Gluten-free, Dairy-free Cornbread

This gluten-free, dairy-free cornbread is the perfect complement to chili, TexMex soups, BBQ meals, and so much more!

What you need to make this gluten-free, dairy-free cornbread

Here’s what you’ll need:

Coconut milk (or milk of choice): I prefer this simple coconut milk which is free from additives.  You can use any milk you like, including cow’s or goat milk.

Eggs: I use our homegrown, pasture-raised eggs.  Need help finding eggs from a local farm?  

Honey: Even though it will be heated in this recipe, I always start with local, raw honey.

Avocado oil: I like avocado oil in this recipe for its high smoke point and flavor profile, but you could experiment with other oils or fats.

Gluten-free 1:1 flour: This flour blend is a concession in my quest to avoid processed foods.  I typically avoid rice and processed rice flour, as well as additives such as xanthan gum. However, this 1:1 blend is so handy that I make an exception for this gluten-free dairy-free cornbread recipe.  

Masa harina: I typically avoid corn products, but when I discovered this masa harina made from organic corn, I couldn’t resist turning it into delicious cornbread.  

Unrefined sea salt: The only kind I use!  Table salt is processed and devoid of nutrients, making it terrible for our health.  However, unrefined sea salt provides important minerals that support many bodily functions. Use code KEEPITREAL to save 15% on your order from my favorite salt brand.  (I also love their immunity electrolytes, organic season salt, chili lime salt blend, and taco seasoning.)

Baking powder: This leavening agent will give your cornbread a light and fluffy texture. Did you know that most store-bought baking powders contain cornstarch?  If you’d rather avoid cornstarch, which can come from questionable sources, you can easily make your own baking powder by combining 2 tablespoons cream of tartar, 1 tablespoon baking soda, and 1 tablespoon tapioca starch or arrowroot powder.

What is masa harina?

Masa harina is similar to cornmeal, with a few important distinctions.

Cornmeal comes from dried corn that is ground into varying textures from fine to coarse.  

Masa harina also starts out as dried corn.  However, to make masa harina, the dried corn is soaked in lime water, which dissolves the outer skin and increases the nutritional value.  

Finally, this dried and soaked corn is ground into a fine flour that can be used to make tortillas, tamales…and cornbread!

While corn bread is typically made with cornmeal, I prefer to use nutritionally superior masa harina.  It’s a delicious, nutritious (and gluten-free) twist on standard corn bread.

How to make this gluten-free, dairy-free cornbread

1. Preheat oven to 350 F.
2. Grease a 10-inch cast iron skillet. (No cast iron? Use a glass pie dish.)
3. Combine ingredients in a large mixing bowl in the order listed. Mix until combined and batter is smooth. I use a wooden spoon and lots of elbow grease!
4. Pour batter into a greased skillet.  
5. Bake for 25 minutes or until golden brown and the top springs back when lightly pressed.
6. Remove and serve warm!

What to serve with cornbread

Cornbread pairs well with many meals, but here are a few ideas to get you started:

• White chicken chili
• Chicken poblano soup
• Chicken tortilla soup
• Southwestern butternut squash soup
• Chili
• Taco meat
• Smoked ham
• Pork carnitas

Gluten-free, Dairy-free Cornbread

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• Author: Kathleen | Roots & Boots

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Description

My family loves this delicious, gluten-free cornbread with TexMex soups like White Chicken Chili, Chicken Poblano Soup, and Southwest Butternut Soup. I often double the recipe for plenty of leftovers, which I reheat by slicing and arranging on a small cookie sheet in the toaster oven.

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Ingredients

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• 1⅓ cups milk of choice (I use coconut milk)
• 3 eggs
• ⅓ cup raw honey
• 6 tablespoons avocado oil
• 1 cup gluten-free 1:1 flour
• 1 cup masa harina
• 1 teaspoon unrefined sea salt
• 1 teaspoon baking powder

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Instructions

• Preheat oven to 350 F.
• Grease a 10-inch cast iron skillet. (No cast iron? Use a glass pie dish.)
• Combine ingredients in a large mixing bowl in the order listed. Mix until combined and batter is smooth. I use a wooden spoon and lots of elbow grease!
• Pour batter into greased skillet.
• Bake for 25 minutes or until golden brown and the top springs back when lightly pressed.
• Remove and serve warm!

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