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Gluten and Dairy Free Cornbread Recipe

  • Author: A Little Insanity - Erika
  • 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. Preheat oven to 400 degrees.
  2. Prepare Muffin Pan with liners or Pan with non-stick spray if necessary.
  3. Combine all ingredients in your Stand Mixer fitted with the whip attachment or in Bowl and beat all together for 2 minutes.
  4. Pour mixture into prepared muffin cups or square cake pan.
  5. 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.


  1. Although it can be left out overnight, it’s best to store leftovers in fridge to avoid spoilage.


  1. 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