Dairy Free Cornbread (Edit recipe)

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

5 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	191
Fat:	8 g
Carbohydrates:	28 g
Protein:	3 g
Cholesterol:	4 g
Sodium:	399 mg
Fiber:	1 g
Sugars:	9 g
Calculated per serving.

by Kaleena's Kitchen

View original recipe

Serves: 8

Ingredients

1 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 cup Cornmeal
1 cup Milk, Unsweetened dairy free
1 whole Egg
1 Tbsp Baking Powder
.5 cup Coconut Sugar
.25 cup Coconut Oil, Melted, Melted
1 Tbsp Honey
.5 tsp Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400u00b0 fahrenheit
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 400u00b0 Fahrenheit for 20-25 minutes

Notes

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