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RECIPES  |  MEAL PREP  |  WEIGHT LOSS  |  KETO

Gluten Free Cornbread (GF,DF)

This is the best recipe for gluten free cornbread ever! This cornbread is also dairy free thanks to make hack for making dairy free buttermilk using almond milk.

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Best gluten free cornbread recipe

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This gluten free and dairy free cornbread is perfect for Thanksgiving, because it’s delicious and indulgent but at the same very light and won’t weigh you down. Speaking of Thanksgiving, be sure to checkout my dry brine turkey recipe and my cranberry sauce recipe!

The best part of this skillet cornbread recipe is that you bake it in the oven in a hot cast iron pan. This helps the crust get nice and crispy and you can serve the cornbread in the cast iron pan on your holiday table, what a stunner!

Best Cornbread Recipe

I’m officially calling this the best cornbread recipe, and here’s why:

  • I’m using a cast iron skillet to bake it, and the trick is to preheat the cast iron pan in the oven at 375 F before pouring the batter in it. Once the cast iron pan is preheated, put a tablespoon of coconut oil in it and brush it around to oil the entire pan. Then pour the batter in it, it will start sizzling immediately and this will help form the most amazing crust on the cornbread.
  • I’m using coconut oil and almond milk to replace the traditional butter and milk/buttermilk. This makes the cornbread moist and luscious but at the same time keeps it light. And trust me there’s no coconut flavor at all. See below how I make the buttermilk.
  • This cornbread is loaded with fresh sweet corn and mild spicy peppers. The whole corn kernels give the cornbread that lovely texture and the peppers add just the right amount of spice.

What cornmeal should I use for cornbread?

Make sure to use corn meal and not corn flour, otherwise you won’t get a nice texture. The best cornmeal to use for cornbread is medium grind or polenta, it will give the cornbread a nice texture and a bit of crunch. It’s best to let the batter sit for 10 minutes before pouring into the hot cast iron pan, this will give the cornmeal a chance to hydrate. The key to making this the best cornbread recipe ever, is preheating the cast iron pan in the oven for 20 minutes, that way the batter starts to sizzle and get brown as soon as you add it to the pan.

How To Make Dairy Free Cornbread?

To make dairy free cornbread, combine 1 1/3 cup unsweetened almond milk and the juice of 1 lemon, and stir well.  This invention totally came to me from necessity. I really wanted to make this cornbread dairy free, so I had to come up with a way to replace the traditional butter milk or milk in the recipe. It works like a charm!

Can I Make Gluten Free Cornbread?

This recipe calls for 3/4 cut of gluten free flour. You can use any brand out there, but I do recommend staying away from blends that contain bean flours as they tend to add an unpleasant smell to the bread. I like this one from Bob’s Red Mill. Alternatively, you can make your own blend you’re feeling up to it. Dessi makes a gluten free flour blend that contain the following proportions of flours: 30% brown rice flour, 30% white rice flour, 15% tapioca starch, 15% potato starch, 5% potato flour, 3% xanthan gum, 2% pectin powder.

 

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Best gluten free cornbread recipe

Gluten Free Cornbread

Course: Side Dish
Cuisine: American
Keyword: cornbread, cornbread recipe, gluten free, gluten free cornbread, skillet cornbread
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 can't even tell that it's gluten free! Plus, it's also a dairy free thanks to my hack for making dairy free buttermilk. This homemade cornbread has to be on your holiday table.

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Ingredients

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

Instructions

  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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