Gluten Free & Dairy Free Cornbread

by Living Freely Gluten Free

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. 

 

 

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 gluten free & dairy free 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 12 muffins, or one 8X8 baking dish. (Freeze the extra!)
 

 

 

4.5 from 4 votes
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Cornbread Gluten Free & Dairy Free

This traditional style cornbread recipe is easy and delicious! 

Course Side Dish
Cuisine American
Keyword easy gluten free cornbread, gluten free dairy free cornbread
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 slices
Calories 194 kcal

Ingredients

  • 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
  • Cup Coconut Oil melted
  • 1 ½ tsp. Baking Powder

Topping for Hot Cornbread:

  • 2 TBSP. Honey
  • 2 TBSP. Dairy Free Butter

Instructions

  1. Preheat oven to 350 degrees F and grease an 8x8 baking dish with coconut oil. 

  2. In a large bowl, add the GF all purpose flour, cornmeal, sea salt, coconut sugar, and baking powder. Whisk together well. 

  3. Add the eggs and dairy free milk. Mix well. 

  4. Add the melted coconut oil and stir until well incorporated. 

  5. Pour into the baking dish and bake for about 30 minutes, or until a toothpick comes out clean from the middle. 

  6. Remove from oven, then add honey and butter. Enjoy!

Nutrition Facts
Cornbread Gluten Free & Dairy Free
Amount Per Serving
Calories 194 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 40mg13%
Sodium 207mg9%
Potassium 120mg3%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 60IU1%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

Healthy Trail Mix

 

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2 comments

Cas July 10, 2019 - 12:24 pm

Can you use a commercial gluten free flour blend?

Reply
livingfreelygf July 10, 2019 - 4:15 pm

A lot of my readers use store bought gf flour and have great results. All flour blends are different though and your textures can change slightly.

Reply

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