Cornbread Recipe - One Bow & Nine Ingredients - Gluten-Free! (2025)

Love it!!!

LOVELOVE LOVE it! Best cornbread ever ( and I’ve had a lot of cornbread) Sometimes I add some chopped jalepenos for a bit of a kick

I used a dollop of sour cream and milk as O didn’t have buttermilk. Came out great.

Best cornbread ever! I poured batter by spoonfuls into greased mini muffin tins and baked at 350 for about 10 minutes til toothpick came out clean. Delicious.

I tried this recipe last night…it was okay, but I found it too sweet. Is the recipe meant to be flourless?

Sounds easy. I will try it!

FINALLY, a GF cornbread recipe with corn that doesn’t have a bitter after taste! It’s so much easier than having to deal with GF flour and way too much baking powder and soda that is added in most of the other recipes. This was my last effort at GF cornbread. My family was thrilled that I finally made one that was not only edible, but delicious.(I only used 2 TBLSP of sugar) Thank you!

Fun to prep, looks and smells fantastic. Followed recipe exactly. Crispy edges and great texture. With added creamed and kernel corn, wonderful corny taste. With ribs, OMG.

Can I use a 13 x 9 baking dish ??

This cornbread is hearty and delicious. I love the dense texture and rich corn flavor with a hint of sweetness.

I cut this recipe in half. A family of four can’t eat that much corn bread. We love this recipe. It’s slightly sweet (I added less sugar than called for), tender, and the perfect side to soup.

I always add real maple syrup and a little more corn flour that what’s reccomended.

I love this recipe! This cornbread is so moist and has a really nice texture. It is so easy to make. Our favorite cornbread recipe for sure!

Look no further for your gluten free cornbread recipe! I am picky when it comes to cornbread, and this recipe offers a cornbread that is moist, dense, just the right touch of sweetness, and a splendid balance of the cream corn along with the whole kernel corn. Great texture! Absolutely a must and a fav!

Best cornbread I’ve ever made! I am from South Africa and here we call it mielie bread. Mielie meal is a staple food for many South African’s who are from the black rural communities. My Grandmother always steamed her mielie bread in a tin so I did it that way like I remembered she did. It had grease-proof paper folded in a pleat across the middle and tied on with string. I greased the tin with a double layer of ghee. (I substituted ghee for butter because ghee has the dairy solids removed). The flavor is better too… I halved the sugar (and used Erythritol instead of sugar). I also used fresh minced baby corn spears instead of creamed sweet corn (which is high in sugar) and I cut the corn off the cob instead of using tinned corn kernels. For buttermilk I substituted full cream yogurt and milk Kefir mixed which is what I had in my fridge. I increased the raising agent to 1t instead of 1/2t.This recipe is a keeper…I have been looking for one for a long time because you can eat this with a wheat intolerance. Thank-you.

Just made this the other day. IMO this is the best cornbread I’ve ever had. Made it to go with ham and beans when I made dinner for my girlfriend, she absolutely loved it. She thinks I’m a genius in the kitchen now. Threw my other recipes away, I’ll never make any cornbread but this form now on. Thank you so much!

Can I make this using a loaf cooking pan?

The besy corn bread I’ve ever tasted and super easy. Increased sugar to 1 cup. Will be making again!!!

I followed the recipe exactly and made it in a muffin tin. It’s so delicious! This cornbread is amazing and so easy to make!

Just made this and WOW!!! Incredible!! I only used half of the sugar (so 1/3 cup), and I think it was perfectly sweet. (The cream corn has sugar in it, too.) This is going to be my go-to cornbread recipe from now on!! Thank you!!!

I’m not sure what happened with these. I followed the recipe exactly and had a ton of batter. There is no way all of it would fit in a 10” skillet. We made 18 muffins and still had about 1/4 cup left over. We baked and baked and they are back in the oven…probably been close to 30 min now. Great flavor, but they are a mushy mess.

Hey there… Looks like a great recipe! Do you think the sugar could be way decreased or even left out and it still be good?

Oh my Gosh, this cornbread recipe is outstanding. I made it with gourmet buttermilk and followed the recipe as written. It is moist, great texture and the corn on the browned bottom caramelized. I did put my iron skillet in the oven while preheating, and then added the mixture to a hot skillet. The best with my chili on a cold day here in Florida!

I love cornbread, but haven’t eaten much lately because of milk allergies. Do you think it would work with almond or soymilk, and earth balance margarine? I think I will give it a try, and let you know. My biggest problem with cornbread is that I can’t eat enough of it! It even works good in dressing for your turkey.

Hey Jennifer!! One more question, what kind of pan would I use if I wanted to double this recipe?

Delicious looking corn bread, I have never had any, but I just know it is something I would love. I will have to try this.

Hahahaha! I’m glad I’m not alone!!

Love the video on this one! This cornbread sounds SO good!

Oh my GOSH that video is awesome! That pad of butter and drizzle of honey at the end though. 😉 I have such a love/hate relationship with cornbread because I’ve never had a recipe that I liked. They’ve always been either too dry or too heavy from flour, but THIS cornbread miiiight have to make an appearance at our Thanksgiving table this year. There really is nothing better than chili and cornbread!!