I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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There’s nothing quite like a warm slice of homemade cornbread fresh out of the oven. This gluten-free cornbread recipe is fluffy, flavorful, and made with wholesome ingredients you can feel good about. Whether you’re serving it alongside chili, soups, or as part of a tailgating or holiday spread, this recipe will quickly become a staple at your table.
This recipe strikes the perfect balance of moist, tender texture, with that signature cornbread flavor. Made with almond milk and olive oil, it’s a better-for-you twist on classic cornbread that doesn’t compromise on taste. It’s also naturally sweetened with coconut sugar (or maple syrup) for a warm, slightly nutty sweetness.
If you aren’t dairy-free, you can easily swap the almond milk + apple cider vinegar for regular buttermilk. Either way, you’ll end up with soft, sliceable cornbread that pairs well with just about anything.
INGREDIENTS
Gluten-Free Baking Flour : Helps keep the texture light and fluffy
Gluten-Free Cornmeal : I recommend Marsh Hen Mill or Bob’s Red Mill for the best texture and flavor
Coconut Sugar or Maple Syrup : A natural sweetener with a subtle caramel-like note
Unsweetened Almond Milk + Apple Cider Vinegar : Together, they create a dairy-free “buttermilk” (or simply use regular buttermilk if you aren’t dairy-free)
Butter-Infused Olive Oil : Adds richness and depth of flavor (or simply use melted high-quality butter)
Prep the oven and pan. Preheat the oven to 350°F and line a baking dish with parchment paper.
Make the “buttermilk”. Combine almond milk and apple cider vinegar in a measuring cup and let it sit for 10 minutes to curdle. If using regular buttermilk, skip this step.
Mix dry ingredients. In a large mixing bowl, combine flour, cornmeal, coconut sugar, baking powder, and sea salt.
Bring it together. Add the egg, butter-infused olive oil, and almond milk mixture (or buttermilk). Stir until just combined.
Bake. Spread evening into the baking dish and bake for 25 – 40 minutes, until golden brown and a toothpick comes out clean.
Cool completely. This step is key! Gluten-free cornbread needs cooling time for the best texture.
Serve. Slice and serve with butter, ghee, or even a whipped cinnamon butter for something extra special.
STORAGE TIPS
Room Temperature : Store in an airtight container for up to 2 days.
Refrigerator : Keeps well for up to 5 days. Warm slightly before serving.
Freezer : Slice into squares, wrap tightly, and freeze for up to 3 months. Defrost at room temperature or reheat gently in the oven.
FREQUENTLY ASKED QUESTIONS
Can I make this cornbread dairy-free and vegan?
Yes! This recipe is already dairy-free when made with almond milk and apple cider vinegar (to replace traditional buttermilk). To make it vegan, substitute the egg with a flax egg or 1/4 cup unsweetened applesauce.
What if I don’t need it dairy-free?
Simply use 1 cup of regular buttermilk instead of the almond milk + apple cider vinegar combination.
Why do I need to let the almond milk and vinegar sit?
This creates a dairy-free “buttermilk” that adds moisture and tenderness to the cornbread.
How do I keep gluten-free cornbread from crumbling?
Cooling it fully before slicing is key; however, I have never had an issue with crumbling for this recipe.
What can I serve with cornbread?
It’s perfect with chili, BBQ, brisket, as a breakfast sandwich, roasted vegetables, or as a side for holiday meals.
Looking for a creative way of serving? Prepare a batch of cornbread, let it cool, then cut into rounds or squares using cookie cutters. Layer with slow-braised brisket, add a dollop of pimento cheese, and finish with a drizzle of bourbon bbq sauce.
This recipe is simple, but requires patience with the cooling step. Don’t skip it! If you love a warm, slightly sweet, golden loaf that holds together beautifully, this will be your new go-to gluten-free cornbread.
A moist, fluffy, and naturally sweetened cornbread made with gluten-free flour, almond milk “buttermilk,” and butter-infused olive oil. Perfect for pairing with chili, soups, or holiday meals. Easily modified for a dairy included version as well!
*Omit these two ingredients and replace with 1 cup of buttermilk if you prefer a dairy included version.
Instructions
Preheat the oven to 350°F and line an 8 x 8 baking dish with parchment paper.
In a glass measuring cup, combine almond milk and apple cider vinegar. Set aside for at least 10 minutes and allow to curdle. If you prefer to use traditional buttermilk, simply skip this step.
Combine gluten free flour, gluten free cornmeal, coconut sugar, baking powder, and salt in a large mixing bowl.
After 10 minutes, add homemade “buttermilk”, butter infused olive oil (or melted butter), and egg. Stir to combine, but do not over mix. Allow the batter to sit for 5 – 10 minutes before evenly distributing in your lined baking dish.
Bake for 25 – 35 minutes, or until golden brown on top and an inserted toothpick or knife comes out clean.
Remove from the oven and allow to completely cool before slicing.
My preferred gluten-free cornmeal brands are Marsh Hen Mill and Bob’s Red Mill.
Be sure to allow cooling time. This cornbread is dense, and slicing too soon may cause it to crumble.
If not dairy-free, substitute the almond milk + vinegar with 1 cup buttermilk.
Line your baking dish with parchment for easy removal.
Don’t over mix the batter. Stir until just combined for the best texture.
For quicker cooling, lift the cornbread out of the pan (parchment included) and place on a wire rack.
Warm leftovers in the oven for a just-baked taste.
Prep Time:20 minutes
Cook Time:35 minutes
Category:Bread
Method:Baking
Cuisine:American
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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