Gluten-Free Coconut Oil Cornbread

gf coconut oil cornbread

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Last November, I hosted a Gluten-Free Thanksgiving.  My sister-in-law made this Gluten-Free Cornbread recipe.  And, in my opinion, it was the star of the meal.   ( I guess I am not a huge turkey fan.)

However, I wanted to switch up this recipe a bit and use ingredients that my family eats. ( Greek Yogurt instead of sour cream & Coconut oil in place of butter)

PLUS, my mom came up with the suggestion of pulverizing the cornmeal in the food processor- and thus, turning the cornmeal into more of cornflour.

This cornbread was to die for.  It was moist, crispy on the outside, and wasn’t the least bit gritty.

gluten-free cornbread 11111

Here is what you need for this gluten-free coconut oil cornbread

A food processor or blender

Parchment paper

Cornmeal

Coconut Oil

Greek Yogurt

2 Eggs

Salt, Sugar, Baking Soda, and Baking Powder

Milk

This cornbread did not last long.   I have been into using my food processor for baking lately.  It is easy to clean up.  Another trick is always to line your pan with parchment paper.  This way, your baked goods will pop out.

Gluten-Free Cornbread

I love my little 8×8 pan.  I use it all the time.  It works better than some of my expensive ones.

GF cornbread 100

Gluten-Free- Coconut oil Cornbread

Ingredients

  • 2 cup cornmeal grind in a food processor before using
  • 2 eggs
  • 1.5 cups plain greek yogurt
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons sugar
  • 1 cup whole milk
  • 4 tablespoons melted coconut oil

Instructions

  1. Preheat oven to 400 degrees. Preheat oven to 400 degrees.

  2. In your food processor, pulverize the cornmeal for 5-10 minutes. In your food processor, pulverize the cornmeal for 5-10 minutes.

  3. Add dry ingredients and mix.  Add wet ingredients and mix again. Add dry ingredients and mix. Add wet ingredients and mix again.

  4. Place the batter in a 8 x 8 pan lined with parchment paper and bake for 25 minutes at 400.

  5. Remove from the oven and let cool. Remove from the oven and let cool.

Coconut Oil Cornbread11

Like I said before.  PERFECT. My favorite part was how crispy the outside turned out.  I don’t know if it was the coconut oil that did that, but it was so good.    If you see a few white specks in this cornbread, its because I didn’t have enough yellow cornmeal, so I used some white cornmeal too.

gf coconut cornbread

I made this to have with dinner last night.  It was gone hours before we ate.  My kids just gobbled it up.  I can’t wait to make it again.

 

 

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