If I could describe this dairy free cornbread in one word, it would be home. This cornbread is not only dairy free and gluten free, it's warm, cozy and full of nostalgia.
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There's just something about the smell of it baking cornbread that instantly feels like home. Cornbread has always been one of those comfort foods that makes me think of family dinners and cozy nights in, but what I love most about this version is that it's completely dairy free and gluten free, so everyone can enjoy it.
This cornbread has become a staple in our house. It's fluffy, tender, and pairs with just about anything. I'll whip it up with my Bison Chili when the weather cools down, and it always makes its way onto our Thanksgiving table so I can turn it into Gluten Free Cornbread Dressing. Honestly, nobody ever guesses it's "free from" anything. Brent is usually the first one sneaking a slice before dinner's even ready, and the dogs are right there underfoot hoping for crumbs.
So grab your apron, and let's get started!
Ingredients
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- Any dairy free milk will work. 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.
What brand of cornmeal is gluten-free?
Cornmeal is naturally gluten free because it is made from corn kernels. Not all packaged cornmeal is gluten free because manufacturers can also process wheat on their machinery and cross contaminate. Be sure to buy certified gluten-free cornmeal, like Bob's Red Mill Gluten-Free Cornmeal.
Why is my cornbread crumbly or dense?
Cornbread can be a little tricky. If it's crumbly, chances are you've got too much cornmeal or not enough liquid. Or maybe you sliced it while it was still hot, I get it, the temptation is real. Letting it cool a bit helps it hold together. If it's dense, you probably mixed it too much. I know it's hard not to keep whisking, but a light hand keeps it soft and fluffy. Want it more moist? Add a touch more honey or an extra splash of dairy free milk.
Can I make this dairy free cornbread vegan?
Totally. A flax egg works like a charm, just mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit until it thickens. Then you're good to go. Everything else is already dairy free, so with that simple swap. Omit the honey and you've got yourself a plant-based cornbread that's still fluffy and delicious.
Can I make this into cornbread muffins?
Yes! Just line a 12 tin muffin tin with muffin liners and follow the recipe and cook time listed.
Step by step
- Add the cornmeal, gluten free flour, baking powder, salt, and coconut sugar to a large bowl and whisk together till combined.
- Add the dairy free milk, honey, egg, and avocado or olive oil to the dry ingredients. Whisk till everything is combined.
- Pour the cornbread batter into a cast iron pan or 9x9 baking pan that has been sprayed with cooking spray and bake at 400 degrees Fahrenheit for 20-25 minutes or until golden brown.
Tips
- Preheat your skillet. If you're using cast iron, pop it in the oven while it preheats. Pouring the batter into a hot pan gives you that golden, crispy edge.
- Don't overmix. Just stir until things come together. Overmixing is the fastest way to end up with a tough cornbread.
- Let it rest. Give it 10 minutes before slicing. It holds together better and doesn't crumble everywhere.
- Sweet or not? Southern-style is usually less sweet, Northern-style is sweeter. Adjust the honey or sugar to fit your vibe.
- Have fun with it. Toss in jalapeรฑos, corn kernels, or chopped rosemary. Bacon? Sure, why not.
Storing
Storing: Keep leftovers in an airtight container on the counter for 3-4 days, or stash them in the fridge for up to a week.
Freezing: Wrap slices tightly in plastic wrap or foil, then slip them into a freezer bag. They'll be good for about 3 months. When you're ready, let them thaw at room temp or overnight in the fridge. (I've got a whole post on freezing cornbread if you want all the nitty-gritty details.)
Reheating:
- Microwave: 20-30 seconds and you're set.
- Oven: 350ยฐF for about 10 minutes. This brings back that just baked texture.
- Skillet: Low heat in a cast iron pan for a couple minutes on each side if you want crispy edges.
And if you're anything like me, you'll probably add a drizzle of honey or a swipe of dairy free butter once it's warm, because why not?
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Fluffy Dairy Free Cornbread
EQUIPMENT NEEDED
- Cast iron skillet, 9x9 pan, or muffin tin
Ingredients
- 1 cup gluten-free flour I use Bob's Red Mill Gluten Free 1-1 flour
- 1 cup cornmeal
- 1 cup unsweetened dairy free milk
- ยฝ cup coconut sugar
- ยผ cup avocado or olive oil
- 1 egg
- 1 tablespoon baking powder
- 2 tablespoon honey
- ยฝ teaspoon salt
Instructions
- Preheat oven to 400ยฐ Fahrenheit.
- Whisk together the gluten free flour, cornmeal, baking powder, coconut sugar, and salt in a large mixing bowl.
- To the dry ingredients at the egg, dairy free milk, honey, and oil and whisk together till combined.
- Pour the cornbread mixture into an oiled cast iron skillet or 9x9 pan and bake at 400ยฐ Fahrenheit for 20-25 minutes.
Notes
- Preheat your skillet. If you're using cast iron, pop it in the oven while it preheats. Pouring the batter into a hot pan gives you that golden, crispy edge.
- Don't overmix. Just stir until things come together. Overmixing is the fastest way to end up with a tough cornbread.
- Let it rest. Give it 10 minutes before slicing. It holds together better and doesn't crumble everywhere.
- Sweet or not? Southern-style is usually less sweet, Northern-style leans sweeter. Adjust the honey or sugar to fit your vibe.
- Have fun with it. Toss in jalapeรฑos, corn kernels, or chopped rosemary. Bacon? Sure, why not.
- Microwave: 20-30 seconds and you're set.
- Oven: 350ยฐF for about 10 minutes. This brings back that just baked texture.
- Skillet: Low heat in a cast iron pan for a couple minutes on each side if you want crispy edges.
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
