Cornbread – Gluten-Free

4:19 PM




1 cup of cornmeal

¾ cup potato flour *

¼ cup coconut flour * (this is the secret ingredient to this cornbread)

1 cup non-dairy milk (I used Vanilla Soy)

1 TBS apple cider vinegar

1 egg or egg replacer

4 TBS honey

1/3 cup applesauce

1 tsp salt

1 tsp baking powder

½ tsp baking soda


Combine all of the ingredients into a large bowl and mix thoroughly.

Pour into a greased pan (I prefer a cast iron skillet, but an 8 x 8 dish or a casserole dish would work too).

Bake at 400 degrees for about 30 minutes or until golden brown.


*If you do not need gluten-free, you could replace the coconut flour and potato flour with wheat flour (pastry flour is fluffier) for a total of 1 cup.


Pairs great with the Sweet Potato Chili

Source: WFM Recipes

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