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A bitten piece of cornbread
5 from 1 vote

Gluten Free & Dairy Free Cornbread

Prep Time: 1 hour 10 minutes
Cook Time: 40 minutes
Resting Time: 30 minutes
Servings: 16 pieces
Author: Ai Willis
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!
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  • 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.
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