Description
This gluten-free cornbread recipe combines Northern and Southern-style cornbread methods, creating a sweet, soft bread with crisp, golden edges. Dairy-free and made with simple ingredients, it’s quick to prepare and perfect as a family-friendly side dish or appetizer!
Ingredients
- 1/2 cup fine blanched almond flour (56g)
- 1/4 cup gluten-free oat flour (30g) *see notes for the gluten-free 1:1 flour substitute.
- 1 1/4 cups gluten-free yellow cornmeal (190g) (medium grind)
- 2-3 tablespoons fine coconut sugar or raw sugar
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 to 1/2 teaspoon cinnamon
- 1 cup non-dairy milk (bring to room temperature if using melted butter) *see notes
- 1 tablespoon apple cider vinegar or lemon juice
- 2 large eggs (room temperature if using melted butter)
- 3 tablespoons neutral oil (refined avocado or light olive oil) or melted dairy-free butter
- 3 tablespoons honey
Instructions
- Preheat the oven to 400°F (205°C). Lightly grease or line an 8×8-inch baking dish. Optional- Grease the sides of the pan for golden, crisp edges.
- In a measuring cup, whisk together non-dairy milk and vinegar; let sit for 10 minutes to curdle, like real buttermilk.
- While the “buttermilk” is resting, prepare the other ingredients. In a large bowl, whisk almond flour, oat flour, cornmeal, sugar, baking powder, salt, baking soda, and cinnamon. Remove any clumps so the batter is smooth.
- In a separate bowl, whisk eggs, oil, and honey. Stir in the vegan buttermilk mixture.
- Add wet ingredients to dry ingredients; stir gently just until combined.
- Transfer batter into the prepared pan.
- Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean. Baking times may vary based on your pan, so start checking around 18 minutes. *If using gluten-free 1:1 flour, it tends to bake faster than the almond + oat version—begin checking for doneness at about 15 minutes.
- Cool for 10 minutes in the pan, then transfer to a wire rack. Serve warm with a drizzle of honey and/or butter (regular or dairy-free butter).
- Store leftovers wrapped at room temp for 1–2 days or in the fridge for up to 4. Reheat in the oven for the best texture.
Notes
Flour Options + Tips: The almond + oat flour blend creates a soft yet slightly sweet texture. You can also substitute the oat and almond flour for ¾ cup (or 105 grams) gluten-free 1:1 flour (with xanthan gum) for a more traditional crumb.
Vegan ButterMilk Tip – Use a non-dairy milk with some fat (like oat, cashew, or almond milk with at least 2–3g fat per cup) to help mimic the creaminess of dairy milk. Low-fat milks (like rice or fat-free almond) can make the cornbread denser and less flavorful.
Muffin Option: Portion batter into a lined 12-cup muffin tin and bake for 15-18 minutes or until the center comes out clean with a toothpick.
- Prep Time: 10
- Cook Time: 20–25 minutes
- Category: breads
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 158
- Sugar: 6.6 g
- Sodium: 354 mg
- Fat: 5.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 20 g
- Fiber: 1.4 g
- Protein: 3.4 g
- Cholesterol: 31 mg
