Gluten Free Cornbread that is rich and buttery soft with crave-able crisp edges. Made in one bowl and easily made vegan!
This Gluten Free Cornbread tastes every bit as delicious as the classic with a healthier gluten-free twist! It is rich and buttery, soft and crumbly in all the right ways. It has a golden brown top and crisp edges. You can taste the sweet honey and can actually, actually taste real corn flavor, too.
It is a dream slathered with butter and drizzled with honey. Equally perfect to dip in chili and obviously delicious straight outta the pan for your (or really, my) 11pm snack.
Reasons to love this recipe:
- It's an easy one bowl recipe that's ready in 30 minutes.
- Is gluten and dairy free and can easily be made vegan.
- It's a great base recipe with many flavor variations (see options below!).
- Uses just 9 pantry staples.
- No mixer or special equipment required.
Ingredients in gluten free cornbread:
- Cornmeal - make sure it's gluten free. I like cornmeal with a fine or medium grind.
- Gluten free flour - we tested with Bob's Red Mill 1 to 1 and it worked like a dream.
- Baking powder - to help create a nice light and fluffy crumb
- Baking soda - helps out the baking powder
- Salt - to bring out flavor
- Egg - or try a flax egg to make it vegan
- Coconut oil - or try melted butter or vegan butter
- Honey - or maple syrup for vegans
- Apple cider vinegar
- Almond milk
How to make cornbread:
Let's get started on our gluten free cornbread recipe! It comes together in 3 simple steps.
Dry ingredients: First, whisk together all of the dry ingredients in a large bowl. That's the cornmeal, flour, baking powder, baking soda, and salt.
Wet ingredients: Next, add in the wet ingredients - the egg, melted coconut oil, honey, vinegar, and almond milk. Stir until combined.
Bake: Last, pour the batter into a greased 8x8 pan and bake for 20 minutes. The top will be golden and spring back when pressed. Remove from the oven and place on a wire rack to cool until no longer hot, but warm. Slice and enjoy!
Can I make this with all purpose flour?
Absolutely! Just substitute 1 cup all purpose flour or whole wheat flour for the gluten free flour blend.
Can I make cornbread vegan?
Absolutely! To make this vegan cornbread, first, substitute the egg for a flax egg. Whisk together 1 tablespoon flax seed meal and 3 tablespoons warm water. Set aside for 10 minutes to thicken. Stir once more and you're ready to add it into the recipe in place of the egg.
Second, swap the honey for maple syrup or agave.
Flavor variations:
This cornbread is amazing on its own, but you can jazz it up with different flavor combinations! Try....
- Add fresh cracked pepper to the top before baking.
- Stir in ½ cup cheddar cheese (vegan or regular).
- Top with jalapeno slices.
- Add 1-2 tablespoons of your favorite fresh herbs. I like thyme, rosemary, and sage.
- Double the amount of honey and add 2 teaspoons pumpkin pie spice!
Serve it with:
- 30 Minute Chickpea Walnut Chili
- Veggie Chili
- Butternut Squash Lentil Loaf
- Gluten Free Cornbread Stuffing
- Chili Cornbread Pie Casserole
Gluten Free Cornbread
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Side
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Gluten Free Cornbread that is rich and buttery soft with crave-able crisp edges. Made in one bowl and easily made vegan!
Ingredients
- 1 cup gluten free cornmeal
- 1 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch salt
- 1 large egg, at room temperature
- ½ cup melted coconut oil
- ¼ cup honey
- 2 teaspoons apple cider vinegar
- ¾ cup almond milk, at room temperature
Instructions
- Preheat the oven to 400 degrees. Prep a 8x8 inch baking pan with nonstick spray. Set aside.
- Whisk together the cornmeal, gluten free flour, baking powder, baking soda, and salt.
- Add in the remaining ingredients and stir.
- Pour into the prepared pan and bake for 20 minutes until the top is golden brown and springs back when touched. Remove from the oven and let cool for 10 minutes before slicing and serving. Enjoy!
Notes
Cornmeal - make sure it's gluten free. I like cornmeal with a fine or medium grind.
If you always forget to take your eggs out of the fridge like I do, you can bring it to room temperature by placing it in a bowl and covering it with warm tap water. Let the egg sit in the bath for 5 minutes and you're ready to go!
Gluten free flour - we tested with Bob's Red Mill 1 to 1 and it worked like a dream.
Nutrition
- Serving Size: ⅛th recipe
- Calories: 235
- Sugar: 10g
- Sodium: 132mg
- Fat: 15g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg
Kelly says
This is my go to cornbread recipe! Everyone in my family loves it!