Easy Dairy Free Cornbread

This easy dairy-free cornbread recipe uses minimal ingredients to make a delicious southern cornbread that the whole family will love.

Traditional cornbread is filled with dairy, regular flour, and processed sugar. I wanted to make a gluten-free cornbread recipe free from dairy, gluten, and refined sugars. This recipe uses simple ingredients to make fluffy sweet cornbread.

This is such an easy side dish that you can whisk it together in under 30 minutes to pair it with a nice warm bowl of chili or a hot bowl of soup. It's great with a slab of dairy-free butter and a drizzle of honey on top. I love serving this gluten-free dairy-free cornbread alongside some southwestern bison chili on a cold evening. I also use this gluten-free dairy-free cornbread to make cornbread stuffing for Thanksgiving.

Jump to:

• Ingredients
• Substitutions
• Step by step
• Frequently asked questions
• Add-ins
• Notes
• Storing
• Recipe

Ingredients

Gluten-free flour: I use Bob's Red Mill Gluten Free 1-1 flour

Substitutions

Gluten-free flour- I use Bob's Red Mill Gluten Free 1-1 flour. I haven't tested this recipe with any other gluten free all purpose flour or gluten-free flour blend, but I am sure it would work. I would not substitute the gluten-free flour for almond flour or coconut flour.

Honey- You can substitute maple syrup for honey and can also add more if you want a sweeter cornbread.

Unsweetened almond milk- you can substitute whatever unsweetened dairy-free milk you like. Cashew milk, oat milk, coconut milk, or vegan buttermilk would work just fine.

Coconut sugar- You can use white sugar, organic cane sugar, or brown sugar if you don't have coconut sugar.

Coconut oil- You can use avocado oil or olive oil.

Egg- I have not tested this recipe with an egg substitute, like a flax egg, but I would imagine it would work just fine. Flax eggs are ground flax seeds mixed with water to make a gooey consistency. To make a flax egg, mix one tablespoon of ground flaxseed with 3 tablespoons of warm water. Stir it and let it sit for 10 minutes then add it to your recipes. This equals one regular egg.

Step by step

1. Add the yellow cornmeal, gluten free flour, baking powder, sea salt, and coconut sugar to a large bowl and whisk together till combined.
2. Add the wet ingredients to the dry ingredients. The dairy free milk, honey, egg, and coconut oil. Whisk till everything is combined.
3. Pour the cornbread batter into a cast iron pan or 9x9 baking pan and bake at 400 degrees Fahrenheit for 20-25 minutes or until golden brown.

Frequently asked questions

Add-ins

There are many ways you can jazz up this cornbread recipe. Here are a few of my favorites.

• adding diced jalapeños- add ¼ or ⅓ cup of diced jalapenos
• adding bacon- cooked and crumbled
• adding garlic and rosemary- mince the garlic and chop the fresh rosemary and add it to the batter
• adding corn kernels

Notes

Since this recipe is made with coconut sugar, the cornbread will be slightly brown in color.

Storing

You can store your leftover cornbread in an airtight container at room temperature for 4 days or in the refrigerator for up to 7 days.

If you want to freeze your leftover cornbread, check out this post on how to freeze cornbread.

Did you make this recipe? Please leave a star rating or comment! Your feedback is so important to me.

Recipe