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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
  • 3/4 cup gluten free all-purpose flour use all-purpose flour if not making gluten free
  • 3 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/3 cup unsweetened plain almond milk use buttermilk if not making dairy free
  • Juice of 1/2 lemon omit if using buttermilk
  • 2 eggs beaten
  • 7 tablespoons plus 1 extra tablespoon coconut oil use butter if not making dairy free
  • 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.

Recipe Video

Recipe Notes

Macros per slice of cornbread (makes 8 slices):
2357 cal..294 calories per slice
131.5 fat..16.4 grams of fat per slice
277.6 carbs..34.7 grams of carbs per slice
27 protein..3.3 grams of protein per slice
23 fiber..2.9 grams of fiber per slice