Image: Gluten Free Dairy Free Egg Free Cornbread

Dairy- Egg- and Gluten-Free Cornbread

This recipe was contributed by Kim Wilson, author of several titles. This particular little goody is from Everyday Wholesome Soup. It is dairy-free, vegan, egg-free, soy-free, refined-sugar-free, nut-free, and gluten-free. As you can tell from the photo below, though it missing many of the above ingredients Kim was able to add moisture in other ways. Just excellent! I hope you enjoy it.

Dairy- Egg- and Gluten Free Cornbread


Yield: Serves 6

Dairy- Egg- and Gluten Free Cornbread

A moist, delicious dairy-free, egg-free, soy-free, gluten-free cornbread recipe that everyone may enjoy.


  • 1 ½ cups cornmeal*
  • ¾ cup brown rice flour
  • ¾ cup sorghum flour
  • 2 teaspoons baking powder
  • 1 teaspoons sea salt
  • 1 ¾ cups water
  • 1 teaspoon apple cider vinegar
  • ¼ cup oil/butter
  • Up to ¼ cup honey (or agave or maple syrup)
  • 1/3 cup ground flax


  1. Combine ingredients in left column in a large mixing bowl. Whisk together the ingredients in the right column and then combine with the dry ingredients. Pour into an oiled 8 ½ x 11 rectangular baking pan (or a large cast iron skillet) and bake at 400 degrees for 30 minutes.


* blue or yellow cornmeal

Excellent served with soup, stew or chili.

Excerpted from Everyday Wholesome Soup by Kim Wilson © 2010 Kim Wilson. Reprinted with permission. All rights reserved.

6 comments on “Dairy- Egg- and Gluten-Free CornbreadAdd yours →

  1. I was recently informed that I have a list of food allergies.:-( The holidays are fast approaching and I would like to make my grandmother’s cornbread dressing(but gluten free, dairy free, egg free, corn free, wheat free, and sugar free), can I use quinoa meal instead of corn meal?

  2. Thank you offering this, we’ve got three different food allergies we’re cooking with in mind tonight. This didn’t quite turn out the way I was hoping – barely rose. I’ll try next time in the skillet, might get more even results.

  3. I made this tonight as a topper for a BBQ chicken casserole. It was delicious. It turned out very moist and very close to regular cornbread.

  4. I am so glad I tried this cornbread recipe! I cannot have wheat, dairy or eggs, so this recipe was just what I was looking for. I used vanilla flavored rice milk instead of water, then used a divided iron cornbread skillet to bake the bread. It made 2 batches using the skillet, and the cornbread turned out great! It was very moist and tasted yummy!

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