This gluten free dairy free cornbread recipe comes out light, fluffy and golden brown and can be enjoyed with chili or soup, as a side dish to any main course, or just as a snack.
Below I provide options for ingredient substitutions, as well as directions on making it vegan, lower calorie and lower sugar.
Product brands I recommend for this recipe
- Robin Hood gluten-free flour
- So Delicious coconut milk
- Nutiva butter flavoured coconut oil
- Purity cornmeal
- Real Salt

Equipment you will need for this recipe
- KitchenAid stand mixer (or hand mixer)
- 9 x 9” glass baking dish
- Oven
- Toothpicks
Recipe substitutions or variations
Substitutions:
Gluten-free flour substitutions: instead of using a gluten-free flour blend, you could also use any other type of gluten-free flour. Depending on what you use, make sure to check online conversion charts because not all gluten-free flours convert 1 to 1.
Coconut milk substitutions: instead of using coconut milk, you can use any other type of dairy free milk.
Butter flavoured coconut oil substitutions: Instead of butter flavoured coconut oil, you can use regular coconut oil, a vegan butter substitute, or any other cooking oil of your choice.
Brown sugar substitutions: instead of using brown sugar, you can use white sugar, coconut palm sugar, or a low carb sugar substitute such as Swerve.
Egg substitutions: instead of using a real egg, you can swap it out for a vegan egg substitution.
Cornmeal substitutions: instead of cornmeal, you can use corn flour, polenta, or corn grits.

Variations:
Make this recipe lower calorie/fat: Instead of using ⅓ cup of melted coconut oil, you can cut it down to 1 to 2 tablespoons and then top up the rest of the ⅓ cup with additional coconut milk or other dairy free milk. Make sure to use a lower calorie coconut milk instead of the full fat canned coconut milk.
Make this recipe lower sugar: Instead of ⅔ cup of brown sugar, you can cut it down to ⅓ cup and top the rest up with gluten-free flour. Alternatively, to make this recipe sugar-free, replace the entire ⅔ cup of sugar with gluten free flour.
Make this recipe vegan: Replace the egg with one vegan egg substitute.
Make this recipe lower oxalate: Instead of using a gluten-free flour blend, use white rice flour. Make sure to use coconut milk instead of other dairy free milk.

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Cornbread Recipe (Gluten & Dairy Free)
Equipment
- KitchenAid stand mixer (or hand mixer)
- 9 x 9” glass baking dish
- Oven
- Toothpicks
Ingredients
- 1 cup gluten-free flour blend
- 1 cup cornmeal
- 2/3 cup brown sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1/3 cup melted coconut oil (butter flavoured)
- 1 egg
- 1 cup coconut milk
Instructions
- Preheat your oven to 350 F.
- In your KitchenAid stand mixer or a large bowl, mix together all of the dry ingredients.
- Add the melted coconut oil and while mixing on low, add the egg and coconut milk until everything is mixed together and the batter is smooth.
- Grease your 9 x 9” glass baking dish with coconut oil.
- Using a spatula, pour the batter into your greased baking dish.
- Bake for 30 to 35 minutes or until starting to get golden on top and a toothpick comes out clean.
Nutrition

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.
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