Not Your Classic Cornbread

Classic cornbread gets an upgrade with this made from scratch gluten & dairy free version. Savory, yet sweet, it’s sure to satisfy anyone’s appetite!

This cornbread is a deliciously moist and dense quickbread that goes with just about anything. We love it served alongside chili or as a side dish with our Sunday roast. Since it’s one of my daughter’s favorites, she would probably request it at every meal if she could 🙂

For a fun change, try making it into muffins for individual servings!

Let’s Eat!

Not Your Classic Cornbread

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 cup Bob’s Red Mill 1 to 1 Gluten Free Flour
  • 3/4 cup GF corn meal**
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp coconut sugar, or sweetener of choice
  • 2 eggs
  • 1 cup plant-based milk
  • 4 tbsp unrefined coconut oil, melted

**Make sure your corn meal is certified gluten free! Many companies that produce cornmeal also process flour as well, so there is a high risk of cross contamination.


  • Preheat oven to 400°, grease an 8×8 baking dish, pie pan or oven safe iron skillet
  • Whisk eggs, sugar and milk together in a medium size bowl
  • Add flour, corn meal, baking powder and salt until combined
  • Stir in the melted coconut oil and mix well
  • Pour the batter into the prepared pan and bake 20-30 minutes until lightly browned on top
  • Serve warm and add a touch of Earth’s Balance butter if desired!

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