Naturally sweetened with honey, this moist and fluffy gluten free cornbread is the perfect addition to any meal or holiday feast.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see full Disclaimer.

Dairy Free Gluten Free Cornbread

I don’t know what it is about corn that I literally just swoon over. I will preface this with the fact that I RARELY eat corn, even though I love it.

The main reason is that I personally gravitate towards a low carb lifestyle and that mostly precludes corn. I grew up in the midwest and there was literally nothing better than eating freshly picked corn on the cobb, dripping with butter. I have ALWAYS loved corn.

And then, enter – cornbread. If I could eat this every day, I would. And the fact this recipe is also a dairy free cornbread is like a triple score. Many people have issues with dairy and it can be hard to find a good cornbread that is both dairy free AND gluten free. Until now, that is.

Is Cornbread Gluten Free?

Not always! BUT this recipe for gluten free cornbread is most certainly gluten free! I mean, it says so in the name, right?

But in all seriousness, many cornbread recipes are gluten free and just as many are not. Even with gluten free recipes, you should always check your specific ingredients to verify you are using fully gluten free products.

What Can I Eat With Gluten Free Cornbread?

Um…..butter? Kidding. Well, not really because that is what I eat it with.

If I’m going to eat corn, then I do it all in one sitting. I made this along with a Gluten Free Ham and Potato Corn Chowder and together they were pretty out of this world. Most of my family dipped their cornbread in the soup. I didn’t. I lathered it in melting butter and savored every last corn filled bite!

You can eat this with anything. Literally. Anything.

Should I Use Cornmeal or Masa Harina?

That is up to you!

If you want this to be a bit more authentic, then you can use the masa harina. The flavor will be a little more true. It does come at a cost though. In some parts (where I live is one of them), masa harina is incredibly hard to come by and amazon was little help.

Now, if you want to go with some more readily available products, you can choose to go the medium cornmeal route. Honestly, this is what I choose now.

Both ways of making this delicious cornbread will satisfy you, I CAN tell you that. Decide what your budget is and if you have access to more exotic ingredients and go from there!

How To Make Gluten Free Cornbread

Preheat your oven to 450°F.

In a large bowl whisk together the cornmeal, gluten free flour, baking powder, and salt.

Add 2 tablespoons of butter to the mixture. Using your hands, mix it will. Squish it between your fingers, don’t be shy! You can use a fork, but using your hands is so much better.

In a smaller bowl whisk together the eggs, honey, and coconut milk.

Add the wet ingredients into the dry ingredients. Do not over mix. The batter should be slightly lumpy.

Melt the remaining 2 tablespoons of the butter and coat a 9″ cast iron skillet.

Add cornbread mixture to the skillet and bake for 20-25 minutes or until the edges are browned.

You can check doneness by inserting a toothpick. If it comes out clean – it is done.

Gluten Free Cornbread

Print

Naturally sweetened with honey, this moist and fluffy gluten free cornbread is the perfect addition to any meal.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 cup medium cornmeal*
• 1 1/2 cups gluten free all purpose flour*
• 2 teaspoons gluten free baking powder
• 1 teaspoon sea salt
• 4 tablespoons salted butter divided
• 1.5 cups full-fat coconut milk
• 1/4 cup honey
• 2 eggs

NOTE

• * You can replace the cornmeal and flour with 1 1/2 cups masa harina and 1/2 cup gluten free all purpose flour if you want a little more traditional dish. Masa Harina is a bit harder to find though.

Instructions

1. Preheat your oven to 450°F.
2. In a large bowl whisk together the cornmeal, gluten free flour, baking powder, and salt.
3. Add 2 tablespoons of butter to the mixture. Using your hands, mix it will. Squish it between your fingers, don't be shy! You can use a fork, but using your hands is so much better.
4. In a smaller bowl whisk together the eggs, honey, and coconut milk.
5. Add the wet ingredients into the dry ingredients. Do not over mix. The batter should be slightly lumpy.
6. Melt the remaining 2 tablespoons of the butter and coat a 9" cast iron skillet
7. Add cornbread mixture to the skillet and bake for 20-25 minutes or until the edges are browned. You can check doneness by inserting a toothpick. If it comes out clean - it is done.
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bob's Red Mill Resealable Gluten Free Baking Powder, 14 Oz (6 Pack)
• 
  Super-Fine Almond Flour (3 Pound)
• 
  Bob's Red Mill Organic Cornmeal Medium, 24 oz, 2 pk

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 146Total Fat 8gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 31mgSodium 228mgCarbohydrates 16gNet Carbohydrates 15gFiber 1gSugar 5gProtein 3g

Nutrition Calculation is done by a third party tool and should only be used as an estimate. Always double check your nutritional information.