• Caitlin Argotsinger

Sweetcorn Cornbread

Gluten free, dairy free, sugar free

Preheat oven to 425.


1 c. Cornmeal

1 1/4 c. Gluten free flour blend (I used: 1/2 c. oat, 1/2 c. rice, 1/4 c. tapioca)

1 Egg

1/4 c. Coconut oil

1 c. Almond milk

1/4 c. coconut sugar

1 1/2 tsp. Baking powder

1 tsp. Salt

1 c. Sweetcorn


Mix dry ingredients. Add wet ingredients, mix lightly. Fold in corn. Grease pan or skillet with . Pour in batter. Bake at 425 for 25 minutes. Serve with honey, or whatever you like :)!


You may substitute:

  • butter (grass-fed recommended!) for coconut oil

  • any milk for the almond milk

My pan served 16 small pieces, but you could cut 8 large pieces or somewhere in between.

42 views0 comments

Recent Posts

See All