Gluten-free, Dairy-free Cornbread

For years I’ve made this fabulous wild rice and cornbread stuffing for my Thanksgiving dinner. Once we went gluten-free, however, I started to worry that I would have to let go of our beloved recipe.

Then it occurred to me, that I could just make some gluten-free cornbread! So after several disappointing and failed attempts, I finally came up with the following recipe that worked great in our stuffing this year! And yes, I will post the stuffing recipe soon.

Since my goal was to make the corn bread for the stuffing, I have not yet experimented to see if adding corn, jalapeños or other common cornbread additives work just as well.

If you end up experimenting in that way, please let me know in the comments section what you added and how it turned out for you.

gluten-free, dairy-free cornbreadGluten-free, Dairy-free Cornbread


1 cup gluten-free all purpose flour (like Bob’s Red Mill Gluten Free All Purpose Baking Flour)
1 cup organic, non-gmo yellow cornmeal (I used Greenway’s non-gmo, 100% organic cornmeal)
1 Tbsp baking powder
1 teaspoon sea salt (I like Celtic Sea Salt)
1 egg (or if you are avoiding eggs use Orgran ‘ No Egg’ gluten-free egg replacer)
1/4 cup honey or other liquid sweetener
1 cup of almond milk
2 Tbsp oil (I used Safflower Oil)


Preheat oven to 350 degrees Fahrenheit.

Grease a Pyrex 8-inch Square Baking Dish with cooking spray.

In a large bowl mix together all the dry ingredients — flour, corn meal, baking powder, and sea salt.

In a separate medium-sized bowl, whisk together the milk, oil, honey and egg (or egg replacer).

Stir while pouring the wet mixture into the dry mixture slowly. You can use a spoon or an electric mixer on low, just make sure the ingredients are thoroughly blended.

The mixture may foam up a bit but will settle once you pour it into the baking dish.

Pour the mixture into the prepared pyrex baking dish and bake for 20-25 minutes until the top is firm and the edges are slightly browned.

Allow to cool about 5 minutes and then remove from the pan and let cool on a wire rack for 10 – 15 minutes. Serve warm if you wish, or let it cool and use it to make cornbread stuffing for Thanksgiving.

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