🌽 Golden 25-Minute Gluten-Free Cornbread Recipe (Dairy-Free Option)

Introduction

Looking for the best gluten free cornbread recipe that’s both fluffy and easy to make? You’ve just found it. This golden, fluffy gluten-free cornbread recipe delivers all the warmth and flavor of the original—without the wheat. Ready in just 25 minutes, it's perfect for pairing with chili, soups, BBQ, or as a stand-alone treat.

Made with simple pantry ingredients and naturally sweetened with a touch of honey or maple syrup, this recipe bakes up moist on the inside with a crispy golden crust. Best part? It’s gluten-free, with a dairy-free option for even more flexibility. Whether you're hosting dinner or need a quick weeknight side, this cornbread won’t disappoint!

Ingredients

• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsweetened almond milk (or regular milk)
• 1 tbsp apple cider vinegar
• 2 large eggs
• ⅓ cup avocado oil (or any neutral oil)
• ¼ cup honey or maple syrup

Instructions

1. Preheat oven to 200°C (400°F). Lightly grease an 8x8 inch baking pan or cast iron skillet.
2. Make buttermilk substitute: Mix almond milk with apple cider vinegar. Let sit for 5 minutes.
3. Combine dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
4. Mix wet ingredients: In another bowl, whisk eggs, oil, sweetener, and the “buttermilk.”
5. Combine & pour: Mix wet into dry until just combined—don’t overmix. Pour batter into the greased pan.
6. Bake for 20–25 minutes or until the top is golden and a toothpick comes out clean.
7. Cool slightly before slicing and serve warm with dairy-free butter or jam.

Variations

• Add ½ cup shredded dairy-free cheese or jalapeños for a Tex-Mex twist.
• Make it sweet by adding 1 mashed banana and a dash of cinnamon.
• Use coconut oil for a tropical flavor profile.

Storage & Reheating Tips

• Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
• Reheat in a toaster oven or microwave.
• Freeze slices for up to 2 months—wrap in foil and store in freezer bags.

Optional Serving Ideas

• Serve with a hearty chili or lentil soup.
• Top with dairy-free butter and maple syrup for breakfast.
• Use leftovers to make gluten-free cornbread stuffing.

Nutrition Info (Per Serving – yields 9 squares)

• Calories: 230 kcal
• Protein: 5g
• Fat: 9g
• Carbs: 32g
• Sugar: 5g
• Fiber: 2g

FAQ

Q: Is cornmeal gluten-free?
A: Yes, but always use certified gluten-free cornmeal to avoid cross-contamination.

Q: Can I make this vegan?
A: Yes! Use flax eggs and maple syrup instead of honey.

Q: Can I bake this in muffin form?
A: Definitely. Bake in a muffin tin for 15–18 minutes.

Q: Why use apple cider vinegar?
A: It reacts with baking soda to create a fluffy texture—like buttermilk would!

Q: Can I use oat flour instead of gluten-free flour?
A: You can try it, but the texture will be more rustic and dense.

Conclusion

This Golden Gluten-Free Cornbread Recipe is everything you want in a classic side dish—fluffy, tender, slightly sweet, and crispy on the edges. With just one bowl and under 30 minutes, you’ve got a versatile dish that fits nearly every dietary need. Whether served at your next BBQ, alongside soup, or toasted for breakfast, this cornbread is sure to become a gluten-free favorite.

About Chef David Cooper

Chef David Cooper believes that everyone deserves delicious comfort food—no matter their dietary restrictions. His simple, inclusive recipes help families enjoy timeless favorites made healthy, flavorful, and allergy-friendly.

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