Lykkers, craving a slice of warm, tender cornbread without the fuss (or gluten)? This recipe delivers pillowy crumbs infused with sweet honey, rich avocado oil, and just the right cornmeal texture—all whisked in one bowl and baked in under an hour.

Whether you’re rounding out chili night, crafting the ultimate stuffing, or simply indulging in a cozy afternoon snack, this dairy-free, gluten-free cornbread will steal the show.

Why This Cornbread Works

- One-bowl simplicity. No extra dishes: you'll whisk wet ingredients, let the mixture hydrate, then fold in dry components and bake.

- Natural sweetness. Honey lends moisture and gentle sweetness, balancing the slightly grainy cornmeal flavor without overpowering.

- Tender crumb. Almond milk (or any plant milk) plus avocado oil mimic the richness of dairy, keeping the cornbread soft for days.

- Gluten-free structure. A 1:1 gluten-free flour blend with xanthan gum ensures slices hold together, while baking powder gives reliable lift.

- Customizable. Feel free to swap honey for maple syrup, replace almond milk with oat milk, or stir in diced jalapeños for a spicy kick.

Ingredients

- 1 cup (240 mL) unsweetened dairy-free milk

- ½ cup (120 mL) avocado oil (or melted vegan butter)

- ½ cup (170 g) raw honey

- 1 large free-range egg (or flax egg for vegan: 1 Tbsp ground flax + 3 Tbsp water)

- ¾ cup (115 g) medium-grind cornmeal

- 1¼ cups (170 g) gluten-free 1:1 flour blend

- 1 Tbsp aluminum-free baking powder

Equipment & Prep

1. Preheat oven to 400 °F (204 °C).

2. Line an 8×8-inch metal baking pan with parchment paper, leaving 1-inch overhang for easy removal.

3. Gather a medium mixing bowl, whisk, and rubber spatula.

Directions

1. Combine Wet Ingredients

- In your mixing bowl, whisk together the dairy-free milk, avocado oil, honey, and egg until completely smooth—no streaks of honey or pooled oil.

- Tip: Use a silicone spatula to scrape the bowl edges, ensuring every drop of honey blends in.

2. Hydrate the Cornmeal

- Stir in the cornmeal thoroughly.

- Let mixture rest for 10 minutes at room temperature. This softens the cornmeal and yields a tender crumb.

3. Incorporate Dry Ingredients

- Gently fold with the spatula until just combined; overmixing can make the texture gummy. The batter should be thick but pourable—if it clings too much, whisk in 1–2 Tbsp extra milk.

4. Transfer & Smooth

- Pour the batter into the prepared pan.

- Tilt the pan or use an offset spatula to level the surface, ensuring even thickness for uniform rising.

5. Bake to Golden Perfection

- Place the pan on the center rack.

- Bake for 28–32 minutes, or until the top springs back when lightly pressed and a toothpick inserted in the center comes out with just a few moist crumbs.

- Oven tip: Rotate the pan halfway through for consistent browning.

6. Cool & Slice

- Let the cornbread cool in the pan for 10 minutes.

- Use the parchment overhang to lift it onto a wire rack; cool another 10 minutes before slicing into 9 even squares.

Serving Suggestions

- Classic sides: Slather warm squares with vegan butter and drizzle extra honey.

- Savory pairing: Serve alongside spicy chili, black bean soup, or vegan gumbo for a comforting meal.

- Brunch twist: Top with avocado mash and a sprinkle of smoked paprika.

- Stuffing base: Cube leftover cornbread, toast lightly, then use in your favorite holiday stuffing recipe.

Storage & Make-Ahead

- Room Temperature: Airtight container for 2–3 days; reheat slices in a 350 °F oven for 5 minutes.

- Refrigerator: Keeps up to 4 days; restore crisp edges under the broiler for 1–2 minutes.

- Freezer: Freeze cooled, wrapped squares for 1 month; thaw overnight in the fridge or at room temperature.

This Easy Gluten-Free Cornbread proves that simple, wholesome ingredients can yield bakery-quality results with one bowl and minimal cleanup. What creative twist or flavor boost did you try, Lykkers?