Gluten Free & Dairy Free Cornbread
Gluten Free & Dairy Free Cornbread is a staple, a boxed mix just doesn’t quite cut it, especially when you make it gluten and dairy free. At first the thought might turn you off, but I have gotten nothing but compliments from everyone who has tried it (most of them being people who eat gluten).
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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 gluten free & dairy free 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.
Cornbread Gluten Free & Dairy Free
- 1 Cup of my GF All Purpose Flour Blend
- 1 Cup Cornmeal
- 3 Eggs
- 1 tsp. Salt
- 1 Cup Dairy Free Milk I use Coconut
- 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
Preheat oven to 350 degrees F and grease an 8x8 baking dish with coconut oil.
In a large bowl, add the GF all purpose flour, cornmeal, sea salt, coconut sugar, and baking powder. Whisk together well.
Add the eggs and dairy free milk. Mix well.
Add the melted coconut oil and stir until well incorporated.
Pour into the baking dish and bake for about 30 minutes, or until a toothpick comes out clean from the middle.
Remove from oven, then add honey and butter. Enjoy!