How to Store the Cornbread

If not eating immediately, wrap the rosemary cornbread in plastic wrap or an airtight container and keep refrigerated for up to 7 days.

Can I Freeze this Gluten-Free Cornbread?

Yes, you can freeze this rosemary cornbread. Simply wrap the cornbread (unsliced if possible) in plastic wrap once it's fully cooled and freeze it for up to three months. Allow the rosemary cornbread to thaw in the refrigerator overnight and then warm it up slightly before eating.

Can I Make the Cornbread in Muffin Form?

Yes, you can definitely make this rosemary cornbread into individual muffins. Simply divide the batter into the greased cavities of a muffin pan and bake for 20 minutes at 425F until a toothpick inserted in the middle comes out clean.

Easy Rosemary Cornbread (Gluten-Free, Dairy-Free)

Name: Gluten-free Rosemary Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup gluten-free cornmeal; 1 cup gluten-free all-purpose flour; 1 1/2 teaspoons baking powder; 1 tablespoon finely chopped fresh rosemary; 2 large eggs, lightly beaten; 1/3 cup sugar; 1 cup almond milk; 1/3 cup melted coconut oil

Description

A simple, delicious loaf of cornbread studded with fragrant rosemary, this recipe is perfect for a side with chili con carne, as a Thanksgiving appetizer, or simply an anytime snack to enjoy during the holiday season. This rosemary cornbread loaf is ready in just 45 minutes, and is totally gluten-free and dairy-free, but you honestly wouldn’t know it!

Ingredients

Scale

1 cup gluten-free cornmeal
1 cup gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary
2 large eggs, lightly beaten
1/3 cup sugar
1 cup almond milk
1/3 cup melted coconut oil

Instructions

Preheat and Prepare Pan: Pre-heat oven to 425F (220C). Grease and line a standard 9″ x 5″ loaf pan with parchment paper.
Whisk Dry Ingredients: In a medium bowl, combine cornmeal, gluten-free all-purpose flour, baking powder, chopped rosemary and whisk well.
Beat Wet Ingredients: In a large bowl, beat eggs, sugar, almond milk and melted coconut oil until combined.
Prepare the Batter: Slowly add in the dry ingredients to wet ingredients and mix well until a homogeneous batter is achieved.
Bake: Pour batter into prepared loaf pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
Cool: Allow the loaf to cool before removing from pan and slicing into pieces.
Serve: Serve with a drizzle of honey or eat alone.

Notes

Gluten-Free All-Purpose Flour: I generally like using a gluten-free flour blend (that is made up of lighter flours/starches such as rice flour, potato starch, tapioca starch, cornstarch) as it tends to give baked goods a lighter texture.

Eggs: If you cannot take eggs, feel free to use an egg replacer, or aquafaba to substitute the eggs.

Sugar: If you are diabetic, or prefer to use a non-sugar sweetener, feel free to substitute the sugar in equal amounts with Lakanto 1:1 Monkfruit Sweetener.

Almond Milk: I like using my 5-minute homemade almond milk, but you can also use any non-dairy milk you prefer, such as cashew milk, rice milk, oat milk, or sunflower seed milk. Alternatively, if you are not lactose-intolerant, feel free to use normal cow’s milk too if you prefer.

Coconut Oil: I like using refined coconut oil for baking and cooking because it has a more neutral taste compared to extra virgin coconut oil. If you are allergic to coconut, you can also use another neutral vegetable oil. Alternatively, if you are not lactose-intolerant, feel free to use butter or ghee in equal amounts.

Barely adapted from: Alida’s Kitchen

Category: Bread
Method: Baking
Cuisine: American

Keywords: rosemary cornbread, gluten-free cornbread