Soft, moist and perfectly sweet, this dairy free gluten free cornbread will be a hit with the whole family! Easy to make with pantry staples, it’s fantastic for a weeknight served with your favorite chili or as a delicious addition to your holiday table. Soy free and freezer friendly.

Looking for a go-to side dish for just about any meal? This dairy free gluten free cornbread is here to please.

It’s soft, tender and delightfully moist … with a hint of that crumbly texture you know and love.

And thanks to some golden honey, it’s deliciously sweet but not overly so.

Best yet? It’s super easy to pull together with just a handful of pantry (and fridge) staples.

Serve it for a weeknight with your favorite soup or chili. Pair with some roast chicken and veggies. Or give it a spot on your holiday table. You really can’t go wrong.

Tips & Tricks

1. When measuring out the cornmeal and oat flour – fluff it in the bag then scoop into your measuring cup with a spoon and level off. If you dunk the cup directly into the bag, you’ll likely use too much.
2. I think this recipe would do great with add-ins. Some ideas to try: seeded and diced jalapeno, corn kernels (I like frozen), crumbled bacon or shredded dairy free cheddar cheese.
3. Additionally, you should be able to bake the batter as muffins, although I haven’t tried this myself. I would keep the same oven temperature, fill lined muffin tins about ¾ of the way full and then bake until cooked through (my guess is this will be somewhere around 15 to 20 minutes).

Substitutions

• Another neutral oil should work just fine instead of the avocado oil.
• If you choose to use coconut oil, please be sure that all your ingredients are at room temperature. If they are cold, you run the risk of the batter hardening up. Additionally, melt the coconut oil first and then measure out the correct amount. Once melted, allow to cool for about 5 minutes before using (or you might scramble the eggs).
• Pure maple syrup will likely work in place of the honey.
• Finally, I tested the recipe once with cashew milk and once with oat milk. Both were totally fine substitutions, however we preferred the cornbread with the canned coconut milk. We thought it was slightly better in terms of texture and flavor.

How To Store

Counter: Let the cornbread cool completely then transfer to an airtight container. It will keep at room temperature for up to 3 days.

Fridge: You can also store the cornbread in an airtight container in the refrigerator for 5 to 7 days.

Freezer: Alternatively, store in an airtight container in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then either bring to room temperature or rewarm gently (using an oven or toaster oven is preferred).

Additional Dairy Free Bread Recipes:

• Dairy Free Dinner Rolls
• Dairy Free Garlic Bread
• Dairy Free Irish Soda Bread
• Dairy Free Biscuits
• Dairy Free Hot Cross Buns

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

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Dairy Free Gluten Free Cornbread

Yield: about 12 to 16 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Soft, moist and perfectly sweet, this dairy free gluten free cornbread will be a hit with the whole family! Easy to make with pantry staples, it’s fantastic for a weeknight served with your favorite chili or as a delicious addition to your holiday table.

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Ingredients

• 1 cup medium ground yellow cornmeal*
• 1 cup oat flour
• 2 ½ teaspoons baking powder 
• ½ teaspoon fine sea salt
• 2 large eggs
• ⅓ cup avocado oil
• ⅓ cup light honey 
• 1 cup canned light coconut milk, shaken or stirred well

Instructions

1. Preheat the oven to 400ºF. Line a 9x9 inch baking dish with parchment paper, cutting big enough pieces so that the paper hangs over the edges of the pan forming a sort of sling. Grease lightly with nonstick spray then set aside.
2. In a medium bowl, whisk together the cornmeal, oat flour, baking powder and salt. 
3. In another medium bowl, whisk together the eggs, oil, honey and coconut milk. Add to the bowl with the dry ingredients and mix until just combined. 
4. Let the mixture stand for 5 minutes untouched.
5. Give the batter a light stir (it will be thin), then pour into the prepared baking dish.
6. Bake for about 25 to 30 minutes, until a toothpick inserted into the middle comes out clean (a few loose crumbs attached is okay).
7. Let cool, then use the parchment overhang to lift out of the pan. Slice into squares and serve.

Notes

*Be sure to use certified gluten free cornmeal and oat flour as needed for your diet.

Additionally, please note that I only tested this recipe with medium ground cornmeal as it’s all I can find locally. I think fine ground will work just fine but it’s not something I’ve tried myself. Coarse cornmeal will give you a different result and I don’t recommend it.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 156mgCarbohydrates: 16gFiber: 1gSugar: 6gProtein: 2g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.