Final Up to date on August 11, 2025 by Carrie Korem, FNTP
That is arms down the perfect gluten-free cornbread I’ve ever made—and it’s utterly grain-free, with a easy paleo and dairy-free possibility! Impressed by my Grandma’s tried-and-true recipe, this cornbread is comfortable, flavorful, and the proper companion to soups, chili, or your Thanksgiving desk.
Now, you may be questioning—how are you going to make cornbread with out cornmeal? The reply is straightforward: almond flour, coconut flour, and one secret ingredient… recent minced onion! It’s the magic contact that offers this recipe the identical depth of taste you’d count on from conventional cornbread, with out the gluten or grains.
Layered with melty cheddar cheese within the heart (or made utterly dairy-free with simple swaps), this gluten-free cornbread is a recipe you’ll come again to over and over.
Why You’ll Love This Gluten-Free Cornbread
- Grain-Free & Paleo-Pleasant – Makes use of almond flour and coconut flour as a substitute of cornmeal or wheat flour.
- Wealthy Taste – Recent onion provides genuine cornbread taste with out corn.
- Customizable – Make it tacky, spicy, dairy-free, or candy.
- Good Texture – Tender and moist, with a golden-brown crust.
Components You’ll Want
- Almond flour – Finely floor for the perfect texture.
- Coconut flour – Helps with construction and lightness.
- Baking powder & baking soda – Grain-free variations hold it paleo-friendly.
- Celtic sea salt – Enhances the flavour.
- Natural cane sugar – Only a contact for steadiness (elective).
- Natural Eggs – Helps the bread rise and maintain collectively.
- Unsalted butter or coconut oil – For richness.
- Bitter cream or entire coconut yogurt – Provides moisture and tenderness.
- Yellow onion, minced – The flavour secret!
- Uncooked cheddar cheese – Non-compulsory, however makes for a scrumptious gooey layer.
Dairy-Free & Paleo Variations
- Swap coconut oil for butter.
- Use entire coconut yogurt as a substitute of bitter cream.
- Omit the cheese for a totally dairy-free paleo cornbread.
What to Serve With Gluten-Free Cornbread
This cornbread is ideal alongside:
Storage & Freezing Suggestions
- Retailer: In an hermetic container at room temperature for as much as 3 days or within the fridge for as much as every week.
- Freeze: Wrap tightly and freeze for as much as 3 months. Thaw at room temperature and heat within the oven earlier than serving.
FAQ
Can I make this into muffins?
Sure! Pour the batter right into a lined muffin tin and bake for 18–20 minutes.
Does it style like conventional cornbread?
Completely! The minced onion provides it that traditional cornbread taste with out the cornmeal.
Can I make it forward?
Sure, it reheats fantastically within the oven.
Whether or not you make it tacky for consolation meals season or dairy-free for a paleo facet dish, this gluten-free cornbread is certain to grow to be a household favourite. Give it a strive—I believe you’ll agree it’s the perfect gluten-free cornbread you’ve ever had!
The Finest Gluten-Free Cornbread
- Prep Time: 20
- Prepare dinner Time: 30
- Whole Time: 50
- Yield: Serves 9
- Class: bread
- Weight loss program: Gluten Free
- 2 cups almond flour
- 4 tablespoons coconut flour
- 3 teaspoons baking powder (ensure it’s grain-free) (you may omit for the gaps protocol, simply take into accout the bread received’t rise as a lot)
- 1 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons natural cane sugar
- 2 massive eggs, flippantly overwhelmed
- 8 tablespoons unsalted butter or 7 tablespoons coconut oil, melted and cooled barely
- 1 cup bitter cream (or plain, entire coconut yogurt)
- 1 small yellow onion, minced
- 1 1/2 cups grated uncooked Cheddar cheese (omit for Paleo or dairy-free)
Directions
Preheat oven to 425°F and modify rack to center place of oven. Butter an 8 x 8-inch baking dish. Whisk almond flour, coconut flour baking powder, sea salt, baking soda and sugar collectively in a big mixing bowl. In a separate bowl, whisk collectively the eggs, butter, and bitter cream. Pour bitter cream combination and onions into flour combination and gently fold all components collectively. Pour half of the cornbread batter into the baking dish and unfold out evenly. Sprinkle the shredded cheese on prime, after which pour the remaining batter on prime. Bake for 30-35 minutes, or till the highest is golden brown.
