Sarah's Gluten- and Dairy-Free Cornbread recipe

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Ingredients

1 cup almond milk
2 eggs
3 tablespoons coconut oil, melted
1 tablespoon honey
¾ cup medium-grind cornmeal
¾ cup cornstarch
¼ cup sweet rice flour
3 teaspoons baking powder
½ teaspoon salt

Nutrition Info

189.8 calories
carbohydrate: 29 g
cholesterol: 46.5 mg
fat: 7 g
fiber: 0.8 g
protein: 3 g
saturatedFat: 4.8 g
servingSize: -
sodium: 367.8 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9-inch square pan.

  2. Whisk almond milk, eggs, coconut oil, and honey together in a small bowl.

  3. Stir cornmeal, cornstarch, sweet rice flour, baking powder, and salt together in a medium bowl. Add almond milk mixture and whisk until combined. Pour into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Recipe Yield

1 9-inch pan

Recipe Note

A friend showed me this recipe, which her father used when she was forced to eat gluten free. This is one of the easiest and best-tasting gluten-free recipes around. If you forget to mention it to those that are not gluten free-they will never know! Success! I have also used this for cornbread stuffing around the holidays, and it is always a favorite!

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