Try It Free For 30 Days

100% Cornmeal Cornbread (gluten-free)

I have a weird relationship with baked goods. In the past I have eaten too many of them, which then displaced other nourishing foods like vegetables and proteins.

So then I went the other direction and completely cut out all grains. I could probably live with this if it weren’t for another odd relationship that I have with butter.

Butter is one of the many reasons I get out of bed with a smile on my face in the morning. It makes an appearance at almost every meal here. It is one of the driving forces behind my desire for a dairy animal. And it may or may not have given me an easy childbirth this last time around.

Say what? I know it sounds weird, and it might just be a coincidence, but for the last few weeks before our daughter was born this past February I ate at least 2-3 pieces of bread per day with grass-fed butter slices so thick you could easily have mistaken them for cheese. And then I had a quick, easy (as easy as childbirth gets) four hour labor with the quickest recovery I’ve seen after three children.

Butter miracles aside, if I go a few days without good butter I start to crave anything and everything that I could spread butter on. Toast, bagels, bread, etc.

But wheat is no friend of mine, especially when it hasn’t been soured or soaked. So I made this 100% corn cornmeal bread the other day. It wasn’t soaked, but it was super simple and delicious smeared generously with pastured butter and honey and served alongside scrambled eggs for breakfast.

It left me feeling light yet satisfied in a way that wheat-containing baked goods just never seem to do. And did I mention that corn and butter are best buddies?

100% Cornmeal Cornbread


  • 1 3/4 cup cornmeal, preferably organic or non-GMO (find it here) (Some have had trouble with the cornmeal not absorbing enough of the milk. Due to their comments I do not recommend the Quaker brand of cornmeal or a blue cornmeal)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 tablespoon honey
  • 2 cups milk
  • 2 tablespoons melted butter (or bacon grease)


  1. Preheat oven to 450 degrees. Grease a 10″ cast iron skillet or an 8×8″ pan.
  2. In a small bowl combine cornmeal, baking powder, and salt and whisk well with a fork. In a medium sized bowl beat eggs and mix in honey, milk, and melted butter.
  3. Pour the dry ingredients into the wet and mix until just combined. Pour batter into prepared pan and place in oven.
  4. Bake 20-25 minutes or until a knife or toothpick comes out clean when inserted into center of the bread. Allow to cool before cutting. Serve with lots of butter (obviously).

Show Comments


  • Super post. Looking forth to the following one.
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    treatment of peptic ulcer ppt June 24, 2012 AT 12:55 pm
    • I loved this recipe. I made it last night to go with our dinnef, and the whole family loved it, even the kids! I followed the recipe to the T. I baked it for 25 mins. my husband’s favor thing is cornbread and he said it was his favorite!

      Lee Ann Stockton July 18, 2013 AT 8:44 am
  • Could we use soaked cornmeal instead? And, if so, how?

    Thank you!

    Wendi Wilkins June 24, 2012 AT 4:29 pm
    • Like in water? I substituted water for milk twice, the first tasted eggy but good, the other has the consistency of wet cornmeal, but still edible:P I would say make sure to actually let it soak, and I used large eggs the first time, so it was more cake-like, and the first batch was pretty salty too, so I halved the salt amount, and you can always add more later. This may or may not make a difference, but I got rid of the butter and threw in about 3/4 cup of corn. Sorry is this is not what you meant at all!!!

      Georgie August 13, 2013 AT 11:19 am
    • the best ting to do for cornmeal is to prepare the dish your making 1/2 hour before and let it
      sit for that time and then bake. That will allow the cornmeal to soak in the moist from whatever liquid the recipe call for. I got this from one of my cook books and it works.

      tahis cano September 22, 2013 AT 11:16 am
      • Just turned the oven light on, feeling extremely skeptical. WOW! They look really amazing. I stuck half a turkey sausage in each one — instant breakfast for the kids. Looking forward to them very much :)

        shula October 13, 2013 AT 9:38 am
    • Mix just the cornmeal with the milk, set it aside for 20 – 60 minutes, (I find minimum of 20 minutes is enough time) then proceed with the recipe. Same great flavour but no grit..

      JayRay January 28, 2015 AT 1:29 am
  • I have been trying 100% cornmeal recipes and found this one. I don’t need to look any farther!
    I grind my own corn and I am trying to grow organic Heritage flint corn variety this year. So far, the dry weather and bugs are hurting the crop, but I still hope for some corn to grind.
    My cornmeal has more coarse particles, the germ, and some of the fibrous tip left on the kernel as compared to the processed store varieties. My batter was more liquid than I expected but the muffins baked up really nice,
    I made this recipe in muffin cups. Easy and very good!,

    Steve Cunningham July 8, 2012 AT 5:17 pm
  • Very excited to give this a try! I just bought 5 pounds of local organic cornmeal from the co-op!

    Heather July 20, 2012 AT 5:31 am
  • I am am so happy to find this GF Cornbread recipe…can’t wait to try it tonite. I buy my cornmeal from The Mill in Eagle Point, Oregon…very fresh and organic. Been looking for a GF Cornbread recipe and here it is! Thank you!

    Sharon July 30, 2012 AT 4:03 pm
  • Thank you!! I’ve been trying to find a way to use this cornmeal in cornbread without gluten and there it was!

    PJ August 5, 2012 AT 1:40 pm
  • OMG BUTTER ME TOO. During my first pregnancy, my blood pressure started going up a little, and my midwife told me to eat lots of eggs, sea salt, and BUTTER. She said to put butter and salt on everything. So, despite the disapproving looks from just about everybody, I did. Not only did my blood pressure return to normal, but it stayed normal for the rest of my pregnancy, and I went on to have a fast, uncomplicated waterbirth. Now that I’m pregnant again, I’ve been wanting butter like crazy, and not thinking twice about eating it!

    Lacey August 14, 2012 AT 4:32 pm
    • Awesome!!!! You are awesome

      ari February 4, 2013 AT 6:50 pm
  • This was wonderful! I was looking for a cornmeal-only cornbread recipe. I needed to make it dairy-free, so substituted coconut oil for butter, and a mixture of cashew milk and almond milk for the milk (just since that’s what I had.) I used the 8×8 pan, and it turned out fluffy and moist. Thanks for the great recipe!

    Priscilla August 17, 2012 AT 9:00 am
    • Thanks for commenting about a dairy free version!

      Sheri Brinkmeyer January 3, 2013 AT 2:26 pm
  • Thanks you for this! I’ve been looking for a recipe that didn’t include wheat flour and this one I perfect. We’ve made it with coconut milk with great success and have also added frozen blueberries as a treat. Both ways were a treat!

    Erin September 25, 2012 AT 1:16 pm
    • Erin – That sounds delicious!

      Shannon @ Nourishing Days September 26, 2012 AT 12:54 pm
    • I too used blueberries . A layer of batter, sprinkled the blueberries then covered with the rest of the batter. I then let it sit for about a half hour before baking.

      Rod Rongstad September 3, 2014 AT 9:04 am
    • Just for kicks I added some coconut flour to the recipe and used 3 medium eggs instead of 2 then fresh blueberries between two layers of the batter. I too let it sit for 20 minutes or so before baking . Very good consistency and stayed together better than alot of cornbread that I’ve had. Might try applesauce in it next time for kicks.

      Rod Rongstad September 3, 2014 AT 9:09 am
  • I love sweet cornbread. Would it be bad to add sugar to this recipe?

    Lauren October 23, 2012 AT 6:38 am
    • Since I like cornbread a little sweeter, I mixed a little honey with room temperature butter to create a sweet spread. It made these little corn muffins perfection!

      Cindi February 17, 2013 AT 6:06 pm
  • Hi , I’ve been looking for a gluten free recipie to make corn bread for stuffing for vegans. With the replacement of the butter with margarine and the use of en-r-Gg egg replacer I think I’m there . Thanks. Allyson

    Allyson Bedene October 24, 2012 AT 5:47 pm
  • I think that 2 cups of milk is wrong. The batter was quite liquid, and the stuff is still very wet after almost an hour in the oven. At 30 minutes, I covered it with foil and turned the temp down to 350 so it wouldn’t burn. But it’s still goopy and wet. I’m afraid I’ll have to chunk it. I’ll cook it a while longer and see. Frownie Face.

    Andy October 28, 2012 AT 5:56 pm
    • ALERT!! The recipe is definitely wrong. It’s still cooking, and it’s still wet and goopy.
      I’m sure there should be only one cup of milk in it. My wife and I both thought something was fishy when I mixed it up and it was thinner than pancake batter. But that’s what the recipe calls for, so I shrugged and put it in the oven. Big mistake.
      Shannon, please fix this so others won’t throw away their time and money. I wasted some really good stone-ground cornmeal on it, and we had to eat our chili without cornbread.

      Andy October 28, 2012 AT 6:27 pm
      • Andy – What type of cornmeal did you use? I have made this recipe several times with these exact proportions and it has turned out fine. Others have said the same in the comments. Which leads me to believe that one of your ingredients is performing differently than ours. Please let me know what type of cornmeal you are using so we can look into this further.

        Thanks, Shannon

        Shannon @ Nourishing Days October 30, 2012 AT 10:19 am
        • Shannon can you list recommended types or brands of cornmeal?

          Rls January 5, 2013 AT 11:13 pm
      • Mine was thinner than pancakes too, I just baked it for as long as the directions said, and it came out fine.

        Alyssa April 15, 2013 AT 6:26 pm
      • andy, i was skeptical after reading your post, but mine came out perfect, a little dryer than I was hoping, but definitely not soupy
        i used a combination of regular corn meal and coarse corn meal, which i would have thought would make it even wetter, but it came out fine, and in the suggested time and temperature.
        I do a lot of gluten free baking, and so my ingredients are always extremely fresh.
        Could the problem have been old baking powder???
        Just thinking

        Angela March 4, 2014 AT 4:38 pm
      • I’ve made this two times myself and have thrown it out both times. The first time I mixed and baked. The 2nd time I mixed and let it sit for almost an hour. Still tastes gross. I use Arrowhead Mills Organic Gluten Free Yellow Corn Meal. HELP PLEASE. We just had chili with the aroma of cornbread.

        Terri March 25, 2014 AT 9:54 pm
      • I’ve got the same trouble as Andy. I used fine cornmeal from Bin Inn (New Zealand). The batter went watery and I have to a half cup of polenta. The result was awesome! My best cornbread so far. Next time will try it dairy free. Thank you very much for publishing your creation. Thumbs up! Cheers.

        Helen April 28, 2014 AT 6:39 pm
      • It’s got to be something you were using Andy, mine turned out perfectly after 20 minutes in a hot oven and I used Purity brand cornmeal like I always do.

        ClareER March 25, 2015 AT 5:57 pm
  • Thanks so much for this recipe! I was skeptical but it came out great! Made a vegan version with egg replacer, vegan margarine and almond milk. Used muffin tin with the paper cups. Next time I’ll omit the cups as the cornbread kind of stuck to them. and I may add a tiny bit of stevia for a sweeter taste. thanks again!

    Monique October 29, 2012 AT 1:47 pm
    • Monique – So you had no problem with too much liquid?

      Shannon @ Nourishing Days October 30, 2012 AT 10:09 am
  • I’d like to make this for Halloween’s trick-or-treating pre-funk with GF friends. Did the milk issue get resolved or is that 2c accurate?

    Jenn October 29, 2012 AT 4:43 pm
    • Jenn – I have not had any trouble with the “milk issue” mentioned above and I have made this exactly the same way every time. Perhaps it is the variety of cornmeal that is the actual issue. I almost always use a Bob’s red mill whole grain cornmeal and perhaps it absorbs more liquid because it is whole grain. What kind of cornmeal will you be using?

      Shannon @ Nourishing Days October 30, 2012 AT 10:06 am
      • Follow-up: I had my hubbie make the recipe last night with just 1 cup of milk and it turned out fine. None of the soupy issues mentioned by other posters. I wasn’t around to monitor the baking due to a child transportation mis-cue but I will say that the GF guest at the potluck we were at was thankful for the bread.

        Jenn November 1, 2012 AT 12:56 pm
        • Jenn – Interesting. What type of cornmeal did you use – wholegrain or not?

          Shannon @ Nourishing Days November 1, 2012 AT 2:53 pm
  • I find your butter/childbirth story an excellent reason for me to eat even more grassfed butter than I already do! I’m due in April, so I’ll get a head start now ;o)
    Also, I’m excited to try your cornbread recipe. Off to make it now!

    Jessica Moore October 30, 2012 AT 2:35 pm
  • Oh, also, I always preheat my cast iron skillet and some coconut oil or butter in the oven so it gives the outside a nice crispy texture.

    Jessica Moore October 30, 2012 AT 2:37 pm
    • Jessica – Me too. That’s usually how I melt whatever fat needs to go into the recipe :).

      Shannon @ Nourishing Days November 6, 2012 AT 3:15 pm
  • A few moments ago I had an unyielding desire for cornbread. So, I googled gluten-free cornbread and presto, I found your blog. The cornbread is in the oven right now. I cant wait to eat it! So, excited! (The smell is permeating the house. YUM!)

    Akenjeli November 1, 2012 AT 4:05 pm
  • I didn’t have an issue with too much liquid. I made it again and added a tiny bit more salt , vanilla, and liquid stevia. I didn’t grease the muffin tin, which may have somewhat decreased the liquid. you definitely have to heat it up after it gets cold, but the toaster oven offers a quick fix. Will keep tweaking 2 add a lil more flavor.

    Monique November 2, 2012 AT 10:59 pm
  • I made this with kroger brand corn meal,and the 2 cups.milk, and it was not soupy at all. It was delicious!

    tristan November 3, 2012 AT 12:21 pm
  • I used bulk cornmeal flour (not the coarse ground for grits or polenta) that I always use for cornbreads/corn pone and muffins and 2 cups of water was much to much. I tried to salvage the recipe by removing the liquid and doctoring up the remaining batter. If I get something resembling bread that’s great. This recipe didn’t work for me either :( The picture looked fabulous. I think 1 cup would have worked. Love your website though!

    gio November 6, 2012 AT 10:00 pm
  • I made this recipe tonight using incredibly generic cornmeal, vegan butter, almond milk, and totally forgot to add the eggs. I made them in the muffin tin without cupcake paper thingys and the liquid was just fine. it baked up perfect. i actually added agave syrup to the tops of them ( i ran out of honey) and they tasted slightly like grits to me. to be honest, i really enjoyed it and i am not gluten free. this was done for my father and sister-in-law to enjoy with our chili and they loved it. thank you! i will keep this recipe as is. it was perfect for us

    Holly Kajut November 8, 2012 AT 11:03 pm
  • I used 2 cups unsweetened almond milk, and two packets stevia in place of the sugar; and 2T coconut spread for the butter.

    My batter was nothing like pancake batter; and the cornmeal seemed to sink to the bottom of the pan. But I tried it anyway. After 20 mins, it was still slightly liquid-y on top, even tho the knife came out clean. I left it in three more minutes, and it’s perfect.

    Next time, I will need to try a bit more stevia, but otherwise, I love it! Thanks for the recipe!!

    Kelly November 11, 2012 AT 5:16 pm
    • Woa! Just realized I only used 1 1/2 cups cornmeal….still turned out great, tho! :)

      Kelly November 11, 2012 AT 5:29 pm
      • Made it again, this time with a finer-grain cornmeal. It’s soooo delish! Thank you sooo much for this recipe! I LOVE it!

        Kelly November 21, 2012 AT 7:23 pm
  • Omg please dont hit the print button you get every page of comments along with the recipe

    terry November 11, 2012 AT 7:27 pm
  • In the oven now and all I can smell is the tiny aroma of the bacon fat!! I’ve been wheat, dairy, soy, egg, and but free for 5 weeks and am feeling VERY deprived!! I know it’s supposed to be a lifestyle change not a diet, but I’m not doing so well (especially trying to feed a family)… cornbread smells great and hoping to not have the moisture issues! Love the blog and will be back often!!

    Linda November 12, 2012 AT 8:21 pm
  • Im also curious about soaking beforehand?
    So excited to have a gluten free recipe with straightforward ingredients (and the optional bacon grease)! You are speakin my language!

    Angela November 17, 2012 AT 11:26 am
    • Angela – You probably could soak it beforehand, though corn is generally best when nixtamalized rather than soaked. Think masa flour or go to and search for nixtamalization. I think I saw a how-to posted there once.

      Shannon @ Nourishing Days November 20, 2012 AT 10:35 am
  • Hello peeps! Will be riffing on your post and referring back to you. Should be up so e time this evening or tomorrow. Thank you for the inspiration!

    Janet Rorschach November 19, 2012 AT 6:24 am
  • I recently stopped eating wheat and am making cornbread stuffing for thanksgiving. Came across this recipe so thought I’d try it. I doubled the recipe and added a little sugar because I like the cornbread a touch sweet. I just pulled it out of the oven and it looks delicious! Perfect consistency. Can’t wait to try it!

    Lynnette November 19, 2012 AT 9:18 pm
  • gosh I wanted this recipe to work. I made it two different ways. First I would like to state that I used Bob’s Red Mill whole grain cornmeal. The first version I did I followed the directions and ingredients exactly except for the milk. Based on recomendations by others who commented on the cornbread I used 1 cup of milk. It cooked in 20 minutes and was very dry and a little uncooked. But that’s o.k., because I’m using it for a cornbread dressing. More milk was needed. The second time I made it I followed the instructions to the T. After 25 minutes it was still somewhat liquidy. I turned the temp down to 325 for about 10 minutes, but the bottom began to burn, so I turned it down to 200 for about 25 minutes and it was done. It tastes good and I think they will both work for the Thanksgiving dressing. But the cook time or amount of milk is flawed.

    darbi November 20, 2012 AT 6:09 pm
  • Thanks for the recipe. I tried this tonight and something funny happened. Using Arrowhead Mills Organic Yellow Corn Meal, the meal cooked but stayed at the bottom…and the egg and milk formed a kind of custard at the top. Granted I made these in a 12 count muffin pan….Any suggestions? Soak the corn meal? Let everything sit for a length of time before cookng. I’Ve never seen this before. each part is edible…just not quite what I was going for. I think this batch will be part of my stuffing/dressing for Thursday.

    Happy Thankfulness folks

    Ali Saigal November 21, 2012 AT 1:59 am
    • I just tried this and I had the “custard” experience using a cast iron skillet. There seemed to be a layer of egg on top of the cornbread and the meal had come together below it.

      CMarks October 20, 2013 AT 7:38 am
  • I too am making corn bread stuffing in the morning. I just became gluten free last month so I was very excited to find this recipe. When I combine all the ingredients the cornbread just clumped and there was at least twice as much liquid. I came back to the site to see if I copied the quantities incorrectly and saw some comments about too much milk. I had been contemplating making a double batch anyway, especially since my “newly wed” kitchen does not have a skillet or an 8×8 pan (9×13 is my smallest :s ) so I remade everything minus the milk and it turned out fine. I too just bought a generic corn meal from the grocery store. A little more bland than the cornbread my grandma used to make, but who knows how much sugar she used to put in hers. It’ll be perfect for my stuffing tomorrow, and my husband will probably be happy for the extra as a pre-dinner snack :)

    Victoria November 22, 2012 AT 2:07 am
  • OK, having read the cautions from some about the milk, I was very careful. I used a super fine ground cornmeal (Quaker) and it was indeed too soupy with 1 1/2 cups milk. I added some coarser ground meal that I had, and that made it the right texture for baking, but when I got it out of the oven it was a bit dry, so I think I need to experiment a bit more.

    Betho December 1, 2012 AT 11:18 pm
  • I used Bob’s Red Mill corn flour and one cup of milk (used Almond milk) was perfect! Thanks for the great recipe!!

    Oriana December 3, 2012 AT 5:36 pm
  • I just made this recipe as instructed above, with 2 cups of milk (I used unsweetened almond milk). Yep, the 2 cups is right. The cooking time is probably right, too, but because of the comments above, I turned down the oven 2 different times, worried about burning the crust. Next time, I will cook it at 450 degrees throughout. (My oven also is not well-calibrated, so things usually take me a bit longer than the recommended cooking time.)

    Comments: It is a moist, delicious cornbread – pure cornmeal cornmeal like my Mama used to make, only much better than hers. Unlike her dry, throw it at the wall cornbread, this is moist and really flavorful!

    Yes, at 15 minutes, it looked like it was going to be a pudding. Be patient. At 20 minutes, 1/2 of the skillet was a bit soupy while the other half (lower because of the uneven floor in my apartment). So I turned the pan to allow the other side to get into the hot spot in the over. After another 5 minutes, I pulled it out. Presto. Perfect.

    The 2 cups of milk is indeed what the author intended. Be patient. It looks and cooks much differently than any cornbread I’ve cooked before. And the end product is much more flavorful and moist, too (esp. considering it’s all cornmeal). Cook & enjoy!

    SGary December 12, 2012 AT 8:20 pm
    • SGary – Thank you so much for your comments! It is so helpful to hear how recipes turn out for others.

      Shannon @ Nourishing Days December 13, 2012 AT 10:49 am
    • This made me laugh so loud that I scared my sleeping kitty!

      “Comments: It is a moist, delicious cornbread – pure cornmeal cornmeal like my Mama used to make, only much better than hers. Unlike her dry, throw it at the wall cornbread, this is moist and really flavorful!”

      Kelly December 23, 2012 AT 12:03 pm
  • Hmmm…. I am using Bob’s corn grits (polenta). Because of the comments, I let it sit a bit before putting it in my pan. That seemed to help, with the corn soaking up more liquid. Still, thick in the middle and liquid around the edges when I put it in the pan. After 20 minutes I am turning it down to 300 to finish, because the drier parts are done and the liquid-y parts are spongy.

    Have you any clear idea as to the reason behind the differences?

    thanks, though — good recipe in general.

    Eileen December 18, 2012 AT 5:40 pm
  • Great recipe loved it made it last night to go with my chili! This morning after I made the cornbread I have been reading the comments by others about it being soupy. I didn’t encounter the soupy problem but I found I did need to bake it loner then suggested as it needed to bake thru more in the center of the round 9 inch cake pan I used. I just figured it was due to the coconut milk used in it as some of it was the full fat kind from the can as I ran out of my Trader Joes Coconut milk in from the carton and had to make due, usually full fat coconut milk I’ve found does longer in baked goods. My cornmeal mixture consisted of the following of out of the 1 3/4 Cup called for 1/2 cup was Trader Joes Stone Ground Grits and the remainder was just some generic fine ground cornmeal and I did use 1/4 Tapiocoa Starch for the fluff factor. Also added some red pepper flakes and garlic pepper for zesty spicy spin and I Love this recipe it came out so good one of the best if not the best cornbread I have made!

    DeAnnna December 21, 2012 AT 9:06 am
  • Made this today and it came out wonderful. I did use the 2 cups of milk (actually I used 1 cup cream with 1 cup water because I didn’t have any milk.) I also used the Bob’s Red Mill medium grind corn meal. It could have cooked 5-10 minutes longer, the knife came out clean but it was a bit too moist. But YUMMY!

    Joy December 29, 2012 AT 10:19 pm
  • I used hodgson mill old fashioned stone ground. I too had the soupy batter that baked with a thin custard on top :) the cornbread itself is good. Based on comments, type of cornmeal is utmost important. I will try recipe again with correct ingredient. (Should have a note with recipe.)

    Rls December 30, 2012 AT 8:30 pm
  • This is legit the greatest cornbread ever. I made this tonight in a cast iron skillet and I had no issues with it cooking weird. Texture is perfect. It is light and flavorful. I am truly surprised since most gluten free baked goods make me cringe. Honestly, I will never make any other kind of cornbread again, this was THAT GOOD. I have had other cornbreads packed w sugar that weren’t this delicious. I cannot sing its praises enough. I ate it with a paleo/primal-friendly beef stew on a rainy night. (For the record, I used whole milk, melted butter, regular cornmeal, and the only alteration I made was with the baking powder because I was out of it. I used a scant 1tsp baking soda instead.)

    Octavia December 30, 2012 AT 10:53 pm
  • This is a great alternative to regular cornbread! I used regular old Quaker cornmeal and the batter was runny and I was worried it wouldn’t turn out, but it setup great. I think I actually overlooked it bc it was a bit spongy and dry, but it satisfied my cornbread craving with chili today!

    Abilene January 5, 2013 AT 12:46 pm
  • When I was a kid in Arkansas, a long time ago, my grandmother made two types of cornbread. The first was called cornbread and was just cornmeal with a little salt. You poured boiling water over the meal to moisten it so it could be shaped then fried the little patties. That was good, but probably not too healthy, being as it was fried in lard (as was everything else we ate). The second she called egg bread because it was made with eggs, just like this recipe, and this recipe tastes just like what my grandmother used to make–super good. I don’t have any food allergies that I know of, but I can see no sense at all in ruining good cornbread by putting flour in it, whether it’s wheat flour or some exotic flour like millet or rice. This recipe makes cornbread that tastes just like it should taste. (The fried kind is good, too, just different,)

    Cecil January 9, 2013 AT 7:29 pm
    • Let me recommend a wonderful, gluten-free, gmo-free cornmeal that I buy online: Great River organic stone-ground yellow cornmeal. I never measure, but make my batter soupy so the cornbread won’t be dry. I bake it quickly in a hot cast-iron skillet (about 20 minutes) at 430 degrees. This cornmeal makes wonderful cornbread. I don’t like sweet cornbread, but with a bit of salt.

      Oh, yes…I noticed a comment about plain cornmeal with only hot water, shaped into patties and pan-fried in a cast iron skillet. My grandmother used to make them, and she called them ‘johnny cakes.’ They’re good while hot and even better to snack on when cool. However, I never make them any more because I eat too many and gain weight!

      Jaye July 20, 2014 AT 5:09 pm
  • This recipe is identical to the one in my Joy of Cooking cookbook, except that one calls for buttermilk instead of plain milk, and a teaspoon of sugar rather than honey. I made that recipe,using regular milk because I didn’t have buttermilk. I then totally freaked out that the batter was so thin. I cooked it anyway, and it came out great. While it was baking, I googled gluten free cornbread and found your recipe. I will use it again, but with honey next time. My oven took 25 minutes, but everything always takes the max. time.

    Mary J January 12, 2013 AT 10:06 pm
  • I loved this recipe…I have friends that are unable to eat soy, gluten and some I substituted coconut oil for butter and used raw milk. I did not have any problems with sogginess as some reported. The loaf came out delicious and I loved that it was all cornmeal…I ground my own cornmeal with the organic, non-gmo yellow corn I bought online. Love, love this recipe..I think I will use this for all my cornbread from now on, thank you for the great recipe.

    Crystal January 14, 2013 AT 9:23 pm
  • I made this subbing the eggs for flax seed meal since eggs are an allergy food for me. Also added some whole kernel corn for texture variety. It is wonderful and so easy to make, thanks!

    Laura January 18, 2013 AT 6:07 pm
  • I made this using Bob’s Red Mill Medium Grind Cornmeal. I followed the recipe exactly, using the full 2 cups of milk. I must admit, I was nervous putting it in the oven, as it looked like corn in milk – it was VERY liquid-y and not at all batter-y. BUT, after 20 minutes at 450, I pulled out a perfect pan of cornbread. Then came the real surprise. It tasted AMAZING. We served it with chili on top. The best way I can describe the texture is that it is like steel cut oats are to regular instant oatmeal. My husband said it was, by far, the best cornbread he’s ever had. We loved it so much that we loaded it up with butter and honey and had it for dessert. Lol! Thank you so much! It will now be our go-to cornbread recipe. :)

    Brooke January 20, 2013 AT 6:12 pm
  • Great Recipe! I also used 2 c milk and it turned out perfect even with substitutes for egg!! I have a little boy with an egg allergy so I used 1/2 cup applesauce and 2 Tbsp ground chia seeds as sub for the eggs. Was also a little nervous putting it in the oven, but it ended up turning out wonderful. Thanks for a great gluten free, and now egg-free, recipe!!!!

    Jen January 21, 2013 AT 5:17 pm
  • This recipe worked just fine for me. I followed the instructions, using quaker white corn meal.this seems like a more authentic recipe. Quite nice with honey drizzled over the top.

    renee January 24, 2013 AT 7:01 pm
  • This is great! I also tweaked the recipe a little by adding about 3/4 of a can of creamed corn and only using about 1 1/2 cups milk. So good. Especially with a little butter and raw honey on top, fresh outta the oven! I’ve already made this recipe three times this week for my friends here in Buenos Aires, its such a hit. Thanks for sharing!

    Sara January 25, 2013 AT 9:42 am
  • Looking forward to trying this! However, noticing the milk-amount differences, I wanted to input that altitude can cause a variance in cooking, such as in fluid amount. Higher altitude requires more liquid, and lower altitude requires less. So it may also be affected by where you live, not just cornmeal type. Just throwing it out for consideration. Thanks!

    Tamara Schaad January 25, 2013 AT 2:06 pm
  • Just made it. Had to use a 12oz can of Carnation evaporated milk and add water to bring it to two cups. Used coconut oil to grease the cast iron skillet. It turned out fine. I will definitely make it again.

    Dave Garrett January 29, 2013 AT 8:32 pm
  • Made this recipe this morning, unfortunately, something was amiss, as it stayed liquid and very grainy ! what did i do wrong ?

    Patrick January 30, 2013 AT 1:35 pm
  • I had the problem with it being soupy and not cooking all the way through. All I had on hand was Quaker Corn Meal. It was starting to get overcooked at 25 min and I tested with a toothpick and it seemed done but when we went to eat it we found that it was still raw through parts of it. It seemed very dense and also seemed to separate the cornmeal from the milk/egg.

    Charlie Hendricks January 30, 2013 AT 7:12 pm
    • Charlie, I am having the same problem with all of the recipe variations that I’ve tried using Quaker corn meal. I was getting discouraged about having some good skillet cornbread, so I am relieved to learn that someone else experienced the exact same thing. I’m switching to BRM corn meal.

      Mike Bozeman February 20, 2013 AT 1:17 pm
  • I don’t have a cast iron skillet :(. Anything I should do differently with a glass pan? (temp, time, etc)
    I love cornbread but am trying to be wheat free (caved and made a big pan of jiffy last night, oops) and would be happy to try this out!

    SB January 31, 2013 AT 1:29 pm
    • SB – You don’t need to preheat a glass pan, melt the butter separately, and butter the glass pan before adding batter.

      Shannon @ Nourishing Days January 31, 2013 AT 4:05 pm
  • I tried this and used Bob’s Red Mill stone ground whole grain Cornmeal as recommended. I had to use only 1 cup of milk. Two cups was watery and I had to throw it out.

    K January 31, 2013 AT 5:07 pm
  • I just made this cornbread tonight and it’s perfect. I will admit it’s a very thin batter and I was nervous about it setting, but it did, exact to recipe! I used Quaker yellow corn meal in the blue and white tub. I did add some shredded cheese and scallions on the top for the last 5 minutes…no negative effect to the recipe, and yummy to my taste buds. :)

    Jennybeamers February 16, 2013 AT 8:07 pm
  • Thanks for the recipe. For people having trouble maybe it has to do with your elevation? Sometimes things cook differently at sea level than they do in mountain regions. Just a thought…

    Christy February 17, 2013 AT 5:53 pm
  • I am accustomed to mixing wet into dry (not dry into went as the recipe instructs). The bread turned out a little dense (although moist) and wonder if doing it this way would have helped fluff it up.

    carla February 20, 2013 AT 11:49 am
  • Yum. I’m gluten-free. Husband isn’t. We both loved this cornbread. I’ve saved this recipe because I know I’ll make it often.

    We didn’t have any milk, but did have half-and-half, so I used 1.5 cups of half-and-half and 1/2 cup of water. Skipped the butter, since it was going to be so rich. I also added some corn, because I like that in cornbread, but it all floated to the top, so I’ll probably skip that part next time.

    Baked it in a glass pan. The corn added some moisture, and I’m at high altitude, so it needed to bake an extra 10 minutes.

    Barbara February 21, 2013 AT 9:48 pm
  • you really need to get on line and change up your recipe, I followed it to a tee (regretably) and wasted my organic blue cornmeal on this recipe.

    the amount of milk is wrong, I think you should have figured that out by now from the other comments. I am so sorry I didn’t read more comments before making this lousy idea of food.

    try again sweetie :)

    upset cook February 28, 2013 AT 10:53 am
    • upset cook – Well, I would accept that I have made it many times since just as is and usually with an organic cornmeal myself and it always turns out great. I am sorry that it did not turn out for you. Perhaps look through the comments and see if elevation or oven temperature have anything to do with it. When we ate this just the other day it came out moist and delicious but certainly not soupy. Because so many have had success I am still confident in the ratios.

      Shannon @ Nourishing Days February 28, 2013 AT 2:00 pm
  • Third time’s a charm. The first time I made the recipe exactly as listed. I also was concerned about the liquid nature of the batter. The result was delicious but more like “corn quiche” as opposed to corn bread. The second time I reduced the milk by half and it was too dry. Sounding like Goldilocks yet? The third time I reduced the milk by not quite a half cup and ….perfect. Well as close as I’ll ever get anyway. I’m a Southerner and we have very high standards for cornbread. BTW I used Bob’s Red Mill Medium Grind etc. all three times.
    May I also say that “upset cook” your snarky remarks are unnecessary and unhelpful. This is a community of people cooking at home doing the best they can. Every kitchen is different. Every oven is different. Peace out hmmm?

    Maggie March 3, 2013 AT 8:23 pm
  • First off, let me remind everyone that corn bread is NOT a cake. It is supposed to be dry and crumbly. The gluten in corn is different from gluten found in wheat, so it doesn’t cook the same way, nor will the results be the same. I grew up on a similar recipe. There didnt used to be all these different varieties of cornmeal. You could only get one type of cornmeal and that was it. That being said, the way my Grandma taught me to make corn bread was this: use a hot oven, 425 degrees is good. Put bacon grease or lard in your cast iron skillet. Yes, the type of pan you use makes a difference in the final product. Mix up your ingredients, then Preheat your oven. Put the greased skillet in the oven. When the grease has melted, the skillet is hot enough. This means the cornbread mix will sit on the counter for about 10 minutes while the oven preheats. Pour it into the skillet quickly and then bake it about 20-25 minutes. It will NOT get spongey, like a cake or yeast bread.

    Lisa March 4, 2013 AT 1:39 pm
  • LOVE IT! Even one of my texture picky kids enjoyed it. I added 1/4 cup tapioca starch and 1 tsp xanthum (sp) gum. Instead of honey, I used 1/4 tsp. liquid stevia. Corn meal: something from Wal Mart…maybe Aunt Jamima. Thank you so much. Gluten free has been an adveture.

    Cheryl March 13, 2013 AT 4:34 pm
  • I used Bobs Red Mill Organic Cornmeal and after I added the milk I panicked! I came back to the blog and noticed all the comments about soupy cornbread. I didn’t want to alter it, so I put it in the oven at 450-ish (my oven is not completely accurate) and let it go for 24 minutes but the edges burnt a bit. I left it in after the 20 minute mark, because the center didn’t come out clean. The top layer had a custard-y layer as another commenter noted when I took it out. It could have been I didn’t mix it well enough. I was still delightfully surprised that it was not mushy when the batter looked VERY runny. I might need to cover with foil during the baking to avoid the burnt edges. The texture (the bottom) was very much like cornbread. Still some adjustments I may need to make. My oven is electric (grrrr) so sometimes baking can get messed up with the temperature and such. Thanks for sharing a great recipe!

    Ginger March 16, 2013 AT 7:53 pm
  • I’ve made this twice, both time with home ground whole organic yellow popcorn, and have also gotten ‘corn quiche.’ The eggs don’t seem to soak into the corn well enough so they’re settling in the bottom of the pan. Once we scraped the egg layer off the bottom we enjoyed it, but I don’t want to be throwing away eggs. I’m not quite sure how to adapt it. I don’t think anything’s wrong with the recipe, not sure what the science of my exact ingredients/equipment/location is that’s causing my problem :) I tried a different recipe today essentially just subbing some gf flours for wheat in a ‘regular’ cornbread recipe, and it worked much better for me. I’ll try this all cornmeal one again if inspiration for a fix strikes.

    Rosebriars March 19, 2013 AT 10:14 pm
  • Made this last night. I followed the recipe exactly and then sat down to read the comments while it was baking. I started getting nervous that it wouldn’t turn out, but at 25 minutes it was perfect. My husband loved it!
    I used a generic cornmeal, buttermilk and skim milk, and a glass pan.
    This is fabulous!! Thanks for sharing it with us!

    Holly March 25, 2013 AT 8:32 am
  • I used Arrowhead Mills organic cornmeal and my batter is extremely thin. I used 2% milk, does it need to be whole milk or cream because this is just awful. Today is my first day going gluten free and I was so excited I could still make cornbread but this is just disappointing!

    Cara March 28, 2013 AT 1:01 pm
    • Cara – Did it turn out? The batter is quite thin.

      Shannon @ Nourishing Days April 4, 2013 AT 10:56 am
  • Today was my first attempt at gluten free cornbread. After reading the comments I settled on Hodgsons Mill corn meal and discovered a recipe for old fashioned corn bread on the bag. The proportions were similar; a little more meal, a little less liquid but with the instructions to use enough liquid to moisten. Made my own buttermilk by adding lemon juice to regular milk. Long story short it is wonderful. Browned beautifully, no problems getting done at 400. Appreciate Shannon’s work on this and letting it be know that cornbread can be made without flour. I prefer a coarse cornbread to cake like which is what the Hodgson’s Mill will give.

    Larraine Simmons March 30, 2013 AT 12:38 pm
    • Larraine – I have that bag of cornmeal too! We like Hodgsons Mill because it’s the only corn we can find in our small town that doesn’t contain GMOs. I am making this again tonight and multiplying it by 1.5 to fit a 12″ skillet since we are bringing meals to others. Thanks so much for your feedback!

      Shannon @ Nourishing Days April 4, 2013 AT 10:54 am
  • Made with Bobs Corn Flour
    Used Almond milk, because that is what is in my house.
    Added tablespoon of sugar, boys like sweet corn bread.

    I was worried! It looked like soup!
    I baked as directed, in a ceramic 9″ pie plate.
    It came out perfect!

    Thank you!

    Barbara April 4, 2013 AT 3:04 pm
  • I also had the watery-batter problem. I’m in the wilds of Scotland, so don’t have much choice in kind of cornmeal — I was pleasantly surprised to find I could obtain it at all! The kind I got was fine cornmeal (East End brand, if anyone from the UK reads this).

    Reading the comments, and given that my batter was thinner than a cream soup, I decided not to risk it and added some extra cornmeal, eventually making it a total of 3 cups, where the batter at least had some substance to it (now like pancake batter or a little thicker).

    It came out perfect, cooking for only 16 minutes (we have a fan-assisted oven, which tends to speed up cooking times). I’m also right at sea level, if that helps anyone calibrate. I don’t know what would have happened if I hadn’t added the extra cornmeal, but since it worked I’ll stick to using it. My Texan husband approved the result.

    Anne April 22, 2013 AT 9:42 am
    • Anne – I have experimented with adding more cornmeal as well and have found it turns out both ways. It is a bit more moist when made as the recipe states, and a bit drier and crumblier (is that a word?) when made with extra cornmeal. Either way, we still make it all the time.

      Shannon @ Nourishing Days April 25, 2013 AT 2:04 pm
  • We just finished eating this!!! It’s VERY good!!! I used the Arrowhead organic cornmeal and added 2 tbsp honey. It does mix quite runny. I let mine sit for a few minutes then stirred again before adding it to the pan. I used a round glass pan(it’s all I have). It cooked fine but the middle was a tad “custardy” I let it sit and cool a little and it ended up perfect. To be honest….that little bit of a custard taste is quite good, everyone loved it. I will never switch back to a flour based recipe again. The reason for me switching is hypothyroidism. So, talk about a strict way of eating lol… No gluten, no wheat, no soy, no refined sugars etc. Basically eat healthy like we should in the first place.

    Sara April 22, 2013 AT 8:41 pm
  • This is very good. The cornbread actually tastes great, much better than the recipes made with flour. I am not allergic to Gluten, and neither is my son, but he says he feels alot better being GF. So I am willing to also give this a try. I do like bread and butter. I have lots of cornmeal to use, I will be making this recipe again and again. It is so good.

    Kristine Warner April 23, 2013 AT 1:52 pm
    • Kristine – So glad you like it!

      Shannon @ Nourishing Days April 25, 2013 AT 2:02 pm
  • Awesome recipe, turned out very good in the first try itself, though i rarely bake!! thanks for sharing.

    shivani April 24, 2013 AT 6:36 am
  • Thank you for the recipe, followed the recipe…except olive oil instead of butter…because i was out of it:) came out great!

    Ayelet May 4, 2013 AT 3:04 am
  • This looks amazing. I was looking for a side dish for my baked beans and broccoli slaw, and yes, I found one, for my gluten free mother! I’ll be making this tonight, I’ll reply afterwards and tell you how it came out. :)

    Liza May 8, 2013 AT 12:37 pm
  • I just made this using Bob’s Red Mill corn meal (medium), replaced milk with goat’s milk and butter with olive oil. I was surprised by how liquidy the mix was so I added an extra 1/4 cup of corn meal. It worked wonderfully cooked at 450 for 25 minutes. Thanks!

    Emma May 27, 2013 AT 7:35 pm
  • I was looking for a good recipe using cornmeal. I recently found out I’m allergic to wheat. I stumbled upon this recipe. I read all the comments and decided to go ahead with the recipe. I used bobs red mill medium ground cornmeal, almond milk and coconut oil for butter. It was a thin batter but I decided it would be fine. Well 25 minutes later it came out looking like a bread. Well it didn’t. The top was eggy and still kind of wet even though the knife came out clean. The middle was ok I guess and the bottom was crunchy. I had a feeling this was going to happen based on prior reviews and that my cornmeal kept settling to the bottom. I was really looking forward to it… I’m bummed!

    Elle May 30, 2013 AT 8:55 pm
  • This cornbread was great! I changed it just a bit by using only one cup o-f milk and one cup od sour cream. Delicious,moist and oh so yummy. Will surely make this a favorite.

    sabine Porter June 4, 2013 AT 7:18 pm
  • I made this tonight with a med grind cornmeal. I added an additional 1/4 cup to help absorb the extra moisture. It came out pretty good.. A custard layer formed on top in the center but I did not want to leave it in the oven any longer as the bottom was getting brown.
    Next time I will use a fine ground cornmeal. I am also inclined to let the cornmeal soak in the milk for a while before adding the rest of the ingredients. Also I am wondering about the addition of cornstarch to help lighten it a little. It tasted really good but it was very dense.

    Sarah June 5, 2013 AT 1:37 am
  • I have just popped this in the oven, but having made corn muffins and cakes for
    years, I am concerned that there is too much liquid. We will see how it turns out!

    Thank you for this recipe as I love cornmeal, but don’t want any wheat flour in
    my diet anymore.

    C. Wharton.

    C. Wharton June 13, 2013 AT 1:05 pm
  • Shannon, I have a question; I really love this recipe and didn’t have any soupy results. But, something strange did end up happening and I was wondering if you had any suggestions? The egg mixture separated a little during the cooking process and I ended up with a beautifully moist cornbread with a quarter-inch thick sweet egg-type-crust on the top and the sides. I skimmed through the comments to see if anyone else had this problem. Any ideas what might have caused this?

    Sarah June 17, 2013 AT 8:06 pm
    • Hi Sarah,

      I had the same thing happen. Just curious, did you use a whisk or a hand-held electric mixer? I used a whisk, and I think maybe the egg whites weren’t fully homogenized into the wet ingredients, so they floated to the top. This is pure speculation, but I like the taste of this recipe, and want to re-make it and hopefully get it right.


      Dallas October 22, 2013 AT 9:49 pm
  • Great recipe! I used the Quaker Cornmeal (it’s what I had on hand), left it to sit for a few minutes, then scooped into muffin tins! No problem with it being too liquid. Delicious!

    Tina Hastings July 5, 2013 AT 2:44 pm
  • We had it tonight – perfect just they way you instructed! Thank you.

    Anastasia July 7, 2013 AT 4:55 pm
  • Just made a double batch, exactly according to your recipe. Looked really thin and liquidy going into the oven, but it came out nothing but awesomeness. Pure, buttrery, awesomeness! Thanks.

    Tim July 13, 2013 AT 6:23 pm
  • Will this recipe work with 100% “corn flour”? Do I need to make any changes to accommodate the change?

    Jerri July 23, 2013 AT 4:42 pm
  • I followed the recipe 100%, preheated the frying pan in the oven, used almond milk, came out AWESOME. Super moist, I can’t believe it. Great job. Thank you. I can finally work my way through the quarter ton of cornmeal I have here ;)

    Michele The Kraft July 28, 2013 AT 6:22 pm
  • Thank you for this recipe! I have recently realized my toddler has been having issues with gluten and I am struggling to come up with an affordable “bread” to make for her to have with meals or snacks. We are very low income so buying the fancy coconut flour and store made breads gluten free is not an option. I bought a bag of cornmeal yesterday because it was all I could afford and now I am searching for recipes. This turned out great and she loves it. She is a big fan of both corn AND butter. I am wondering if you have any experience making pancakes or waffles out of cornmeal, excluding flour?

    Christel August 2, 2013 AT 11:34 am
    • Christel my grand kids are allergic to wheat so I’ve been making oat flour pancakes for them with gluten free oats. I just pulse them in my Magic Bullet for a minute or so to turn the oats into flour and then use the following recipe. They love these pancakes!!

      1-3/4 cups oat flour
      1 tsp turbinado sugar
      1 Tbl aluminum free baking powder
      1/4 tsp salt
      1/4 tsp cinnamon
      1 cup milk (or almond milk in my grand kids’ cases)
      2 eggs
      1-1/2 Tbl oil
      1/2 tsp vanilla

      Mix all ingredients and scoop 1/4 cup of batter onto medium hot griddle for each pancake. Bake till edges are dry and top is bubbly, turn over and bake briefly till golden.

      Deb June 18, 2014 AT 7:48 pm
  • This is a great wholesome recipe…I gave up wheat but I refuse to buy expensive fancy gluten-free products…Happy

    Nikki August 5, 2013 AT 8:49 am
  • Oh Ye of little faith-go for it – it does go in the pan about the thickness of maple syrup – but then a miracle happens – 25 minutes exactly and it turned out brown and beautiful-ground up yellow dent field corn in a coffee grinder and went for it -let the feast begin!

    Frank August 16, 2013 AT 9:39 am
  • Followed exactly and it had a layer off egg on top???

    christy b August 23, 2013 AT 10:56 am
  • I just tried this recipe. Baked it for 20 min and it came out perfect. Thanks!

    Kim September 8, 2013 AT 3:48 pm
  • Hi Shannon,
    Wanted to bake some gluten free cornbread for some friends and came across this recipe. I haven’t tried it yet, but plan to follow per you directions. I will be using my square 10.5″ cast iron skillet in which I bake my other cornbread recipes, and will let you know the results. Could the soupy results be contributed, in part, to the type of baking tool being used? You say you always use cast iron which gives an even heat throughout. I’ll get back to you after I try it for myself. Thanks for putting yourself out there. It can be a bit scarey being vulnerable like you are. Best to you and yours.

    Walt September 22, 2013 AT 10:24 am
  • I read all the comments and I adjusted to 1 1/2 cups of milk. I used blue cornmeal from bobs mill and it came out great. I made sure that u mixed the eggs very well with the milk and then mixed very well with the dry Ingredients. I also added 2 tblsps of flax seed.

    Ill try with 2 cups of milk next time but im sure it will come out great. I guess the key is to mux the ingredients very well and let sit for a bit before pouring into the pan.

    Jade October 2, 2013 AT 12:18 am
  • I am lactose intolerant and wanted a gluten free recipe that I could play around with and this was it! I substituted the milk for almond milk, and the butter for earth balance. I was a little worried about the consistency but just went with it anyways, I did what another reviewer had recommended and let it sit in the mixing bowl for about 20 minutes to thicken up before pouring it into the pan. I used an 8″ round cake pan and it turned out awesome! Definitely saving this for future use, thanks :)

    Desiree October 2, 2013 AT 3:55 am
  • Just starting my gluten free journey per my doctors suggestion. Sometimes I feel like I should just quit eating as I have it all…type 2 diabetes, hypertension (controlled with Meds for 1/2 of my life, now almost optimal cholesterol. It’s not like i havent worked on eating & being healthy) I have lost 100 pounds since 1998 & once again a learning process. I refuse to pay the cost of high priced prepared products! So after making corn bread for my hubby I decided to snoop for something we both could eat! Thank you so much! Plus it is products I already have on hand. So once he finishes this batch I will make a new batch & it will be yours. Thank you! Thank you!

    Susan October 6, 2013 AT 11:56 am
  • I love you. That’s all!

    Lovestofly October 13, 2013 AT 11:16 am
  • I must have had the wrong type of cornmeal when I made this recipe. I used the proportions above, using whole milk. The dough was super watery and the cornmeal didn’t mix very well with the liquids, but I baked it anyway, hoping it would even out. It didn’t really even out. It ended up in three layers, with the bottom being very rubbery and thick, and the middle being a very dense, eggy bread, and the top being dry and crumbly. It turned out so, so bad! I’m bummed, because I love the idea of a gluten free cornbread, and it sounds like this recipe is a winner if you get the right type of cornmeal. I think when you take flour out of the equation, the cornmeal alone can be very unforgiving. So I recommend to others who try this recipe to only use the brands of cornmeal mentioned by the other bakers who had success with this recipe.

    Jenny October 13, 2013 AT 4:58 pm
  • I made this recipe, but didn’t follow the directions all too closely. I used Quaker fine ground corn meal because it’s what I had. I wanted to double the recipe, but ran out of cornmeal, so I added a cup of gluten free baking flour mix from Trader Joe’s. I used soy and coconut milk in place of milk, melted earth balance butter, and used “double acting” baking powder. I broke all the rules. I baked half in a metal 8×8 and half in a glass 8×8, and the metal one looked almost done at 25 minutes. It was done at about 33-34 minutes. The glass one took about 2-3 minutes longer than that. I live at about 1100 feet elevation.

    The batter was beyond soupy, and the cornmeal sank to the bottom. The end result tasted wonderful, looked like cornbread, but had the weird eggy layer on top that others have commented about. The top half of the bread was like eating cornbread quiche. The rest was not crumbly like cornbread (probably my fault for adding gf baking flour). The sides/corners/parts touching the pan were also kind of hard to cut through. Not very hard, but an eggy and chewy and sort of crispy crust unit had formed around the bread. If you’re familiar with a “dutch baby,” it had a crust very similar to one of those. Don’t get me wrong, we ate it all – I’m not one to be finicky about bread texture (being gluten free does that to a person). I will try this again with all cornmeal, let it sit before baking it, and maybe use a hand mixer instead of a whisk for the eggy layer?

    This recipe TASTES GREAT. I am going to play with it until I get it right! Even if the consistency isn’t quite right, I suggest you make this bread.

    Dallas October 22, 2013 AT 9:42 pm
  • This corn bread recipe was very yummy and moist!

    Eve hofmann October 23, 2013 AT 5:14 pm
  • After checking the comments I figured I’d add this thought. The batter did seem to thin so I added a little bit more corn meal. I used coconut milk instead of whole milk. My corn bread is usually a little sweeter from adding sugar instead of honey. Next time I may try adding another tbsp but again, it was very moist and delicious! Thank you for this gluten-free alternative!

    Eve hofmann October 23, 2013 AT 5:23 pm
  • Tried this using Bob’s Red Mill medium grain cornmeal. Like many other posters, cornmeal sank to bottom of bowl, very liquid-y on top. I let it sit for 30 minutes and it solidified a little but it was still two separate layers when it went in the oven. I baked at 450 for 25 minutes at which point there was a custardy layer on top. Reduced oven temp to 300 for another 10 minutes. Edges were beginning to get dark and dried out so I removed it from the oven at that point. The bread layer was done (clean toothpick test) but the custardy layer was very off putting. I won’t make this again. What a waste of ingredients.

    Laura October 24, 2013 AT 12:34 pm
  • Thank you for this recipe, been making it for the last year! Over and over and over in muffin-form (baking time & oven temp are less though)… With blueberries, or plain with jam or chili on the side. These are the prefer easy side treat and NO flour, yay!! thank you :)

    Sonya October 24, 2013 AT 7:59 pm
  • It’s funny you don’t recommend using Quaker corn meal….this recipe is on the back of the box. In fact, I’ve been making this recipe for over 20 years, using Quaker corn meal. I poke holes in the top after it’s out of the oven, put butter on top and honey. My kids have loved it since they were toddlers.

    yokie November 2, 2013 AT 1:11 pm
  • I really enjoyed your recipe! We had it last night for dinner. I modified the recipe for high altitude, we live at about 5,000 ft. I used 1.5 tsp of baking powder instead of 2, and instead of adding 4-8 extra tbs of liquid I used about that many blueberries :) The over temp. is raised for altitude to 475 (25 degrees extra). YUM! I’ll be making this again, thanks!

    Lauren November 6, 2013 AT 1:10 pm
  • I have never made corn bread before so I’m very anxious to try this recipe. I am highly allergic to wheat and needed something to satisfy my desire for a type of bread. I’ll try this out and see what happens.

    Fay November 8, 2013 AT 10:26 pm
  • I have tried this recipe twice with bobs red mill cornmeal. what am i doing wrong? the cornmeal settles at the bottom of the pan. thanks kerrin

    Kerrin November 9, 2013 AT 12:38 pm
  • I was looking at cookthing to understand more about cornmeal on one of its pages it said that wheat is added to most cornmeals when it grounded fine to medium if this is true should I think 100% gluten free thank you

    roberta November 17, 2013 AT 2:10 pm
  • Since my breast cancer diagnosis, I’ve gone gluten, sugar, and dairy free. I’ve always been allergic to eggs, so that wasn’t new. My partner said she was making chili, and I really wanted corn bread. I wanted something easy.

    Thank God I found your recipe.

    We had leftover Albers corn meal, so I used that. I used Ener-G Egg Replacer, 2 full cups of unsweetened almond milk, and coconut spread for the butter. I used 1/4 cup Xylitol. I like my cornbread sweet.

    The toothpick didn’t come out clean at the 25 minute mark, but 3 more minutes and it was perfect.

    A crisp November night with chili and cornbread. Awesome. Thank you, thank you, thank you!

    Cheryl November 17, 2013 AT 11:19 pm
  • Thank you! I’ve been eating a diet free of wheat, sugar, dairy, gluten, soy, and processed carbs, so this cornbread recipe is a great option once I swapped in almond milk and olive oil to replace the dairy. Mine also baked with a thin layer that was eggier and lighter than the cornmeal-full rest of the bread. I cooked it the full time in an 11 3/4″ cast iron skillet.

    Some commenters mentioned using the recipe for stuffing. If anyone has a recipe to share, please do! I’m planning to make some with onion, garlic, celery, parsley, and thyme, but I wonder if I need an egg, how much broth, and if I need to add anything else to keep it moist.

    Anyone make it without honey or any other sugar? I’d be interested to know how that turned out.

    JR November 19, 2013 AT 11:26 am
  • Mine came out beautifully!!! :D

    I mixed it together and let it sit, stirring frequently, for about 20 mins while the oven heated and I fixed the pan. Baked for 20 mins, then turned the oven off without opening the door. Baked for about 8 more mins until the liquid was absorbed in the middle.

    It’s lovely! Thanks!

    Karly November 20, 2013 AT 9:33 pm
  • This was great! My husband even said it tasted like the cornbread his grandmother used to make. FYI..I used a mix of Quaker cornmeal and about 1/2 cup of yellow grits which was all I had in the the house. Awesome! I think I may do it just exactly like this again.

    Kitty November 23, 2013 AT 8:32 am
  • Made this recipe EXACTLY as stated above except I did let the mixture sit for 10-15 minutes before baking and it worked PERFECTLY! I baked it for 20 minutes and it looks beautiful. I just used a basic corn meal that I got from the store and it looks fantastic! Thanks for the great recipe! I’ll be using this to make Thanksgiving stuffing in a few days!

    Nic S. November 24, 2013 AT 12:44 pm
  • Thanks for this recipe! I’ve been gluten-free for about 5 months now and am always on the lookout for great recipes. I didn’t change a thing, but did let the cornmeal mixture sit for about 1 hour prior to cooking to allow it to soak in the milk. Came out of the oven perfectly done at 24 minutes. Thanks again!

    Elissa November 24, 2013 AT 2:30 pm
  • I wish that the actual recipe included a warning that the batter would be extremely runny. I had guests coming and did not believe the batter (made exactly as listed in recipe with Bob’s Red Mill Corn Flour) could turn out edible cornbread.

    So, I added another cup of corn flour. It was still WAY too runny to believe as cornbread batter so I added another cup of corn flour. That makes 2 extra cups! I baked with fingers crossed.

    People at it but it was EXTREMELY DRY. I threw out half of it after guests left and felt embarrassed as I had not had a chance to try it until after the party was over. I understand that many people had good experience with this recipe. I did not read the long thread of comments until it was too late.

    @Shannon, I suggest that you add a note in the actual recipe letting people know what to expect. I would not have dumped the additional 2 cups of corn flour into the batter had I been warned to expect an extremely runny batter.

    I bake a lot and have never seen any bread or muffin recipe this runny before baking. I am hesitant to try it again as I felt like it was a waste of ingredients and not even fun to enjoy with eggs this morning for breakfast. Thanks!

    Karrie November 25, 2013 AT 4:13 pm
  • Well, the secret is in the cornmeal. This recipe is the best cornbread recipe ever. I wanted to make a gluten free cornbread stuffing for my husband who has a wheat allergy. I used a locally grown/ground cornmeal here in RI. The cornmeal was silky smoothe and fine. I let the batter sit for 20 minutes after adding the liquid and baked in a greased (oil, not butter) iron skillet that had been heated for 10 minutes in the oven. No problems at all and an incredibly delicious recipe. Thank you!

    Margaret November 27, 2013 AT 1:23 pm
  • My first cornbread in 4 years since my Celiac diagnosis. Thank you! My southern husband thanks you, too! He’s gone GF with me to be supportive and to avoid cross contamination. Yummy.

    Geeta S. November 27, 2013 AT 7:32 pm
  • Followed the recipe exactly. It turned out ok – had the custard type eggy stuff on the top but I scraped it off. My family ate it but wasn’t in love with it. We all agreed that most anything tastes good with honey butter on it! Thank for the recipe!

    Leslie P December 2, 2013 AT 10:19 pm
  • I used the recipe to make cornbread stuffing and it worked perfectly. I substituted buttermilk in for milk and used Quaker brand cornmeal. Best cornbread in a long time. Thanks so much for all your work on GF recipes.

    Heidebed December 11, 2013 AT 7:24 pm
  • Just put this in the oven. Hoping to use it for stuffing.
    Hubby and I have been doing grain free & low carb for a couple of months now. I ruined my, usually awesome, stuffing at Thanksgiving by using a grain free bread recipe.
    SOOO want it good for Xmas. I know this isn’t grain free or low carb
    it’s Christmas dinner we are talking about here.
    Used Arrowhead Mills Organic Yellow Cornmeal (little more than 1¾ cups)
    almond milk (little less than 2 cups)
    had to use sugar instead of honey cuz my honey was hard:(
    I wanted to use my square stoneware pan for this but it was 9″x 9″
    so used a 8x 8 metal pan – only cast iron frypan I have is my Great Grams itty bitty one
    Let the batter set for 20 mins before putting in oven.
    Fingers & toes crossed that this will be good ;)

    Candace Lee December 23, 2013 AT 8:26 am
  • Read corn meal labels to confirm it is gluten free. Many products are processed on the same equipment that processes wheat.

    Tammy January 11, 2014 AT 4:21 am
  • Just tried this recipe. Preheated the oven, used my home-ground cornmeal, mixed the liquids together well with a wire whisk, used sugar instead of honey, and soy milk, baked in a 8 x 8 metal pan. I mixed the dry and liquids together quickly and immediately poured into the pan and popped it into the overn. I had a hard time believing this could turn out when I saw how thin the batter was. It turned out perfectly in 25 minutes–moist, flavorful, perfect! I’m not a fan of dry, crumbly cornbread that needs a ton or butter and honey in order to swallow it. This recipe is perfect for me. Thank you!

    Sally January 12, 2014 AT 3:15 pm
  • Just made these according to the recipe (soaking before baking) and they turned out great! I made them into muffins with cut-up hot dogs in the middle to make corn dog muffins (my 5 y.o.’s lunch request!). I baked them for 20 mins at 450 (checked after 15 mins); I think next time I will turn the temp down a bit, maybe 400? Some of the muffins were very brown on the bottom but needed that long to cook all the way through. I did notice the “custard” problem that folks mentioned but in these muffins it was just in the part closest to the hot dog, so maybe the hot dog gave off some extra moisture. Anyway, they are good and I know my son will love them! It made 18 regular size muffins, so there are plenty to put away in the freezer for lunches in the next few weeks.

    Renee P. February 2, 2014 AT 7:27 pm
  • Thank you for posting this! Always looking for simple gluten free recipes that don’t have starch in them! Haven’t tasted it yet, but I’m sure it’s delicious!


    Taisa February 16, 2014 AT 7:32 pm
  • Oh and I used almond milk and I only had to bake it for 15mins. i’ll keep you posted on how it tastes!

    Taisa February 16, 2014 AT 7:34 pm
  • My Wife and I just made this recipe. I ground our crop of indian corn from last year and put it in this recipe. It was great!!! Took it to church and every one loved it! It was the best corn bread I have ever had. Looking forward to adding jalapeños to the next batch!

    Joseph Astin March 5, 2014 AT 11:19 pm
  • I took this basic recipe and made some modification to make it vegan for and with my son who has a gluten sensitivity from organic corn that we milled ourselves. We did a fine grind on the corn. The substitutions that we made were as follows:
    – almond milk for milk
    – egg replacer for the eggs
    – olive oil for butter
    – brown sugar for honey

    We baked the batter in a cast iron fry pan. I was concerned about how liquid the batter was, but the final results were pleasantly cakey and moist.

    My son though it needed more salt, but it tasted a bit on the salty side for my preference. I would omit the teaspoon of salt. Perhaps there is more sodium in the some of the replacement ingredients, or perhaps it is because I do not salt my food. It was good with peanut butter and maple syrup.

    It was a big hit with my boy. I would recommend this recipe.

    Joe Caner March 8, 2014 AT 10:00 pm
  • I am trusting this recipe. I followed the recipe exactly using Indianhead corn meal. When I poured it into the pan it was like soup. We’ll see how I cooks up. Cross your fingers that we will have chili and cornbread for dinner.

    Dawn March 30, 2014 AT 1:15 pm
  • Excited to try this. Do I have to do anything to adjust for high altitude? Never made cornbread without flour.

    Patti April 6, 2014 AT 3:39 pm
  • I just made this and tried it. This cornbread is
    absolutely wonderful. I used a regular cornmeal
    I bought at the grocery store, nothing special
    but gluten free. I live at 5300 ft. This was perfect
    at 18 minutes and was baked in a cast iron skillet.
    The only thing I should have done was add just
    a little more honey because I like it a little sweeter.
    Thank you so much for this recipe. This was the
    first cornbread I have had in 3 years. I am not
    gluten intolerant I have grain allergies including
    rice which makes it really difficult when most
    things that don’t include wheat, rye, or barley
    contain rice. I will continue to look for recipes
    from you.

    Melissa April 7, 2014 AT 6:44 pm
  • This recipe is great! I changed “milk” to buttermilk and it was wonderful. Thank you for posting it!

    Laura April 8, 2014 AT 11:32 pm
  • Bobs red mill medium grain, followed it but substituted with agave nectar instead of honey and coconut oil instead of butter. Turned out AMAZING, I almost cried. Most of my baking is a disaster, then lo, a miracle in my little kitchen! Thanks so much. Will be sharing this recipe!
    Used muffin tins, 450 for 22 minutes turned out so tasty!

    SarahfromCanada May 22, 2014 AT 8:55 pm
  • I also followed this recipe to the T and it turned out just like cornbread, not watery at all. The only thing I’d change is the salt, way to salty, I can’t even eat it. Next time I’ll make it without.

    Sophia June 3, 2014 AT 3:59 pm
  • This recipe turns out great as is. The texture of the cornbread is firm and somewhat crumbly. An exceptional no-flour cornbread recipe, this came out more uniform in texture than other cornmeal-only combinations I’ve used. Unlike four-based cornbread, this recipe encourages the unique experience of cornmeal as a cooking ingredient. It’s a pleasurable experience on the palate . . .think polenta.

    angelat June 22, 2014 AT 8:53 pm
  • I had the same problem as others with the “custard” layer on the top. I used the cornmeal I had on hand which was Hodgson Mill Organic 100% Whole Grain. I’m inclined to think this is just a fussy recipe that only works with certain cornmeals. I’ve had great luck with other recipes but decided to try this one because it had fewer ingredients.
    I recommend that the author give a list of cornmeals that absolutely work because it was very annoying to prep this for dinner and have it be inedible. Thanks!

    AC July 2, 2014 AT 12:39 pm
  • I just made the cornbread and it did taste good, but, it was pretty crunchy! I used freshly milled popcorn ( in the mill on the Kitchen Aid mixer). I wonder, if I had soaked the cornmeal overnite in the milk it might have made a difference; what do you think?

    Annabelle Postles July 20, 2014 AT 6:48 pm
  • I,ve been looking for a glute free cornbread recipe for a long time.When i saw this i had to try it right away.After reading some of the comments i made a few adjusments,not changing the basic recipe.I used 1 cup bobs red mill corn flour,and 3/4 cup ororganic course ground corn meal.1 cup almond milk(not becaue im lactose intolerant) and 1 cup of buttermilk.I also used coconut oil.Thats the only changes i made.I couldnt wait to try it.I just took it out of the oven, it is undoubtedly the best corn bread i have ever tasted,It was light as cake,and awsome.flavor ,texture,it has it all.Thank you very much

    shirley August 3, 2014 AT 12:29 pm
  • Thank you for the recipe! I used half the amount of milk (almond milk beverage) and half the amount of fat (melted bacon grease). This was going on top of a mexican cornbread casserole so I wanted it a bit drier anyway. And I live close to sea level. It came out with a great texture! Not the taste of cornbread that I remember but it was delicious nonetheless especially with the casserole.

    Courtnie August 22, 2014 AT 3:07 pm
  • A very tasty GF-friendly recipe. I would recommend letting the batter soak for a while, as I noticed that a majority of the cornmeal sunk to the bottom of the pan when I did not soak it. It is definitely edible still.

    Thanks very much for sharing.

    Kaitlin August 25, 2014 AT 6:45 pm
  • This *exactly* what I’ve been looking for and it is absolutely delicious! I just discovered your site. Love it.

    Sala September 8, 2014 AT 6:10 am
  • I’ve made this recipe twice now, and both times it has been delicious! I used a locally grown and milled Pencil Cob Cornmeal, and the cornbread is light and flavorful! If I didn’t know better, I would think it was my mom’s cornbread, which was at least half all-purpose flour. I actually prefer this recipe to the cornbread recipes I’ve tried with whole wheat flours (we aren’t gluten-free).

    Melanie September 25, 2014 AT 5:58 pm
  • I doubled this recipe (4 cups of cornmeal for 2 cups of milk), and it made 15 muffins. Topped it with some grated coconut, used organic cane sugar instead of honey, and used some coconut oil in addition to the melted butter. Turned out great!

    Liana October 8, 2014 AT 5:35 pm
  • Next time I’ll use less eggs or maybe I’ll just use egg whites.

    Judy October 10, 2014 AT 4:33 pm
  • I have not read through all the posts, so not sure if the too much liquid problem is the result of different water contents in the corn flour.
    Or perhaps how tightly one packs the corn into the measuring cup.
    This is why measuring by weight is so much better, and a good kitchen scale, indispensable!
    To convert, use 140g for every cup of cor
    Thank you for the recipe, I’m off to make it. YuM!

    Caroline October 13, 2014 AT 3:59 am
    • Feedback: My cornbread came out well. I used Iwisa flour, unfortunately it is gmo. (we only seem to have gmo corn in South Africa.
      I doubled the recipe and baked it for almost double the amount of time. My very old gas oven is an inferno on most settings other than the very lowest ones, so I do have to juggle with the temps whilst cooking and baking.

      The end result is delicious, and the texture reminds me of Madeira cake. It is different to another recipe I use though, which gave me a lighter bread.
      Perhaps this more moist recipe will stay softer longer, its too early to tell.

      Thank you for the recipe x

      Caroline October 13, 2014 AT 6:52 am
  • Thank you, great recipe. Made this following the recipe, using fine cornmeal. As we were using a thermofan oven cooked it at 190c for 20 min. Came out fab! We served it with corned beef hash and poached eggs. Yummy

    Guy October 13, 2014 AT 5:59 am
  • I really enjoy this, and I’ve made it several times. I made a few changes, based on others’ comments and my own observations. I reduce the milk by 1/2 cup. I also let it sit in the mixing bowl for 30 minutes, as the cornmeal seems to absorb better. Then I stir again, and pour into the baking dish. I bake it at 350 degrees until it’s done. I also add an extra tablespoon of honey. Something I noticed just tonight, is I used an electric mixer instead of a whisk. I think it helped the cornmeal blend and absorb the liquid better.

    Amy Wise November 15, 2014 AT 6:39 pm
  • My batter is really runny. Are you sure you’r supposed to use 2 cups of milk. I’m not even sure I can salvage this. I may have to add more cornmeal.

    Cyndi November 25, 2014 AT 8:55 pm
  • I’ve been looking for a 100 percent cornmeal recipe and wow, am I happy you put this one online. I reduced salt to 1/2 tsp , but followed the recipe otherwise. It turned out so well! I hadn’t eaten bread in so long because I stay away from gluten free breads in store, and don’t eat any wheat for my health. I put a thick slab of butter, and a little drizzle of the hot cranberry sauce I am making for Thanksgiving dinner. Delicious! I crumbled up the rest and am drying it in the oven now to make stuffing.. Think I need any other kind of bread to add to the stuffing? I haven’t seen any cornbread only stuffing recipes..

    Katy November 27, 2014 AT 11:00 am
    • I forgot, I actually used a can of Trader Joe’s coconut milk instead of cow’s milk. It didn’t taste coconutty at all.

      Katy November 27, 2014 AT 11:04 am
  • Used Bob’s Red Mill coarse grind cornmeal, coconut oil in place of butter, buttermilk in place of milk, reduced salt to 1/4 tsp as we have low-salt tastebuds in this household. Best tasting cornbread we have ever eaten – but did have a “custard” problem. Gonna try it again, this time taking the advice from some of the commenters here, to let the mix sit for an hour to absorb the liquids. Thanks for recipe.

    Jee December 5, 2014 AT 9:09 pm
  • Pretty great post. I simply stumbled upon your blog and
    wanted to say that I’ve truly enjoyed surfing around your weblog posts.
    In any case I will be subscribing for your feed and I’m hoping
    you write again soon!

    Hash Oil January 3, 2015 AT 1:48 am
  • Just made this, subbed one cup of yogurt for one of the cups of came out wonderful. I am not a cook by any means so I am thrilled..this is a keeper!

    Sara February 1, 2015 AT 6:29 pm
  • This is a great recipe! Thanks for sharing! We have pasture raised lard so I subbed it for the butter and it was an instant hit! Thanks again!

    Alice March 18, 2015 AT 5:15 pm
  • hello,could I omit the sweetener?

    vanessa March 25, 2015 AT 7:48 am
  • Does anyone know if I can use corn grits in place of the cornmeal? It’s what I have on hand and would like to use it if possible.

    Brenda March 26, 2015 AT 11:06 am
  • I just finished make this, and it’s now in the stove. The begging part where you mix it all together l, is the cornmeal supposed to sink to the bottom under the liquid like that? Or did I do something wrong?

    KRYSTAL July 30, 2015 AT 9:14 pm
  • Thank you SOOO much for this recipe! I was afraid it wouldn’t work, because of some comments I read, but mine come out perfect. Exactly like in the picture! And it tastes AMAZINGLY good. I ate it with some feta cheese while it was still hot… delicious!

    I just made two minor adjustments:
    1. 2 cups of yogurt, instead of 2 cups of milk
    2. 2 tablespoons of olive oil, instead of the butter

    Otherwise I followed the recipe and baked it for 20 minutes at 230 Celsius (~450 F). I live at a sea-level, high-humidity place.

    God bless you for this recipe!

    Maria September 9, 2015 AT 8:48 am
  • I was really worried when the batter was super thin. I added a little more corn meal, but it was still really thin when I poured it in the pan. I trusted the recipe and it turned out pretty well. It did stick to my very well buttered cast iron pan, but it probably needs to be reseasoned. I used Bob’s Red Mill corn meal and it was okay. Higher quality would be better as there was a slight bitter flavor. Nothing a little butter didn’t help. Good recipe. I’ll try it again.

    Holly September 28, 2015 AT 7:43 am
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