Gluten- Free Honey Thyme Cornbread
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Dairy-Free
Gluten-Free
Nut-Free
This is by far our favorite cornbread recipe that I’ve ever made. On Kai’s side of the family, there are a lot of dietary restrictions – nuts, dairy, gluten – so when we get together, it’s important to find a meal that we can all enjoy!
What makes this cornbread so good?
The ghee makes the cornbread light and buttery. While the honey and thyme give it the perfect combination of sweet and savory.
This recipe is very simple and uses a lot of ingredients you likely already have in your pantry if you regularly do gluten-free and/or dairy-free baking. We like to serve ours with my homemade chili (which will be posted soon, once it’s less than 30 degrees Celsius) or at family barbecues!
WHAT INGREDIENTS DO I NEED TO MAKE THIS DAIRY-FREE/GLUTEN-FREE CORNBREAD?
- Bob’s Redmill 1:1 gluten free baking flour
- Cornmeal – We use Bob’s Redmill organic cornmeal as it is guaranteed gluten free
- Baking powder
- Baking soda
- Sea salt
- Ghee
- Coconut sugar
- Honey
- Egg
- Fresh thyme
- Plant based milk – we use coconut milk to keep it nut free
- Apple cider vinegar
Servings
8-10
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
- 1 cup of Bob’s Redmill 1:1 baking flour
- 1 cup of Bob’s Redmill organic cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon of sea salt
- 1/2 cup of ghee, melted and cooled slightly
- 1/3 cup of coconut sugar
- 2 tablespoons of honey
- 1 large egg
- 1/2 tablespoon freshly diced thyme
- 1 cup plant-based milk – less one tablespoon
- 1 tablespoon of apple cider vinegar
Instructions:
Step 1
Place 1 tablespoon of plant-based milk into a 1 cup measuring cup, and fill the rest of the cup up with plant-based milk. Allow to sit for 10 minutes prior to using for homemade vegan buttermilk
Step 2
Preheat oven to 400 degrees and prepare baking pan. We like to use our 10-inch cast iron pan for baking but you can certainly use an 8×8 or 9×9 baking dish, greased or with parchment paper
Step 3
Finely chop 1 tablespoon of fresh thyme and set aside
Step 4
In a large bowl, combine flour, cornmeal, baking powder, baking soda, sea salt, and set aside
Step 5
In a separate bowl, mix together the melted ghee, coconut sugar, and honey until well combined. Whisk the egg into the wet mixture. Add in homemade buttermilk and fresh thyme and combine well
Step 6
Pour wet ingredients into the large bowl containing the dry ingredients and mix until just combined
Step 7
Pour batter into prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean
Step 8
Allow to cool slightly before slicing and enjoy!
Notes:
- You can substitute coconut oil for ghee if you don’t have any on hand. Butter would also work if you are not dairy sensitive
- I haven’t tried any other gluten-free flour blends, so you may need to adjust the amount used if you use a different brand!
- We use coconut milk to keep the recipe nut free but feel free to use your favorite plant-based milk
- Leftovers can be stored in an airtight container at room temperature for 5-7 days
Disclaimer: This post may contain Amazon Affiliate links which aid as a means for me to keep this blog up and running. Links within this post are at no added cost to you, but help support this blog.
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