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A piece of Cornbread

Classic Cornbread (dairy-free, gluten-free option, high altitude option)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 pieces
Calories 133 kcal


  • 1 cup flour (regular or all-purpose gluten-free)
  • 1 cup cornmeal (certified gluten-free, if necessary)
  • 1 tsp salt
  • 3 1/2 tsp baking powder
  • 1/2 cup maple syrup (or honey)
  • 1 cup unsweetened almond milk (or milk of choice)
  • 1/3 cup coconut oil, melted (or butter)
  • 2 eggs

High Altitude adjustment (for 5,000-8,000 ft): Reduce to 2 tsp baking powder.


  1. Preheat your oven to 400 and line a 9x9 pan with parchment paper., with two sides sticking out for easy removal after baking.

  2. In a large mixing bowl, combine your dry ingredients (flour, cornmeal, salt, baking powder) and stir together.

  3. In a small bowl, microwave your milk till it's room temperature. If you're using coconut oil this will help the oil not return to a solid state when mixed with other cold ingredients.

  4. In a separate mixing bowl, whisk together your maple syrup, milk and coconut oil. Add in your eggs and whisk together.

  5. Pour your wet ingredients into your dry ingredients and stir together until all is well combined. 

  6. Pour into your pan and bake in the oven for 20-25 minutes, or till the top is springy to touch and a toothpick inserted comes out clean.

  7. Let cool, and then remove the cornbread and cut into 16 pieces. Devour!

Recipe Notes

Store your cornbread in a container in your fridge, for up to one week.