Is cornmeal gluten-free?

Cornmeal doesn't contain gluten as an ingredient, but oftentimes it is processed in the same facilities as wheat. Cross contamination is highly likely. If you are Celiac or sensitive to trace amounts of gluten, search for cornmeal that is labeled gluten-free.

Does gluten-free cornbread freeze well?

Yes but freeze within two days of baking for best results. I like to place the slices on a plate or half sheet pan then freeze for 30 minutes. Place the slices in a freezer bag and use within 30 days for the freshest results. This method keeps the cornbread from getting smooshed in the bag.

How long is cornbread good for?

Cornbread tastes best the day it's made but will stay good on the counter for two full days or in the refrigerator for up to 4-5 days.

Can I make this cornbread in a muffin tin?

Yes! But you'll need to reduce the temperature to 375 degrees F and shorten the bake time to around 25 minutes. Check one of the muffins in the muffin pan with a toothpick and make sure it comes out clean.

Can I use almond flour instead of gluten-free baking flour?

Yes, but the cornbread will be denser and will have a slightly brown tint as opposed to bright yellow.

Gluten-Free & Dairy-Free Cornbread Recipe

Ingredients

Units Scale

Nonstick cooking spray
1 1/2 cup unsweetened almond milk (or your choice of plant milk)
1 tablespoon apple cider vinegar or white wine vinegar
1 cup gluten-free baking flour (I used the Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour)
1 1/2 cups gluten-free yellow cornmeal
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs, beaten
1/2 cup coconut oil, melted

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Instructions

Preheat your oven to 400°F. Spray an 8×8-inch square baking dish with nonstick cooking spray and set aside.
In a small pitcher or bowl, combine the milk and vinegar. Stir and set aside.
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and sea salt. Stir or whisk to combine.
Then, stir in the milk and vinegar mixture, eggs, and coconut oil.
Stir the batter until it is smooth with no lumps.
Pour the batter into your baking dish and bake for 28-32 minutes, or until the top starts to turn a golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool in the pan for a few minutes before slicing it and serving it warm or at room temperature.

Notes

If you want to make this recipe in a muffin tin, you’ll need to reduce the temperature to 375 degrees F and shorten the bake time to around 25 minutes. Check one of the muffins with a toothpick and make sure it comes out clean.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Side dish
Method: Oven
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1/12 of recipe
Calories: 220
Sugar: 5.7 g
Sodium: 191.4 mg
Fat: 10.7 g
Saturated Fat: 7.8 g
Carbohydrates: 28.3 g
Fiber: 1.5 g
Protein: 3.1 g
Cholesterol: 31 mg