Gluten-free dairy-free cornbread is perfect for the fall. Alongside chili, stew, soup, BBQ, or any of your other favorite dishes, this cornbread is a perfect side dish.
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I love making up a batch of this cornbread in the mid-fall and enjoy it with my Easy Crockpot Chili recipe. I actually just made it this past weekend for dinner. We’re still enjoying the leftovers for lunch this week.
While I’m not a football fan, I always envision this being the perfect food to bring along to a friend’s house and watch the game.
I have to say in the few times I’ve been to a friend’s house or a family member’s house to watch football, I was more likely to be hanging out in the kitchen with the food than actually watching the game myself.
What can I say? I’m more interested in food and socializing than sports. But my lack of football knowledge or interest aside, one thing I am interested in is this cornbread.
You’ll probably notice that this cornbread while it looks like the normal thing… is a little different.
Is cornbread gluten-free?
Traditional cornbread is a mix of cornmeal, all-purpose flour, butter, milk, and eggs. To make this recipe gluten and dairy free friendly we’re swapping out some of these ingredients for gluten-free and dairy-free versions.
Cornbread is traditionally not gluten-free as it contains all-purpose flour. However, the easiest way to make it gluten-free is to substitute the all-purpose flour for a gluten-free flour blend that works as a “measure for measure” option.
“Measure for measure” means you can replace the amount of all-purpose flour in a recipe with the same amount of gluten-free flour.
To replace the all-purpose flour in this recipe, I’m relying on my favorite gluten-free flour blend: King Arthur Measure for Measure gluten-free flour blend.
I love this gluten-free flour blend, because it has worked time and time again in various different recipes.
The texture always comes out right, the flavor is good, and I’m able to swap out all purpose flour for this gluten-free flour blend in a one-to-one ratio, which makes baking and cooking so much easier than having to do math while I’m trying to figure out how to replace a specific amount of flour.
Is cornbread dairy-free?
Most traditional recipes call for milk and butter in cornbread recipes, so the answer is “not usually.” However it is simple enough to make swaps to make cornbread dairy-free and safe for dairy-free diet.
You can buy these at the store or you can make your own version by blending up either cashews, hemp seeds, or almonds along with some water in a high speed blender. Once blended, you and strain through a nut milk bag to remove the pulp. Either of these options is great for your gluten-free dairy-free cornbread.
To replace the butter in this recipe just swap out vegan butter, like Earth Balance brand, for the normal butter. You can find Earth Balance at most grocery stores these days in the health food section in the refrigerator case.
You can also opt to replace the butter with coconut oil or a different oil of your choice as well. If you want to go oil-free, you might even try applesauce as a replacement, although I haven’t tried it myself.
While this recipe is gluten-free and dairy-free, it is not egg free. To make this cornbread recipe egg-free, you can swap out the normal egg for a flax egg.
To make a flax egg, combine one tablespoon of ground flax meal with three tablespoons of warm water in a small bowl, and stir together. Let sit for about 5 minutes until it makes a gel-like consistency, then add into your cornbread batter.
Gluten-free dairy-free cornbread or cornbread muffins
This recipe can be made either as cornbread or as cornbread muffins, To make this recipe as cornbread, you’ll want to make the batter then bake it in an 8″ x 8″ glass baking dish.
If you want to make gluten-free dairy-free cornbread muffins, you’ll want to prepare a muffin tin either with cooking spray or with paper liners. Then divide the batter among the 12 different cups before baking.
The cook time will be roughly the same for cornbread or cornbread muffins. You might need an extra 5 to 10 minutes to cook the cornbread in the larger baking dish than if you were to bake them in a muffin tin.
To determine if your cornbread is done, insert a toothpick into the center of your cornbread, and if it comes out clean it is done baking. After it has cooled a bit, you can cut into 12 servings.
Bringing the gluten-free dairy-free cornbread come together
Making this gluten-free dairy-free cornbread come together is super simple. It’s just like baking any other bread, quick bread, or batter that you might make.
First, preheat your oven to 425 degrees Fahrenheit. Prepare a muffin tin by spraying with cooking spray or by laying paper liners in the cups. You an also or prepare an 8″ x 8″ glass baking dish with by spraying it with cooking spray along the sides and bottom.
To start the batter, combine the dry ingredients in a bowl. Add the cornmeal, gluten-free flour blend, salt, and baking powder. Mix together with a whisk to combine well and make sure there are no lumps.
Next add wet ingredients to the dry ingredients in the bowl. Add the honey, egg or flax egg, dairy-free milk, and melted vegan butter. What’s took mine again until there are no lumps you want to make sure everything is incorporated really well and it’s all is smooth consistent texture.
Transfer the cornbread batter to your muffin tin or your 8″ x 8″ glass baking dish. Bake for 15 minutes, then check on the doneness by inserting a toothpick into the center, and seeing if it comes out clean.
If it is clean, the cornbread is done. If it comes out with some batter on it, you’ll want to add another few minutes, until a toothpick does come out clean.
Serve this gluten free dairy free cornbread as a side dish for your favorite fall foods. It’s great for weeknight dinners alongside chili or stew. It’s also great for potlucks or a get-together where you’ve been tasked with bringing a side dish.
Finally, this gluten-free dairy-free cornbread is also an excellent option to replace traditional bread in a traditional stuffing recipe. Try it in my gluten-free stuffing recipe!
Should gluten-free cornbread be refrigerated?
This gluten-free cornbread recipe can be stored in an airtight container at room temperature or in the refrigerator if you’d like them to last longer. They will harden up a bit in the fridge, so you may want to heat them slightly in the microwave before enjoying leftovers.
- Preheat oven to 425 degrees F and grease or line a muffin tin with paper liners. Or grease an 8" x 8" glass baking dish with cooking spray.
- Combine the dry ingredients in a bowl. Add the cornmeal, gluten-free flour blend, salt, and baking powder. Stir together until there are no lumps.
- Add the egg or flax egg, non-dairy milk, and melted vegan butter. Whisk to combine and ensure there are no lumps, and you have an even consistency.
- Transfer to your prepared muffin tin cups or glass baking dish.
- Bake for 15 minutes. Remove from oven when a toothpick inserted into the center comes out clean.
- Serve with hearty chili, stew, or your other hearty fall food.
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I hope if you’ve been looking for a delicious cornbread recipe that’s gluten-free, dairy-free, and full of flavor, you’ll give this recipe a try!
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