Gluten Free Cornbread Recipe – A Love Story (dairy free!)
This gluten free cornbread will make you fall in love – just enough sweet with roasted corn, dairy free yogurt, a sky-high rise, & a crisp crust in a cast iron skillet!
Equipment
- 10 inch cast iron skillet
Ingredients
- 1 cup cornmeal - gluten free
- 1 cup gluten free flour - Authentic Foods Steve's GF Cake Flour Blend recommended
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1 cup dairy free yogurt - plain
- 3/4 cup oat milk
- 1 teaspoon apple cider vinegar
- 1/4 cup dairy free butter - melted
- 2 eggs - large
- 1/2 cup frozen corn - fire roasted or regular
- 1 T leaf lard - or neutral oil such as avocado or canola
Instructions
Prep
- Measure out oat milk. Add vinegar and stir; set aside.
- Melt the butter in the microwave or on the stovetop.
- Place a 10 inch cast iron skillet in the oven and preheat oven to 375°F.
Make the Batter
- Whisk together dry ingredients.• 1 cup cornmeal• 1 cup gluten free flour• 1/4 cup sugar• 1 tablespoon baking powder• 1 teaspoon baking soda• 1 1/2 teaspoon salt
- Add yogurt, oat milk mixture, melted butter, and eggs, and stir to incorporate.• 1 cup dairy free yogurt• 3/4 cup oat milk• 1 teaspoon apple cider vinegar• 2 eggs
- Stir in corn.• 1/2 cup frozen corn
Bake the Cornbread
- Take hot pan out of the oven. Add the leaf lard to the pan and swirl to melt. • 1 T leaf lard
- Once the lard has fully melted, pour batter carefully into the center of the pan. Do not stir. (The lard will be visible around the edges; that is a good thing — don't mix it in. Just let it hang out—it will make a nice, rich crust!)
- Return the pan to the oven. Bake at 375°F for 25-28 minutes, or until the top is firm and golden and the edges are browning and looking yummy and crisp.
- Cool for a few minutes on a wire rack. Cut like you would a pie, and serve with dairy free butter and honey. Yum!
Notes
TIPS
- Serving: Serve with dairy free butter and honey, oh yum.
- Storage: Once cooled, the cornbread can be stored at room temperature for a few days, covered in foil. Tip: I often take the cornbread out of the skillet and store in a pie plate, which frees my pan up in case I need it.
- Reheating: I like to reheat in the air fryer to give an extra bit of crisp to the edges!
- Freezing: You can also freeze the cornbread, once cooled, wrapped in a few layers of plastic or a freezer Ziploc bag.
- Gluten Free Flour: I recommend Authentic Foods Steve's GF Cake Flour Blend because it is less gritty and gummy than other GF flour blends I’ve tried.
- Dairy Free Butter: I recommend Miyoko's Creamery Salted European Style Plant Milk Butter (the yellow box) because it has way more flavor than most dairy free butters.
- Dairy Free Yogurt: I recommend Nancy’s Plain Oatmilk Non-Dairy Yogurt.
- Dairy Free Milk: I recommend Oatly Original Oat Milk (the light blue box) because it is the only dairy free milk that passes my Milk & Cookies Test (i.e., I would drink it straight up with a plate of cookies).
- Gluten Free: This recipe is gluten free as written! Make sure that the cornmeal is labeled as gluten free to avoid cross-contamination. Also make sure to use a GF 1:1 flour blend with either psyllium (such as Authentic Foods Steve's GF Cake Flour Blend, which I recommend) or xanthan gum.
- Dairy Free: This recipe is dairy free as written, as long as you use a dairy free version of the butter, yogurt, and milk. See my product recommendations above for my two cents!
- If You Aren't Gluten Free: If you don't need to avoid gluten, feel free to swap out the GF flour with regular flour. Remember not to overmix the flour! Stir just until the white disappears. Also, the bread might bake a bit more quickly, so check it a minute or two early.
- If You Aren't Dairy Free: If you don't need to avoid dairy, feel free to swap out the DF butter, yogurt, and milk with regular versions.
- Making It Vegan: To make this cornbread vegan, try swapping out the eggs with flax eggs or aquafaba, and use avocado or canola oil (or another neutral-tasting oil) in place of the lard. Also, serve with maple syrup in place of the honey. I haven’t had a chance to test the flax eggs or aquafaba yet, so let me know how it turns out in the comments!