© 2016 by TMGF Productions, LLC  All Rights Reserved.


November 10, 2016


Cornbread, one of life's wonderful comfort foods.  We will eat cornbread for breakfast, lunch or dinner! And how wonderful it makes a home smell! We promise this recipe will not disappoint and will be used in our upcoming gluten-free Thanksgiving Dressing recipe!


When it comes to gluten-free cornbread, be sure to buy CERTIFIED GLUTEN-FREE CORN MEAL. We recommend Bob Red Mills, but note that he does have a corn meal that is processed in a wheat facility and one in a dedicated gluten-free facility.  



Dry Ingredients

1 cup certified gluten-free corn meal**

1/2 cup gluten-free all-purpose flour

1 tsp baking soda

1 tsp xanthan gum

1 tsp baking powder

1/2 tsp salt (if dairy-free, do a full tsp salt)


Wet Ingredients

1/2 cup unsweetened coconut milk (or milk)

1 cup kefir milk *dairy free option below

1 egg


Other Ingredients

1/4 cup plus 2 TBSP butter, organic vegetable shortening or oil



Preheat oven to 450 degrees.  Prepare gluten-free cast iron skillet, muffin pan or pie dish and place in oven. (we use coconut spray). In a standing mixer, mix dry ingredients thoroughly.  In a separate bowl, combine the wet ingredients. Pour the wet ingredients into the dry ingredients and mix on medium speed for about 30-45 seconds, or until well combined.  Let rest for one minute.  Set the mixer on low speed and add the melted butter/shortening/oil, increase speed & mix until thoroughly combined.


Safely pull out the pan out of the oven.  Pour the batter into the hot pan, smoothing the surface with a spatula.  Bake for 20 to 25 minutes, or until golden brown on top.



*Kefir dairy alternative: combine 1 cup coconut milk with 1 TBSP vinegar or lemon juice. Set aside for 10 minutes.


Cornbread Ingredient Finder

Cornbread Ingredient Finder Answer Sheet


Cornbread pictured is dairy-free


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