Allergy Awesomeness

THE Best Top 8 Free Cornbread (GF, Vegan, Allergy Friendly)

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No gluten free blend of this or that, no pre-mixed, expensive substitutes.  Just the real deal: cornmeal.

Thank goodness for friends.  Am I right?

When Carter was first diagnosed, I sometimes felt alone.  Thankfully, that didn’t last long.  I was so incredibly blessed to find a local support group that transformed my experience.

Once I was plugged into wiser moms who had dealt with this longer I felt I had tapped a spring of knowledge and experience.  They had recipes, tips and pure empathy.

If you experience food allergies, or any kind of disease, I highly recommend you reach out, because it will help you reach higher and feel better than ever!

My dear friend and allergy-rock-star mom, Julie, gave this to me.  The first time my husband tried it, he said it tasted like “true, down home country cornbread.”

The best part–it has no flours!  No gluten free blend of this or that, no pre-mixed, expensive substitutes.  Just the real deal: cornmeal.

Also, there are no crazy egg substitutes–just applesauce.  This pantry-friendly side-dish is a go to.  We love it with honey or homemade jam on top.  We eat it with soups, or fried chicken…or sometimes for breakfast.

It’s so moist, it seriously feels more like corncake, then cornbread.

Thank you, Julie!!!

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Also, I was fortunate enough to be able to go on a local station, KSL, to showcase this recipe for their news.  If you’d like to watch a step-by-step video of this recipe, click on the picture below.

Allergy Awesomeness on KSL

If you’re looking for a sweeter cornbread, that’s more like a corn CAKE, try my pumpkin cornbread.

What other gluten free vegan side dishes do you recommend?

Side dishes make such a difference in dressing up a dinner. I love a good side dish to help fill everyone up and make the main dish stretch a little bit more. Here are some of my other favorite gluten free side dishes:

 

THE Best Top 8 Free Cornbread (GF, Vegan, Allergy Friendly)

THE Best Top 8 Free Cornbread (GF, Vegan, Allergy Friendly)

Yield: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Gluten free, vegan, allergy friendly & top 8 free cornbread. No gluten free flour mixes needed. So good, it's been on TV!

Ingredients

Instructions

  1. Preheat oven to 420.
  2. Mix the vinegar with the milk, and set aside.
  3. Combine dry ingredients and mix very well.
  4. In your blender, combine the oil, applesauce, and corn. Pulse until it reaches your desired consistency. (I prefer mine totally smooth, but some prefer more of a rustic texture with the corn kernels more noticeable).
  5. Then pour the wet (both the blender and vinegar-milk mixture) into dry and mix until just mixed. Pour into a greased 8×8 dish and bake for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 759mgCarbohydrates: 44gFiber: 4gSugar: 10gProtein: 5g
© Megan Lavin

 

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About Megan Lavin

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Reader Interactions

Comments

  1. Megan

    Hi, my son was recently diagnosed with ANA to PN/TN and then allergy to egg and Soy( soybeans and other legumes)
    Would you mind commenting with brands Of things you use and trust – knowing there is either none of those /
    Top 8 allergens processed in the facilities in them. ( ie brand of corneal, braking powder and soda etc). I appreciate- all so new to me and trying to navigate all of this-

    Thanks , Megan

    Reply

    • Megan Lavin

      Megan (great name!) I always link to the products I can find online, so you can see exactly what I use. If the ingredient is hyperlinked, it will be in the recipe. Please note that I go strictly off label and do not call the manufacturing facilities.

      Reply

  3. Victoria

    Thank you so much for this awesome recipe! I made a different top-8-free cornbread recipe a few weeks ago and was very disappointed in it, but yours is so good!

    My son and I doubled this recipe and baked it in a larger glass pan. We had to use dark brown sugar instead of granulated, but we did everything else as-written. It was light, and yes, crumbly as many GF baked goods are, but it tasted like real corn bread!
    I was hoping it might firm up a little as it sat overnight, but it didn’t. That’s not a deal-breaker, though, my kids and I eagerly gobbled it up the next day too.
    I might try making it again sometime and experiment with some other ingredients; maybe flax-egg or something to get it to bind a little more?

    Thanks again for all of your work!

    Reply

  4. Lisa

    Hi..i have no allergies per say and found this amazing recipie with no flour. Great!!!

    I have limited access to applesauce…I could use 1/4 cup mayonnaise here no?

    Reply

    • Megan Lavin

      I’ve never tried it with mayo. If you try it, let me know. Otherwise, I’d try to get another fruit puree, like maybe a pear? Have you tried the baby food isle? That’s one place people sometimes forget to look.

      Reply

  7. tracy swords

    I need to substitute the coconut oil and rice milk for flax. What do I sub for coconut oil??
    My son has EOE as well. Hes top 8 minus the fish but navy bean, mustard, rice/rice product, palm oil and pork are also on the NoNo list.

    Reply

  8. Laura

    Thank you for this email! I am making dressing for a party and have a guest with multiple allergies. I did use a pie pan as it was what was pictured on your site and the overflowing was intense! Perhaps your pie pan is larger then the tin type from the grocery store- and that is my mistake (I was trying to use a completely wheat free container)

    I hope it turns out well- i pulled some out and put it in a ramekin and am hoping for success!

    Reply

    • [email protected]

      I’m so sorry to hear that Laura! I have a 9.25 in pie plate, and it comes close to the top. I’ve also done it in other size pans. So, hopefully you can find a larger size that works. That’s so kind of you to be so careful and want to serve something safe. Happy holidays.

      Reply

  12. Katie

    Made his last night, and it’s so good! Perfect corn bread texture, and hold together wonderfully! Be sure to let it cool as suggested, the cooler it is the more it holds together. All in all, this will be a staple this fall! Thank you!

    Reply

    • Amy

      Do you think this would work with maple syrup rather than sugar? We are currently trying to avoid refined sugars. Thank you for any help!

      Reply

      • [email protected]

        Hi Amy, thanks for stopping by. That’s a good question. I’ve never tried it with maple syrup, so I can’t say for sure. The tricky thing about maple syrup is that it adds to the wetness and liquid of the recipe. You’re welcome to try and sub it out 1:1, but you may find it browns more, or is more crispy on the edges. If you try it, please comment back for others to hear how it went. Good luck!

        Reply

        • Amy

          I am very excited to report that I tried it, and it turned out beautifully! My whole family loved my test run, and it WILL make it to the Thanksgiving table! I searched online for tips to substitute maple syrup for sugar in baking and found an article that recommended reducing the liquid by 3-4 tbsp per cup substituted (meaning a reduction of about 1 tbsp liquid for this recipe, which could easily be taken off of the canned corn liquid).

          However, I was working with what I had in my kitchen – frozen corn instead of canned corn, and fresh fuji apples instead of applesauce. I used my nutribullet to make the applesauce (1/2 an apple equaled about a 1/4 cup), but it was a wet applesauce, so I didn’t feel like I needed to add any liquid to make up for the fact that the corn had none. For the corn I found online that a 15oz can contains approximately 1 1/2 cups of corn, so I substituted 1 1/2 cups thawed frozen corn. I blended the corn, applesauce, and coconut oil in the nutribullet as well.

          Also, I preheated my cast iron skillet in the oven while the oven itself was preheating, pulled it out and swirled a pad of vegan butter in it to coat, and cooked my cornbread in it. I watched it, and it needed about 10 mins less cook time.

          I was worried by all my crazy substitutions, but it turned out soooo good!!!

          Reply

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