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Cornbread slices arranges on a plate, showing the light and fluffy texture.
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5 from 1 vote

Moist & Fluffy Gluten Free Cornbread

A gluten free corn bread, lightened up, and kept moist and fluffy with an almond milk "buttermilk." This recipe is perfect for making gluten free stuffing during the holidays! Make this dairy free by using a dairy free substitute for butter, or grapeseed oil.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 9 slices
Calories: 200kcal

Ingredients

Dry

Wet

  • 1 1/4 cup almond milk (or sub other milk of choice)
  • 1/2 teaspoon red wine vinegar (or other)
  • 6 tablespoons butter melted
  • 2 large eggs
  • 2 tablespoons honey

Instructions

  • Preheat oven to 400º F. Line an 8x8 baking dish with baking paper.
  • In a small bowl or measuring cup, add milk and vinegar. Set aside.
  • Mix all dry ingredients together in a mixing bowl.
  • In the bowl with the milk and vinegar, add the rest of the wet ingredients, and mix together well.
  • Add the wet ingredients to the dry, and mix until there are no more dry spots, without over mixing.
  • Pour the batter into the prepared pan.
  • Cover the cornbread with foil, and bake for 30 minutes. Uncover, and bake for an additional 12 minutes. If you do not cover the cornbread with foil, the top will get dark, because almond flour burns easily.

Video

Notes

  • Jalapeno Cheddar Cornbread: Add 1/2 cup of very thinly sliced jalapenos, along with 1 cup of shredded cheddar to your batter, and bake as directed.
  • Green Chili Cornbread: Drain a can of green chilis and mix into the batter, and bake as directed. Drain the excess liquid off the green chilis.
  • Honey Bacon Cornbread: Cook 6 slices of bacon until crisp, and then crumble them. Increase the honey to 1/4 of cup. Fold bacon into the cornbread batter prior to pouring it into the baking dish. Serve cornbread with additional honey.

HOW TO STORE LEFTOVER GLUTEN FREE CORNBREAD

Store leftover cornbread covered in plastic wrap at room temperature for up to 3 days. Wrap tightly or store in an airtight container in the refrigerator for up to a week.
If you’d like to freeze the cornbread, make sure it’s wrapped air tight, then freeze for up to 3 months. I do this prior to the holidays to make it easier to prep for making cornbread dressing!

MAKE THIS A GLUTEN FREE DAIRY FREE CORNBREAD

I use unsweetened, unflavored almond milk in this recipe. I add some vinegar to it, and leave it to sit to create a dairy-free “buttermilk.”
  • This recipe uses unsweetened almond milk with vinegar in place of buttermilk, so no substitutions are necessary. Coconut milk beverage and oat milk are good substitutions.
  • Instead of butter, use a vegan butter or avocado oil in it’s place as a 1-1 substitution. Coconut oil also works, but will give your cornbread a mild coconut flavor. Vegetable oil will also work, but I avoid using them in my kitchen.
Grass-fed butter is high in omega 3s and CLAs, and low in lactose, so it’s something that I’ve added back to my nearly dairy-free diet. Definitely experiment and find out what works best for you!

CAN I USE GLUTEN-FREE FLOUR?

This recipe uses almond flour, but gluten free all purpose flour can be used in it’s place as a 1-1 substitution.
I suggest skipping brands that use xantham gum or other types of gums. Let’s stick to simple ingredients!

MAKE GLUTEN FREE CORNBREAD MUFFINS

  • Line a muffin tin with parchment paper liners. This recipe will make 18 muffins.
  • Add the batter 3/4 of the way full.
  • Bake gluten-free cornbread muffins at 400º F for 20-24 minutes, until the tops have a light golden color and they are cooked in the centers.
  • Enjoy gluten-free corn muffins with butter and a drizzle of honey!

Nutrition

Calories: 200kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 253mg | Potassium: 125mg | Fiber: 2g | Sugar: 4g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg