Naturally sweetened, this moist and fluffy gluten free cornbread is the perfect addition to any meal or holiday feast. Whether you’re following a gluten free or dairy free lifestyle, this cornbread has you covered—making it a tasty, crowd-pleasing side dish.
A Midwest Love Affair with Corn
There’s something about corn that makes me swoon. Growing up in the Midwest, freshly picked corn on the cob was a summer staple in our house, especially when it was dripping with butter. While I follow a low-carb lifestyle now and rarely eat corn, my love for it never faded.
Enter cornbread. If I could eat it every day, I would! This recipe is a dream come true—it’s dairy free and gluten free, making it a perfect match for anyone who avoids these common allergens.
Is Cornbread Naturally Gluten Free?
The short answer? Not always! Cornmeal itself is gluten free, but many traditional cornbread recipes include all-purpose flour, which contains gluten. However, this particular recipe uses a blend of gluten free all-purpose flour and medium cornmeal, ensuring it’s completely safe for those avoiding gluten.
For a more traditional take, you can use masa harina in place of the cornmeal. Masa harina is a traditional corn flour used in many authentic cornbread recipes, but it can be harder to find depending on where you live. If you prefer something more readily available, stick with medium cornmeal.
What to Serve with Dairy Free Gluten Free Cornbread
Wondering what pairs well with this delicious gluten free cornbread? It’s a versatile side dish that goes with almost anything. Here are a few ideas:
- Butter (dairy free if needed): Melt butter on top for that irresistible richness.
- Soups and stews: This cornbread pairs beautifully with a hearty soup, like a delicious tortilla soup. Many people love dipping their cornbread in the soup for extra flavor!
- Holiday feasts: It’s perfect alongside turkey, ham, or roast beef at a holiday dinner.
Substitutions for Your Dairy Free Cornbread
What makes this cornbread great is its adaptability. Here are a few substitutions you can try:
- Sweeteners: Swap honey for maple syrup or agave if you prefer a different natural sweetener.
- Flours: Ensure your cornmeal is gluten free, and feel free to experiment with other gluten free flour blends if needed.
Should You Use Cornmeal or Masa Harina?
Choosing between cornmeal and masa harina for your cornbread recipe can be tricky, and it all depends on the flavor profile you want.
- Masa harina: If you’re aiming for authenticity, masa harina is the way to go. It gives cornbread a more traditional, true corn flavor. However, it can be hard to find in some areas, and online options aren’t always reliable.
- Cornmeal: If masa harina isn’t readily available, medium-grind cornmeal works just as well. It’s more common and easier to find in stores, making it a more accessible option.
Both options will produce a delicious, satisfying cornbread. The choice is yours based on what’s easiest to source and what fits your budget.
How to Store and Freeze Gluten Free Cornbread
If you happen to have leftovers (though it’s hard to believe you will!), this gluten free cornbread stores beautifully. Wrap it tightly in plastic wrap or store it in an airtight container for up to three days at room temperature. You can also freeze it for up to a month—just thaw it at room temperature before reheating.
Dairy Free Gluten Free Cornbread
Ingredients
- 1 cup medium cornmeal see notes
- 1 1/2 cups gluten free all purpose flour see notes
- 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
Instructions
- 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.
