Skip to main content New<> this month
Get the Allrecipes magazine

Gluten-Free Mini Cornbread Cocottes

Rated as 4 out of 5 Stars

"Homemade sweet-style gluten-free cornbread. Fluffy and tasty, just without the gluten. Enjoy."
Added to shopping list. Go to shopping list.


1 h 10 m servings 369
Original recipe yields 4 servings (4 8-ounce mini cocottes)


{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 muffin cups or ramekins.
  2. Sift cornmeal, tapioca flour, rice flour, buckwheat flour, baking powder, baking soda, and salt into a large bowl. Add butter to cornmeal mixture and stir until well combined. Mix milk, eggs, honey, and vinegar into cornmeal mixture just until batter is combined, adding more cornmeal if batter is too runny. Pour batter into the prepared muffin tins.
  3. Bake in the preheated oven until tops are firm and lightly browned, 20 to 25 minutes; cool in the muffin cups for 3 minutes before transferring to a wire rack to cool completely.


  • Cook's Note:
  • Make sure all ingredients are certified gluten-free.
  • Lard can be substituted for the butter.

Nutrition Facts

Per Serving: 369 calories; 12.9 55.9 8.4 120 1059 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

Tried this to use up some tapioca and rice flour.