This Gluten Free Cornbread is sweet, light, tender and mixes up in minutes. I have always been a huge cornbread fan and this year I set out to make the best honey cornbread that is gluten free, dairy free and allergy-friendly. This recipe will not disappoint, I promise! We ate it straight from the skillet and it is totally approved by gluten eaters as well.
This cornbread is perfect for Thanksgiving or as a side to your soup or chili. Lather it with honey and butter for the ultimate comfort food. I love that it comes together in one bowl, which minimizes clean up! Pair this cornbread with my tomato free chili, pumpkin chili or white chicken chili!
Why You'll Love This Recipe
This Gluten Free Cornbread has the most delicious flavor and you won't even know it's gluten free (seriously)!
This recipe can be made dairy free and completely vegan as well.
It comes together in one bowl and one skillet for easy clean up!
This cornbread has the best texture. It's light, fluffy and tender.
It's the perfect dish to bring to Thanksgiving dinner!
Ingredients Needed
Milk: I used dairy free milk in this recipe because I'm dairy free! I used coconut milk, but any kind of milk should work here.
Apple cider vinegar: Apple cider vinegar is used to create a "buttermilk" when mixed with the dairy free milk.
Butter: I used dairy free butter because I am dairy free, but you can also use regular butter.
Olive Oil: Olive oil adds moisture, richness and tenderness to cornbread.
Cornmeal: Cornmeal is the star of this recipe. It gives the cornbread a golden color, sweet flavor and crumbly texture. Combined with a flax egg and gluten free flour, it creates the perfect texture. It is important to make sure that your cornmeal is certified gluten free because cornmeal is one of those grains that can be cross-contaminated!
Sugar: Sugar adds sweetness to this cornbread. I love a sweet cornbread!
Salt: Salt enhances the natural sweetness of the cornbread and brings out the savory notes. I love to use high quality salt whenever possible!
Baking Powder: Baking powder helps to make this cornbread light and fluffy!
Baking Soda: Baking soda helps the cornbread rise.
Flour: I used gluten free flour in this cornbread recipe. My favorite brand is Bob's Red Mill.
Egg: I used a flax egg to keep this recipe egg free and vegan. You can also use a regular egg if you prefer!
Honey: Honey adds the perfect flavor to this cornbread!
Step By Step Instructions
Step 1: Gather your ingredients and preheat your oven to 375°F.
Step 2: Combine milk and apple cider vinegar in a bowl to make "buttermilk".
Step 3: Stir in wet ingredients and then add dry ingredients.
Step 4: Pour mixture into a greased cast iron skillet.
Step 5: Bake for 25-30 minutes or until golden brown.
Storage
This Gluten Free Cornbread can be stored in an airtight container in the refrigerator for 3-5 days.
Variations
- Try adding mix ins to this cornbread like peppers or corn.
- Bake the batter in a muffin tin instead of a skillet to make cornbread muffins!
- Add jalapeño and paprika for a spicy kick.
- Mix in fresh herbs like rosemary, chives or thyme.
How To Serve
- Serve this cornbread alongside a gluten free Thanksgiving spread alongside mashed potatoes, turkey, green beans and more!
- Pair with soup, chili and/or salad.
- Serve it warm with dairy free butter and/or honey.
Related Recipes
Be sure to try these delicious gluten free Thanksgiving ideas next:
Chocolate Covered Strawberry Turkeys
If you make this Sweet Gluten Free Cornbread and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Sweet Gluten Free Cornbread
Equipment
- 1 bowl
- 1 spoon
- 1 cast iron skillet
Ingredients
- 1 1/4 cups milk (dairy free if needed)
- 1 tsp apple cider vinegar
- 1/4 cup butter (dairy free if needed)
- 1/4 cup extra virgin olive oil
- 1 cup cornmeal
- 1/4 cup sugar
- dash salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/4 cups gluten free flour
- 1 flax egg
- 2 tbsp honey
Instructions
- Gather your ingredients and preheat your oven to 375°F.
- Combine milk and apple cider vinegar in a bowl to make "buttermilk.
- Stir in wet ingredients and then add dry ingredients.
- Pour mixture into a greased cast iron skillet.
- Bake for 25-30 minutes or until golden brown.
Kathy
Hi! Can I put this in a regular glass baking dish or does it have to be in a cast iron skillet? Looks delicious and would love to try!
Lauren
yes, you can also bake it in a baking dish! I think it would work best in an 8x8 baking dish!
Christy
Hi! I can't wait to try this, it looks delicious! What brand of coconut milk and dairy free butter did you use? Thank you!
Lauren
I used Miyoko's dairy-free butter! I used Califia coconut milk, but any kind of coconut milk should work!!
Brittany
Is it ok to leave the sugar out? I like a more savory/salty cornbread.
Lauren
I haven't tried it without sugar and it will probably change the texture. I would look up a gluten-free savory cornbread recipe instead!