Cornbread (Gluten Free, Dairy Free)

Cornbread 

After going gluten free I had tried many mixes of cornbread. All of the gluten free mixes tasted dry and were a bit pricey. My favorite mix that I found was the Trader Joes brand.  With Trader Joes not being close by I found that I needed a recipe from scratch.




With my daughter being lactose intolerant I wanted to make it dairy free as well. Using coconut oil and almond milk (or use coconut milk if you have a nut allergy) I found it to be full of delicious flavor. The coconut oil is excellent in this recipe.

We love our cornbread smothered with honey. I also use a little bit of dairy free butter on top.

Whenever I think of cornbread it involves a big bowl of steaming hot Chili. I love to dip it in the chili, or break up the pieces and eat it all together. On a cold and drizzly Northwestern evening, this hits the spot right on. 




I love chili! Chili fries, chili dogs, chili nachos, even a chili burger will do. My favorite though is chili and cornbread. The Southern side of me really loves some pinto beans cooked with a ham hock, with a big piece of corn bread and fried potatoes on the side. 




My kids enjoy the leftovers with their lunch the next day. They love Amy's split pea soup and a corn muffin goes perfect with it.


However you like your cornbread this one is great and is made with coconut oil and coconut sugar. There are no refined sugars or oils. It is also a great idea to freeze your leftovers to have for an easy go-to in the freezer. 

This makes about 18 muffins or 2 pie dishes. (Freeze the extra!)






Ingredients:




1 ½ Cups Cornmeal

3 Eggs

1 tsp. Salt

1 ½ Cup Almond Milk

2 tsp. Coconut Sugar

⅓ Cup Coconut Oil melted

1 ½ tsp. Baking Powder



Topping for Hot Cornbread:

2 TBSP. Honey

2 TBSP. Dairy Free Butter



Directions:



Preheat oven to 350 degrees. In a large bowl add all of the ingredients, except the coconut oil. Stir until well combined. Add the coconut oil last and stir until it is completely mixed in. If you are making muffins place muffin, wrappers in the tin or grease very well. If you are using pie dishes grease well (I grease with coconut oil). Pour in your batter (about 18 muffin cups or 2 pie dishes) and drizzle the honey evenly over the batter, and bake about 8-10 minutes for muffins or 12-15 minutes in the pie dishes. Add the butter hot out of the oven and add more honey if desired. Enjoy! 







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