Classic Cornbread – Gluten Free and Allergy Free With Vegan Option

Need a good cornbread recipe?  How about a gluten free, allergy friendly and vegan one?  This one is all that!  And yes, it tastes really good. 


I do not post any baked good recipes without making the recipe several times.  I want to make sure they really work and really taste well.  I’ve tried too many recipes that were a waste of time and ingredients.  And I don’t want to waste yours. 🙂

I have adapted this from The Food Allergy Mama’s Baking Book by Kelly Rudnicki.  You can make this in an 8×8 pan or a 9×9 pan.  If you use an 8×8 pan they will look like the picture above.  Cornbread using a 9×9 pan will look like the below picture.


Enjoy!  Let me know how you like it in the comments below.  Or just comment to make my day!

Also shared at Allergy Free Wednesday . Gluten Free Friday .

Classic Cornbread


  • 1 1/2 cups dairy free buttermilk (place 1 1/2 T. vinegar in liquid measure and add rice milk until you reach the 1 1/2 cup line)
  • 1/4 cup dairy and soy free shortening (or regular shortening)
  • 1 1/2 cups cornmeal
  • 1/2 cup Bob’s Red Mill All Purpose Gluten Free Flour Blend
  • 1/4 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. sugar (or coconut sugar to make it vegan)
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 T. water


  1. Preheat oven to 450 degrees.
  2. Make your “buttermilk” per instructions in ingredient list.
  3. Melt the shortening in a large bowl. by Discount Buddy”>
  4. In another bowl, whisk together the cornmeal, flour, xanthan gum, baking powder, sugar, soda and salt.
  5. Add dry ingredient to the melted shortening.
  6. Add the “buttermilk.”
  7. Add the 2 T. water and thoroughly combine.
  8. Spray an 8x 8 or 9×9 pan with cooking spray.
  9. Spread batter in pan and bake for 18 minutes.
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7 Responses to Classic Cornbread – Gluten Free and Allergy Free With Vegan Option

  1. Kendra says:

    Looks wonderful!

  2. Lisa says:

    This is a great recipe! We just baked it – I did a few modifications based on what we have on hand, and our allergy situation – I used 1/4 c canola instead of the shortening; 1 Tbsp sugar instead of 1 tsp; used regular (wheat) all-purpose flour instead of the Bob’s Red Mill gluten-free; and instead of 1.5 cups of corn flour, used 1 cup corn flour and 1/2 cup masa harina (extra fine corn flour). Also, baked it in a slightly smaller pan (about 7 x 8) for 16 minutes. Came out delicious – very wholesome bread. Me and my 4 year old loved it. Thank you!

  3. Adam Niksa says:

    These are not truly allergy-free if you’re using Bob’s Red Mill products as they are processed in a facility that also processes allergens – need to be really careful about “allergy-free” ingredients that aren’t really allergy free.

    • admin says:

      I disagree. Bob’s Red Mill batch tests their products using the ELISA Gluten Assay in a quality controlled lab. Bob’s is also widely acceptable to many, many gluten free and allergy free people/bloggers/celiacs/bakeries etc. So, tagging this allergy free is acceptable.

  4. Airyfairycelt says:

    It’s bit difficult, I cannot manage harder mixes so fats as such, I use olive oil and we work on that.
    I have to have something to give husband first and last thing for he is to eat then, digestive juices causing havoc with hiatus hernia plus other tests in progress. I am glad to have sweet things for him which I abhor but would be grateful for the few savoury pancakes, scones etc. along the way for me, I can have spices but he may not at all.
    Gf and vegan, no yeast, we are easy to please then!

    • admin says:

      Thanks for reading. Look around the archives to find things that suit your dietary needs. There is a lot on here.

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