Cornmeal: I used a medium-grind yellow cornmeal, but a finer texture will work just as well.

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose 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. I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour) as it results in 

Baking Powder: Baking powder is the only leavening agent that will help the batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Rosemary: Rosemary is the star ingredient here, and I used fresh rosemary, but you may also use a third of the amount of dried rosemary instead.

Eggs: Eggs help to bind the ingredients together and gives the batter lift. I personally have not tried making this recipe without eggs, so I don’t know how it would turn out. However, if you are allergic to eggs, you may try using acquafaba or an egg-replacer (if you do make this egg-free, please let me know how it goes in the comments below, I’d love to know!).

Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that the darker the sugar used, the darker the color of the cornbread). If you are diabetic of insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you can also use any unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, or coconut milk). Alternatively, if you are not lactose-intolerant, feel free to use regular 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 or even dairy-free butter. Alternatively, if you are not lactose-intolerant, feel free to use butter or ghee in equal amounts.

Storing/Freezing: To store, place the rosemary cornbread in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 5 days. To freeze, wrap the cornbread in various layers of plastic wrap and freeze for up to two months. Let the gluten-free rosemary cornbread thaw completely overnight in the refrigerator before slicing into pieces and serving.

This recipe was originally posted in 2015 and has been republished to include clearer step-by-step instructions and recipe notes and substitutions.

Barely adapted from: Alida’s Kitchen