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Gluten-Free Dairy-Free Cornbread Recipe

by Jeanette on November 13, 2013 · 24 Comments
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This Gluten-Free Dairy-Free Cornbread is easy to make, and goes perfectly with a bowl of hot chili, or crumbled up for homemade stuffing.

Gluten-Free Dairy-Free Cornbread

Thanksgiving is right around the corner, so if you’re looking for a gluten-free cornbread recipe for your favorite stuffing recipe, you’ve come to the right place. My recipe uses a combination of Bob’s Red Mill organic cornmeal and corn flour, which gives this cornbread a nice crumb that holds together.

Gluten-Free Dairy-Free Cornbread

I remember the first gluten-free Thanksgiving I made several years back, and the idea of making a gluten-free stuffing confounded me. You can use any gluten-free bread, but if you want to make homemade stuffing without going to the trouble of making your own bread, cornbread stuffing is a great idea.

Gluten-Free Herbed Cornbread Stuffing

Cornbread is easy to mix together and takes just 20 minutes to bake. Also, since it crumbles easily, it doesn’t take long to make stuffing out of it.

Gluten-Free Herbed Cornbread Stuffing

I’ve served this cornbread with chili and the boys loved it, and made another batch for our pre-Thanksgiving dinner the other night. The coconut oil gives this cornbread a nice coconut scent and helps keep this cornbread moist. I’ll be sharing a simple Thanksgiving stuffing recipe using this homemade cornbread next Monday.

In the meanwhile, think about making these Mushroom Stuffing Muffins.

Mushroom Stuffing Muffins

Gluten-Free Dairy-Free Cornbread

Ingredients

  • 1 cup almond milk or other non-dairy milk
  • 3/4 cup medium-grind yellow cornmeal
  • 3/4 cup corn flour
  • 1/4 cup sweet rice flour
  • 1 tablespoon organic sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 2 eggs
  • 3 tablespoons coconut oil, melted

Directions

  1. Preheat oven to 425 degrees. In a small bowl, whisk together milk, eggs and oil. In a medium bowl, stir together cornmeal, corn flour, sweet rice flour, sugar, salt, and baking powder. Add wet ingredients to dry ingredients and whisk until combined. Pour into lightly greased 9 inch square pan. Bake for 20 minutes, or until toothpick comes out clean.
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Comments

  1. This is stuffing perfection!

  2. Forget the stuffing, I don’t think this cornbread would last that long!

  3. Gluten-free AND Dairy-free? You totally got my attention!! This one is pinned, printed and saved. Thank you!!

  4. I am definitely making a cornbread stuffing this year and I love the idea of making one that is allergen-friendly!! This looks so fabulous!

  5. I love cornbread and that stuffing looks amazing Jeanette! Love that you used coconut oil in here too – pinning :)

  6. Gorgeous gluten free stuffing with this gluten and dairy free cornbread, Jeanette! YUM!

    • Stacy – my kids love Thanksgiving and stuffing is one of their favorites, so this cornbread is an easy way to make a gluten-free stuffing.

  7. Love this Jeanette – we haven’t decided if we doing a traditional (GF) stuffing or a rice stuffing but this adds a nice option!

    • Alyssa, you can’t go wrong with either. I’ve only had rice stuffing the way my Mom used to make it using sweet rice (sticky rice), but I’m sure wild rice stuffing would be great too.

  8. what a delicious looking stuffing!

  9. Yum, I love it! Too bad cornbread is still too high carb for me. But this is perfect for the low carb crowd.

  10. Are you kidding me! This came out perfect! There is nothing that screams GF or DF about this cornbread. No one could tell the difference. The texture and flavor is spot on. You will have to excuse me while I go eat another piece. Thanks:)

    • Heather – I’m so glad you enjoyed this recipe! This was a big hit with my family too. My boys are picky eaters, so I always have to make sure that whatever I make/translate into GF/DF tastes good. Thanks so much for your feedback, I really appreciate it!

  11. Andrea Lange says:

    Your recipe looks great, but I am having a difficult time finding the corn flour…do you have any suggestions? I am in Illinois and we have Whole Foods, Fruitful Yield, Target, everything, but both Whole Foods and Fruitful Yield only carry different types of cornmeal, but not corn flour. I wanted to make the recipe for Thanksgiving, but I’m stumped.

    • Hi Andrea, I checked with Bob’s Red Mill and they suggested trying either sorghum flour or brown rice flour. Personally, I’d go for sorghum flour as it is more like corn flour I think than brown rice flour.

  12. Thank you so much Jeanette. I really appreciate your efforts! Maybe I will try that and keep my eye out for it in the mean time. :)

  13. Hi Jeanette! Want to make this for thankgiving and am wondering if i can sub anything for the rice flour. any suggestions? would corn starch work? thanks in advance!!

    • Hi Christina, you could use regular rice flour and perhaps a little xanthun gum. Sweet rice flour is a little “stickier” than regular rice flour and I find it binds things together a little. Cornstarch might work too, which might make this a lighter cornbread.

  14. Gorgeous cornbread. I love how tender it looks even without dairy. Happy Thanksgiving, Jeanette!

  15. Can I use flax meal in place of the eggs?

    • Dale, you should be able to use flax meal gel – mixing ground flaxseed with water (1 tablespoon flaxseed + 3 tablespoons water for one egg) in place of the eggs, although I haven’t tried it in this particular recipe. I’ve found that flaxseed gel works fine in quickbread and muffins as a substitute for eggs.

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