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Cornbread with a poached egg and lettuce on top with a fork breaking the yolk on a blue plate. Another piece of cornbread with an egg on it is in the background.

Gluten Free Cornbread Recipe

Naturally gluten free & dairy free.
This cornbread recipe pairs perfectly with poached eggs. It is a delicious brunch option for the whole family.
5 from 6 votes
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Course: Breakfast, Main Course
Cuisine: American
Keyword: breakfast, brunch recipe, cornbread, dairy-free, eggs, gluten-free, lunch
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 270kcal
Author: Becca Harris, RD, MHSc



  • 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

Poached eggs

  • 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.

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.


Store extra cornbread in a glass container. It will keep well in refrigerator for 4-5 days. Heat any leftover cornbread in the microwave for 15 seconds for the best results.
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. When they are ready to be eaten, place the eggs in a boiling pot of water for 30 seconds to 1 minute.


Calories: 270kcal