For a richer flavor, use browned butter instead of melted butter. If you don't have cream-style corn, you can substitute with regular corn kernels (about 1 1/2 cups) and add an extra 1/4 cup of milk to the batter. For a touch of heat, add 1/4 teaspoon of cayenne pepper to the dry ingredients. Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently before serving.
Dawson Zieme
Jun 26, 2025My family couldn't even tell it was gluten-free!
Tyreek Koelpinpouros
Jun 2, 2025This is the best gluten-free cornbread I've ever had! So moist and flavorful.
Patrick Reichel
May 17, 2025I added a little honey to the batter for extra sweetness, and it was delicious!
Tyrel Cummings
Jan 29, 2025I love that this recipe uses simple ingredients that I usually have on hand.