This Gluten Free Dairy Free Cornbread is a staple in my kitchen. It's light and fluffy and has a crispy, golden crust. And since it's a small batch recipe, it can be made in less than 30 minutes (yes, there is little to no prep time for this recipe). It is baked in a standard loaf pan - which means this cornbread recipe makes just a handful of servings. This comes in handy if you live on your own or aren't a big fan of leftovers.
Serve this dairy free cornbread with a summery salad or a hot bowl of chili. You can even add some fresh corn kernels, shredded cheese, or some finely diced jalapenos to change things up a bit.
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Recipe Ingredient Notes
Gluten Free Flour: This gluten-free dairy free cornbread recipe is very forgiving. I have tested it with every gluten free flour in my pantry including my homemade gluten free flour blend and of course commercially available blends like King Arthur Measure for Measure and Bob's Red Mill.
Fine Yellow Cornmeal: I use fine ground cornmeal in this cornbread recipe. It gives the bread a wonderful texture and flavor. This is not the same as cornstarch or cornflour. If you use coarse-ground cornmeal, please be aware that your cornbread will have a bit of a crunch to it. If you can't locate fine cornmeal, you can always pulse it a few times in a blender or food processor.
Brown Sugar: The molasses in brown sugar imparts a mild caramel-like flavor to this gluten free dairy free cornbread. This flavor can complement the cornmeal's nutty taste and give the cornbread a more complex and interesting profile.
Non Dairy Milk: I use Almond Milk to make this dairy free cornbread. But other dairy free milks such as oatmeal or coconut milk will work in this recipe. Clearly, if you aren't following a dairy free diet you can use regular milk or even buttermilk.
Oil: While butter is used in certain cornbread recipes to impart flavor, oil is frequently preferred due to its neutral taste. This allows the flavor of the cornmeal to shine through without being overly influenced by the taste of butter. I have not tested this recipe with coconut oil.
How to make a Gluten Free Dairy Free Cornbread
The best part about this delicious gluten free cornbread? You don't need a fancy mixer to make it. All you need are two mixing bowls, a whisk, a flexible spatula, and a standard loaf pan (8-½ x 4-½ x 2-½ inches). And of course a digital kitchen scale.
Step 1: Preheat the oven to 375F.
Step 2: In a large bowl combine the gluten-free flour blend, cornflour, brown sugar, baking powder, and kosher salt. Whisk together until combined.
Step 3: In a small bowl combine the dairy free milk, egg, and oil and whisk until the egg is fully broken up.
Step 4: Add the wet ingredients to the bowl with the dry ingredients. Whisk until the mixture comes together and there are no lumps in the batter. It will be thick-ish.
Step 5: Get your standard loaf pan and spray it with a non stick spray. You may also line the pan with parchment paper. I like to skip it here so the cornbread will get some crispy edges.
Step 6: Pour the gluten-free cornbread batter into the prepared loaf pan. With a small off-set or the back of a spoon smooth it out evenly. If your oven is not fully preheated yet, allow the cornbread to sit at room temperature until the oven is ready. Allowing the batter to rest for a few minutes will also help to hydrate the flour and corn meal resulting in a more tender crumb.
Step 7: Place the gluten free bread in the preheated oven and bake at 375F for 17-20 minutes. The cornbread is ready when it is golden brown and a toothpick inserted in the center of the cake loaf comes out clean. The bake time does depend on your oven.
Step 8: Allow the cake to cool in the pan for 10 minutes before removing it from the loaf pan. To do so, run a knife around the edges (right between the cake and the pan) and then invert it on a cooling rack. Carefully turn it over. You can either let the dairy-free cornbread cool completely or be like me and cut it while still warm. There is nothing like a still warm slice of gluten-free cornbread.
Storage & Freezing
This small batch gluten free cornbread tastes the best the day it has been baked. Should you happen to have leftovers, store them in an airtight container up to 2 days.
To freeze any leftovers, make sure the cornbread is fully cooled. Wrap the cornbread tightly in plastic wrap, aluminum foil, or place it in an airtight freezer-safe container. If you're freezing individual portions, you can wrap them separately before placing them in a larger container or resealable plastic bags. Put the wrapped or packaged cornbread in the freezer. Ideally, try to use it within 2-3 months for the best quality, although it can be safe to eat for longer if properly stored.
When you're ready to enjoy the frozen cornbread, you can thaw it at room temperature, in the refrigerator, or using the defrost setting on your microwave. Once thawed, you can reheat the cornbread in the oven, toaster oven, or microwave until warmed through.
Quality Note: While freezing can help preserve the taste and texture of cornbread, it may not be as moist and tender as when freshly baked. However, proper wrapping and storage can help minimize any loss in quality.
Variations of Gluten Free Dairy Free Cornbread
The possibilities are nearly endless when it comes to customizing cornbread. You can mix and match these variations or come up with your own creative twists to suit your taste preferences when it comes to this gluten-free cornbread recipe.
Cheesy Cornbread: Add shredded cheddar cheese or another type of cheese to the gluten-free cornbread batter before baking. The melted cheese creates a savory and gooey texture that complements the cornmeal's natural flavor. If needed use dairy-free cheese.
Jalapeno Cornbread: Incorporate finely chopped jalapeno peppers into the batter for a spicy kick. The heat from the peppers contrasts with the sweetness of the cornbread, creating a delicious balance of flavors.
Honey Cornbread: Replace some or all of the sugar in the recipe with honey. This adds a distinct floral sweetness and a hint of complexity to the cornbread. For this recipe use 35 grams of honey instead of the light brown sugar.
Bacon Cornbread: Mix crumbled bacon into the batter before baking. The smoky and salty flavor of the bacon adds a savory depth to the cornbread.
Herb Cornbread: Add chopped fresh herbs, such as rosemary, thyme, or chives, to the batter. The herbs lend a fragrant aroma and a burst of herbal flavor to the bread.
Cornbread with Whole Corn Kernels: Fold in whole corn kernels (fresh, frozen, or canned) into the batter for added texture and bursts of sweetness.
Buttermilk Cornbread: Replace the non dairy milk in the recipe with buttermilk. Buttermilk adds a tangy flavor and helps create a moist and tender crumb. To make dairy free buttermilk combine ½ tablespoon of white vinegar, apple cider vinegar, or lemon juice with the dairy-free milk.
Serving Ideas
Cornbread is a versatile and delicious side dish that can be served in various ways to complement a wide range of meals. Here are some ideas on how to serve cornbread:
Plain and Simple: Serve gluten-free cornbread on its own as a snack or side dish. It's great with a pat of butter (dairy-free butter if needed) and a drizzle of honey, highlighting its sweet and savory flavors.
Chili and Soups: Cornbread pairs exceptionally well with hearty dishes like a big bowl of Gluten Free Beef Chili, stews, and of course soups.
BBQ and Grilled Meats: Cornbread can be a wonderful accompaniment to grilled meats, such as barbecued ribs, pulled pork, or grilled chicken. Its slightly sweet and savory profile complements the smokiness of the meats.
Thanksgiving and Holiday Feasts: Cornbread is a classic addition to holiday meals, especially during Thanksgiving. This Small Batch Gluten Free Cornbread is a great alternative to dinner rolls.
Breakfast or Brunch: Enjoy cornbread as part of a hearty breakfast or brunch. You can serve it with scrambled eggs, bacon, or sausage for a filling morning meal.
Dessert: Sweet cornbread variations can be served as a dessert. Pair it with whipped cream, ice cream, or fresh berries for a delightful treat.
Side Dish with Southern Cuisine: Cornbread is a staple in Southern cuisine. Serve it with dishes like fried chicken, collard greens, and black-eyed peas for an authentic Southern meal.
FAQ - Gluten Free Dairy Free Cornbread
Yes, you can use water as a substitute for milk in cornbread recipes, especially if you're looking to make a dairy-free or lactose-free version. While milk adds some richness and flavor to cornbread, using water can still yield a tasty and satisfying result.
No, cornbread is not always gluten-free. Traditional cornbread recipes typically include cornmeal as a main ingredient, which is naturally gluten-free. However, many cornbread recipes also call for wheat flour or other gluten-containing ingredients to improve texture, structure, and flavor.
Yes, but since this is a small batch recipe it will only make a few cornbread muffins. Make sure to grease the muffin tin and bake the muffins for 15-18 minutes. You may also double the recipe to make a larger batch of dairy free corn muffins.
More Gluten Free Recipes to try
📖 Recipe
Gluten Free Dairy Free Cornbread (Small Batch)
This Gluten Free Dairy Free Cornbread is a staple in my kitchen. It's light and fluffy and has a crispy, golden crust. And since it's a small batch recipe, it can be made in less than 30 min
Ingredients
Gluten Free Dairy Free Cornbread
- 75 grams fine yellow cornmeal
- 75 grams gluten free flour
- 45 grams light brown sugar
- 1 ¾ teaspoon baking powder
- ½ teaspoon (2 grams) kosher salt
- 125 grams dairy free milk
- 50 grams oil
- 1 large egg, can be cold
Instructions
Gluten Free Dairy Free Cornbread
- Preheat the oven to 375F
- In a large bowl combine the gluten-free flour blend, cornflour, brown sugar, baking powder, and kosher salt. Whisk together until combined.
- In a small bowl combine the dairy free milk, egg, and oil and whisk until the egg is fully broken up.
- Add the wet ingredients to the bowl with the dry ingredients. Whisk until the mixture comes together and there are no lumps in the batter. It will be thick-ish.
- Get your standard loaf pan (8-½ x 4-½ x 2-½ inches) and spray it with a nonstick spray. You may also line the pan with parchment paper. I like to skip it here so the cornbread will get some crispy edges.
- Pour the gluten-free cornbread batter into the prepared loaf pan. With a small off-set or the back of a spoon smooth it out evenly.
- Place the gluten free bread in the preheated oven and bake at 375F for 17-20 minutes. The cornbread is ready when it is golden brown and a toothpick inserted in the center of the cake loaf comes out clean. The bake time does depend on your oven.
- Allow the cake to cool in the pan for 10 minutes before removing it from the loaf pan. To do so, run a knife around the edges (right between the cake and the pan) and then invert it on a cooling rack. Carefully turn it over. You can either let the dairy-free cornbread cool completely or be like me and cut it while still warm. There is nothing like a still warm slice of gluten-free cornbread.
Notes
Double the recipe: This Gluten Free Dairy Free Cornbread recipe can easily be doubled. Bake it in an 8x8 or 9x9 pan for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Storage: Store any leftovers in an airtight container at room temperature up to 2 days.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 216
Calories are a guestimate and randomly generated.
Rachel says
I was just looking for a recipe like this earlier this week! Can’t wait to try
CHERYL COOK says
I so appreciate your small batch recipes. I am only cooking for two and my freezer is stuffed with leftovers. Thanks for your tasty recipes. Every one I have tried has been great
Karen Woblick says
So excited to try this! Have made gluten-free cornbread from mixes, but they are so sweet. This sounds just right.
Millie says
The fine cornmeal that you link to doesn't appear to be labelled gluten-free. On that same page they offer King Arthur GF Masa Harina -- would that work in this recipe?
Daniela says
masa harina is made from nixtamalized ground corn. The process of nixtamalization gives masa harina a savory flavor that you won't find with cornmeal. I am sorry the product linked does not work for you. I use goya products on a regular basis and never had any issues with their products (I do have celiac). You may also purchase Bob’s Red Mill Cornmeal and grind it in a food processor until it’s fine. Coarse Cornmeal will result in a gritty tasting cornbread.
Tami says
When I google grams to cups conversion I get many different measurements. Do you by chance know the gram to cup conversion for the different ingredients listed? Thanks!
Daniela says
baking by weight is the most accurate way to bake. all my recipes are developed by weight.
Liz Usrey says
Perfect! So good!
Robin Glanzman says
This cake is delicious and so easy to make with your directions. I like the smaller size. It tastes great right out of the warm oven. Thank you.
Chili says
Love this small batch corn bread recipe
Amanda Q says
This is our favorite cornbread recipe. It’s so fluffy and tasty. I made scaled this up for a large bbq party (x12!) to make about 60 muffins. We had leftovers and I found that the best way to reheat them in the oven (we don’t have a microwave) was straight from the freezer, put them in a metal baking dish/pan, cover with foil, put in a cold oven, set to 350, when the preheat alarm goes offset a timer for 10-15 min, perfect every time!
Daniela says
That's a LOT of muffins! So glad you enjoy them. And thank you for sharing how you reheat them. Microwaves are so standard here in Chicago Apartments that I always forget there are people who don't have one.