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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. 



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!)



Cornbread Gluten Free & Dairy Free

This traditional style cornbread recipe is easy and delicious! 
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: American
Keyword: easy gluten free cornbread, gluten free dairy free cornbread
Servings: 12 slices
Calories: 194kcal

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  • 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


  • 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!


Calories: 194kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 207mg | Potassium: 120mg | Fiber: 2g | Sugar: 3g | Vitamin A: 60IU | Calcium: 40mg | Iron: 1mg
Tried this recipe?Let us know how it was!






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  1. Can you use a commercial gluten free flour blend?

    1. livingfreelygf says:

      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.