Sweet Dairy Free Cornbread Recipe

This northern style cornbread is a sweet version of its southern counterpart . It is super moist, delicious and most importantly gluten and dairy free too. Cornbread that is made with a handful of ingredients and guaranteed to be a crowd pleaser.

Course Appetiser

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 786kcal

Author Charla

Ingredients

1 cup yellow cornmeal (160g) fine, organic, if possible
1¾ cups Charla's gluten free flour (238g)
¼ ½ cup coconut sugar (40g)depending on how sweet you want yours
½ tablespoon baking powder
¼ teaspoon himalayan pink salt (1.5g
1 cup almond milk (250g) or coconut milk
1 tablespoon lemon juice
1 cup dairy free butter (212g) melted
4 large eggs yolks and whites separated
2 tablespoon olive oil plus more for greasing the pan

Instructions

Preheat the oven at 180c/356F/gas mark 4.
Grease a square baking tin (or line with parchment paper) 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 baked, allow to cool down before transferring onto a cooling rack.
Once cool, cut into squares and serve immediately.

Video

Notes

I used a square baking pan that was 8x8 inches.

Use whatever grain of cornmeal you prefer. The more powdery cornmeal results in a fine fluffy cornbread while coarse cornmeal yield a grainier texture.

Remember to line your pan with parchment paper if it doesn't have a very good non stick coating or else it will stick to the bottom of the pan.

This is the link to my Gluten Free Flour Recipe.

Depending on the country cornmeal is known as cornflour.

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

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

Nutrition