Gluten-Free Coconut Oil Cornbread

If you follow a gluten-free diet, you are going to want to bookmark this gluten-free coconut oil cornbread!  You don’t need to purchase expensive gluten-free flour for this recipe!  This cornbread calls for just a few simple ingredients.  This cornbread tastes wonderful with soup, chili, or any holiday spread! I promise that you will have no leftovers when you make this cornbread! 

gf coconut oil cornbread  Last November. I hosted a Gluten-Free Thanksgiving.  My sister-in-law made this Gluten-Free Cornbread recipe.  And, in my opinion, it was the star of the meal.   ( I guess I am not a huge turkey fan.)

However, I wanted to switch up this recipe a bit and use ingredients that my family eats. ( Greek Yogurt instead of sour cream & Coconut oil in place of butter) PLUS, I pulverized the cornmeal in the food processor- and thus, turning the cornmeal into more cornflour. This cornbread was to die for.  It was moist, crispy on the outside, and wasn’t the least bit gritty.

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Here is what you need for this gluten-free coconut oil cornbread

A food processor or blender Parchment



Coconut Oil. If you prefer to use olive oil or vegetable oil that will work as well.

Greek Yogurt

2 Eggs- if you prefer to use flax eggs that will work too.



Baking Soda and Baking Powder

Milk. I used whole milk in this recipe.  However, if you prefer to use dairy-free milk such as almond milk that will also work.  

This cornbread did not last long.   I have been into using my food processor for baking lately.  It is easy to clean up.  Another trick is always to line your pan with parchment paper.  This way, your baked goods will pop out. Gluten-Free Cornbread

I love my little 8×8 pan.  I use it all the time.  It works better than some of my expensive ones. You can also bake this cornbread in a muffin tin.

GF cornbread 100 This cornbread will achieve a medium grind.  Although there is no flour in this recipe, putting the cornmeal for around in the food processor gives it almost a flour-like texture.   You can serve this cornbread warm or at room temperature.

Gluten-Free- Coconut oil Cornbread


  • 2 cup cornmeal grind in a food processor before using
  • 2 eggs
  • 1.5 cups plain greek yogurt
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons sugar
  • 1 cup whole milk
  • 4 tablespoons melted coconut oil


  1. Preheat oven to 400 degrees. Preheat oven to 400 degrees.

  2. In your food processor, pulverize the cornmeal for 5-10 minutes. In your food processor, pulverize the cornmeal for 5-10 minutes.

  3. Add dry ingredients and mix.  Add wet ingredients and mix again. Add dry ingredients and mix. Add wet ingredients and mix again.

  4. Place the batter in a 8 x 8 pan lined with parchment paper and bake for 25 minutes at 400.

  5. Remove from the oven and let cool. Remove from the oven and let cool.


Adding bacon, chives, or cheddar cheese to this cornbread would be great for savory variations of this recipe.  If you want to make this recipe sweeter I suggest adding a few tablespoons of honey or maple syrup.

Storing leftovers

You can store this cornbread in an airtight container in the refrigerator for up to five days.  Or you can store this cornbread in a freezer bag and store it in the freezer for up to three months.

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Like I said before.  PERFECT. My favorite part was how crispy the outside turned out.  I don’t know if it was the coconut oil that did that, but it was so good.    If you see a few white specks in this cornbread, it’s because I didn’t have enough yellow cornmeal, so I used some white cornmeal too.

If you make this recipe. Please let me know how it turned out for you!  Please comment below or tag me on social media!  You can find me on Pinterest, Facebook, Instagram, Twitter, or tikok.

gf coconut cornbread



  1. Can you give more detailed instructions? Did you mix all wet ingredients in one bowl and all dry ingredients in another bowl before mixing them in with the cornmeal?

  2. I made this recipe once. Great. 2nd time exact measurements, really watery and taken almost an HR to cook. Looks amazing just like the pic. 8×8 inch pan, maybe add next cornmeal next time. Actually, I just realized I ran out of cornmeal at 1.5 cups so I used .5 of gf flour. Is that why? Either way its just taken way longer to cook. Still looks just like the pic. It’s so good!


    Just tried this tonight – to add to some leftover chicken soup… i used my vitamix to combine wet ingredients first – then adding dry ingredients a little at at time thru a funnel so it didn’t stick to the sides. Batter was quite runny, but as i let it sit on counter and strirred w/ a scraper it thickened a bit. Came out crispy on outside & moist inside. It’s a keeper.

  4. This cornbread is fantastic. Tastes like cake! How can I veganize the recipe? May I use coconut/almond/cashew/oat milk? And coconut milk yogurt? And maybe flax/chia/or some other thickener. Maybe applesauce? Just curious. Thanks in advance

    • I think it would be worth a shot, replacing the yogurt and milk. However, it might be difficult to replace the egg.

  5. I’m currently in the process of making the cornbread now. I followed the directions exactly, but the mixture was very “liquidy” not sure if that’s how it’s supposed to be but I’m definitely looking forward to taking it out and trying it!

  6. If I wanted to make the “unhealthy” version because we don’t have coconut oil or plain greek yogurt, would the proportions of sour cream and butter be equivalent to the amounts of greek yogurt and coconut oil listed in your recipe?

  7. Very good! This cornbread is soft, moist and delicious! I made corn flour by grinding popcorn in my electric wheat grinder.

  8. Hello…thANK YOU for this wonderful recipe! I have made it 5 times and I use coconut milk and greek YogUrt and throw in a little Dried onion flakes for more flavor. It is so delish and moist each time. It’s a keeper for me!

  9. How do YOU store this. Does IT Have TO he refrigerated.

    • If you want to make this ahead, I would prep the sour cream part first and store it in the fridge. Add it to the salsa upon serving.

  10. you could try it. I don’t know how it would work out though.

  11. Trying this withouth the sugar. Will just put a little honey on top!

  12. Is this low carb? Need to know how much I can eat. looks yummy

  13. quinoa tends to have the same texture and taste as cornmeal. could you substitue quinoa flour for the cornmeal?

  14. IF I wanted a little heat, would one jaLapeno be too much? If i wanted to mix in shredded cheddar, would 8oz be too much?
    I’m not sure why I can’t Get rid of the caps on my ipad. I’m sorry.

  15. I think i’ll make this next week for a “test run;” Feast of Tabernacles is in just three months, and I want to make a meal for two of my ministers; one of them has a wife who suffers celiac disease, and she has to be gluten free at all times. This sounds like a wonderful recipe she’ll be able to eat and enjoy. Along with a big pot of chili made with ground buffalo—mmmm-mmm, making myself hungry!!

  16. How warm need i set the oven?

  17. Could almond milk sub for the whole milk? thanks!

  18. Do you use the 1 1/2 cup plain yogurt or just the milk? Or both?

  19. Could masa harina be used instead of pulverizing the cornmeal?

  20. this looks amazing!! I can’t wait to try it!

  21. This looks so moist and yummy ♥

  22. Your recipe is so much different to my onE. I have to try yours one one day soon as it is way simpler.

  23. This GF cornbread looks amazingly delicious! Thanks so much for sharing this one!!!

  24. It looks so light and fluffy! And what a gorgeous color! I love cornbread!

  25. The texture of this cornbread looks so smooth and divine! I’ll have to try this tip out. Thanks.

  26. Lovey recipe, and I really like the addition of the coconut butter, it must be delicious

  27. We cook our corn bread in a cast iron skillet. I can’t get enough of it. I’ll keep the food processor trick in mind when i can’t find the finely ground cornmeal.


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