Mix all the dry ingredients, gluten free flour, corn meal, baking powder, and coconut sugar, and salt together in a large mixing bowl.
To the dry ingredients at the egg, dairy free milk, honey, and coconut oil and whisk together till combined.
Pour the cornbread mixture into a cast iron skillet and bake at 400° Fahrenheit for 20-25 minutes
EQUIPMENT NEEDED
Mixing bowl
Cast iron skillet
Notes
SubstitutionsGluten-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.Frequently asked questionsWhat brand of corn meal is gluten-free?Corn meal is naturally gluten-free because it is made from corn kernels. Not all packaged corn meal is gluten-free because manufacturers 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.Is there a gluten-free cornbread mix?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.Add-insThere 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
NotesSince this recipe is made with coconut sugar, the cornbread will be slightly brown.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.