Gosh, I love me some cornbread! This easy Gluten Free Cornbread is not only gluten free, it’s dairy free too! It’s simple to make, just like a gluten free cornbread mix!
Making gluten free and dairy free cornbread from scratch is super easy!
You only need a handful of simple ingredients to making gluten free cornbread from scratch: cornmeal, gluten free flour, nut milk, egg, coconut oil, honey, coconut sugar, baking powder, and salt.
It’s as simple as mixing everything together and baking it in a cast iron skillet or a 9×9 pan.
There a quite a few gluten free cornbread mixes on the market these days. Over the years I have tried a few brands and none of them have knocked my socks off. Making gluten free cornbread from scratch is just as simple as a mix and isn’t filled with extra ingredients and additives.
Cornmeal is naturally gluten free because it is make from corn kernels. Not all packaged cornmeal is gluten free because the manufactures can also process wheat on their machinery and cross contaminate. You want to be sure to buy cornmeal that is certified gluten free, like Bob’s Red Mill Gluten Free Cornmeal
This recipe only calls for one egg and everything else is vegan. It also calls for a little bit of honey, which most vegans don’t eat.
To make this vegan, you can substitute the honey for agave or just omit it altogether. For the egg, you can substitute for a flax egg (one tablespoon of flaxseeds and three tablespoons of warm water)
There are a few substitutions you can make if you choose, one being the coconut sugar. Since this recipe calls for coconut sugar, it gives the cornbread a slight brown color. You can substitute the coconut sugar with regular white sugar but I would cut down the amount to 1/4cup or even a little less.
One substitution I wouldn’t recommend is using almond flour instead of gluten free 1-1 flour. The texture is totally different and won’t give you the same results.
You can substitute the honey for agave or even maple syrup.
If you aren’t dairy free, you can use regular milk instead of nut milk.
There are some fun ways to change up this recipe! One being adding jalapeños. Jalapeños in cornbread is so good if you like a little spice! Adding 1/4cup of chopped jalapeños to the mixture before baking will totally take this up a notch!
Adding 1/2cup of canned corn to the mixture before baking is such a good way to add a little something extra to your cornbread.
I love cooking my cornbread in a cast iron skillet, but you can totally change it up and make them into muffins or in a 9×9 pan instead.
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