This easy rosemary cornbread is flavored with aromatic rosemary, and makes a perfect side with chili con carne, as a Thanksgiving appetizer, or simply an anytime snack to enjoy during the holiday season. Ready in just 45 minutes, it’s also totally gluten-free and dairy-free, but you honestly wouldn’t know it!
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Jump to:
- Giving Thanks during this Season
- Gluten-free Rosemary Cornbread
- Why This Recipe Works:
- Ingredients You’ll Need + Notes/Substitutions:
- Step by Step Instructions:
- Dish by Dish Tips/Tricks:
- Recipes FAQs:
- Other Gluten-Free Cornbread Recipes:
- Gluten-Free Thanksgiving and Holiday Recipes:
- Rosemary Cornbread Recipe (Gluten-Free, Dairy-Free)
Giving Thanks during this Season
The holiday season is about to begin and as Thanksgiving approaches, and despite what an eventful year this one has been, I feel thankful for so many things.
The holidays always get me into some kind of nostalgic mood, and I start to recount the things that bring me joy and goodness in my life, and I am constantly reminded me that I have way more than enough.
Being grateful and thankful has a multiplier effect – because when we say thank you, it implies that we have already received and don’t live in lack, and therefore more abundance pours into our lives.
I’ve personally experienced this countless times, and because of that, I encourage you to think of something you can give thanks for, no matter what situation you currently are in.
Gluten-free Rosemary Cornbread
One of my favorite foods to make during the holiday season is definitely cornbread. I’ve loved making my favorite skillet cornbread, spicy hot jalapeño cornbread, easy cornbread muffins, and even these pretty cornbread madeleines!
Today I’m sharing a simple gluten-free rosemary cornbread loaf that combines the savory taste of rosemary and slightly sweet cornbread – and can be made in just 45 minutes.
This is a twist on the typical cornbread made in a cast iron skillet, but nonetheless worth making anyway. You could make this gluten-free cornbread and have it as a snack anytime, or serve it as a side at your Thanksgiving dinner. Either way, make it. I promise you won’t regret it!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten-free rosemary cornbread recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: With just a few minutes of prep, the cornbread batter is prepared by mixing the wet ingredients with the dry ingredients, then baking until ready (it doesn’t get much easier than this)!
- Totally Gluten-Free & Dairy-Free: The best part is that this easy rosemary cornbread is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need + Notes/Substitutions:
Here’s an overview of the ingredients required for this rosemary cornbread recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
- Cornmeal: I used a medium-grind yellow cornmeal, but a fine cornmeal will work just as well.
- Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend (that is made up of lighter flours/starches such as rice flour, potato starch, tapioca starch, cornstarch) as it tends to give baked goods a lighter texture. I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour) as it results in
- Baking Powder: Baking powder is the only leavening agent that will help the batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Rosemary: Rosemary is the star ingredient here and adds a delicious flavor to typical cornbread. I used fresh rosemary, but you may also use a third of the amount of dried rosemary instead.
- Eggs: Eggs help to bind the ingredients together and gives the batter lift. I personally have not tried making this recipe without eggs, so I don’t know how it would turn out. However, if you are allergic to eggs, you may try using acquafaba or an egg-replacer (if you do make this egg-free, please let me know how it goes in the comments below, I’d love to know!).
- Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that the darker the sugar used, the darker the color of the cornbread). If you are diabetic of insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you can also use any unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, or coconut milk). Alternatively, if you are not lactose-intolerant, feel free to use regular milk too if you prefer.
- Coconut Oil: I like using refined coconut oil for baking and cooking because it has a more neutral taste compared to extra virgin coconut oil. If you are allergic to coconut, you can also use another vegetable oil (such as olive oil, canola oil, sunflower oil, avocado oil etc) or even melted dairy-free butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee in equal amounts.
Step by Step Instructions:
1. Preheat and Line
Preheat oven to 425F (220C). Grease and line a standard 9″ x 5″ loaf pan with parchment paper. Alternatively, you may spray the pan with nonstick cooking spray instead.
2. Whisk Dry Ingredients
In a medium bowl, combine cornmeal, gluten-free all-purpose flour, baking powder, chopped rosemary and whisk the cornmeal mixture very well.
3. Beat Wet Ingredients
In a large mixing bowl, beat eggs, sugar, almond milk and melted coconut oil until combined.
4. Prepare the Batter
Slowly add in the dry ingredients to wet ingredients and mix well until a homogeneous batter is achieved.
5. Bake & Cool
Pour batter into prepared pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
Allow the rosemary cornbread loaf to cool for 10 minutes before removing from pan and then letting it cool some more on a wire rack before slicing into pieces.
6. Drizzle and Serve
Serve the rosemary cornbread with a generous drizzle of honey and enjoy!
Dish by Dish Tips/Tricks:
- Fresh versus Dried Herbs: If you don’t have fresh rosemary on hand, you can also use dried rosemary. However, bear in mind that dried herbs are a lot stronger in taste, so if using dried rosemary, use 1/3 of the amount of fresh herbs that’s called for in the recipe.
- Alternative Herbs: Feel free to swap out the rosemary for your favorite herbs such as thyme or oregano if you prefer!
- Make Muffins Instead: You can definitely make this delicious cornbread into individual rosemary cornbread muffins. Simply divide the batter into the greased cavities of a muffin pan and bake for 20 minutes at 425F until a toothpick inserted in the middle comes out clean.
- Cook in a Skillet: If you want to make skillet rosemary cornbread, simply pour the batter into a hot skillet and bake for 25-30 minutes until golden brown on top and a wooden pick inserted in the middle comes out clean, and the cornbread has crispy edges.
- Serve This With: This savory cornbread goes well with chili con carne, butternut squash soup, or carrot soup.
Recipes FAQs:
To store, place the rosemary cornbread in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 5 days.
Yes, you can freeze this rosemary cornbread. Simply wrap the cornbread (unsliced if possible) in plastic wrap once it’s fully cooled and freeze it for up to three months. Allow the rosemary cornbread to thaw in the refrigerator overnight and then warm it up slightly before eating.
Other Gluten-Free Cornbread Recipes:
- Jalapeño Cornbread (Gluten-Free, Dairy-Free)
- Gluten-Free Skillet Cornbread (Dairy-Free)
- Easy Cornbread Muffins (Gluten-Free, Dairy-Free)
- Blueberry Cornbread Muffins (Gluten-Free)
- Cornbread Madeleines (Gluten-Free)
Gluten-Free Thanksgiving and Holiday Recipes:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintRosemary Cornbread Recipe (Gluten-Free, Dairy-Free)
- Total Time: 45 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
This easy rosemary cornbread recipe is flavored with fragrant rosemary, and makes a perfect side with chili con carne, as a Thanksgiving appetizer, or simply an anytime snack to enjoy during the holiday season. Ready in just 45 minutes, it’s also totally gluten-free and dairy-free, but you honestly wouldn’t know it!
Ingredients
- 1 cup yellow cornmeal
- 1 cup gluten-free all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon finely chopped fresh rosemary
- 2 large eggs, lightly beaten
- 1/3 cup sugar
- 1 cup almond milk
- 1/3 cup melted coconut oil
Instructions
- Preheat and Prepare Pan: Pre-heat oven to 425F (220C). Grease and line a standard 9″ x 5″ loaf pan with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, combine cornmeal, gluten-free all-purpose flour, baking powder, chopped rosemary and whisk well.
- Beat Wet Ingredients: In a large bowl, beat eggs, sugar, almond milk and melted coconut oil until combined.
- Prepare the Batter: Slowly add in the dry ingredients to wet ingredients and mix well until a homogeneous batter is achieved.
- Bake: Pour batter into prepared loaf pan and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
- Cool: Allow the rosemary cornbread loaf to cool for 10 minutes before removing from pan and then letting it cool some more on a wire rack before slicing into pieces.
- Serve: Serve with a drizzle of honey or eat alone.
Notes
Cornmeal: I used a medium-grind yellow cornmeal, but a finer texture will work just as well.
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend (that is made up of lighter flours/starches such as rice flour, potato starch, tapioca starch, cornstarch) as it tends to give baked goods a lighter texture. I do NOT recommend using a gluten-free flour blend made up of heavier flours (such as garbanzo bean flour) as it results in
Baking Powder: Baking powder is the only leavening agent that will help the batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Rosemary: Rosemary is the star ingredient here, and I used fresh rosemary, but you may also use a third of the amount of dried rosemary instead.
Eggs: Eggs help to bind the ingredients together and gives the batter lift. I personally have not tried making this recipe without eggs, so I don’t know how it would turn out. However, if you are allergic to eggs, you may try using acquafaba or an egg-replacer (if you do make this egg-free, please let me know how it goes in the comments below, I’d love to know!).
Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that the darker the sugar used, the darker the color of the cornbread). If you are diabetic of insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you can also use any unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, or coconut milk). Alternatively, if you are not lactose-intolerant, feel free to use regular milk too if you prefer.
Coconut Oil: I like using refined coconut oil for baking and cooking because it has a more neutral taste compared to extra virgin coconut oil. If you are allergic to coconut, you can also use another neutral vegetable oil or even dairy-free butter. Alternatively, if you are not lactose-intolerant, feel free to use butter or ghee in equal amounts.
Storing/Freezing: To store, place the rosemary cornbread in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 5 days. To freeze, wrap the cornbread in various layers of plastic wrap and freeze for up to two months. Let the gluten-free rosemary cornbread thaw completely overnight in the refrigerator before slicing into pieces and serving.
This recipe was originally posted in 2015 and has been republished to include clearer step-by-step instructions and recipe notes and substitutions.
Barely adapted from: Alida’s Kitchen
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Veronica says
Hi Felicia!! I love your bread recipes!! I am also gluten free and always looking for recipes like yours👏👏 I wanted to know if I could use the King Arthur’s Gluten free measure for measure flour for the bread recipes and this. Thank you for your hard work in giving us a variety of great foods that we can make that won’t affect our health😘😘
Felicia Lim says
Hi Veronica! So glad to have you here and thank you for your sweet words! I would suggest using a gluten-free all-purpose flour blend as opposed to a measure for measure flour blend unless otherwise stated in the recipe (King Arthur’s flour has an all purpose gf blend) for the bread recipes 🙂 Happy baking and happy new year!
Mimi Ellis says
Yum, from a card-carrying foodie, and Registered Dietitian Nutritionist who recently figured out her tummy is happier without gluten. I used 1% cow’s milk with this, and got a gorgeous, crispy, golden crust around the edges, and my family loved it too. They didn’t even know it’s gluten free. I had rosemary in the soup I made, so left it out of the cornbread and it was still plenty flavorful. Will try it with the rosemary next time, as it’s one of my favorite things. ❤️
Felicia Lim says
Hi Mimi! Thank you so much for your kind words, so happy you enjoyed this cornbread recipe, next time try it with rosemary and let me know if you enjoy it too! 🙂 Hope to see you around the blog again sometime soon!
xx,
Felicia
Grace Lim says
Good morning Felicia,
I love freshly baked bread and your cornbread has been among my favorite so far because it is so yummy and simple to bake.
Love you always!
Mum
Felicia Lim says
Hi mummy! YAY!! Glad you love the cornbread 🙂 Can’t wait to bake with you when I visit Singapore again 🙂 Love you lots
Grace Lim says
Hi Felicia,
The rosemary cornbread tastes so good – so yummy for tea 🙂
Have a great day!
Big hugs !
Mum
felicia | Dish by Dish says
Thank you mummy 🙂 love you too!
April J Harris says
Love the quote!! And honestly, 30 is just the beginning! Your Gluten Free Rosemary Cornbread looks delicious too 🙂 Happy Belated Birthday!
felicia | Dish by Dish says
Hi April! Thanks so much for dropping by! Aw, thanks for the birthday wishes (i actually only turn 30 at the end of November!)
peter @feedyoursoultoo says
Looks good. Especially, for gluten free bread.
felicia | Dish by Dish says
Thank you Peter! I know what you mean – sometimes it’s so hard to achieve the right texture with gluten-free flour, but this turned out great 🙂