This gluten-free cornbread recipe is a family favorite and the great thing about it is that it goes with so many different dishes and it’s easy to make.
This post contains affiliate links. (See my disclosure policy here.)
Tips and Tricks to Making Gluten-Free Cornbread:
- Not all cornmeals are gluten-free so you’ll want to use gluten-free cornmeal. If it’s not labeled gluten-free don’t use it. Cornmeal can be processed on the same equipment as wheat so it’s important to check that label! I use Arrowhead Mills and I think it gives this cornbread the best texture.
- My go-to gluten-free flour mix is Better Batter Gluten-Free Flour. I get consistently good results baking with this blend.
- This recipe calls for almond milk to be mixed with apple cider vinegar. Basically, you’re making the milk “sour” or like buttermilk. Mix the almond milk and apple cider vinegar together before mixing the other ingredients so it has time to sour. Adding this to the recipe will help the batter bake up lighter.
- You can bake this in a 10″ cast-iron skillet, a pie pan, or a square pan. You can also double the recipe and bake it in a 9×13-inch baking dish or even bake this in a muffin pan. Adjust the baking time to 20 minutes for muffins and 35-40 minutes if you double the recipe.
- To keep this dairy-free use Smart Balance or Earth Balance buttery spreads. Seriously so good!
Easy Gluten-Free Dinner Recipes to Serve Your Cornbread With:
Farmhouse Beans and Sausage
Chicken Taco Soup with Salsa Verde
Chicken Tortilla Soup (no beans)
Instant Pot Beef Vegetable Soup
Creamy White Chicken Chili
Prep Time:
Yield:
Category:
Method:
Print
PinDescription
This is a family favorite and is so easy to make. Perfect to serve with soups and stews.
Ingredients
1/4 cup coconut oil
1 1/4 cup unsweetended almond or cashew milk
1 tablespoon apple cider vinegar
1 cup cornmeal (labeled gluten-free)
1 cup gluten-free flour mix (I use Better Batter Gluten-Free Flour)
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 egg
Instructions
Preheat oven to 400°
Place coconut oil in 10″ cast-iron skillet or pie pan, set in the oven.
Stir apple cider vinegar into almond milk and let sit.
In a medium-sized bowl, combine cornmeal, gluten-free flour, sugar, baking powder, and salt.
Add egg and milk mixture; mix well.
Have a hot pad ready to set your skillet on. Carefully remove skillet from oven and pour oil into the batter. Set skillet down on a hot pad and use a towel to wipe off any oil that may have dripped on the outside of the pan.
Stir oil into the batter. Pour batter into skillet and return to oven. Bake for 25 minutes.
Remove from oven and let sit for 5 minutes before cutting. Cut into squares or triangles.
Notes
- Not all cornmeals are gluten-free so you’ll want to use gluten-free cornmeal. If it’s not labeled gluten-free don’t use it. Cornmeal can be processed on the same equipment as wheat so it’s important to check that label! I use Arrowhead Mills and I think it gives this cornbread the best texture.
- My go-to gluten-free flour mix is Better Batter Gluten-Free Flour. I get consistently good results baking with this blend.
- This recipe calls for almond milk to be mixed with apple cider vinegar. Basically, you’re making the milk “sour” or like buttermilk. Mix the almond milk and apple cider vinegar together before mixing the other ingredients so it has time to sour. Adding this to the recipe will help the batter bake up lighter.
- You can bake this in a 10″ cast-iron skillet, a pie pan, or a square pan. You can also double the recipe and bake it in a 9×13-inch baking dish or even bake this in a muffin pan. Adjust the baking time to 20 minutes for muffins and 35-40 minutes if you double the recipe.
- To keep this dairy-free use Smart Balance or Earth Balance buttery spreads. Seriously so good!
Keywords: cornbread, gluten-free cornbread, dairy-free cornbread, gluten-free bread
Leave a Reply