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Simple & Quick Gluten Free Cornbread

November 16, 2014

Simple & Quick Gluten Free Cornbread
I am a soup dunker.

How about you?!

There is just something about having some sort of biscuit or bread to go with a bowl of soup!

Simple & Quick Gluten Free Cornbread
I actually grew up eating chili with “oyster crackers” or “Saltine crackers.” After years of avoiding any sort of cracker to go with my chili, while I was trying to avoid gluten, processed grains, and other unnecessary additives, I decided I needed to figure something out.

I kept seeing cornbread paired with chili, and after my first attempt a couple years ago, I was sold! My biggest goal with this recipe was big time simple and quick. A lot of times I am pulling chili out of the freezer for a quick meal, so being able to pop a dish of cornbread in the oven in less than 10 minutes is super helpful.

Simple & Quick Gluten Free Cornbread
The texture in this cornbread is perfectly soft and moist from the cream and flour combo, but also has that slight crisp and crunch you want in a corn bread from the corn meal.

Get a big smear of butter up on top, and get that cornbread dunked right down in that chili!

Print Recipe
5 from 3 votes

Simple & Quick Gluten Free Cornbread

The texture in this cornbread is perfectly soft and moist from the cream and flour combo, but also has that slight crisp and crunch you want in a corn bread from the corn meal.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Bread
Cuisine: American
Keyword: gluten-free cornbread, gluten-free cornbread recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com



  • Beat the butter, eggs, and sugar with beaters for about a minute.
  • Add the rest of the ingredients and blend to combine.
  • Pour into a small buttered baking dish, and bake at 425 degrees for 20 minutes.

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This post was shared at Real Food Wednesdays and Allergy Free Wednesdays!

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  • Reply The Food Hunter November 17, 2014 at 10:15 am

    love the crumb!

  • Reply Kim November 18, 2014 at 8:45 am

    Wow, this cornbread sounds so good! Thanks for sharing 🙂

  • Reply Slow Cooker Sprouted Chili - Raising Generation Nourished November 19, 2014 at 6:24 am

    […] is how I make the gluten free cornbread you see in the photos to go with your chili! Get a big spread of real butter up on top […]

  • Reply Emily @ Recipes to Nourish November 20, 2014 at 2:15 pm

    Mmm I LOVE cornbread. Your recipe looks so good. Your photos are beautiful as usual. I wish I had some with your chili right now.

  • Reply Sarah @ Sensibly Sustainable November 20, 2014 at 3:01 pm

    Yum! This looks quite tasty!

  • Reply linda spiker November 20, 2014 at 4:18 pm

    Making this for my GF daughter! Thank you!

  • Reply Anna @Green Talk November 20, 2014 at 8:58 pm

    I have the second the comment about your pictures. So gorgeous. I wonder what you can sub the milk products in your corn bread. It sounds so yummy.

    • Reply Renee Kohley November 21, 2014 at 12:06 pm

      Hi Anna! You could try coconut milk yogurt for the sour cream and coconut milk for the milk 🙂 Palm shortening, coconut oil, or lard for the butter!

  • Reply Libby November 20, 2014 at 9:39 pm

    I didn’t realize it was so easy to make cornbread! Now all I need is a warm bowl of chili and I’m set! Thanks for the awesome recipe!

  • Reply Naomi November 21, 2014 at 7:10 am

    The cornbread looks really moist, and looks like it holds together well, perfect for dunking!

  • Reply Loriel @ Naturally Loriel November 21, 2014 at 7:36 am

    What a great alternative for those who can’t have gluten!

  • Reply Megan Stevens November 21, 2014 at 10:09 am

    A good cornbread recipe is hard to find! Thanks for sharing, such comfort food!

  • Reply Elly kennedy January 10, 2015 at 10:03 am

    5 stars
    My husband and I use to eat the box kind all the time. We haven’t had any in a long long time. We tried this the other night and it is awesome!! We love it! Thanks for the recipe.

    • Reply Renee Kohley January 10, 2015 at 4:04 pm

      Oh great Elly! My husband grew up on the boxed kind too and he gives his approval as well – which was HUGE for me! Glad you liked them!

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  • Reply Cassie Kendra December 29, 2016 at 12:57 pm

    5 stars
    Made this for the first time today to go with leftover chili… So sad its been posted here for 2 years and this is my first time trying it! Its amazing!! I don’t even want to dip it in my chili, I just want to butter it and eat the whole pan on its own 😉 Thanks for yet another amazing GF recipe!!

    • Reply Renee Kohley December 29, 2016 at 2:02 pm

      Awesome Cassie! We feel the same way about it! 🙂

  • Reply Instant Pot Chipotle Chili :: Stove Top & Slow Cooker Directions Included! Bean free & Paleo friendly too! - Raising Generation Nourished November 4, 2017 at 6:20 pm

    […] Cornbread (This version is gluten free – if you want to make it dairy free too, swap the butter for ghee or palm shortening, and swap coconut milk for the milk and sour cream. The corn bread pictured in this post is done with ghee and coconut milk! If you do not tolerate corn,  you could try swapping the cornmeal for almond flour – I actually think this would work ok!) […]

  • Reply Emily Bierma January 9, 2018 at 2:02 pm

    5 stars
    Love this cornbread and make it often. I open up a can of coconut milk and use the cream on the top for the sour cream and use the liquid in the can for the whole milk. It works great! Thank you for all you do to help us mamas out!

    • Reply Renee Kohley January 18, 2018 at 10:24 am

      That’s great Emily! I can’t eat dairy since this post published and use coconut milk as well! It’s delicious!

  • Reply Nichole Bertucci February 24, 2018 at 1:47 pm

    Any suggestion for tapioca starch substitute? I don’t have enough on hand.

    • Reply Renee Kohley March 15, 2018 at 10:52 am

      Hi Nichole! Potato starch or arrowroot should work well!

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