This gluten-free cornbread recipe is incredibly moist and tastes good with any weeknight meal. This incredibly easy recipe with simple ingredients is better than any boxed mix. This homemade cornbread is both gluten-free and dairy-free.
Cornbread is such an easy way to elevate a meal. It tastes delicious aside almost anything and it’s easy to freeze if there happens to be leftovers. (Spoiler alert – there won’t be!)
Why You Need This Recipe
- This Gluten-Free Cornbread recipe is also made without dairy! Coconut oil and almond milk keep it nice and moist.
- It’s perfectly sweet. There’s nothing worse than an overly sweet cornbread or one that is not sweet enough.
- Gluten-free flour with xanthan gum from Bob’s Red Mill mixed with gluten-free cornmeal makes for a grainy texture and a tender crumb. You won’t miss the all purpose flour in this great recipe.
Now let me show you how to make it!
Preheat the oven and spray your baking dish. Gather all your ingredients and you’re ready to go.
Combine the almond milk (or your favorite dairy-free milk) and vinegar then set aside. In a large bowl add all the dry ingredients and whisk together.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
Add the milk mixture, eggs and coconut oil to the dry mixture and stir until a smooth batter forms.
Pour batter into the baking dish and bake until it’s done. You can do this by inserting a toothpick to see if it comes out clean. If any batter is on the toothpick, pop the cornbread back in the oven for another 5-10 minutes.
Wait for the cornbread to cool enough to slice. Enjoy warm or at room temperature. You can serve the cornbread plain, with vegan butter, with melted butter, with honey butter, maple syrup, or with honey.
I hope your family agrees that this is the best gluten-free cornbread recipe that they’ve ever had. It’s one of my favorite foods and it goes great with Instant Pot Lentil Soup or Instant Pot 15 Bean Soup.
Recipe Tips & Substitutions
- You can also make this cornbread in a cast iron skillet. But, you’ll need a very large skillet and you’ll need to make sure it’s well seasoned so the cornbread doesn’t stick to the bottom.
- After you’ve made your cornbread, store any leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days. You can also freeze the cooked cornbread for up to 2 months.
- I have not tested this recipe with an egg substitute. Please let me know if you try a a vegan version.
Cornmeal doesn’t contain gluten as an ingredient, but oftentimes it is processed in the same facilities as wheat. Cross contamination is highly likely. If you are Celiac or sensitive to trace amounts of gluten, search for cornmeal that is labeled gluten-free.
Yes but freeze within two days of baking for best results. I like to place the slices on a plate or half sheet pan then freeze for 30 minutes. Place the slices in a freezer bag and use within 30 days for the freshest results. This method keeps the cornbread from getting smooshed in the bag.
Cornbread tastes best the day it’s made but will stay good on the counter for two full days or in the refrigerator for up to 4-5 days.
Yes! But you’ll need to reduce the temperature to 375 degrees F and shorten the bake time to around 25 minutes. Check one of the muffins with a toothpick and make sure it comes out clean.
Other Gluten-Free Bread & Cake Recipes You Might Like
- Easy Gluten-Free Zucchini Bread
- Cinnamon Sweet Potato Bread
- Gluten Free Coffee Cake
- Date-Nut Bread
- Dairy-Free Banana Bread with Chocolate Chips
Don’t miss our Gluten-Free Cornbread web story!
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- Nonstick cooking spray
- 1 ½ cup unsweetened almond milk (or low-fat dairy milk if you aren’t on a dairy-free diet)
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 cup gluten-free flour (I used the Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour)
- 1 ½ cups gluten-free yellow cornmeal
- 1/3 cup sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 eggs, beaten
- ½ cup coconut oil, melted (use butter if you aren’t on a dairy-free diet)
- Preheat your oven to 400°F. Spray an 8×8-inch square baking dish with nonstick cooking spray and set aside.
- In a small pitcher or bowl, combine the milk and vinegar. Stir and set aside.
- In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and sea salt. Stir or whisk to combine.
- Then, stir in the milk and vinegar mixture, eggs, and coconut oil.
- Stir the batter until it is smooth with no lumps.
- Pour the batter into your baking dish and bake for 28-32 minutes, or until the top starts to turn a golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for a few minutes before slicing it and serving it warm or at room temperature
- If you want to make this recipe in a muffin tin, you’ll need to reduce the temperature to 375 degrees F and shorten the bake time to around 25 minutes. Check one of the muffins with a toothpick and make sure it comes out clean.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side dish
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Keywords: gluten-free and dairy-free cornbread, healthy cornbread recipe
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