Gluten Free Cornbread

Easy Gluten Free Cornbread

I mentioned in past posts that, due to Grave’s Disease, my niece eats gluten free. I am always looking for recipes I can make for her. Not all recipes I have tried or created myself have turned out to be champs. My gluten free cornbread is a winner!

I use Bob’s Red Mill Fine Ground gluten free cornmeal. I trust Bob’s products and I found that using fine ground cornmeal makes a smoother cornbread. Course ground cornmeal makes it too gritty.

This gluten free cornbread comes out amazing. It’s incredibly moist and makes a perfect side for any meal. My husband especially likes it with chili or barbequed chicken.



You can easily make this gluten free cornbread vegetarian or vegan with a few simple substitutions.

Substitute the eggs:

  • 2 tbsp. ground flax seeds & 6 tbsp. water = 2 eggs
  • Enger-G Egg Replacer – Made from potato and tapioca starch, it contains NO egg, gluten, wheat, casein, dairy, yeast, soy, tree nuts, or peanuts. It’s useful for vegans and those with food allergies. Mixed with water, it has no flavor and does a good job of replacing eggs in baked goods.

Substitute the butter: 3 tbsp. coconut oil will easily replace the butter in this recipe.



Substitute the almond milk: Use plant based milk such as Bolthouse Farms Pea Milk

Substitute the almond flour: Use certified gluten free flour



If you like sweet cornbread just add 3/4 cup sugar to this recipe. If you do not want it sweet make sure to use Unsweetened Almond Milk.



Gluten Free Cornbread

  • 1-cup almond flour
  • 1-cup fine ground yellow cornmeal
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground black pepper
  • Dash salt
  • 1-cup almond milk
  • 3 Tbsp. butter (melted)
  • 2 whole eggs

Preheat the oven to 400º.

Evenly grease an 8 x 8 inch baking pan with PAM or butter.

In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper. In a measuring cup, whisk the melted butter, almond milk and egg together. Add to the dry ingredients all at once. Stir just to blend. (There will be some lumps)

Spread in the prepared pan. Bake until the bread’s sides begin to pull away from the pan, 18-20 minutes. Cool before loosening the sides and turning out from the pan.