GF Cornbread Recipe Without Flour – 6 Ingredients Only

If you’re craving true Southern comfort but gluten isn’t an option, this cornbread’s for you. Golden, crumbly, and nostalgic—just like grandma’s—minus the flour.

This isn’t a compromise. It’s a smart twist: only 6 pantry staples, quick prep, and that classic buttermilk tang. Done in under 25 minutes, with crispy edges and a tender center that practically begs for butter.

⭐ Why You’ll Love It

Gluten-free but still bold and hearty.
No flour needed—cornmeal is the star.
Six simple ingredients.
Bakes in less than 25 minutes.
Flexible for dairy-free or vegan swaps.

🍑 Southern Inspiration

Cornbread has always been more than food in the South—it’s hospitality, memory, and tradition. From potlucks to Sunday dinners, cast iron skillets told family stories.

This version keeps the spirit alive, with small adjustments to fit modern diets. Certified GF cornmeal, plant milk if you need it, and a few easy swaps. Tradition, but accessible.

🥄 Key Ingredients

Cornmeal (GF certified): rustic texture + natural sweetness.
Baking powder: lift and lightness.
Sweetener: sugar or honey to balance flavors.
Butter or oil: richness.
Milk + vinegar: quick DIY buttermilk.
Eggs (or flax eggs): structure.

💡 No exotic ingredients. Just pantry basics.

🥛 Easy Substitutions

Dairy-free? Use almond or oat milk + vinegar.
Egg-free? Try flax eggs or a replacer.
Lower fat? Swap butter for applesauce or banana.

🍳 Tools You’ll Need

Cast iron skillet = crispy edges + authentic feel.
9×9 pan = neat squares + shorter bake.
Whisk + spatula for smooth batter.

👩‍🍳 Step-by-Step

Make buttermilk: 1 cup milk + 1 tbsp vinegar. Rest 5 mins.
Whisk wet: 2 eggs, ¼ cup sugar, 2 tbsp honey.
Mix dry: 1½ cups cornmeal, 1 tbsp baking powder, 1 tsp salt.
Combine gently: add melted butter + buttermilk, fold until smooth. Don’t overmix.
Bake: Pour into greased skillet or pan. 375°F, 20–25 mins.
Check: Toothpick with moist crumbs = ready.

🎯 Tips for Success

Preheat your oven (and skillet if using) for best crust.
Spoon + level flours to avoid dense results.
Let it rest 5 mins before slicing.
Tiny lumps in batter? Totally fine.

🌶️ Flavor Upgrades

Jalapeños 🌶️ = spicy kick.
Cheese 🧀 = creamy, savory pockets.
Fresh corn 🌽 = bursts of sweetness.
Honey drizzle 🍯 = sweet finish.

📦 Storing & Freezing

Airtight container = 3 days freshness.
Freeze slices up to 3 months.
Reheat at 350°F to revive crispy edges.

🍲 Perfect Pairings

Chili nights.
BBQ platters.
Soups & stews.
Weekend brunch with honey butter.

🔎 Quick Nutrition (per slice)

~180 calories
28g carbs
4g protein
6g fat

Balanced, filling, and naturally gluten-free.

💡 FAQs (Quickfire)

Can I make it dairy-free? Yep, almond milk + vinegar.
Best pan? Cast iron for crust, 9×9 for soft squares.
No eggs? Flax eggs or applesauce work.
How to keep it light? Don’t overmix, use fresh baking powder.

🎉 Final Bite

This gluten-free cornbread proves tradition doesn’t need gluten. It’s warm, crispy-edged, and tender—ready in under 25 minutes. Whether alongside chili, BBQ, or brunch, it’s a dish meant to be shared.