Servings: 18 servings
Gluten-Free Cornbread Recipe
Dairy-Free, Gluten-Free Cornbread Recipe that is moist, fluffy and healthier than classic cornbread
Equipment
- casserole dish
Ingredients
- 3 cups cornmeal medium or fine grind
- 1 cup gluten-free all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp sea salt
- 4 large eggs
- 1 (15-oz can) full-fat coconut milk or 2 cups milk or buttermilk
- 2/3 cup avocado oil or melted butter
- 1 Tbsp cider vinegar
- 1/2 cup honey
Instructions
- Preheat the oven to 375 degrees F and grease a large (13” x 9”) casserole dish with oil.
- Stir together the cornmeal, flour, baking soda and sea salt until combined.
- In a mixing bowl, whisk together the coconut milk, avocado oil, cider vinegar, and eggs. Stir the flour mixture into the bowl with the wet mixture until thick and combined. Pour in the honey (or pure maple syrup) and mix until combined.
- Transfer the cornbread batter to the prepared baking dish and smooth into an even layer.
- Bake 30 to 35 minutes, until cornbread is golden-brown around the edges. Allow bread to cool at least 10 minutes before slicing and serving. The best way to tell if a baked good is cooked through is to take its internal temperature. Insert a digital thermometer into the center of the bread. If it is 190 degrees F or higher, it is fully cooked! The ideal temp range for the best results is 190-205 degrees F.
Nutrition
Serving: 1of 18, Calories: 244kcal, Carbohydrates: 30g, Protein: 4g, Fat: 12g, Fiber: 1g, Sugar: 8g