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.
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.
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.
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.
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.
Gluten-Free Dairy-Free Cornbread
- 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
- 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.