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One Bowl Gluten-Free Southern Cornbread (dairy-free, too!)

This easy One Bowl Gluten-Free Southern Cornbread recipe is perfect with chili, beans, and stews. Use in stuffing too! Real Food and dairy-free!

Prep Time 5 minutes
Cook Time 25 minutes
Servings 8 slices
Author Rebecca Hansen

Ingredients

  • 1-1/3cupsdairy-free milk of choiceCashew or oat milks have the most neutral flavor; coconut milk produces a very moist cornbread.
  • 3eggs
  • 1/3cupraw honeyOr maple syrup or low-carb granulated sweetener.
  • 6tablespoonsavocado oilor melted expeller pressed coconut oil or butter (if dairy is tolerated)
  • 1cupgluten-free flour
  • 1cupmasa harina
  • 1teaspoonsalt
  • 1teaspoonbaking powder

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Grease a glass pie dish or 10-inch cast iron skillet. If melting fat, use the skillet to melt the fat, pour into the batter, then spread the remnant of the fat all over the skillet to grease it.

  3. Combine ingredients in a large mixing bowl in the order listed. Mix until combined and you have a smooth batter.

  4. Pour the cornbread batter into greased dish or skillet.

  5. Bake for 25 minutes or until golden brown and the top springs back when lightly pressed.

  6. Remove and serve warm!