Gluten Free Grain Free Corn Free Cornbread Recipe
Updated Feb 15, 2021, Published Nov 02, 2016
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Gluten free cornbread is big in my family, especially come holiday season. But really, any time (especially according to my g-kid Julian) is the right time for cornbread.
At the beginning of this year, we did an article in Gluten Free & More Magazine on cornbread mix and match – we provided three basic gluten free cornbread recipes (classic, vegan, and grain and corn free) with add-ins so that one could create their own cornbread masterpiece.
When testing the recipes, I decided I should give them to my own cornbread aficionado, Julian, to see if they came up to his high standards. I already knew he loves my classic cornbread recipe and I felt pretty safe with the vegan version, as it still contained cornmeal, but the grain free, corn free recipe had me a little nervous.
I did not tell him it had no corn, I just gave him some and waited. Bottom line – he loved it!
This is a protein-rich recipe thanks to cage-free eggs (I like Nature’s Yoke) and almond flour and is a really great cornbread alternative for anyone giving up grains. It is also really simple to make!
Note: Commercial baking powder contains cornstarch, so for a truly corn free cornbread you need to make your own, but fear not, it is really simple. Just combine 2 parts cream of tartar, 1 part baking soda, and 1 part starch of your choice (such as arrowroot powder or tapioca starch). Whisk all ingredients together and put in a jar to store. Use as a one-to-one substitution whenever baking powder is called for in a recipe.
Gluten Free Grain Free Corn Free Cornbread Recipe
Ingredients
- Gluten-free nonstick cooking spray
- ½ cup unsalted butter or dairy-free butter, melted
- 3 tablespoons honey
- 3 large cage-free eggs
- 1½ cups blanched almond flour
- ½ cup tapioca starch or arrowroot starch
- 2 teaspoons grain-free baking powder, see note in blog post above
- ½ teaspoon kosher or fine sea salt
Instructions
- Preheat the oven to 350ºF. Grease an 8- or 9-inch baking dish generously with cooking spray.
- In a large mixing bowl, whisk all ingredients together until smooth. Pour into the prepared pan and bake for 20-25 minutes or until browned and the top feels firm to the touch. Let cool in the pan for 10 minutes.
- Cut into squares and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This GF Corn-free Cornbread is my families favorite. No ones stomach bothers them and very tasty. Plus very, very easy to make. Love this Cornbread
Thanks, Donna! Glad you and your family like it!
I’m looking for a recipe to make cornbread to use for Thanksgiving dressing. I noticed this recipe calls for honey. Will it be too sweet to make dressing, and if so, could I just omit it? Thanks and Happy Thanksgiving to you and yours!
Hi Susie,
I don’t think it will be too sweet, especially once you mix the cornbread with other ingredients to make your dressing. If you’d like, you could cut the amount of honey by a little bit but I wouldn’t omit it altogether or it might not be as flavorful. I hope you enjoy the recipe and Happy Thanksgiving to you, too!
xo,
Carol
I might try this recipe with cassava flour for a sub for the almond flour. I need a recipe that is nut free. Any other suggestions?
Are you nut-free and grain-free? If not, I suggest one of my other cornbread recipes that uses gluten-free all-purpose flour. I’m not sure how cassava flour works in place of almond flour, I haven’t really tried it. You’re welcome to try it though, and if you do please share with us whether it worked well or not! Here’s a link to the other cornbread and cornbread related recipes I have: https://glutenfreeandmore.com/blog/tag/cornbread
I’ve made this recipe many times . I have an allergy to grains and this a wonderful recipe !
If you can’t have corn, this recipe is super easy and delicious. I follow exactly except I cut the honey to 2 TBSP. Makes great muffins too!
I have recently started a Gluten-free and do not eat corn unless it is organic and we grow it ourselves. My husband used to love the cornbread I made when we were first married. I haven’t been able to duplicate the texture of cornbread until I tried your recipe tonight. We both love it. In fact, he asked if I’d make it again next week. I made some changes that I’ thought I’d share. I am allergic to bee products so instead of 3 Tbs of Honey I used 2 Tbs. of 100% pure maple syrup. We try to avoid dairy and don’t use butter alternatives, so I replaced that with olive oil (about 5). I also added 1/4 red and green bell pepper diced, and 1 diced green onion. It was yummy, and was great with my homemade chili recipe.
This was super yummy! Easy to follow instructions and tastes great. So excited to be able to eat “corn”bread again.
My son-in-law is allergic to corn and has really missed cornbread. He loves this recipe. I can honestly say that if I didn’t know it was corn free I would never be able to tell. It was delicious!!!
I did make a 1-1/4 size recipe for the 9″ pan and would probably make a 1-1/2 increase if I make it in my cast iron skillet like I usually do with cornbread.