gluten/dairy free cornbread

Name: Gluten/Dairy Free Cornbread
Prep time: 10 min
Cook time: 23 min
Yield: 12
Cuisine: Southern
Ingredients: 1/4 cup(s) corn meal; 1 1/4 cup(s) gluten-free flour blend (i prefer cup4cup brand); 1/4 cup(s) sugar; 2 teaspoon(s) baking powder; 1 cup(s) almond milk, or other non-dairy milk; 1 large egg; 1/4 cup(s) canola oil or melted plant-based non-soy butter

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Marcie Frazee

Jacksonville, FL

Updated on Dec 9, 2019

I became seriously gluten, dairy, and soy intolerant a few years ago. After experimenting with different gluten-free flour blends to find one that I like and refusing to pay so much extra for commercially-produced cornbread mixes, I decided to embark on a journey of creating my own. This recipe is the result. I personally enjoy eating it with ham and bean soup, as well as chili. I hope you enjoy it as much as my (finicky) husband and I!

Rate

prep time 10 Min

cook time 23 Min

method Bake

yield 12 serving(s)

Ingredients

1/4 cup corn meal
1 1/4 cups gluten-free flour blend (i prefer cup4cup brand)
1/4 cup sugar
2 teaspoons baking powder
1 cup almond milk, or other non-dairy milk
1 large egg
1/4 cup canola oil or melted plant-based non-soy butter

How To Make gluten/dairy free cornbread

Step 1

Preheat oven to 400°F.

Step 2

Combine dry ingredients in large bowl and gently stir together with a whisk.
Step 3

Add egg, almond milk, and oil; whisk until dry ingredients are moist.
Step 4

Pour into a 9-inch square pan that has been sprayed with cooking spray.
Step 5

Bake 20-25 minutes, or until a wooden pick inserted in the center comes out clean.
Step 6

Cut into squares for serving.
Step 7

Enjoy!
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