Soft, fluffy and tender, this easy corn flour bread is lightly sweetened and makes the perfect breakfast, tea-time snack or for anytime of the day! No yeast or rising time required, this quick bread requires just 8 ingredients and comes together in under an hour! Totally gluten-free and dairy-free too, but it’s so good no one would care. Bake a loaf or two and freeze so you can enjoy this gluten-free quick bread anytime!
Nothing beats baking a loaf of homemade bread – and while I love baking yeast breads (such as this soft, fluffy gluten-free white bread, this soft brown rice bread, or this tender buckwheat bread), there are days where I prefer to make a loaf of quick bread instead.
Quick breads use baking powder for leavening instead of yeast (which means no rising time required and hence quicker prep time). This makes them great for throwing together when you’re in a hurry or simply hungry for something delicious and don’t want to wait long to eat.
Gluten Free Bread Recipe
Some of our favorite quick breads include this hugely popular honey oat quick bread, this low-carb almond bread, and this coconut flour bread.
Recently, I’ve also been testing a quick bread recipe made with corn flour, since I had a half a packet of corn flour in my pantry (left over from when I made the easiest corn flour pancakes ever!)
Corn flour is basically made from grinding whole corn kernels very thoroughly to get a very soft, fine pale yellow powder. It is naturally gluten-free, which means it’s safe for Celiacs and those with gluten intolerances to enjoy!
Easiest Gluten Free Cornbread (fluffy, Moist)
Corn flour is NOT the same as corn starch, which is made only from the starchy part of corn, and is processed into a fine white powder.
Corn flour is also NOT the same as corn meal, which is basically dried corn kernels ground into a yellow, coarse meal with a sand-like texture.
Honestly, this recipe is literally foolproof. All you need is just 8 simple ingredients and an hour to bake a loaf of this absolutely delicious corn flour bread.
The Best Gluten Free Cornbread
This loaf is insanely fluffy and crazy addictive, and just sweet enough to satisfy your hunger, while not being too sweet so you can eat it for breakfast, tea, or anytime you wish.
Best of all, it’s totally gluten-free and dairy-free too (so even Celiacs or those with gluten and dairy intolerances can enjoy it!), but it’s so darn good no one would notice! Trust me when I say that!
Here’s a visual overview of the ingredients you’ll require to make this recipe. For the exact quantities, please refer to the recipe card at the bottom of this post.
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Add the beaten eggs, almond milk, and vegetable oil, and whisk until you get a homogeneous pale yellow batter (the batter will be rather liquid and have a pourable consistency).
Allow loaf to cool for at least 10 minutes in the pan before removing it and allowing it to finish cooling on a wire rack.
No, I do NOT recommend that you substitute the corn flour with corn starch or corn meal as they are three completely different ingredients.
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Yes, corn flour is totally gluten-free. It is made from grinding whole corn kernels into a fine flour, and corn is naturally gluten-free.
To store, place the cooled corn flour bread in an airtight container and store in the refrigerator for up to 5 days.
Yes, you can! To freeze, wrap the cooled bread in plastic wrap and freeze for up to 3 months. Let the bread thaw completely in the refrigerator overnight before slicing.
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P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Corn Flour: Note that corn flour is NOT the same as corn starch or corn meal (which is also known as polenta), so do NOT substitute it with either of those.
Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch, or potato starch) to ensure a light and tender final texture. I do NOT recommend using gluten-free flour blends that include heavier flours and starches (such as garbanzo bean flour) as that will result in a denser final texture.
The Best Gluten Free Cornbread Recipe
Sugar: I used white granulated sugar, but feel free to use light brown sugar or brown if you prefer. Just note that using light brown or brown sugar will cause the interior of the bread to be a darker color (instead of the pale yellow color that it has in the photos in this post). If you are diabetic, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar alternative with zero glycemic index).
Baking Powder: Make sure to use gluten-free baking powder if you are Celiac or gluten-intolerant. Since we are not using yeast in this bread, baking powder is what will help this corn flour bread to rise and give it its fluffy texture.
Eggs: If your eggs were originally in the refrigerator, you can bring them to room temperature by running the eggs under warm water to warm them up a little before breaking them. The eggs are necessary for binding and helping the bread to rise, and I haven’t tried this recipe without eggs. If you are allergic to eggs though, you could try using aquafaba as an egg-replacement. Please let me know how it goes it you make it without eggs.
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Almond Milk: I used my 5-minute homemade almond milk, but you can also use other non-dairy milks such as cashew milk, rice milk, sunflower seed milk or soy milk if you prefer. Alternatively, if you are not lactose-intolerant, you can also use normal dairy milk in equal quantities.
Sunflower Oil: I used sunflower oil because I always have it on hand. However, you can also use other neutral vegetable oils. Alternatively, if you are not lactose-intolerant, you can also use melted butter instead.
Metal Loaf Pan: I highly recommend using a metal loaf pan because it allows the sides of the loaf to cook evenly and creates the golden brown crust on all sides. Using a glass pan or ceramic pan will probably not result in the evenly color all over.
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Storing/Freezing: To store, place the cooled loaf in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the cooled bread in plastic wrap and freeze for up to 3 months. Let the bread thaw completely in the refrigerator overnight before slicing.
Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.
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