This Easy Gluten Free Cornbread is the perfect side dish or a great stand alone treat! It’s sweet, moist and tender and super simple to put together! It would be equally amazing served at a holiday feast, with a bowl of chili, or brought along to a picnic or BBQ in warmer months. This cornbread is, of course, gluten-free and also with some easy swaps can be made dairy-free as well!
Easy Gluten Free Cornbread
It’s finally here! I know you all have been asking about an Easy Gluten Free Cornbread recipe for some time now, and we’re so excited to finally share it with you. This recipe was in development for a while, testing it more than 10 times to get it JUST perfect for you. We are so happy with the final result, and know you will love it as well.
It’s so easy to put together! Simply add the dry ingredients to one bowl and the wet to another and whisk together and then pour into a cast iron skillet or baking dish and 18 minutes later it’s done! Traditionally cornbread contains both cornmeal and wheat flour. We went with a combination of cornmeal (or cornflour) and tapioca flour to keep it nice and tender! And this recipe is developed in New England, so our cornbread is sweet!
As we said, we tested this recipe extensively! We ended up deciding on a recipe that resulted in a sweet cornbread that had a moist center, but limited the amount of butter (fat) that was added. If you are looking for a more cake-like cornbread you can increase the fat (and with that, the moisture level) and use 1/2 cup melted butter in place of the 1/4 cup. As always, we tolerate grass-fed butter in my household, but if you don’t you can swap out the butter for a dairy-free butter alternative or palm shortening, but it will affect the flavor slightly. Other than the butter the recipe is dairy-free.
We devoured this cornbread right from the skillet, but there are many recipes and many seasons that you can serve this cornbread with!
It would be a great side to serve for a holiday dinner, like Thanksgiving (hello, CORNBREAD STUFFING)! Or it would be great served along side Turkey Chili, White Chicken Chili, Buffalo Chicken Chili, Easy Black Bean Soup or Taco Soup.
If you like this side dish recipe, check out these others:
- Classic Mashed Potatoes
- Cranberry Walnut Roasted Acorn Squash
- Spiced Roasted Cauliflower
- Maple Roasted Brussels Sprouts with Bacon
- Easy Cornbread Stuffing (using THIS recipe)
- Preheat oven to 400 degrees.
- In a small saucepan, melt 1/4 cup butter and set aside to cool.
- Grease a medium-sized cast-iron skillet with one tablespoon butter and set aside. (see note)
- In a large bowl whisk together cornmeal, tapioca flour, baking powder, baking soda and salt until fully combined.
- In a medium bowl whisk eggs, maple syrup, almond milk and cooled butter until fully combined.
- Pour wet ingredients into dry, and whisk until fully incorporated.
- Pour batter into skillet and bake for 18 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Let cool slightly before serving, slice and enjoy!
- For dairy-free you can use a dairy-free butter alternative or use palm shortening, but it will affect the flavor.
- Alternatively you can place skillet with butter inside of oven to get the skillet hot and take skillet out of the oven, brush butter along sides and pour in batter. This will ensure extra crunchy and brown sides.
- This can also be baked as muffins. Grease muffin tins with butter and bake at 400 degrees for around 12-15 minutes, or until an inserted toothpick comes out clean. This will yield about 18 muffins.
- If you are looking for a more cake like cornbread, use 1/2 cup melted butter in place of the 1/4 cup.
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