This Gluten-Free Corn Bread is also dairy free, free of processed sugars and loaded with sweet corn! Made with good for you whole foods, you can get your corn bread fix and still feel great about what you just ate.
I’m going to be straight with you – I did not intend to make a gluten-free corn bread when I came up with this recipe. I had been trying to make a crispy corn fritter with whole food ingredients but, as usual, I did not measure anything the last time I did it, so I just threw basically the same ingredients together. However, it didn’t crisp and fritterize like last time. It puffed up and had a bread-y texture instead.
At first, I was disappointed. I had wanted a fritter, after all, and what I got was more like a corn cake. But then I saw the opportunity to develop it a little more into a gluten-free corn bread!
I’m always looking for a good corn bread recipe that doesn’t make me feel like I have to skip dessert. Usually, don’t be shocked, I just get the boxed mix from Trader Joe’s. It’s ok tasting and easy, and I usually skip the corn bread anyway, but if I can have a gluten-free corn bread without any dairy or processed sugar in it, I will definitely have a piece or two!
Who eats a gluten free diet?
If you’re on a gluten-free diet it is most likely because: A) you have celiac disease, B) you have a gluten sensitivity, or C) you have a wheat intolerance or allergy.
People in group A do not just avoid wheat, they need to also avoid barley and rye, as all three grains contain gluten. If they eat gluten, it can lead to severe health problems.
People in group B also have an allergy to gluten but eating it does not result in severe health problems like those with celiac disease. However, they still need to avoid it to be comfortable.
People in group C normally will say they are on a gluten-free diet, but they really mean they are on a wheat-free diet. People with a wheat allergy may find that they have adverse reactions to eating wheat, such as headaches, bloating and intestinal problems, but they do not need to avoid gluten all together.
Okay. But I’m not on a gluten free diet. Why should I eat gluten-free corn bread?
Great question! I’m glad you asked. There are two really good reasons you should eat gluten-free corn bread.
Reason #1
Since gluten is found in wheat, and white flour is made from wheat, I eliminated it and substituted almond flour which is a whole food.
Now, gluten aside, we all know that white flour is bad for you. To make the wheat flour white, it has been processed and stripped of all the good things that are in it. Then, if you are using enriched white flour (which you most likely are), they have added back in a bunch of ingredients that are actually bad for you, but you don’t realize it since “enriched” sounds like a good thing. I could go into the details, but they do it so much better over at Global Healing Center, so go take a look at what their MDs have to say.
Reason #2
Processed sugar. I don’t need to tell you it’s not good for you. We all know but we all (including myself) keep eating it. It’s everywhere and without being a food Nazi, you’re not going to get rid of it completely. But that doesn’t mean you shouldn’t be trying to eliminate it everywhere you can.
There is a ton of white sugar in a normal corn bread recipe, but you don’t need white sugar to give you that sweetness you crave. I use honey instead, which is a whole food, and it lends just the right sweet touch. You’ll never ever even miss the processed stuff.
Let’s get real one more time. This, of course, is not a “fool everybody into thinking it’s traditional corn bread” corn bread. There are no perfect substitutes for the bad foods we love, but I am honestly telling you that this will do the trick if you really want to get rid of the toxic ingredients and consume whole foods that are so much better for you!
I serve corn bread any time I make chili. It’s always on the table with my Black Bean + Quinoa Chili, my Healthy Turkey + Veggie Chili and my Slow Cooker Chili with Sweet Potatoes. Also, try it with my Classic Chicken Noodle Soup! I have a recipe video coming for that one, so be on the lookout for it.
Are you a fan of gluten-free eating? What are your favorite gluten-free recipes? Share them with me in the comments!
The Cheerful Kitchen
Yields 12 pieces
This Gluten-Free Corn Bread is dairy free, free of processed sugars and loaded with sweet corn!
10 minPrep Time
30 minCook Time
40 minTotal Time
Save Recipe4 based on 1 review(s)
Ingredients
- 24oz frozen, thawed and drained
- 1 cup finely ground corn meal
- 1 cup almond flour
- 1 tsp baking soda
- 2 eggs
- 1 cup almond milk (or milk of choice)
- 1/2 tsp salt
- 1/4 cup honey
Instructions
- Preheat your oven to 350 degrees.
- Grease a 9x13 pan with coconut oil and set aside.
- Put the almond flour, corn meal, baking soda, and salt into a mixing bowl and whisk it together so it's all combined.
- Add the rest of the ingredients, except for the corn, and whisk just until it's all mixed together well.
- Add the corn and mix it in with a wooden spoon.
- Pour the mixture into the prepared baking dish and bake for 25-30 minutes. The sides will be brown and the top will be golden.
- Let sit for 5 minutes before cutting. Serve hot with a drizzle of honey on top!
Looking for more healthy side dishes? Try these:
Roasted Eggplant + Veggies with Tamarind Vinaigrette
Vegetarian Boston Baked Beans – Slow Cooker Recipe
Steamed Beets with Parsley Vinaigrette
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