A friend showed me this recipe, which her father used when she was forced to eat gluten free. This is one of the easiest and best-tasting gluten-free recipes around. If you forget to mention it to those that are not gluten free-they will never know! Success! I have also used this for cornbread stuffing around the holidays, and it is always a favorite!

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
1 9-inch pan
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9-inch square pan.

    Advertisement
  • Whisk almond milk, eggs, coconut oil, and honey together in a small bowl.

  • Stir cornmeal, cornstarch, sweet rice flour, baking powder, and salt together in a medium bowl. Add almond milk mixture and whisk until combined. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Cook's Notes:

Use another non-dairy milk if preferred.

If doubling recipe, make sure to use a larger pan. If cornbread is too thick, it will not bake through.

Nutrition Facts

190 calories; protein 3g; carbohydrates 29g; fat 7g; cholesterol 46.5mg; sodium 367.8mg. Full Nutrition
Advertisement
Advertisement