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A stack of gluten free cornbread slices with honey dripping down.

Gluten Free Cornbread

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 39 minutes
  • Yield: 9 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


Gluten-Free Cornbread– a tried and true gluten-free + dairy-free cornbread recipe! Perfect for Thanksgiving or a cozy bowl of chili!


  • 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


  1. Preheat: Preheat oven to 375 degrees F.
  2. Dairy-Free “Buttermilk”: Combine unsweetened almond milk and lemon juice in a small bowl.  Set aside.
  3. Dry Ingredients: In medium mixing bowl combine dry ingredients: cornmeal, flour, baking powder, baking soda, xanthum gum, coconut sugar and salt.
  4. Wet Ingredients: In a medium mixing bowl combine wet ingredients: melted butter, honey, eggs and the almond milk mixture. Whisk to combine.
  5. Combine: Combine wet and dry ingredients and mix well to combine.
  6. Prepare Pan: Spray a 8×8 or 9×9 pan with olive oil. Pour mixture inside.
  7. Bake: Bake for 24-26 minutes or until a toothpick comes out clean.
  8. Cool: Let cool, 10-15 minutes.
  9. Serve: we love serving this with our Slow Cooker Chili and Seven Layer Salad!


  • 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.