My very first blog post here was a baking recipe. Baking is something that I have always loved to do and I feel like I’ve neglected my love for it since I’ve been away at college. It is definitely hard to bake when I am away at college, I have access to a kitchen but it is not the same as at home. It is usually quite dirty and you have to bring all your own tools, so I have saved baking as something to do at home or until I move out into an apartment. I made this recipe while I was home for christmas and like most things I bake, it was eaten pretty quickly. 


Cornbread is a easy quick bread that goes great with soups and chilis. (I think it is even great plain) I’ve been making gluten and dairy free cornbread for years and this recipe has never failed me. Although I can not take credit for the original recipe from the beloved fanny farmer cookbook, I have made a few modifications to make it gluten and dairy free. In order to make it edible for my dad and me, as we both suffer from food allergies.


A note on making it vegan, I’ve never tried to substitute the egg with a flax egg, so I am not entirely sure how it would effect the texture. I would have to guess that it would be a lot denser. If you make it vegan, let me know!



  • 3/4 cup yellow cornmeal
  • 1 cup of 1 to 1 gf baking mix or other gf flour
  • 1/4 cup of cane sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsweetened almond milk*
  • 1 egg
  • 2 tablespoons melted coconut oil

Preheat the oven to 425ºF. Grease a 8-inch square pan with coconut oil spray. Mix the dry ingredients together with a whisk. Add the almond milk, egg, and melted coconut oil, stir well. Spread the mixture into the pan and bake for 20-25 minutes. Either cool and store away for a later date in a airtight container or serve warm.

*note: If all you have is sweetened then leave out the sugar or only use a little bit of it, depending on how sweet you like things.

Also, we purchase the gluten free baking flour in big 25lb paper bags ever 6months to a year from the Bob’s of Red Mill store in Oregon. It greatly reduces the amount of packing that we produce and we still get to use an excellent gf baking mix, because most of out local health food stores don’t offer it in bulk.


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