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.
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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
- ⅓ Cup Coconut Oil melted
- 1 ½ tsp. Baking Powder
Topping for Hot Cornbread:
- 2 TBSP. Honey
- 2 TBSP. Dairy Free Butter
Instructions
- 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!
Nutrition
