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Gluten-Free Dairy-Free Cornbread Recipe

November 13, 2013 by Jeanette 33 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

Print

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

Instructions

  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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Filed Under: Breads, dairy-free, gluten-free, healthy choices, side dishes, Special Diets, vegan, vegetarian, whole grain Tagged With: coconut oil, dairy-free cornbread recipe, gluten free cornbread recipe

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Comments

  1. Sommer@ASpicyPerspective says

    November 13, 2013 at 8:50 am

    This is stuffing perfection!

    Reply
  2. The Café Sucre Farine says

    November 13, 2013 at 9:50 am

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

    Reply
  3. Kim - Liv Life says

    November 13, 2013 at 11:39 am

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

    Reply
  4. Joanne says

    November 13, 2013 at 11:56 am

    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!

    Reply
  5. Kelly says

    November 13, 2013 at 3:47 pm

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

    Reply
  6. Stacy | Wicked Good Kitchen says

    November 13, 2013 at 6:17 pm

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

    Reply
    • Jeanette says

      November 13, 2013 at 11:39 pm

      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.

      Reply
  7. Alyssa (Everyday Maven) says

    November 14, 2013 at 12:14 am

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

    Reply
    • Jeanette says

      November 14, 2013 at 11:21 pm

      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.

      Reply
  8. Diane {Created by Diane} says

    November 16, 2013 at 2:48 am

    what a delicious looking stuffing!

    Reply
    • Jeanette says

      November 16, 2013 at 5:44 pm

      Thanks Diane! The boys really enjoyed this pre-Thanksgiving.

      Reply
  9. Carolyn says

    November 18, 2013 at 9:05 am

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

    Reply
  10. Heather says

    November 21, 2013 at 5:09 pm

    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:)

    Reply
    • Jeanette says

      November 21, 2013 at 10:37 pm

      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!

      Reply
  11. Andrea Lange says

    November 25, 2013 at 5:46 pm

    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.

    Reply
    • Jeanette says

      November 25, 2013 at 8:08 pm

      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.

      Reply
  12. Andrea says

    November 25, 2013 at 10:18 pm

    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. 🙂

    Reply
    • Jeanette says

      November 25, 2013 at 10:31 pm

      You’re welcome Andrea – good luck and Happy Thanksgiving!

      Reply
  13. Christina says

    November 26, 2013 at 2:17 pm

    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!!

    Reply
    • Jeanette says

      November 26, 2013 at 3:04 pm

      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.

      Reply
  14. Shaina says

    November 27, 2013 at 11:49 pm

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

    Reply
    • Jeanette says

      November 29, 2013 at 6:28 pm

      Thanks Shaina – the boys loved this. Hope you and your family had a wonderful Thanksgiving!

      Reply
  15. Dale says

    January 23, 2014 at 8:02 pm

    Can I use flax meal in place of the eggs?

    Reply
    • Jeanette says

      January 26, 2014 at 2:47 pm

      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.

      Reply
  16. Elena says

    November 2, 2014 at 10:35 am

    Hi Jeanette! I’ve just baked the bread and it’s so delicious! I’ve switched to gluten free diet just recently and this is now my favourite gluten free bread! Both the texture and taste are perfect for me. Thank you!

    Reply
    • Jeanette says

      November 2, 2014 at 7:37 pm

      Elena, so glad you tried this and enjoyed it! Thanks for coming back and letting us know how it turned out.

      Reply
  17. Peggy Lemon says

    November 17, 2014 at 11:52 pm

    Would it be possible to substitute the sweet rice flour for brown rice flour?

    Reply
    • Jeanette says

      November 19, 2014 at 11:06 pm

      Peggy, sweet rice flour is a little “sticky” so if you use brown rice flour, it might be a little drier, but I can’t be certain. IF you try it, I’d love to hear how it turns out.

      Reply
      • Peggy Lemon says

        November 19, 2014 at 11:31 pm

        Ok thank you. I finally found some sweet rice flour yeah

        Reply
  18. Zia says

    November 25, 2015 at 12:35 am

    If I can’t find sweet rice flour does it make a huge difference to the recipe or can I just use plain rice flour?

    Reply
    • Jeanette says

      November 29, 2015 at 9:52 pm

      Regular Rice flour will probably work fine. Sweet rice flour is more sticky so I think it helps bind the batter better.

      Reply
  19. Hannah says

    November 22, 2016 at 10:30 am

    Is corn flour the same as corn starch? I am reading some mixed answers online

    Reply
    • Jeanette says

      November 22, 2016 at 12:09 pm

      Hi Hannah – corn flour and corn starch are not the same. Corn flour is finely ground corn meal. If you can’t find it, you can substitute another flour for it of your choice, but do not use corn starch.

      Reply

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