This delicious gluten free cornbread is super moist + fluffy with loads of flavor and a touch of sweetness! Make it dairy free cornbread with just a few easy swaps. It’s the perfect low FODMAP snack or side dish!
Nothing beats a warm, toasty, buttery sweet slice of cornbread on a chilly day. During the fall and winter months, I find myself making gluten free cornbread often, as it’s the perfect low FODMAP side dish for cozy meals like chili, soups and stews.
Why you should make this gluten free cornbread recipe
- It is simple! This recipe calls for easy pantry ingredients you likely already have on hand at home.
- It’s versatile! Not only can you make a delicious low FODMAP side dish, but you can also use this recipe to make gluten free cornbread muffins simply by adding the batter to a lined muffin tin. You’ll want to adjust the bake time slightly to about 18-20 minutes. You can also use this recipe to make gluten free cornbread stuffing.
- It’s flexible! You can make this into dairy free cornbread if you are avoiding dairy simply by swapping out butter for a vegan butter or a lactose free butter. I prefer using Miyokos Creamery when substituting vegan butter or Green Valley Creamery for lactose free butter.
Tips, Tricks + Frequently Asked Questions
Does this cornbread recipe use buttermilk?
This recipe does not use buttermilk. Instead, the combination of non-dairy milk and apple cider vinegar together make a dairy free buttermilk. Simply add the apple cider vinegar and non-dairy milk to a small mixing bowl and allow the mixture to sit for around 5 minutes before using.
Can I use any non-dairy milk?
While you can use any type of non-dairy milk you like in this recipe, Ripple Foods Almond Milk happens to work the best in terms of how it reacts to the apple cider vinegar when creating the dairy free buttermilk. Oatly Oat Milk works well, too.
Is cornbread gluten free?
Not all cornbread is gluten free, however, cornmeal is gluten free as it is not made from wheat, it is made from corn. With that said, if you are extremely sensitive to gluten you will want to ensure you purchase gluten free corn meal, which has not been in contact with gluten in processing through cross contamination.
Is cornmeal low FODMAP?
Cornmeal is low FODMAP! According to Monash University, cornmeal is low FODMAP in a 1 cup serving size when cooked. This entire recipe uses a little over 1 cup of cornmeal, so each serving is within the low FODMAP friendly range.
Can I make this gluten free cornbread ahead?
You sure can! In fact, I usually make this recipe ahead of time especially on weeks that I’m meal prepping pumpkin chili or short ribs, which pair perfectly with a side of cornbread! It stays fresh in the fridge up to one week.
Can I make this a dairy free cornbread?
You sure can! This recipe already uses non-dairy milk, so all you need to do is simply swap out the butter for your favorite vegan or lactose free butter and you’ve got gluten free dairy free cornbread!
Can I use polenta or grits instead of cornmeal?
While it IS possible, I did not personally test either of these ingredients, so I cannot recommend or caution the use of polenta or grits in place of cornmeal.
What if I don’t have monkfruit?
Monkfruit is a 1:1 substitute for white sugar. If you do not have monkfruit on hand, simply use white sugar, which is low FODMAP friendly in 1/4 cup servings.
What Equipment do I need to make this gluten free cornbread?
Not a whole lot! You’ll need:
- 3 mixing bowls
- A whisk + silicone spatula
- Heat proof bowl or ramekin (for melting butter)
- Measuring spoons + cups
- 10″ Cast iron skillet
Low FODMAP Tip: If you’re looking for something sweet to top your cornbread with, honey is low FODMAP friendly at a serving of no more than 1 tsp. If you don’t tolerate honey try maple syrup, which is low FODMAP friendly in 2 tablespoon servings.
Looking for other delicious recipes to serve with cornbread?
Try these low FODMAP friendly options:
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Gluten Free Cornbread Skillet Recipe
- 10" Cast Iron Pan
- 1 1/4 cup cornmeal
- 3/4 cup gluten free 1:1 flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup monkfruit or sugar
- 2 eggs
- 1 stick butter melted
- 1 1/3 cup non-dairy milk Ripple almond milk works best
- 1 tsp apple cider vinegar
- Preheat oven to 375F + lightly grease a cast iron skillet with butter
- In a small mixing bowl, mix non-dairy milk and apple cider vinegar. Set aside.
- In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda + salt. Mix to fully incorporate.
- In a medium mixing bowl, beat together monkfruit, butter + eggs until smooth. Then gently beat in the non-dairy milk + apple cider vinegar mixture.
- Pour wet batter into dry. Using a silicone spatula, fold batter until no clumps remain + all ingredients are fully incorporated.
- Pour the batter into the cast iron skillet + bake for 20-25 minutes.
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