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Gluten Free Cornbread

This is the best recipe for gluten free cornbread ever! It's such a great cornbread recipe, that most oeple don't even realize it's gluten free while eating it! Not only is this a recipe for gluten free cornbread, but it's also dairy free cornbread thanks to make hack for making dairy free buttermilk using almond milk.

This recipe is , , with main ingredient

The best gluten free cornbread recipe for Thanksgiving

Gluten Free Skillet Cornbread

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings
Author: Dessi Parrish

This gluten free cornbread recipe is so good you cant even tell that it's gluten free! Plus, it's also a dairy free cornbread recipe thanks to my hack for making dairy free buttermilk.



For the cornbread:

  • 1 1/3 cups cornmeal medium grind for polenta
  • 3/4 cup gluten free all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/3 cup unsweetened plain almond milk
  • Juice of 1 lemon
  • 2 eggs beaten
  • 7 tablespoons plus 1 extra tablespoon coconut oil
  • 1 cup frozen corn kernels
  • 1 small can of diced Mexican green chiles drained


  1. Toss a 10-12 inch cast iron pan in the oven and pre-heat at 375 degrees F. For the dry team, add the first 6 ingredients to a large bowl, mix well and set aside. For the wet team, add the almond milk and lemon juice to a large bowl along with the eggs, whisk well. Add 7 tablespoons of melted coconut oil, mix well. If the almond milk is cold, the coconut oil may harden slightly, but don’t worry about it. Pour the wet team on to the dry team and mix well using a spatula. Add the corn and green chiles, mix well until everything is well combined. Let the batter sit for 5 minutes so the cornmeal can soften a bit.
  2. Using an oven mitt, grab the cast iron pan from the oven and add the remaining tablespoon of coconut oil and spread well. Add all the batter and bake for 30-35 minutes, or until golden brown and a toothpick inserted into the middle comes out clean. Let rest for at least 10 minutes and enjoy!
  3. Regular cornmeal is too fine for this recipe, I like the cornbread to have a little texture, so look for medium grind cornmeal or medium grand polenta.


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