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Stack of three thick slices of homemade gluten-free cornbread on a black plate, showing a golden, moist crumb texture.

Homemade Gluten-Free Cornbread

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  • Author: Caitlin
  • Total Time: 55 minutes
  • Yield: 9 squares 1x
  • Diet: Gluten Free

Description

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! 

Ingredients

Scale
  • 1 1/4 cup gluten free baking flour
  • 3/4 cup gluten free cornmeal
  • 1/4 cup coconut sugar (sub maple syrup)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt 
  • 1 cup unsweetened almond milk*
  • 1 tablespoon apple cider vinegar*
  • 1/4 cup butter infused olive oil (sub with melted butter)
  • 1 large egg

*Omit these two ingredients and replace with 1 cup of buttermilk if you prefer a dairy included version.

Instructions

  1. Preheat the oven to 350°F and line an 8 x 8 baking dish with parchment paper. 
  2. 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. 
  3. Combine gluten free flour, gluten free cornmeal, coconut sugar, baking powder, and salt in a large mixing bowl. 
  4. 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.
  5. Bake for 25 – 35 minutes, or until golden brown on top and an inserted toothpick or knife comes out clean. 
  6. Remove from the oven and allow to completely cool before slicing. 
  7. Slice, serve, and enjoy!

Equipment

Notes

  • 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

Find it online: https://fittoentertain.com/homemade-gluten-free-cornbread/