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Gluten free cornbread in a cast iron skillet with a slice missing.

Gluten-Free Cornbread

Kaleena Martinez
This easy Gluten-Free Cornbread recipe is made in under 30 minutes, dairy free, free from refined sugar, and has a slightly sweet honey flavor.
5 from 4 votes
Prep Time 5 mins
Cook Time 25 mins
Course Side Dish
Cuisine American
Servings 8 servings


  • 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 I use either almond milk or oat milk
  • 1 egg
  • 1 tablespoon baking powder
  • ½ cup coconut sugar
  • ¼ cup melted coconut oil
  • 1 tablespoon honey
  • ½ teaspoon salt


  • Preheat oven to 400° fahrenheit
  • Mix all ingredients together in a large mixing bowl
  • Spray a cast iron skillet with avocado oil
  • Pour cornbread mixture into the cast iron skillet and bake at 400° Fahrenheit for 20-25 minutes


Honey- you can substitute maple syrup for honey and can also add more if you want a sweeter tasting cornbread
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 flour but I am sure it would work with a basic gluten-free flour. I would not substitute the gluten-free flour for almond flour or coconut flour.
Unsweetened almond milk- you can substitute whatever kind of unsweetened dairy free milk you like. If you aren't dairy free, you can also substitute the almond milk for regular milk.
Coconut sugar- If you want to substitute the coconut sugar with regular white sugar you can. I have made this recipe with white sugar before and it comes out great.


Calories: 239kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 6gTrans Fat: 1gCholesterol: 20mgSodium: 373mgPotassium: 73mgFiber: 3gSugar: 10gVitamin A: 30IUVitamin C: 1mgCalcium: 140mgIron: 1mg
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