Gluten Free Cornbread

As Thanksgiving quickly approaches I thought I would share my go to gluten free crowd pleaser – cornbread! This recipe was adapted from Gluten Free Living magazine a few years back.  I have never tried it with regular all purpose flour, but I know it can be made with regular milk and eggs, I just chose to make it with flax eggs and almond milk.


Gluten Free Cornbread (with vegan option)

Yield: 9 servings


  • 1 cup cornmeal
  • 1 cup 1:1 gluten free flour
  • 2/3 cup granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 flax eggs
    • In a small bowl, mix 1 tbsp ground flax meal with 3 tbsp of water for each egg needed and set aside for 5-10 minutes before mixing into the batter.
  • 1 cup unsweetened almond milk
  • 1/2 cup butter, melted and cooled (use earth balance if vegan)


  1. Preheat the oven to 350 degrees F and spread an 8 x 8 inch pan with non-stick spray.
  2. Mix the cornmeal, gluten free flour, salt, and baking soda in a bowl and set aside.
  3. Combine sugar, butter, and flax eggs in a large bowl and then slowly mix in the dry ingredients. Do not over mix.
  4. Pour the batter into the greased 8 x 8 pan and bake for 30-45 minutes – until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
  5. Serve immediately with butter or jam and enjoy!



If you try this recipe with any alterations let us know in the comments how it turns out.

Happy Thanksgiving and Enjoy! 

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