Easy Moist Gluten-Free Cornbread

A gluten-free cornbread recipe that is both moist and slightly sweet. Made dairy-free as well this simple recipe comes together in one bowl in under 5 minutes or prep time. Then pop it in the oven for an easy side to ribs, seafood, soups and stews.


If you haven’t tried cornbread before either because you have never had the opportunity or because you are gluten-free, dairy-free or both you are in for a treat.

I find that some cornbreads can be dry and very dense. The trick to getting a lighter fluffier texture that is moist and never dry is two-fold. Use shortening instead of butter and don’t overbake!

I also used almond milk for this recipe instead of dairy because I love the subtle nuttiness of almond milk and besides the fact that is an excellent dairy-free option it also compliments the sweetness of the cornmeal well.

What is shortening?

Shortening is considered any fat that is solid at room temperature. It is shelf-stable and can be stored on your pantry shelf for many months. Cookies and bread made with shortening tend to have a more crumbly texture and higher rise producing a softer more tender texture.

Most shortenings are made with vegetable oils and were in the past considered to be high in trans fat. But today, with our greater understanding of how trans fat has a negative impact on health, many shortenings are made in ways to produce only saturated fats.

Shortening is also 100% fat containing no water or dairy making it an excellent choice for those following dairy-free lifestyles.

Ingredients You’ll Need

  • Gluten-Free 1:1 Flour – if you are not following a gluten-free diet you can substitute with all-purpose flour.
  • Corn Meal – I prefer a medium grain and not the super fine grind.
  • Shortening – melted.
  • Almond Milk – unsweetened and unflavoured. If you don’t have almond milk you can substitute it with any milk you wish.
  • Granulated Sugar – add sweetness to the bread as well as structure.
  • Egg – the glue that holds it all together.
  • Baking Powder – the leavening agent that gives the bread it’s rise.
  • Salt – a flavour enhancer and also activates the baking powder.

how to make gluten-free Cornbread

Start by heating your oven to 425ºF. The lightly spray or grease an 8″ X 8″ baking dish.

To a large bowl add one egg and whisk lightly. Then add in the almond milk and melted shortening.  Some people say both the egg and the milk should be at room temperature before adding the shortening but I disagree. They say this because if you add the melted shortening to the cold milk mixture then the shortening will get cold and stiffen up into little clumps.

And to that I say, perfect! 

Why? Because breads and pastries are always fluffier when you have small pieces or ripples of fat throught a recipe instead of perfectly mixed in. It is these ripples of fat that produce pockets of air in the batter giving way to a light and fluffy texture.  

Next, place a large sieve with a fine mesh over the bowl. Add the gluten-free flour, cornmeal, baking powder and salt.

I use this method in so many of my recipes for two reasons. First, I don’t like doing dishes so using a sieve means I don’t need one bowl for the wet and another for the dry ingredient. And second, because pushing the dry ingredients through a sieve helps to get blend the ingredients more evenly removing any clumps ensuring again a fluffier texture.

Then all that is left is to mix the wet ingredients into the dry ingredients making sure not to overmix. Then pour the gluten-free cornbread mix into the prepared baking dish using the back of a spoon or spatula to spread it out evenly in the pan.

Bake for 35-40 minutes or until the top is golden brown and a toothpick comes out clean. Gluten-free Corn bread is best served warm so give it about 5 minutes to cool down a bit before slicing into 9 even pieces.

Serve it with a drizzle of honey or hot honey if you like a bit of spice. Or with a pat of butter for those who are not dairy-free.

What Goes Well With Gluten Free Corn Bread?

How to Store Gluten & Dairy-Free Cornbread

Cornbread in my opinion should be eaten the same day but it is still good to eat up to 2 days later when left on the counter in a tightly sealed container.

You can also slice and freeze cornbread which is what I like to do for up to 3 months in a tightly sealed freezer bag or freezer-safe container. Then you can just pull out a piece or two and heat in the microwave to eat with a big bowl of soup or chilli for lunch!

Can I make Cornbread Muffins with this recipe?

Sure can! Just grease a muffin tin well and fill 9 of the muffin cups with the gluten-free cornbread mix. This recipe doesn’t make enough to fill all 12 muffin cups so just leave the last 3 empty.

Bake at 425 F for about 12-15 minutes or until the tops are golden brown and a toothpick inserted into the centre comes out clean.

A tower of dairy free cornbread on a cutting board.

Moist Gluten-Free Corn Bread

A gluten-free cornbread recipe that is both moist and slightly sweet. Made dairy-free as well this simple recipe comes together in one bowl in under 5 minutes or prep time. Then pop it in the oven for an easy side to ribs, seafood, soups and stews.
4.84 from 6 votes
Print Pin Rate
Course: Dinner, Snack
Cuisine: American
Keyword: Banana Bread Recipe, Cornbread, Cornmeal, Dairy Free Cornbread, Gluten Free Corn Bread
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Calories:

Ingredients

  • 1 cup gluten-free 1:1 flour
  • 1 cup unsweetened almond milk
  • 1 cup cornmeal medium grind
  • 1/2 cup shortening melted
  • 1/3 cup granulated sugar
  • 1 large egg
  • 3 1/2 tsp baking powder
  • 1 tsp salt

Instructions

  • Preheat oven to 425F. Spray or grease an 8" X 8" baking dish and set aside.
  • In a large bowl whisk one large egg, add in the almond milk and melted shortening and mix.
  • Place a large wire sieve over the bowl and add the gluten-free flour, cornmeal, baking powder and salt. Use a spoon to mix the dry ingredients through the sieve into the wet ingredients below.
  • Remove the sieve once emptied and then mix the dry ingredients into the wet ingredients.
  • Pour the gluten-free cornbread mix into the prepared baking dish and spread it out evenly with the back of a spoon or spatula. Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the centre comes out clean.
  • Remove from the oven and let rest 5 minutes before slicing into 9 equal pieces. Serve warm.
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Please Note:The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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For the step-by-step version of this recipe, check out the How To Make Easy Moist Gluten-Free Cornbread Story.

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6 Comments

  1. 5 stars
    Cornbread isn’t widely-known here in Italy. In fact I’ve never had it but I really want to try it. It looks and sounds really good and I love tasting foods from other parts of the world!

  2. 5 stars
    What an easy, yet equally delicious, way to make a gluten free cornbread! My gf husband is going to love this!

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