You’ll love this easy gluten free cornbread recipe! It’s made without flour, is egg free, and dairy free making it not only gluten free but also vegan and allergy friendly! Serve it alongside a hot bowl of chili for a hearty meal.
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It is tough to find good bread that is gluten-free and egg-free. I have found that quick bread like banana bread is much easier to make without these ingredients than yeast bread.
But sometimes we just want more savory flavors rather than something sweet. Enter this gluten free cornbread! Not only is it delicious but it’s SO easy to make!
Allergy friendly ingredients
First, let’s talk about ingredients. This recipe doesn’t call for a lot of special ingredients that you need to search high and low for.
Yellow cornmeal - This is the main ingredient. You won’t need any gluten free flour for this recipe.
Dairy free milk - I have used plain soy milk and plain oat milk in this recipe. Lemon juice is added to the milk which causes it to thicken. The acidity of the lemon juice also activates the baking soda which helps the cornbread rise.
Flax “eggs” - These are made by mixing ground flaxseed with warm water and letting the mixture sit until the mixture is thickened.
Cream style corn - This ads moisture, a bit of sweetness, and a lovely texture to the cornbread.
Canned chopped green chilis - Another ingredient that adds moisture to the bread and a little extra flavor.
Sugar - Adds just for a hint of sweetness to this savory bread.
Baking powder and baking soda - These ingredients help the bread rise. These are generally gluten-free but can be victims of cross-contact in the manufacturing process. When in doubt, check with manufacturers.
Herbs and spices - I use chili powder, cumin, oregano, and salt to season this bread. You can play around with the seasoning and flavor it to your taste.
Herbs and spices are other examples of ingredients that should be gluten-free but may have cross-contact with gluten or other allergens. Always read labels carefully and contact manufacturers if needed.
Is cornmeal gluten free?
Cornmeal is dried corn that is ground until it is a mealy texture. Sometimes cornmeal is enriched with B vitamins such as thiamine, riboflavin, niacin as well as iron. It generally does not contain gluten, however, it can become contaminated with gluten during manufacturing.
I often use Quaker yellow cornmeal for this recipe and, while there are no gluten-containing grains in it, it isn’t labeled as gluten free. This is likely because of the potential for cross-contact with wheat.
If you are looking for a gluten free cornmeal, here are a few that are certified gluten free/made in a wheat free facility:
Bob’s Red Mill Gluten Free Medium Grind Cornmeal
Arrowhead Mills Gluten Free Organic Yellow Cornmeal
Palmetto Farms Stone Ground Yellow Cornmeal
Is cream style corn dairy free?
You wouldn’t think so but canned cream style corn generally does not have dairy ingredients despite the word “cream” being right in the name. Ingredients include corn, water, modified food starch (usually from corn), sugar and salt. Of course, ALWAYS check labels to be sure!
Baking cornbread in a cast iron skillet
I make this gluten free cornbread in a cast-iron skillet because the first cornbread recipe I ever made (with all of the allergens) was made in a cast-iron skillet and when something works, why change it?
I have considered testing this recipe in a baking dish or muffin tins. However, one of the best parts of this recipe is the crispiness of the outside pieces (yes, I fight for a corner! 😁) The cast-iron skillet helps to achieve this delicious texture.
How to make gluten free cornbread
Step 1: Put 2 tablespoons of canola, corn, or grapeseed oil in your cast iron skillet. Put it in the oven and preheat the oven to 425° F.
Step 2: Mix up your flax “eggs” by combining 2 tablespoons of ground flaxseed with 6 tablespoons of warm water in a small bowl. Let it sit for a few minutes until thickened.
Step 3: Measure out the dairy free milk and add the lemon juice to it. Stir well and let sit for a few minutes.
Step 4: Combine the ingredients. Start with the dry ingredients including the cornmeal, salt, sugar, baking powder, baking soda, chili powder, cumin, and oregano. Then, add the wet ingredients including the milk, creamed corn, and flax “eggs”. Mix until combined.
Step 5: Grab a potholder and take the cast iron skillet out of the oven. Pour the cornbread batter into the skillet (take in the sizzling sound it makes - so good!). Place the skillet back into the oven and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
Step 6: Cut into squares and serve!
Serving suggestions
We love cornbread with a little honey drizzled on top. This combination of sweet and savory is so good that it makes my mouth water just thinking about it!
You can also top it with dairy free margarine mixed with a little honey for an allergy friendly spin on honey butter.
My family typically has cornbread alongside a hot bowl of chili. I’m not sure where this combination originated but it goes really well together!
📖 Recipe
Gluten Free Cornbread
Equipment
- Cast iron skillet
Ingredients
- 2 tablespoons canola, corn, or grapeseed oil
- 1 cup dairy free milk such as soy or oatmilk
- 2 teaspoons lemon juice
- 2 tablespoons ground flaxseed
- 6 tablespoons warm water
- 2 cups yellow cornmeal gluten free
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- 1 14.75 ounce can cream style corn
Instructions
- Put 2 tablespoons of canola, corn, or grapeseed oil in a cast iron skillet. Place in the oven and preheat to 425° F.
- In a glass measuring cup, measure out the dairy free milk and add the lemon juice. Stir to combine and set aside. In another small bowl, combine the ground flaxseed and warm water; set aside.
- In a large mixing bowl, combine the dry ingredients including the cornmeal, salt, sugar, baking powder, baking soda, chili powder, cumin, and oregano. Next, add the wet ingredients including the milk, cream-style corn, and flax and water mixture. Mix until combined.
- Being sure to use a potholder, remove the cast iron skillet from the oven. Pour the cornbread batter into the skillet. Place the skillet back into the oven and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
- Cut into squares and serve topped with honey if desired.
Notes
Did you try this recipe?
Please rate it and comment below! And don't forget to take a photo, tag @eatingwithfoodallergies and hashtag it #eatingwithfoodallergies on Instagram so we can see it!
Sherry
So good! My whole family loved it!