Serve this moist and delicious Gluten Free Cornbread with your favorite stew or chili for cold nights. It’s gluten free, egg free, dairy free, and nut free! Top it with our delicious homemade dairy free Honey Butter
Yep, I’m definitely over winter and ready for Spring.
Normally I don’t mind winter if it’s not terribly cold or windy (both are pretty common here in Wyoming…), but this winter has been downright frigid for days (even weeks). Two days ago it was -17 at 7 am, with -33 windchill. I need a tropical vacation!
One good thing about all this cold weather is that I stay inside and get some baking and crafting done. This bitter cold weekend was the perfect time to do some blog DIY, and it always makes me want to bake comfort food like this Gluten Free Cornbread (we love baking on the weekends anyway).
I’ve experimented with this recipe for quite a while making egg-free cornbread for our meals with stew, so this one has been tested quite a few times and made in our house off and on over the course of 1-2 years. I wanted to make sure I got it just right before sharing the recipe!
If you make this recipe, make sure you read through the notes below!
Gluten free cornbread notes
This recipe does take a bit longer to bake than regular cornbread with eggs and wheat flour, but I created this recipe to be nice and moist, and this turned out perfectly. Both sorghum and brown rice flour work great in this recipe!
The cornbread batter will seem too thin at first, but make sure you follow the directions and let it sit in the bowl for 4-5 minutes to allow the batter to thicken up a bit before pouring it into the pan and baking. This step is important for the final product, so don’t skip it!
Once this cornbread is cooked through, a knife or toothpick inserted in the center should come out clean, but it will still be moist and soft inside. Make sure that this cornbread cools for about 10-15 minutes or so before cutting and serving since it firms up a bit as it cools as well.
Also, since this gluten free cornbread recipe does not have eggs, do not skip the ground flaxseed (aka flax meal) in this recipe! The flaxmeal acts as a binder in this recipe since there are no eggs or gluten in it (both of which act as binders in baking and keep baked goods from falling apart).
The cornbread itself is vegan, although the honey butter with it is not. If you’re vegan, you can skip the honey butter and just top with Earth balance Soy Free and maple syrup, or make a “honey” butter with maple syrup instead of honey (you’ll need to adjust the amount of maple syrup to Earth Balance since maple syrup is thinner than honey).
Try our Strawberry Cornbread recipe for a fun cornbread variation when strawberries are in season!
Gluten Free Cornbread with Honey Butter (Dairy Free)
- 1 cup fine sorghum flour or brown rice flour (both work great in this recipe)
- ¾ cup corn meal
- ¼ cup golden ground flaxseed/flax meal*
- 3 Tablespoons unbleached cane sugar or coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups rice milk or carton coconut milk
- ⅓ cup light tasting olive oil
- Liquid Stevia drops, optional
- 3 Tablespoons Earth Balance Soy Free
- 1 Tablespoon honey
- Preheat oven to 350 degrees. Line an 8×8-inch pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, corn meal, flax meal, sugar baking powder, and salt.
- Stir in the non-dairy milk and oil until mixed. This will be a very thin batter. If you want this a bit sweeter, you can add some stevia drops to the batter.
- **Allow the batter to rest in the bowl for 4-5 minutes until it has thickened. Stir again and pour it into the prepared pan.
- Bake for 40 minutes or until a small knife inserted in the center of the cornbread comes out clean.
- Allow to cool for about 10 minutes before serving with honey butter. Enjoy!
- Mix together the Earth Balance Soy Free and the honey until well combined. Top warm cornbread with the honey butter. Store extra honey butter in an airtight container in the fridge.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist