This easy gluten free cornbread recipe is a delicious brunch option to make for your family. The cornbread makes about 8 slices and each can be topped with a perfectly poached egg.
Sweet cornbread is a great addition to any meal, but it can also be served as the base of any egg dish. It is a classic that I have loved since I was a child – with soups, chilis, salads and, of course, topped with poached eggs.
This is also technically a dairy free cornbread recipe as it uses vegetable oil instead of butter and coconut yogurt instead of regular yogurt.
Is cornbread gluten free?
No, not all cornbread recipes are gluten free.
Why is cornbread not gluten free? Well, many recipes use regular all purpose flour as well as non-gluten free certified ingredients like baking powder.
For gluten free baking, you will want to ensure that it uses gluten free flour and other certified GF ingredients.
Is cornmeal gluten free?
Cornmeal is naturally gluten free. It is made from dried and ground corn kernels and does not include any wheat or other gluten components. It is essentially corn flour.
If you have celiac disease or are highly sensitive to gluten, you may want to consider buying a certified gluten free cornmeal to be safe. Otherwise the product might be made in the same facility with other gluten-containing products. This means that cross contamination is possible.
What is the best pan to use?
I like to use a standard loaf pan for nicely shaped slices. This recipe can also be made in a cast iron skillet or in muffin tins if you want to make gluten free cornbread muffins.
I have not personally tried this recipe in an iron skillet or in muffin tins. If you try either of these, please comment below what worked for you! FYI – they will likely require less baking time.
The gluten free cornbread ingredients are as follows:
- All-purpose gluten free flour blend
- Gluten free cornmeal
- Gluten free baking powder
- Eggs, best if at room temperature
- Unsweetened almond milk or alternative nut/oat milk
- Vegetable oil
- Coconut yogurt or other yogurt
How to make gluten free cornbread recipe
To make the gluten free cornbread recipe, mix the dry ingredients in a large bowl: GF flour, cornmeal, baking powder and salt.
Then whisk together the wet ingredients in a medium size bowl: eggs, honey, almond beverage, oil and yogurt. Fold the wet ingredients into the dry ingredients with a spatula.
Pour the mixture into a greased loaf pan and bake for 30-40 minutes at 425°F. The amount of time needed will depend on your oven, and it is best to check its doneness by sticking a toothpick into the middle of the loaf.
If it comes out clean, it is ready! If it has some batter on it, put the bread back in the oven for 5-minute increments and repeat the toothpick trick until it comes out clean.
When the bread is done, allow it to sit on a wire rack in the pan for at least 30 minutes. The cornbread will likely stick to the sides of the pan when it first comes out of the oven, and this prevents it from breaking apart when you remove it.
Once cooled, slice into 8 pieces with a serrated knife. Top with butter, hummus, lettuce, avocado, tomatoes, poached eggs or any other favourite toppings.
Sprinkle with salt and pepper and enjoy!
Information on the eggs I use
One of my favorite ways to eat cornbread is with eggs. So I have added a section on how to make perfect poached eggs. This section is sponsored by Conestoga Farms.
When selecting the ingredients that I use, locality is always a priority. When you choose eggs by Conestoga Farms, you’re choosing wholesome, local eggs produced by Ontario farmers and their families.
Their farmers are proud members of the Egg Farmers of Ontario and the Egg Farmers of Canada. The eggs are also certified local by Foodland Ontario. When shopping, choose eggs with the Foodland Ontario logo on the carton to support local Ontario egg farmers.
“Because Local Matters”
This recipe uses Conestoga Farms Free Range Eggs. These eggs are produced by hens that are raised with unlimited access to outdoor pastures. This contributes to the flavour and the beautiful bright orange colour of the yolks.
For more information on their eggs visit Conestoga Farms.
How to make poached eggs
Poached eggs are a bit daunting to make as they do take some skill. But once you have figured out the strategy, they are a simple and effective way to make eggs for the whole family.
To start, bring a pot of water (3/4 full) to a boil. Then add 1-3 tbsp of white vinegar – this increases the acidity of the water, without leaving a vinegar-y taste.
The vinegar will then force the eggs to coagulate (cook to their solid state) more quickly, and make for a less messy, better shaped poached egg. Vinegar is not necessary to make eggs this way, but it does make the process a whole lot easier.
Crack the desired number of eggs into the boiling water. Immediately turn off the stovetop heat and cover the pot. Allow the eggs to sit in the hot water for 3-5 minutes. 3 minutes for a runny yolk, 4 minutes for a softer yolk and 5 minutes for a firm yolk.
Take the eggs out of the hot water with a slotted ladle or spoon. Ensure that all the water is drained from the spoon before placing the eggs on top of the cornbread.
There are a few substitutions you can make to this recipe without impacting its quality.
- Sugar instead of honey. Use 6 tbsp of sugar instead of 3 tbsp of honey in this recipe.
- Regular yogurt instead of coconut yogurt.
- Melted butter instead of oil.
- Regular flour instead of gluten free flour.
Leftovers & storage
Any leftover GF cornbread should be wrapped or stored in a glass container and kept in the refrigerator. It will stay fresh for 4-5 days. For the best results, microwave any leftover slices for 15 seconds before adding your toppings.
Poached eggs are best if served immediately, but will store in the refrigerator for up to 2 days. I would recommend storing them in an ice bath in the fridge. When they are ready to be eaten, place the eggs in a boiling pot of water for 30 seconds to 1 minute, then serve.
Gluten Free Cornbread Recipe
- 1 cup all-purpose gluten free flour
- 1 cup cornmeal
- 2 tsp gluten free baking powder
- ½ tsp salt
- 3 Conestoga Farms Free Range eggs
- 3 tbsp honey
- ½ cup unsweetened almond milk or alternative nut/oat beverage
- ¼ cup vegetable oil
- ½ cup coconut yogurt or alternative yogurt
- Conestoga Farms Free Range eggs
- 1-3 tbsp white vinegar optional
- Salt & pepper to taste
- Preheat oven to 425°F.
- Add flour, cornmeal, baking powder and salt into a large bowl. Whisk until combined.
- Whisk together 3 eggs, honey, almond beverage, oil and yogurt.
- Fold the wet ingredients into the dry ingredients with a spatula until there are no clumps.
- Pour mixture into an 8-inch loaf pan lightly greased with oil.
- Bake for 30-40 minutes, or until a toothpick comes out clean from the centre of the bread. The top should be golden brown in colour.
- Allow the cornbread to sit in the loaf pan for about 30 minutes. Then slice with a serrated knife and serve. Top with butter or other spreads, fresh vegetables and poached eggs.
- In a small- to large-sized pot (small for 1-3 eggs; medium for 3-6 eggs; and large for 6-8 eggs), fill ¾ with water. Bring to a boil over high heat.
- Once the water is boiling, add 1-3 tbsp of vinegar to the water (1 tbsp for small pot, 2 tbsp for medium pot, 3 tbsp for large pot). Then crack the eggs into the boiling water.
- Immediately turn off the heat and cover the pot for 3-4 minutes for runny eggs and 5 minutes for hard-boiled eggs.
- Remove the eggs from the water with a slotted ladle or spoon. When there is no excess water left in the slotted spoon, place the eggs on top of the sliced cornbread. Sprinkle with salt and pepper.
As always, if you have any questions, comments or substitutions that you have tried, please leave a rating and comment on this post. I would love to hear how you enjoyed this gluten free cornbread recipe.
Are you looking for more breakfast recipes? Find them here!