This gluten-free cornbread recipe is incredibly moist and tastes good with any weeknight meal. This incredibly easy recipe is better than any boxed mix. This homemade cornbread is both gluten-free and dairy-free.

A close up of a pan of cornbread with a slice missing

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!)

Recipe Highlights

  • 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.
  • Easy recipes are the best kind of recipes. This cornbread recipe is simple to make with no difficult techniques except maybe waiting for it to cool enough to dig in.
A picture of the ingredients for this recipe including flour, cornmeal, eggs, sugar, coconut oil, milk, vinegar, and baking powder.

Now let me show you how to make it!

Recipe Steps

Step One

Preheat the oven and spray your baking dish. Gather all your ingredients and you’re ready to go.

Step Two

Combine the almond milk and vinegar then set aside. In a large bowl add all the dry ingredients and whisk together.

Step Three

Add the milk mixture, eggs and coconut oil to the dry mixture and stir until a smooth batter forms.

A picture of the dry ingredients with the wet ingredients then added to it to make the batter.

Step Four

Pour the 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.

Step Five

Wait for the cornbread to cool enough to slice. Enjoy immediately! This cornbread recipe goes great with Instant Pot Lentil Soup or Instant Pot 15 Bean Soup.

A spatula holding a piece of gluten free cornbread above the pan.

FAQs

Is cornmeal gluten-free?

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.

Does gluten-free cornbread freeze well?

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.

How long is cornbread good for?

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.

Other Gluten-Free Bread & Cake Recipes You Might Like

cornbread cooked in a square baking dish cooling on a countertop

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A piece of gluten free cornbread on a small plate

Gluten-Free Cornbread


Description

This gluten-free cornbread recipe is incredibly moist and tastes good with any weeknight meal. This incredibly easy recipe is better than any boxed mix. This homemade cornbread is both gluten-free and dairy-free.


Ingredients

Scale
  • 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)

Instructions

  1. Preheat your oven to 400°F. Spray an 8×8-inch square baking dish with nonstick cooking spray and set aside.
  2. In a small pitcher or bowl, combine the milk and vinegar. Stir and set aside.
  3. In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and sea salt. Stir or whisk to combine.
  4. Then, stir in the milk and vinegar mixture, eggs, and coconut oil.
  5. Stir the batter until it is smooth with no lumps.
  6. 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.
  7. Let the cornbread cool in the pan for a few minutes before slicing it and serving it warm or at room temperature
  • Category: Side dish
  • Method: Oven
  • Cuisine: American

Keywords: gluten-free and dairy-free cornbread, healthy cornbread recipe

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