Move out dry, crumbly cornbread! This gluten free and dairy free cornbread is moist, fluffy, and perfect with some honey butter or a bowl of warm chili!
Gluten Free & Dairy Free Cornbread
After one too many dry pieces of cornbread that crumble to pieces the moment you bite into it and sucks out all the moisture in your mouth, you can't not make it yourself! Although this cornbread is gluten free and dairy free, it's moist, fluffy, and delicious!
Cornbread can be a pretty controversial topic, since everyone has strong opinions on it. Should it be sweet or savory? Should it be made in a square pan or in a cast-iron skillet?
For me, cornbread needs to be a little sweet. Sweet enough to where it pairs well with honey, but savory enough to where it pairs well with chili. And I don't mind what pan or skillet it's baked in, as long as it's cut into squares!
Why is this recipe so good?
The texture is moist and fluffy, and not at all dry! No need to chug a whole glass of water after eating this cornbread.
Puréed corn adds extra moisture along with the dairy free buttermilk, not to mention extra corn flavor! The gluten free all purpose flour blend provides the bounce and fluff, while the cornmeal provides the classic cornbread crumb.
My recipe for gluten free & dairy free cornbread has a touch of sweetness, but not enough to where it's dessert. So if you want sweet cornbread, feel free to top it with a drizzle of honey!
Oh, and definitely cut them into squares.
Ingredients you need to make gluten free & dairy free cornbread
- Gluten free all purpose flour
- Baking soda
- Baking powder
- Olive oil
- Non-dairy milk
- Apple cider vinegar
Which brand of gluten free flour should I use?
Use a gluten free all purpose flour blend that includes xanthan gum! My go-to are Bob's Red Mill Gluten Free 1-to-1 Baking Flour and Robin Hood Gluten Free All Purpose Flour Blend.
Do I need to use fresh corn?
No! You can of course use fresh corn kernels if you can find them in your neighborhood, but you can also use frozen corn kernels.
I've also tried this recipe using canned corn, and it's honestly not as good. I would stick to fresh or frozen corn!
Can I make them ahead?
Absolutely! You can definitely make this gluten free cornbread a day in advance. You can cover the top of the pan with aluminum foil, or if you cut it into pieces, store them in an airtight container.
If you want to make them several days in advance, I highly suggest storing them in the freezer. Either way, don't forget to reheat them before you serve and enjoy!
Can I freeze the leftovers?
Yes! Wrap up the leftover cornbread with aluminum foil and keep them in the freezer. When you reheat them, preheat the oven to 350°/180°C and place the aluminum-wrapped cornbread inside for 10 minutes.
More gluten free & dairy free Thanksgiving recipes!
- Gluten free & vegan stuffing
- Roasted brussels sprouts
- Vegan & gluten free pumpkin pie
- Sweet potato cake with maple cashew frosting
Gluten Free & Dairy Free Cornbread
- 1 cup (148g) gluten free all purpose flour with xanthan gum
- 1¼ cups (200g) cornmeal
- ¾ teaspoon (4.5g) fine sea salt
- ¼ teaspoon (1.5g) baking soda
- 2 teaspoons (8g) baking powder
- ½ cup (100g) olive oil
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 cup (240g) non-dairy milk
- 1 tablespoon (15g) apple cider vinegar
- ¾ cup (110g) corn kernels
- In a bowl, combine gluten free flour, cornmeal, salt, baking soda, and baking powder.
- In a blender, add milk and vinegar. Set aside for 5 minutes to let the milk curdle. Add the corn kernels and purée until smooth. Pour mixture out into a large bowl with sugar, oil, eggs, and egg yolk. Stir until combined.
- Add the cornmeal mixture into the wet ingredients and stir until smooth. Cover and let it set for 30 min.
- Preheat the oven to 400°F/200°C. Grease an 8x8-inch square pan with coconut oil and set aside.
- Pour mixture into the prepared pan and smooth the top. Let it bake for 40-45 min, or until a toothpick inserted in the center comes out with a few crumbs. Let it cool completely before cutting.