I have to admit, I love this recipe for Gluten-Free Sweet Cornbread. It's tender, moist with just the amount of sweetness. You can serve it plain for family dinner with a big bowl of chili or top it with a delicious lime sour cream glaze and serve it as dessert.
To make this gluten-free sweet cornbread you just need a few simple ingredients you most likely already have in your pantry.
My pan of choice for this recipe is an 8.4”x4.5”x4.1 Pullman Loaf Pan. A standard loaf pan will work as well but I highly recommend investing in a Pullman loaf pan if you bake a lot of loaf bread/cakes
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe for Gluten Free Sweet Cornbread with my own gluten-free flour blend and Bob’s Red Mill 1-to-1. Both flour blends produced a moist, tender crumb and exceptional flavor. I am not saying other brands will not work in this recipe. I just have not tested them in this application. Flours blends used to develop this great recipe do contain xanthan gum.
Fine Yellow Corn Meal: For best results, use fine ground cornmeal. Corn Meal is a fine ground meal (coarse flour) ground from dried corn. It gives the gluten-free corn bread a wonderful texture and flavor. This is not the same as cornstarch or cornflour. If you use coarse ground cornmeal, please be aware that your cornbread will have a bit of a crunch to it.
Sourcream: Greek Yogurt or Sour Cream not only provides flavor in this gluten-free sweet cornbread but also fat. I have tested this recipe with greek yogurt and sour cream and both products work interchangeably.
Neutral Oil: I recommend using a neutral oil such as grapeseed oil or vegetable oil in this easy recipe for gluten-free cornbread. I have also tested this gf cornbread recipe with olive oil and it was lovely. Coconut Oil has a strong flavor and overpowers the lime flavor.
Sugar: The sugar added to this recipe not only provides sweetness but also moisture. I have not tested any of my recipes with a sugar substitute.
Step by Step Instructions
You will not believe how simple this recipe for Gluten Free cornbread is. There is no need for a stand mixer or electric hand mixer. You will need a large mixing bowl and a small bowl for the dry ingredients. A zester and a juicer (I especially like this one: Lemon Squeezer) for the limes. You will also need a whisk, a flexible spatula, and 8.4”x4.5”x4.1 Pullman Loaf Pan. A standard loaf pan will work as well but I highly recommend investing in a Pullman loaf pan since it is the best pan to make quickbread and loaves.
Make sure your ingredients are at room temperature. I recommend placing the eggs in a bowl with some warm water while you measure out all the other ingredients.
Step 1: Preheat the oven to 350F, spray the loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.
Step 2: In a small bowl whisk together the gluten-free flour, fine yellow cornmeal, baking powder, baking soda, and kosher salt. Set aside.
Step 3: In a large bowl combine the granulated white sugar and lime zest. Using your fingers, rub the zest into the sugar. This will bring out the oils and lime flavor of the zest and give the cornbread a subtitle lime flavor.
Step 4: Add the room temperature eggs, freshly squeezed lime juice, neutral oil, vanilla extract, and sour cream to the sugar mixture and whisk to combine. Whisk until no lumps of sour cream remain.
Step 5: Add the dry ingredients to the wet ingredients and whisk until smooth and fully combines.
Step 6: Pour the batter into the prepared loaf pan and smooth out evenly with the back of a spoon or a flexible spatula. If you like, dip a butter knife in some neutral oil and make a “cut” around ¼ inch deep down the middle of the loaf batter. This will be a guide for the “middle crack” of your gluten-free cornbread. The bread will develop a crack anyways but this way you know where it will happen.
Step 7: Place the loaf in the preheated oven and bake at 350F for 50-55 minutes. The loaf is ready when it is golden brown and a toothpick inserted in the center of the loaf comes out clean. The cooking time does depend on your oven. Allow for it to cool in the pan for 10-15 minutes in the pan. Transfer it to a cooling rack to cool completely.
Lime Sourcream Glaze
This sweet gluten-free cornbread is delicious on its own but if you plan on serving it as a sweet treat, the lime sourcream glaze takes it to the next level. To make the glaze, combine the powdered sugar, fresh-squeezed lime juice, and Greek yogurt (or sour cream) in a small bowl. Whisk until smooth and creamy. Using a spoon, spread evenly over the top of the cake, allowing some of it to drip down the sides. Garnish with fresh berries and extra lime zest if you like. Allow for the icing to set before enjoying a slice.
Store any leftovers in an airtight container at room temperature for up to 5 days. You may also freeze it for up to 3 months. To freeze, you can either freeze the whole/partial loaf or pre-cut slices. Use your toaster or toaster oven to re-heat the individual slices.
Wondering what to serve with this sweet gluten-free cornbread? Clearly, it is delicious on its own (especially when glazed with the lime glaze) but here are a few ideas on how to serve this.
If you are a Cornbread enthusiast serve it with a hot bowl of gluten-free chili, beans, and ham or lightly toasted with some good butter and (spicy) honey. It also makes a great side dish for BBQs and potlucks.
You can also use this southern style cornbread to make delicious trifles using this gluten-free lemon pudding recipe or serve it with some whipped cream and fresh fruit for a light dessert. If you happen to have some leftover mascarpone cream from my gluten free tiramisu, it would make a delicious topping!
Personally, I think this cornbread is better on the second day when the flavors had some time to develop but... it is also amazing still warm from the oven (especially on a cold fall/winter day).
Cornmeal vs Corn Flour
Ever wondered what's the difference between cornmeal and cornflour? In a nutshell, cornmeal is coarse (like sand) and cornflour is a fine powder.
For the best result, I recommend using fine ground cornmeal in this recipe. IF you use coarse ground cornmeal the texture may be grainy and there will be crunchy bits in your cornbread.
Both products should not be confused with cornstarch which is a white, chalky powder. Cornstarch is made from the endosperm of the corn kernel. The starches inside the endosperm are removed, rinsed, dried, and milled into a fine powder. Do not use Cornstarch in this recipe.
FAQ about Gluten Free Sweet Cornbread
Can I bake this recipe in a different pan?
While I have not tested this recipe in a different pan like an 8x8 pan, a cake pan, or a cast iron pan. If you test this recipe in a different pan, please share your results in the comments. I have not tested this recipe to make gluten-free cornbread muffins.
Can I make this recipe without eggs?
While I have tested this recipe with dairy-free sour cream, I have not made it with an egg substitute.
How to store cornbread?
Once fully cooled, store it in an airtight container at room temperature up to 5 days.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
Gluten Free Sweet Cornbread
This gluten free sweet cornbread recipe is tender, moist with just the amount of sweetness. You can serve it plain for family dinner with a big bowl of chili or top it with a delicious lime sour cream glaze and serve it as dessert.
Gluten Free Sweet Cornbread
- 165 grams gluten free multipurpose flour
- 80 grams fine ground yellow cornmreal
- 1 ¼ teaspoon baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 175 grams granulated white sugar
- Zest of 2 limes, medium size
- 95 grams neutral oil
- 20 grams fresh lime juice
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 115 grams sour cream, at room temperature
Lime Sour Cream Glaze
- 175 grams powdered sugar
- 20 grams lime juice, fresh squeezed
- 30-40 grams sour cream
How to make a Gluten Free Sweet Cornbread
- Preheat the oven to 350F, spray the Pullman loaf pan with some cooking spray, and line with parchment paper leaving some overhang on the sides.
- In a small bowl whisk together the gluten-free flour, fine yellow cornmeal, baking powder, baking soda, and kosher salt. Set aside.
- In a large bowl combine the granulated white sugar and lime zest. Using your fingers, rub the zest into the sugar.
- Add the eggs, lime juice, neutral oil, sour cream and vanilla to the sugar mixture and whisk to combine
- Add the dry ingredients to the wet ingredients and whisk everything together.
- Pour the batter into the prepared loaf pan. If you like, dip a butter knife in some neutral oil and make a “cut” around ¼ inch deep down the middle of the loaf batter. This will be a guide for the “middle crack” of your quick bread (which will happen anyways but this way you know where it will happen)
- Place the loaf in the preheated oven and bake at 350F for 50-55 minutes. The loaf is done when it is golden brown and a toothpick inserted in the center of the loaf comes out clean.
- Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely.
Lime Sour Cream Glaze
- Combine the powdered sugar, fresh-squeezed lime juice and sour cream in a small bowl and whisk until smooth and creamy.
- Using a spoon, spread evenly over the top of the loaf allowing some of it to drip down the sides. Garnish with lime zest and fresh berries if you like.
- Allow for the icing to set before enjoying a slice of the lemon loaf.
Glaze: The lime sour cream glaze is optional.
Amount Per Serving: Calories: 250
Calories are a guestimate.
Can this be made savory without the sugar? Thinking of thanksgiving corn bread stuffing.
No, this recipe for sweet gluten-free cornbread needs the sugar or it will be dry as it can be and very, very pale. I will look into a savory cornbread for corn stuffing in the near future.
Could you make this into cornbread muffins instead of a Loaf. If yes how long would you bake the muffins for?
As mentioned in the FAQ section I have not tested this recipe as muffins. But it should work for sure. I would start with 22 minutes or so. This is a wild guess