I spent most of my life living in a small country town… And you don’t get much more country than good ‘ol Beans & Cornbread! My favorite way to eat cornbread is smothered in Homemade Baked Beans and topped with Cheese, Onions & Avocado!
Most Gluten Free Cornbread turns out too crumbly & dry… But, this Gluten and Dairy Free Cornbread Recipe is perfect & moist, and nobody will ever know what it’s missing! Plus, with this recipe, you can easily dry the bread and use it for Gluten Free Cornbread Stuffing!
The Tools & Ingredients Used in this Recipe:Print
Gluten and Dairy Free Cornbread Recipe
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 1 8x8 Pan or 12 Muffins 1x
- Category: Baked Goods
- Cuisine: Gluten Free
This Gluten and Dairy Free Cornbread Recipe is light & moist. Perfect on it’s own or with a bowl of beans! Recipe can easily be doubled for bulk preparation.
- 1 Cup Organic Corn Flour or Organic Corn Meal (I prefer the smoother texture of Corn Flour – and always use organic whenever possible)
- 1 Cup of Erika’s All Purpose Gluten Free Flour Mix
- 1 Tablespoon Baking Powder
- 1/4 Cup Sugar (or sweetener of choice)
- 1/4 Cup Honey
- 1 Teaspoon Salt
- 1 Cup Milk Alternative (or real Milk)
- 1/4 Cup Spectrum Palm Shortening (or real Butter)
- 3 Eggs
- Preheat oven to 400 degrees.
- Prepare Muffin Pan with liners or Pan with non-stick spray if necessary.
- Combine all ingredients in your Stand Mixer fitted with the whip attachment or in Bowl and beat all together for 2 minutes.
- Pour mixture into prepared muffin cups or square cake pan.
- Bake at 400 degrees for approx. 15-20 minutes for muffins and 25-30 minutes for cake pan or until the top is a dark golden brown and a toothpick comes out clean. I use my Digital Pen Thermometer to test the temperature of my gluten free breads and pull them out of the oven once they hit an internal temp of 200 degrees.
- You can substitute 1/4 Cup of Any Crystalized Natural Sugar in place of the sugar listed above (coconut / palm sugar, sucanat, maple sugar, date sugar, etc…), or none at all.
- Although it can be left out overnight, it’s best to store leftovers in fridge to avoid spoilage.
- To make Gluten Free Cornbread Stuffing cut up Cornbread into small cubes and place on a cookie sheet in your oven at 200 degrees until the bread is completely dry (like croutons). Or, you can use your dehydrator to dry the bread. Use 1 for 1 in your favorite stuffing recipe!
- Serving Size: 1 Muffin
- Calories: 225
Just made this corn bread since I decide this morning “I am going to have stuffing on Thanksgiving!” I doubled it to make muffins to freeze for later. Instead of shortening I used three TBS. melted coconut oil. I also used corn flour. I also used less honey since I was afraid it would be too sweet but it was not. Next time I will use the full amount of honey. They taste pretty good. My son and I are eating them now as they came out of the oven. I will make them again.
My gluten and dairy free family loved your cornbread muffins I used canola oil and almond milk due to the dairy free. They were fluffy and nice. Thanks for sharing! I love to keep your flour mix on hand!
This looks really good. I’ve never tried gluten/dairy free cornbread but this give me inspiration!
This is by far the best quick bread we have ever made. My grandson must be GF and he has had a very hard time making the transition. The whole family enjoyed these and he didn’t feel deprived since we all ate the same ones, and all enjoyed them. Thanks for this great recipe.
Hi Becky! Thank you so much for the comment & feedback – I’m so glad your family enjoyed the bread! God Bless! ~Erika
I made this cornbread tonight and it was delicious! Moist and fluffy! I cut out the sugar completely and just used the honey. I also cut the butter into the dry ingredients with a pastry knife so the butter was in little pieces and then added the liquid (eggs, honey and coconut milk whipped up) and just stirred really well until all the dry ingredients were moistened. I used a cast iron fry pan coated with butter, so the outside of the cornbread was browned nicely. Grandma’s old trick! Loved it!!
P.S. I used unsweetened coconut milk in the carton (Trader Joes brand), not canned coconut milk.
This looks AMAZING! I am such a sucker for good cornbread. I am recently Vegan and wondered if I could replace the eggs in this recipe with flax eggs?
I would like to know if it can work with egg replacer goo as well, since our daughter is allergic to eggs.
I doubled this recipe, and it was absolutely delicious!! Definitely a keeper. Thank you for sharing!
Thanks for sharing Suzanne… so glad that doubling the recipe turned out and that you like them! =) God Bless! ~Erika
Why does this say dairy-free when it uses eggs and milk???
Hi Charlotte! I think you might be confused… This recipe is dairy free & doesn’t use any animal milk – only milk alternatives (although you could use milk if you wanted to)… And using eggs still makes it dairy free, but not vegan. Hope that helps. =) God Bless! ~Erika
Hi. I was wondering if the end results will taste sweet with that much honey and sugar in the recipe?
Hi Leena! I don’t care for things that are too sweet, so I really worked hard to keep the honey/sugar down in this recipe… I don’t think it’s that sweet, so hopefully you will enjoy it as well. God Bless! ~Erika
Really delicious! Thanks for the recipe! I made them with corn meal, vegan butter, 1/4 coconut sugar, no honey, 1 cup of almond milk.
Sounds Fantastic Valentina… Thanks for sharing! God Bless! ~Erika
Hello! I am so glad to have found your website. We are gluten, dairy, wheat, and yeast free. I love this cornbread mix! Do you have the recipe for the delicious beans in the photo? Thank you so much!
Wondering if anyone has tried this with egg replacer? Saw a couple of questions but no answers.
Thumbs up for this recipe. I always love corn bread and so glad to have found this gluten free recipe. Result is moist and fluffy
This was delicious: moist and held together! Now looking to see if you have a gluten and dairy free banana bread (dairy free has been a long standing practice here: we use rice milk and either coconut oil or safflower oil as a butter substitute).
Hi Toni, Thanks for the sweet comment! I do have a GF Banana Bread Recipe that is also Vegan. I make it weekly and it’s a family favorite… The recipe is OVER HERE. I hope you enjoy it as much as we do. =) God Bless! ~Erika
Here is another one of your recipes that is a staple at my house since going gluten free 2 years ago. I must make it 2 or 3 times a month. Since there is only hubby and I, I cut it into squares and freeze two to a bag. That way I can pull it out and have it for dinner whenever we want. It was the first baked item that gave me hope after my diagnosis–the first time I baked something that didn’t scream “Gluten Free” with each bite.
BTW, we like the really coarse grind, crunchy cornmeal, and I only use one of the sweeteners (whichever I feel like measuring at the time), and it still turns out delicious every time! Chalk up one more baked good that I can take to a non-gluten free person and not wonder if they will notice it is “different”. Thank you!!
Thanks Janet! So happy to know you enjoy it so much… I also love this recipe for all of our non gluten free guests – they never know! =) God Bless! ~Erika
Hi I made the gluten free cornbread today. here in Pittsburgh it’s very warm and humid and I decided not to turn on my oven. I mixed all the ingredients together and then add some oil to a black Skillet and I scooped two tablespoons or so to make cornbread patties the good old-fashioned way the way my grandmother’s did in Tennessee. It was delicious. thank you
I love this recipe because it is simple and easy.
The result is a light and moist corn bread. Our family enjoy eating it for breakfast. 👍🥰
Most perfect cornbread recipe I’ve found. I’ve already made it a few times – replaced butter with coco oil and used coconut sugar to sweeten – In my second batch, I added in black pepper, oregano and chili powder – AMAZING, Put the chili in the cornbread!
Hi Shara, Thanks for the comment. Chili IN the cornbread sounds AMAZING… it’s on my list of things to try! =) God Bless! ~Erika
Is it possible to make as a mini muffin? If so what would the baking time be? They sound delish. Substituting a few things to respect all of my friends eating lifestyles.
Hi Kelly, You can totally make these into mini muffins – they work perfectly! I’d check on them about 10-12 minutes in & see how they’re doing… but depending on your oven, it may take up to 15 minutes for them to be done all the way. Enjoy & God Bless! ~Erika
Baking this now….one suggestion…..at the top of the recipe….where is states what’s needed….it says a 9×13 inch baking pan. Later in the recipe it says 8×8 square pan….which wasn’t noticed until after using the 9×13…causing rework. Good think one caught this…. The batter looked way to thin in the 9×13.
Followed instructions exactly….used regular milk and butter, GF corn meal and GF flour. Very good flavor and texture. Using this for stuffing so cubed it up and will let it age a couple of days.
Hi Gloria, Thanks for the comment – so glad it turned out well & that you enjoyed it! =) God Bless! ~Erika
No EGGS for those asking! I made a double batch so when it came this me for eggs, I used half flax meal and half chia meal. (3tbl of each plus 9oz water, mix and put in fridge while loading mixing bowl with everything else.) I used earth balance, almond milk and only the honey. I added 1cup frozen sweet corn, defrosted. It made 12 regular muffins and 24 minis. They taste amazing! This will be a go-to.
So helpful thank you!
So I made this today and a few things. You might want to consider adding the order in which to add your ingredients to mix. The way I did it was take a large bowl and add my flours along with the salt and the baking powder and mixed that. In a kitchen aid mixer I threw in the eggs, sugar, honey, butter, creamed it and then added the almond milk. I then slowly added my dry mixture in thirds.
Second thing: I doubled the recipe and my mixture came out VERY VERY thick. It was very hard to spread in the pan. Is this right? I guess I will know once the cornbread comes out of the oven. Can’t wait to see!
Just wondering if we can use any all purpose gluten free flour such as bibs? Just don’t think I’ll have time to make the specialty one mentioned. Thanks!
Thank you so much for this easy cornbread recipe. A couple subs because the craving hit and i live 45 mins from the nearest place with adequate dietary subs: I used all-purpose gluten free flour, walmart brand; unsweetened almond milk; and canola oil in place of butter. It’s the best from-scratch cornbread i’ve ever made! They were also a hit with my picky husband and pickier daughter. The muffins were perfectly moist, held together beautifully, and i didnt even feel the need to add any additional yummies to the top such as jam or a honey drizzle. It was also super quick to mix up. I’m recently gluten and dairy free so finding simple recipes (like this one) without a million special ingredients has been incredibly helpful in the transition. Thank you!
What is the reason for both sugar and honey in this recipe?
Best GF DF cornbread we have had! Didn’t have honey so used all sugar. We like ours sweet so next time will up it to 3/4 cup sugar and see. Its a fast easy and delicious recipe. Thank you.
This was by far the best corn muffins I’ve ever made, even including those recipes with gluten! It has ordinary ingredients that most people would have on hand; it is simple and delicious, and on the verge of being addicting. LOL
Made this in the skillet and it came out ok… it tasted good … just did not come out right.
How would you adjust this recipe to be a skillet cornbread?
OMG absolutely the best cornbread ever! I made it without any changes to the original recipe. The only change I will make in the future is doubling it! Thank you so much for sharing.
We use duck eggs for recipes since my son is allergic to chicken eggs. It’s in the oven now. I’m
nervous because it looks thinner than recipes I’ve made before. Can’t wait to taste it!
Is it possible to add corn to this recipe? Or jalapenos?
Why can’t this be made without the “1 Cup of Erika’s All Purpose Gluten Free Flour Mix?” I have 2 lbs of corn flour to use up/get rid of. Do you have a recipe that just uses gluten-free corn flour (Bob’s Red Mill), so I can do this? Thanks.
This has been my go-to for the past many years- we love it!