Go Back
+ servings
6 pieces of cornbread

Sweet Dairy Free Cornbread

Learn how to make the fluffiest, moist and subtly sweet northern dairy free cornbread that makes the ultimate crowd pleaser
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 786kcal
Author Charla


  • 1 cup yellow cornmeal
  • 1 ¾ cups gluten free flour I use Bob Red Mills 1 to 1 baking flour
  • ¾ cup dairy free butter melted
  • 1 cup almond milk or coconut milk
  • 1 tablespoon lemon juice
  • 4 large eggs yolks and whites separated
  • ½ tablespoon baking powder
  • ¼ -½ cup coconut sugar depending on how sweet you want yours
  • 2 tablespoon oil coconut or olive
  • ¼ teaspoon himalayan pink salt


  • Preheat the oven at 180c/356F/gas mark 4
  • Grease a square baking tin and set aside
  • In a large bowl combine the cornmeal, gluten free flour, coconut sugar, baking powder, pink salt, stir and set aside.
  • In a bowl or jug, whisk together the almond milk with the lemon juice to make buttermilk and wait for the milk to curdle slightly. This should take a few minutes to achieve.
  • Once the buttermilk has formed add and whisk the melted butter, eggs yolks and oil together.
  • Pour and whisk the wet ingredients into the dry ingredients
  • Have the egg whites in a separate bowl and whisk preferably with an electric whisk  starting at the lowest setting  then gradually increase the speed until egg white peaks are formed
  • Fold a small amount of egg whites at a time into the batter using a spoon, try not to over mix so the air doesn't escape nor the volume.
  •  Pour the batter into the baking tin
  • Bake for roughly 30 minutes until golden in colour and check the cornbread is cooked through by testing it with a toothpick/skewer.
  • Once bake allow to cool down before transferring onto a cooling rack


  • I used a cake tin that was 8.5" x 3 (21.5cm x 8cm)
  • Use whatever grain of cornmeal you prefer. The more powdery cornmeal results in a fine fluffy cornbread while coarse cornmeal yield a grainier texture.
  • Depending on the country cornmeal is known as cornflour or polenta.
  • If you don't want to use a gluten free flour blend then use either brown rice flour or buckwheat although buckwheat is quite dense so you may need to add more liquid
  • To make this recipe flourless use almond meal instead 
  • Make sure to separate the egg whites and whip up the whites. This is crucial to achieving more volume and a soft, fluffy cornbread
  • The amount of sweetness is dependent upon each person I used ½ cup coconut sugar which is a subtle amount of sweetness. Use ¼ cup of less if you only want a hint of sweetness or more if you want it super sweet.
  • To have the recipe more savoury simply omit the use of sugar and follow the steps
  • Use a muffin tin to make cornbread muffins if you wish


Calories: 786kcal | Carbohydrates: 55g | Protein: 15g | Fat: 59g | Saturated Fat: 16g | Cholesterol: 164mg | Sodium: 801mg | Potassium: 198mg | Fiber: 9g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 240mg | Iron: 4mg