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Home Β» Baked Goods Β» Gluten-Free Dairy-Free Cornbread

December 7, 2020 (last updated April 11, 2022)

Gluten-Free Dairy-Free Cornbread

5 from 4 reviews
Janet Harlow
Leave a Comment Jump to Recipe

This gluten-free dairy-free cornbread is fluffy, light and just sweet enough. I promise, you won’t miss the gluten or dairy in this recipe. The recipe makes an 8″ square pan or 12 standard sized muffins.

More Gluten-Free Quick Breads

Be sure to check out more of my gluten-free quick bread recipes including my moist, fluffy gluten-free lemon blueberry bread, gluten-free sour cream coffee cake and my vegan, gluten-free pumpkin bread recipe.

close up of white plate with 2 pieces of gluten-free dairy-free cornbread with honey, butter on knife and bowl of butter in back.

One Bowl Cornbread Recipe

There is nothing worse than getting your recipe into the oven and turning around to find a huge mess! I am always looking for ways to avoid using that one extra bowl or spoon, This gf, df cornbread can be mixed up in one bowl. My trick is to mix up the liquid ingredients in the measuring cup, which I need no matter what. Note that the “milk” and “sour cream” shown are vegan (see recommendations below). Here’s how it’s done:

Gluten-Free Toaster Corn Muffins

gluten-free dairy free toaster corn muffins topped with butter. Spoon drizzling honey on top. Knife with butter in front, butter bowl and more muffins in background. wood board background

Remember those Thomas’ toaster corn muffins? Maybe not? It’s a corn muffin that goes in the toaster for a perfectly ready-made muffin. All you need is a muffin top pan and a half recipe of this cornbread, About 2-3 Tbsps of batter in each well works best (this fills them almost to the top). Bake 7-8 minutes at 350. They are a little small for a toaster, so I reheat them in the toaster oven and slather with salted butter and honey. Heavenly!!

close up of muffin top pan with corn muffin tops
Muffin Top Pan

Ingredients

Gluten-Free Flour

If you prefer a store bought blend, I highly recommendΒ King Arthur Measure for Measure Gluten-Free Flour (gluten-free certified) works very well in this recipe and there’s no need to add xanthan gum or any weird ingredients. I have tested several of the gf one to one replacement flours and King Arthur works the most consistently, is certified gluten-free and is the most affordable one.

My custom DIY flour blend of sorghum, millet and brown rice flours is a great way to use different types of gluten-free flour.

Here is my special flour blend that I love for this recipe and many more of my gluten-free recipes:

  • 1 c sweet white sorghum flour
  • 3/4 c millet flour
  • ΒΌ c brown rice flour
  • 2/3 c potato starch
  • 1/3 c tapioca starch

See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flour blends.

Dairy-Free Ingredients

close up of gluten-free dairy-free corn muffin with honey drizzling on top

This gf cornbread gets its perfect fluffy, moist texture with the use of a dairy-free sour cream. Kite Hill Sour Cream Alternative is my favorite one. I have also used Follow your Heart vegan sour cream with good results.

Miyoko’s Vegan Cultured Butter and Earth Balance Vegan Buttery Sticks are the best butter alternatives. I have recently been able to find an unsalted version which is so helpful for baking! If you use a salted version, reduce the salt in the recipe to 1/2 tsp.

2 pieces of gluten free dairy free cornbread dripping with honey on small white plate. Plate with cornbread, honey bottle in background.

Gluten-Free Dairy-Free Cornbread

Author: Janet Harlow
Course: Baked Goods
Cuisine: Southern American
Servings: 1 8×8 pan or 12 muffins
This gluten-free, dairy free cornbread is sweet, light and will have you swooning!
5 from 4 reviews
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins

Recommended Products

  • Earth Balance
  • Plant Based Artisanal Cheese – Kite Hill Dairy Free Products
  • Organic Gluten Free Yellow Cornmeal – Arrowhead Mills
  • Gluten-Free All-Purpose Flour

Ingredients
  

  • 1 cup gluten-free flour blend*
  • ΒΎ c corn meal
  • 6 Tbsps sugar
  • 2ΒΎ tsp baking powder
  • β…› tsp baking soda
  • Β½ tsp xanthan gum
  • ΒΎ tsp salt
  • 2 large eggs
  • β…” c milk sub
  • Β½ c dairy free sour cream or yogurt – Kite Hill Sour Cream Alternative recommended
  • 4 Tbsp melted butter substitute Earth Balance Unsalted Vegan Buttery Sticks are best

Instructions
 

  • Pre heat the oven to 350Β°F and grease an 8" square baking pan.
  • Melt the vegan butter and set it aside to cool slightly.
  • Combine the dry ingredients in a large mixing bowl.
  • Beat the eggs. sour cream and milk in a small bowl. Add to the dry ingredients. Stir 10 strokes. Add the butter and stir until smooth.
  • For cornbread, spread the batter in an even layer in the baking dish and bake for about 35-40 minutes or until a toothpick comes out clean. For corn muffins spoon batter into a muffin tin with paper liners and bake for 18-20 minutes.
  • For toaster corn muffins: Use a muffin top pan with 2-3 Tbsps of batter in each well (this fills them almost to the top). Bake 7-8 minutes at 350. They are a little small for a toaster, so I reheat them in the toaster oven and slather with salted butter and honey.

Notes

If using a gluten-free flour blend that contains xanthan gum, omit it from the recipe.
For an easy DIY gluten-free flour blend, combine:
2 c brown rice flour
2/3 c potato starch
1/3 cup tapioca starch

Nutrition

Serving: 1muffinCalories: 177kcalCarbohydrates: 22gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 46mgSodium: 368mgFiber: 1gSugar: 6g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Baked Goods · Tagged: corn, dairy-free, quick bread

Comments

  1. Foodie Digital says

    December 18, 2020 at 4:02 pm

    This is so delish! Thanks Janet!

    Reply
    • Janet Harlow says

      December 20, 2020 at 11:34 am

      Thanks so much!

      Reply
    • Janet Harlow says

      March 11, 2021 at 6:26 pm

      So glad you enjoyed it!

      Reply

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