Last year I made my first gluten-free dairy-free cornbread as an experiment. If you don’t experiment in the kitchen, let me tell you, you have failures. My first attempt, I used cornmeal that was too dense & ended up with a hockey puck. The next attempt was way too dry and crumbly. After a few more tries I was afraid I was going to have to make cornbread with flour to get the consistency I wanted.
I’m a southern girl,
and I grew up with pintos and cornbread during the cooler months. So, I was determined to create a successful gluten-free dairy-free cornbread that cut the bill. I did it and I am ready to share this recipe with my tribe! This cornbread is sooo yummy! Even though there is a little honey, it isn’t a sweet cornbread. I like a southern buttermilk cornbread & if that’s what you like, you won’t be disappointed!
Bake the cornbread in an iron skillet.
Just trust me on this! It makes the experience complete. I also remember my grandma flipping her cornbread upside down onto a plate to reveal a crispy crust on top. Oh, this part is The Best! I would saw it off and slather it with butter if I could get away with it! Don’t judge.
Cornbread is one of those foods that brings back such fond memories I miss dearly. Gathering around my grandparent’s table on a cold winter night after my grandpa got home from work. Sitting down to a bowl of pintos & fresh out of the oven cornbread. I can relive it right now.
I took an old southern comfort food,
and put my spin on it, making a healthier version. Traditional southern cornbread uses flour to make it less dense. It also uses buttermilk or milk. Since I don’t consume dairy much, I incorporate coconut milk buttermilk and coconut oil into this recipe, making it a dairy-free option. Plus, I use coconut flour to make it less dense and gluten-free option. Bam, Bam, thank you, ma’am!
Not only is this gluten-free dairy-free cornbread a healthier option, my teenager was saying how good it was. That’s a huge compliment for those who don’t have teens. So, crack out that iron skillet & get ready for a delicious allergen-friendly cornbread you can put in your pintos or use in my Gluten-Free Cranberry Apple Dressing for Thanksgiving. 😉
Gluten-Free Dairy-Free Cornbread
A great gluten & dairy free version of a southern classic cornbread
- 2 2/3 C Organic Cornmeal fine to medium
- 3 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Salt
- 6 Tbs Coconut Flour
- 2 Tbs Honey
- 2 Eggs
- 1 Tbs Coconut Oil
- 2 C Unsweetened Coconut Milk Buttermilk directions below
Place a 10” iron skillet in the oven & preheat oven to 400.
While the oven is preheating, combine cornmeal, baking powder, baking soda, salt and coconut flour in a medium mixing bowl
In another medium bowl, whisk eggs and honey together. Slowly whisk in coconut buttermilk until combined.
Remove the iron skillet from the oven. Add the coconut oil, then tilt & turn the skillet, greasing the sides and bottom. Slowly whisk the remaining coconut oil into the wet ingredients.
Slowly add the dry ingredients into the wet ingredients & stir gently, mixing just until combined. The batter should be fairly thick, but pourable. **If it isn’t thick enough, place the skillet back into the oven to keep it hot. Then let the batter rest for a few minutes—coconut flour will continue to absorb liquid as it sits.
Pour the batter into the hot skillet & listen to that wonderful sizzle! Place the skillet in the oven. Bake for 20-25 min or until a knife inserted into the middle comes out clean and the top is a golden brown.
**For coconut milk buttermilk—Place 2 T of vinegar into a measuring cup. Pour unsweetened coconut milk (I use So Delicious in the carton) into the measuring cup up to the 2 cup line. Let this sit for 5 min & stir before using in the recipe. You can let it sit while you measure your wet and dry ingredients.
**1/2 the recipe will work for an 8” skillet
Remember if you want a crispy crust, flip the cornbread upside down onto a plate. You can eat it straight out of the skillet if that’s your style. I promise won’t tell 😉
Do you have a favorite way to eat your cornbread? Give this recipe a try and let me know how it turns out for you.