Gluten Free Cornbread – a tried and true gluten-free + dairy-free cornbread recipe! Perfect for Thanksgiving or a cozy bowl of chili!
This post is sponsored by Bob’s Red Mill, the opinions are my own.
Nothing better than a delicious classic recipe!
In our opinion, chili isn’t really chili unless you have a side of cornbread! And this one is GOOD! It is dairy-free and gluten-free but still so fluffy and delicious thanks to our friends over at Bob’s Red Mill! I seriously love, love, LOVE their 1-to-1 Gluten-Free Flour – I have been using it for all my baking lately and it never disappoints.
In addition to serving with chili our family also loves it when this recipe joins our party of side dishes at Thanksgiving! We promise that your family will love it too 🙂
WHY YOU WILL LOVE THIS RECIPE
- Easy – this is a tried and true recipe that is so simple. Basically, wet ingredients in one bowl, dry ingredients in another, mix together and bake!
- Family friendly – our kiddos are able to help with the mixing and then when you can eat it warm with that drizzle of honey! Oh, everyone is in love!
- Perfect for a holiday – you can easily cut your cornbread in to squares, pop them out of the pan, and serve them with all of your yummy side dishes. Trust me, your guests will thank you!
WHAT YOU WILL NEED
- cornmeal
- Bob’s Red Mill Gluten-Free 1-to-1 Flour
- baking powder
- baking soda
- xanthum gum
- kosher salt
- vegan butter
- coconut sugar
- honey
- eggs
- unsweetened almond milk
- fresh lemon juice
SUBSTITUTIONS
- Unsweetened almond milk: you should be able to substitute any non-dairy milk for this.
- Vegan Butter: if you don’t have an issue with dairy, feel free to use regular butter.
WHAT TO SERVE IT WITH
As I said we LOVE this with chili, here are a few of our favorites which are also dairy-free and gluten-free:
- Best Turkey Chili (slow-cooker + instant pot)
- Slow Cooker Classic Paleo Chili
- White Chicken Chili
- Healthy Pumpkin Chili
And of course, you have to add that drizzle of honey!!
OTHER RECIPES YOU MIGHT LIKE:
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Love,
E
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Gluten Free Cornbread
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 9 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Ingredients
- 1 cup cornmeal
- 1 cup Bob’s Red Mill Gluten-Free 1-to-1 Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon xanthum gum
- 1/8 teaspoon kosher salt
- 1/2 cup vegan butter, melted
- 1/3 cup coconut sugar
- 3 tablespoons honey
- 2 eggs
- 1 cup unsweetened almond milk
- 1 teaspoon fresh lemon juice
Instructions
- Preheat: Preheat oven to 375 degrees.
- Dairy-Free “Buttermilk”: Combine unsweetened almond milk and lemon juice in a small bowl. Set aside.
- Dry Ingredients: In medium mixing bowl combine dry ingredients: cornmeal, flour, baking powder, baking soda, xanthum gum, coconut sugar and salt.
- Wet Ingredients: In a medium mixing bowl combine wet ingredients: melted butter, honey, eggs and the almond milk mixture. Whisk to combine.
- Combine: Combine wet and dry ingredients and mix well to combine.
- Prepare Pan: Spray a 8×8 or 9×9 pan with olive oil. Pour mixture inside.
- Bake: Bake for 24-26 minutes or until a toothpick comes out clean.
- Cool: Let cool, 10-15 minutes.
Notes
- Almond Milk Substitutions: You should be able to substitute any non-dairy milk for this
- Vegan Butter: if you don’t have an issue with dairy, feel free to use regular butter.
- Storage: Store on the countertop, covered, for 1-2 days. If it isn’t consumed by then move it to the refrigerator. There aren’t any preservatives in this (yay!) so it will only last so long out.
Keywords: gluten-free cornbread, gluten free cornbread
