour, preferably non-GMO.  Corn meal is completely different, it is very coarse and you won’t get the same results.  If that’s all you can find try pulsing it a few seconds in a food processor to get a finer grain.  

Next Up, Almond flour

Almond flour is by far my favorite baking substitute.  It is not as absorbent as coconut flour so I find myself picking it as the base to most baking recipes.  If you have a Costco membership you can snag the best deal on super fine almond flour there.  It’s perfect for baking too, I love it!

Grass fed Butter 

Now if you’re familiar with the traditional Weston A Price diet foundation, you’ll know butter is the key ingredient here.  WAPF recipes all have one thing in common, real butter.  Grass fed or pasture raised is best.


Gluten Free Cornbread
A classic skillet cornbread recipe made with all gluten free real ingredients.
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  1. 2 cups masa harina corn flour
  2. 1/2 cup almond flour
  3. 1 cup fresh corn kernels
  4. 2 eggs
  5. 1/4 cup buttermilk (or milk)
  6. 1/4 cup butter, melted
  7. 2 tablespoons honey
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon sea salt
  1. Preheat oven to 350F.
  2. In a mixing bowl mix the corn flour, corn kernels, almond flour, baking powder, baking soda, and sea salt.
  3. Add in eggs, honey, and buttermilk.
  4. Grease a cast iron skillet. (or two if using a smaller size)
  5. Bake for 25 minutes, or until golden on top.
  6. Cool before slicing.
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