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!
- 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.
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
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: rosemary cornbread, gluten-free cornbread