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

October 12, 2015 by Megan Lavin 54 Comments

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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:

  • Instant pot mushroom rice
  • Roasted garlic balsamic asparagus
  • Vegan scalloped potatoes
  • Dairy free slow cooker sweet potato casserole
  • Gluten free vegan brown sugar Brussels sprouts with craisins
  • Dairy free mashed potatoes

 

Continue to Content
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

  • 3/4 cup milk of choice (we use rice)
  • 1 Tablespoon apple cider vinegar
  • 2 cups cornmeal
  • 2 Tablespoon baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup sugar
  • one 15-oz can sweet corn, undrained 
  • 2 Tablespoons coconut oil
  • 1/4 cup applesauce

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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Filed Under: Baking, Dairy Free, Egg Free, Gluten Free, Side Dish, Soy Free, Top 8 Free, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Nut Free, Peanut Free, Soy Free, Top 8 Free, Vegan, Wheat Free

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!

Previous Post: « Nut Free Trail Mix (Gluten & Dairy free; Top 8 Free Too!)
Next Post: Greek Roasted Potatoes (Gluten Free, Top 8 Free, Vegan Option) »

Reader Interactions

Comments

  1. Twinkle

    March 17, 2021 at 7:18 PM

    I made cornbread for the first time today using this recipe. I used frozen corn about 1 1/2 cup instead of canned. I did not use any sugar and used twice the quantity of applesauce instead. It was excellent. Savory, moist and held its shape. Thank you for sharing. I had to stop wheat and loved finding this alternative.

    Reply
    • Megan Lavin

      March 18, 2021 at 8:51 AM

      So glad it worked for you!

      Reply
  2. Maria

    November 30, 2020 at 2:58 PM

    Hi,

    How long does it last in the fridge if not consumed within 2-3 days at room temp?

    Reply
    • Megan Lavin

      November 30, 2020 at 8:21 PM

      Hi, I would say 2-3 days is the longest, whether room temp or frigerated. Enjoy!

      Reply
  3. Sharon Ad

    November 9, 2020 at 4:49 PM

    I just made your Top 8 Free Cornbread. As I did step 5, blending wet and dry ingredients, the mixture started bubbling and overflowed the 8×8 inch baking dish all over the oven. Could you have mistakenly put 2 tablespoons of baking powder instead of al lesser amount.

    Thanks,
    Sharon

    Reply
    • Megan Lavin

      November 9, 2020 at 9:42 PM

      Hi Sharon. Darn! So sorry to hear that. Mine never bubbles over, but it definitely fills the pan. No one else has ever said that, but perhaps mine is a little more deep? I hope you can try it again in a slightly larger pan next time and enjoy it.

      Reply
  4. Megan

    August 28, 2020 at 8:50 PM

    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

      August 29, 2020 at 9:50 AM

      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
  5. Mark

    July 31, 2020 at 3:23 PM

    Hi,
    I have a question.
    Is placing the ingredients in the blender necessary?? Or can I mix them by hand??

    Reply
    • Megan Lavin

      July 31, 2020 at 9:51 PM

      Yes. That way the corn gets processed and it’s smooth.

      Reply
      • Mark

        August 4, 2020 at 2:12 PM

        Thanks

        Reply
  6. Victoria

    June 11, 2020 at 5:29 PM

    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
    • Victoria

      June 11, 2020 at 5:32 PM

      Oh, actually, I just realized that I used half canned corn and half frozen and blended those together in my blender. And it still turned out great! 😉

      Reply
      • Megan Lavin

        June 17, 2020 at 3:27 PM

        That’s great to know–I appreciate you letting us know.

        Reply
    • Megan Lavin

      June 17, 2020 at 3:28 PM

      I’m so glad that you liked it! If you’re looking for a sweeter cornbread, this one also gets great reviews, and tends to hold better: https://allergyawesomeness.com/pumpkin-cornbread-gluten-free-vegan-options/

      Reply
  7. Lisa

    June 7, 2020 at 4:40 AM

    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

      June 7, 2020 at 1:02 PM

      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
  8. Kirsten

    May 6, 2020 at 5:57 PM

    Do I have to add the sugar? Is there a substitute for sugar?

    Reply
    • Megan Lavin

      May 9, 2020 at 10:23 AM

      I don’t bake sugar free, so I’m not familiar with sugar substitutes. I wouldn’t recommend it, as it will probably be bitter.

      Reply
    • Victoria

      June 11, 2020 at 5:30 PM

      Do you ever use date sugar?

      Reply
      • Kirsten

        June 13, 2020 at 5:53 PM

        I’ve never heard of date sugar! Is it a healthier option than normal sugar?

        Reply
        • Victoria

          July 3, 2020 at 9:39 PM

          I have heard that it is supposed to be healthier from Dr. Michael Greger; he could be right. 🙂

          Reply
      • Megan Lavin

        June 17, 2020 at 3:27 PM

        Hi, I do not. If you try it, I’d love to hear how it works.

        Reply
  9. Tiffany

    March 21, 2020 at 4:23 PM

    Will this recipe work for corn dogs?

    Reply
    • Megan Lavin

      March 21, 2020 at 6:32 PM

      I’ve never tried it. If you do, please report back!

      Reply
  10. tracy swords

    March 21, 2020 at 4:02 PM

    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
    • Megan Lavin

      March 21, 2020 at 6:33 PM

      Any neutral oil should work. 🙂

      Reply
  11. Laura

    December 16, 2019 at 12:05 PM

    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
    • allergyawesomeness@gmail.com

      December 16, 2019 at 1:38 PM

      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. Teresa

    November 27, 2019 at 1:19 PM

    Is the corn for added liquids only, or can i leave it out…i may be attempting this one for the dressing…

    Reply
    • allergyawesomeness@gmail.com

      November 27, 2019 at 2:14 PM

      The corn is both for texture and a thickener. It would be too runny without it.

      Reply
    • Teresa

      November 28, 2019 at 7:47 AM

      I just cooked this corn bread with the corn and its literally AM. MA. ZING!!!! Definately using it for dressing!! Thank you fot sharing your recipes!!!! And i pray you have a Blessed Thanksgiving!!!

      Reply
      • allergyawesomeness@gmail.com

        November 28, 2019 at 9:06 AM

        You’re sooo nice. Thanks Teresa!!! 🙂 Have a wonderful Thanksgiving too!

        Reply
  13. Paula

    November 11, 2019 at 5:38 AM

    Hi,

    How long does this bread keep for room temperature before putting it away i the fridge?

    Reply
    • allergyawesomeness@gmail.com

      November 11, 2019 at 3:32 PM

      Hi Paula! Thanks for stopping by. No need to refrigerate this. I keep it covered and on the counter for 2-3 days while we finish nibbling on it.

      Reply
  14. Sheri Olsen

    November 8, 2019 at 2:06 PM

    I want to make the corn bread but can’t use applesauce is there something else I can substitute it for?

    Reply
    • allergyawesomeness@gmail.com

      November 9, 2019 at 11:13 AM

      Hi Sheri. I’d use some other fruit puree. Can you do pear?

      Reply
      • Gagan Brar

        December 24, 2020 at 12:34 PM

        Hi Megan, Can I replace 15oz of corn with something else? I don’t have any on hand.

        Thanks,
        Gagan

        Reply
        • Megan Lavin

          December 26, 2020 at 4:15 PM

          Hi Gagan, sorry I’m just seeing this. Busy with holidays. I suppose you could try hominy, but I really wouldn’t suggest anything else as it’s the main flavor of the cornbread.

          Reply
          • Gagan

            December 26, 2020 at 4:37 PM

            Thank you Megan! Happy Holidays!!

  15. Katie

    September 14, 2019 at 6:57 AM

    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
    • allergyawesomeness@gmail.com

      September 18, 2019 at 8:29 AM

      Yay! I’m so glad that you enjoyed it. I appreciate you letting me know, Katie!

      Reply
    • Amy

      November 10, 2019 at 1:45 PM

      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
      • allergyawesomeness@gmail.com

        November 11, 2019 at 3:33 PM

        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

          November 15, 2019 at 4:39 PM

          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
          • allergyawesomeness@gmail.com

            November 16, 2019 at 11:42 AM

            Thanks for sharing all of your substitutions in case anyone else is in that same boat. So glad to hear it worked out and that you enjoyed it! Cheers!

          • Kirsten

            May 12, 2020 at 5:06 PM

            Hi, did you end up using the maple syrup?

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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!

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