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    Home » Breads

    Gluten Free Dairy Free Cornbread

    Published: Feb 23, 2021 · Modified: Nov 16, 2022 by Tiffany · This post may contain affiliate links · Leave a Comment.

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    Even though I am a Southerner born and raised, I absolutely love my cornbread a little on the sweet side. I know, I know, Southerners are supposed to eat their cornbread savory style. Honestly I grew up on a mix of homemade savory cornbread slathered with butter and store bought Jiffy corn muffin mix, which leans towards the sweet side.  As an adult, I have become a real fan of sweetened cornbread.  This particular gluten free dairy free cornbread recipe is inspired from one of my favorite restaurants, 12 Bones Smokehouse, and their delicious sweet cornbread squares.  Since 12 Bones doesn't make a gluten free version, I had to make my own and my son says it might just be better than the original. 

    Three slices of cornbread slathered with butter on a white plate.

    This cornbread is the perfect dish to bring for your next cookout or holiday dinner. It's also a great side dish to be served with my (Copycat) Chili's Southwest Chicken Soup or Gluten Free Dairy Free White Bean Chicken Chili.

    Jump to:
    • Ingredients
    • How do you make gluten free cornbread from scratch?
    • Storage
    • Recipe FAQs
    • Shop this recipe
    • Pair this amazing gluten free cornbread with these other great recipes:
    • Recipe

    Ingredients

    Ingredients for gluten free cornbread on a white marble table.
    • Gluten Free Cornmeal - Cornmeal is an ingredient that is prone to contamination during processing. Ensure that you're using a certified gluten free cornmeal to make this recipe.
    • Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill blend in most of my recipes. You can use the brand of your choice. If you blend doesn't contain xanthan gum, make sure to add ½ teaspoon.
    • Sugar
    • Sage, Black Pepper, Paprika & Salt
    • Baking Powder - Helps the cornbread to come out light and soft.
    • Non-Dairy Milk + Apple Cider Vinegar - This will make a dairy free replacement for buttermilk. If you're not dairy free, use buttermilk in place of the non-dairy milk and omit the vinegar.
    • Eggs
    • Honey
    • Oil
    • Onions

    How do you make gluten free cornbread from scratch?

    Making gluten free cornbread from scratch is as easy as making muffins or even banana bread.  Like any bread that uses a liquid batter, the key is the muffin method.  The muffin method is a way of mixing the ingredients together that provides you with a nice fluffy, soft end product that never ends up tough.  

    All of the dry ingredients mixed together in a large white bowl.

    STEP 1: Combine all of the dry ingredients together in a large bowl and whisk until well mixed.

    Eggs whisked until frothy in a small white bowl.

    STEP 2: Whisk the eggs in a separate bowl until they are frothy like soap bubbles.

    Milk, oil and honey whisked into the beaten eggs.

    STEP 3: Add the milk, oil and honey to the eggs and whisk until well mixed.

    Wet ingredients poured into the bowl of dry ingredients.

    STEP 4: Pour the wet ingredients into the dry and fold together with a spatula about 10-15 strokes, until the flour is just incorporated.

    Onions being added to the cornbread batter.

    STEP 5: Add the chopped onions to the cornbread batter and fold a few more times until they are evenly distributed.

    Unbaked cornbread batter in a cast iron skillet.

    STEP 6: Pour the cornbread batter into your prepared pan and bake!

    A skillet of baked cornbread cut into wedges.

    Storage

    Store any leftover cornbread in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave if you like it served warm.

    You could also freeze leftover cornbread. Wrap the individual slices in plastic wrap and store them into a freezer bag or container up to 4 months. Thaw in the refrigerator overnight before serving.

    A sliced batch of cornbread in a cast iron skillet.

    Recipe FAQs

    Is all cornmeal gluten free?

    Corn itself is gluten free, although some people who react to gluten also have trouble eating corn.  

    Like oats, it is possible for cornmeal to be contaminated during the milling process.  I personally only buy cornmeal that is marketed as gluten free (usually a dedicated milling facility).  Here is my favorite brand to order online

    Can I bake this without a cast iron skillet?

    Yes, if you don't have a skillet, use a 9x9 baking pan or similar sized casserole dish to make this recipe.

    Can I make this cornbread without eggs?

    This recipe uses 3 eggs, which is important for the structure as well as the moisture content. I wouldn't recommend trying this recipe without eggs (or with an egg substitute).

    Shop this recipe

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    gluten free cornmeal

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    Pair this amazing gluten free cornbread with these other great recipes:

    • A white bowl filled with vegan broccoli cheddar soup with a side of garlic toast.
      Vegan Broccoli Cheddar Soup
    • A bowl of white chicken chili topped with sour cream and sliced avocado.
      Gluten Free White Chicken Chili
    • A bowl of chilis southwest chicken soup topped with cilantro and lime slices.
      (Copycat) Chili's Southwest Chicken Soup
    • A bowl of pumpkin chili topped with sliced jalapenos.
      Easy Pumpkin Chili (Gluten Free)

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Recipe

    Three slices of gluten free cornbread topped with butter on a white plate.

    Gluten Free Dairy Free Cornbread

    This deliciously soft and moist gluten free cornbread makes a great side for soups and chili.
    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 10
    Calories: 242kcal

    Ingredients

    • 1 Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
    • 1 Cup Gluten Free Cornmeal
    • ½ Cup Sugar
    • 4 teaspoon Baking Powder
    • 1 teaspoon Salt
    • ½ teaspoon Sage
    • ½ teaspoon Black Pepper
    • ½ teaspoon Paprika
    • 3 Eggs
    • ¼ Cup Olive Oil
    • 1 Cup Non-Dairy Milk regular or dairy free
    • 1 teaspoon Apple Cider Vinegar
    • 2 Tablespoon Honey
    • 1 Cup Onion diced (about ½ medium onion)

    Instructions

    • Preheat your oven to 400 degrees. Grease a cast iron skillet or 9x9 baking pan.
    • Combine the milk and apple cider vinegar and let sit while you mix the remaining ingredients. If you want to use buttermilk, substitute for milk and leave out the vinegar.
      1 Cup Non-Dairy Milk, 1 teaspoon Apple Cider Vinegar
    • In a large bowl, combine gluten free flour, cornmeal, sugar, baking powder, salt, sage, pepper and paprika. Whisk until well mixed.
      1 Cup Gluten Free 1-to-1 Flour Blend, 1 Cup Gluten Free Cornmeal, ½ Cup Sugar, 4 teaspoon Baking Powder, 1 teaspoon Salt, ½ teaspoon Sage, ½ teaspoon Black Pepper, ½ teaspoon Paprika
    • In a second bowl, whisk the eggs until frothy like soap bubbles.
      3 Eggs
    • Add the oil, honey and milk to the eggs and whisk until combined.
      ¼ Cup Olive Oil, 2 Tablespoon Honey
    • Add the wet ingredients to the dry. Gently fold together about 5 strokes. Add the onions. Continue to fold another 5-10 strokes until the flour is all incorporated. It is okay if the batter is lumpy.
      1 Cup Onion
    • Pour the batter into your prepared pan. Let sit on the countertop about 10 minutes.
    • Place into your preheated oven and immediately reduce the temperature to 375 degrees. Bake for 28-31 minutes. Cornbread will be ready when the top springs back when gently poked near the center. If it doesn't spring back, continue to bake checking every 2 minutes.

    Notes

    Storage: Store any leftover cornbread in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave if you like it served warm.
    Freezing: Wrap the individual slices in plastic wrap and store them into a freezer bag or container up to 4 months. Thaw in the refrigerator overnight before serving.
    Calories: 242kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 433mg | Potassium: 130mg | Fiber: 3g | Sugar: 16g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

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