If you follow a gluten-free diet, you are going to want to bookmark this gluten-free coconut oil cornbread! You don’t need to purchase expensive gluten-free flour for this recipe! This cornbread calls for just a few simple ingredients. This cornbread tastes wonderful with soup, chili, or any holiday spread! I promise that you will have no leftovers when you make this cornbread!
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, I pulverized the cornmeal in the food processor- and thus, turning the cornmeal into more cornflour. This cornbread was to die for. It was moist, crispy on the outside, and wasn’t the least bit gritty.
Here is what you need for this gluten-free coconut oil cornbread
Coconut Oil. If you prefer to use olive oil or vegetable oil that will work as well.
2 Eggs- if you prefer to use flax eggs that will work too.
Baking Soda and Baking Powder
Milk. I used whole milk in this recipe. However, if you prefer to use dairy-free milk such as almond milk that will also work.
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.
I love my little 8×8 pan. I use it all the time. It works better than some of my expensive ones. You can also bake this cornbread in a muffin tin.
This cornbread will achieve a medium grind. Although there is no flour in this recipe, putting the cornmeal for around in the food processor gives it almost a flour-like texture. You can serve this cornbread warm or at room temperature.
Gluten-Free- Coconut oil Cornbread
- 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
Preheat oven to 400 degrees. Preheat oven to 400 degrees.
In your food processor, pulverize the cornmeal for 5-10 minutes. In your food processor, pulverize the cornmeal for 5-10 minutes.
Add dry ingredients and mix. Add wet ingredients and mix again. Add dry ingredients and mix. Add wet ingredients and mix again.
Place the batter in a 8 x 8 pan lined with parchment paper and bake for 25 minutes at 400.
Remove from the oven and let cool. Remove from the oven and let cool.
Adding bacon, chives, or cheddar cheese to this cornbread would be great for savory variations of this recipe. If you want to make this recipe sweeter I suggest adding a few tablespoons of honey or maple syrup.
You can store this cornbread in an airtight container in the refrigerator for up to five days. Or you can store this cornbread in a freezer bag and store it in the freezer for up to three months.
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, it’s because I didn’t have enough yellow cornmeal, so I used some white cornmeal too.
If you make this recipe. Please let me know how it turned out for you! Please comment below or tag me on social media! You can find me on Pinterest, Facebook, Instagram, Twitter, or tikok.