A super easy, healthy and delicious one bowl Southern-inspired Gluten-Free Cornbread recipe. Naturally vegan, dairy-free and egg-free!
Having grown up in the South, I’m no stranger to cornbread! Enter this Southern-style Gluten-Free Cornbread. It’s reminiscent of a traditional cornbread recipe, yet free from eggs, dairy and wheat. I have no doubt you’ll find yourself amazed by just how lovely this particular recipe is and I can’t wait to hear your feedback. Enjoy!
📋 What You’ll Love
- Super simple and easy to make!
- You only need one bowl and 25 minutes to cornbread bliss.
- Holds together well.
- Stores well.
- Tastes like traditional cornbread.
- Nice firm exterior with delightfully fluffy interior.
- Gluten-free, vegan, dairy-free, egg-free, nut-free, soy-free.
🥣 How-to Make
Step 1: Preheat oven and grease pan. Combine dry ingredients and mix well.
Step 2: Add wet ingredients to dry ingredients, then mix until you have a smooth batter.
Step 3: Pour the batter into prepared pan, then bake for 20 minutes or until firm and golden. Enjoy!
🍽 How-to Serve
💭 FAQ and Top Tips
Full-fat canned coconut milk creates great results for this vegan cornbread. In conjunction with vinegar, it creates a vegan buttermilk. If you are not on a vegan or dairy-free diet, the coconut milk can be replaced with real buttermilk.
Any kind of granulated sweetener works here, even sugar-free sugar replacements. You can also use honey (if not vegan) or maple syrup as suitable substitutions. If you like your cornbread on the sweet side, add a couple tablespoons more. If you want your cornbread sugar-free, simply omit the sugar.
I really like the consistency and flavor achieved when using avocado oil. Grapeseed oil and sunflower oil make great substitutions, if need be. Olive oil or coconut oil will work, but they will affect the flavor slightly. If not vegan or dairy-free, you can replace the oil with melted butter for tasty results.
How do I store this cornbread?
This cornbread keeps surprisingly well (for gluten-free) lightly covered at room temperature for about 24 hours. Any longer and I recommend keeping stored in an airtight container in the refrigerator for up to 5 days. To reheat, place the cornbread in a 350F oven until warmed throughout (about 10 minutes).
🍞 More Gluten-Free Bread Recipes You Will Love
The Best Gluten-Free Cornbread
- 1 ¾ cup medium-grind cornmeal gluten-free certified, if necessary
- 1 ¼ cup gluten-free all purpose flour blend with xanthan gum
- 2 tablespoons granulated sugar I like to use coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon sea salt or pink salt
- 1/2 teaspoon baking soda
- 2 cups full-fat coconut milk if not vegan or dairy-free, use buttermilk
- 1/2 cup avocado oil or another neutral-tasting oil or melted butter (if not vegan/dairy-free)
- 1 tablespoon apple cider vinegar or white vinegar
- Preheat oven to 425°F. Grease a cast iron skillet or 8" baking pan, then set aside.
- In a large mixing bowl combine cornmeal, flour, sugar, baking powder, salt, baking soda. Stir to combine well.
- To the same bowl add the milk, oil and vinegar. Mix until a smooth batter forms.
- Pour the batter into greased pan. Smooth the top and place into the preheated oven to bake for 20 minutes or until firm and golden.
- Let cool a few minutes before slicing. Enjoy!