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Fluffy Gluten Free Cornbread

Jenny Wells

"This recipe raises well and yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. Letting cool for 5-10 minutes before serving helps with crumble."
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30 m servings 224 cals
Original recipe yields 12 servings


  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.
  2. Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
  3. Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 31
  1. 37 Ratings

Most helpful positive review

Wow. Can't even tell it's gluten-free! I also used Bob's Red Mill GF All Purpose Flour instead of the millet and rice flour. Also, I used 1 tsp xanthan gum & 2 tsp baking powder (instead of 1 TB...

Most helpful critical review

Came out dry and not fluffy. I am very picky about cornbread and even non-GF versions can be dry and not fluffy. So, if this is the fluffiest I can get out of GF then I'd rather not have it. ...

Most helpful
Most positive
Least positive

Wow. Can't even tell it's gluten-free! I also used Bob's Red Mill GF All Purpose Flour instead of the millet and rice flour. Also, I used 1 tsp xanthan gum & 2 tsp baking powder (instead of 1 TB...

Very good basic recipe. I served it with thick beef stew and it was great. Could easily be adapted to add cheese, corn, or buttermilk if you plan on serving alone. I also used Bob's Red Mill All...

This is a very dry cornbread, but once you get used to the fact that gluten free is going to be different from a wheat flour product, it's fine! I tried to make my own millet flour. It didn't ...

I found this recipe a while back when I thought that I was going to have to go gluten free. It turns out that I didn't need to, but regardless, this is now my go-to cornbread recipe! I love th...

My family and I loved this cornbread. I followed the suggestions of others and used the xanthan gum. Since I wanted a little more cornmeal flavor, I used 1-3/4 cups cornmeal and 1-3/4 cup glut...

Excellent! Delicious! Soft and fluffy! Better than gluteny cornbread :) A+

We really enjoyed this recipe! I made it as described and was amazed how truly bread-like it was. I will definitely make again. Next time, I may try adding more sweetener, likely honey or aga...

is a bit drier than traditional cornbread, but that can be remedied by melting butter on top! deliciouso!

Loved it ! I'm not one to change up and recipe, then review it, but I didn't have Millet Flour so I just used rice flour instead. I ignored the comments on it being dry because cornbread is alw...