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 corn flour.

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.

The Best Gluten-Free Corn bread with coconut oil

 

33 Comments

  1. We cook our corn bread in a cast iron skillet. I can’t get enough of it. I’ll keep the food processor trick in mind when i can’t find the finely ground cornmeal.

     
  2. Lovey recipe, and I really like the addition of the coconut butter, it must be delicious

     
  3. The texture of this cornbread looks so smooth and divine! I’ll have to try this tip out. Thanks.

     
  4. It looks so light and fluffy! And what a gorgeous color! I love cornbread!

     
  5. This GF cornbread looks amazingly delicious! Thanks so much for sharing this one!!!

     
  6. Your recipe is so much different to my onE. I have to try yours one one day soon as it is way simpler.

     
  7. This looks so moist and yummy ♥

    summerdaisy.net

     
  8. this looks amazing!! I can’t wait to try it!

     
  9. Pam Jones

    Could masa harina be used instead of pulverizing the cornmeal?

     
  10. Do you use the 1 1/2 cup plain yogurt or just the milk? Or both?

     
  11. Could almond milk sub for the whole milk? thanks!

     
  12. How warm need i set the oven?

     
  13. I think i’ll make this next week for a “test run;” Feast of Tabernacles is in just three months, and I want to make a meal for two of my ministers; one of them has a wife who suffers celiac disease, and she has to be gluten free at all times. This sounds like a wonderful recipe she’ll be able to eat and enjoy. Along with a big pot of chili made with ground buffalo—mmmm-mmm, making myself hungry!!

     
  14. IF I wanted a little heat, would one jaLapeno be too much? If i wanted to mix in shredded cheddar, would 8oz be too much?
    I’m not sure why I can’t Get rid of the caps on my ipad. I’m sorry.

     
  15. quinoa tends to have the same texture and taste as cornmeal. could you substitue quinoa flour for the cornmeal?

     
  16. Is this low carb? Need to know how much I can eat. looks yummy

     
  17. Trying this withouth the sugar. Will just put a little honey on top!

     
  18. you could try it. I don’t know how it would work out though.

     
  19. How do YOU store this. Does IT Have TO he refrigerated.

     
    • If you want to make this ahead, I would prep the sour cream part first and store it in the fridge. Add it to the salsa upon serving.

       
  20. Hello…thANK YOU for this wonderful recipe! I have made it 5 times and I use coconut milk and greek YogUrt and throw in a little Dried onion flakes for more flavor. It is so delish and moist each time. It’s a keeper for me!

     
  21. Very good! This cornbread is soft, moist and delicious! I made corn flour by grinding popcorn in my electric wheat grinder.

     
  22. If I wanted to make the “unhealthy” version because we don’t have coconut oil or plain greek yogurt, would the proportions of sour cream and butter be equivalent to the amounts of greek yogurt and coconut oil listed in your recipe?

     
    • I think so. I have subbed sour cream before. Not the butter. but I think butter will work out.

       
  23. I’m currently in the process of making the cornbread now. I followed the directions exactly, but the mixture was very “liquidy” not sure if that’s how it’s supposed to be but I’m definitely looking forward to taking it out and trying it!

     

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