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Gluten Free Dairy Free Cornbread

A delightful cornbread that is fluffy, moist, and free from gluten and dairy, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free cornmeal
  • 1 cup gluten-free all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup maple syrup or honey
  • 1 cup unsweetened almond milk
  • 1/4 cup vegetable oil or melted coconut oil
  • 2 large eggs

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Baking dish or skillet
  • Spatula

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the gluten-free cornmeal, gluten-free all-purpose flour, baking powder, and salt.
  3. In another bowl, whisk together the maple syrup, almond milk, vegetable oil, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Grease your baking dish or skillet with oil.
  6. Pour the batter into the prepared dish, spreading it evenly.
  7. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cornbread to cool in the pan for a few minutes before slicing.

Notes

For extra flavor, consider adding a cup of corn kernels or jalapeños to the batter before baking.