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gluten/dairy free cornbread

mamamarcie avatar
Recipe by
Marcie Frazee
@mamamarcie
Jacksonville, FL

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!

►
yield 12 serving(s)
prep time 10 Min
cook time 23 Min
method Bake

Ingredients For gluten/dairy free cornbread

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

How To Make gluten/dairy free cornbread

  • 1
    Preheat oven to 400°F.
  • 2
    Combine dry ingredients in large bowl and gently stir together with a whisk.
  • 3
    Add egg, almond milk, and oil; whisk until dry ingredients are moist.
  • 4
    Pour into a 9-inch square pan that has been sprayed with cooking spray.
  • 5
    Bake 20-25 minutes, or until a wooden pick inserted in the center comes out clean.
  • 6
    Cut into squares for serving.
  • 7
    Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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