Cornmeal: I prefer using yellow cornmeal to get the typical yellow color of traditional cornbread, but if you only have white cornmeal on hand, that’s fine too (note that cornbread made with white cornmeal will be paler in color, but the taste will be the same). Here’s my recipe for how to make cornmeal using dried corn kernels. Ready in minutes, you might never need to buy cornmeal again!

Gluten-Free All-Purpose Flour: I like to use a gluten-free flour blend that is made up of lighter flours and starches such as rice flour, tapioca starch, corn starch, or potato starch, as opposed to a blend that uses heavier or denser flours such as garbanzo bean flours.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and is necessary to bind the ingredients together. Make sure you add xanthan gum if your gluten-free flour blend doesn’t already include it.

Sugar: I used light brown sugar, but you can also use cane 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 or insulin resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index). Alternatively, if you want a cornbread that’s not sweet at all, feel free to leave out the sugar completely.

Baking Powder: Baking powder is necessary to help the batter rise, so make sure you add it. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free baking powder.

Almond Milk: I like to use an unsweetened version of my 5-minute homemade almond milk for this recipe, but you can also use another unsweetened dairy-free milk (such as rice milk, cashew milk, soy milk, coconut milk or other nut milks). Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk if you prefer.

Eggs: Eggs are necessary for binding the ingredients together. I personally haven’t tried making this recipe with an egg substitute, but if you do try making it egg-free, please let me know how it goes in the comments below!

Coconut Oil: I prefer to use refined coconut oil when cooking or baking because it has a more neutral taste (compared to extra virgin coconut oil that has a strong coconut taste). You may also use another vegetable oil, olive oil or melted vegan butter. Alternatively, if you are not lactose-intolerant, go ahead and use equal amounts of melted butter instead.

Storing/Freezing: If not eating immediately, store cornbread in an airtight container at room temperature for 3 days, or in the fridge for up to one week. To freeze, place cornbread in a freezer-safe container or ziplock bag and freeze for up to three months. Thaw overnight in the refrigerator and warm in the oven for a few minutes before serving.

No Skillet? No Problem: If you don’t own a cast iron skillet or cast iron pan, simply use an 8″x 8″ baking pan in place of the skillet. With the baking pan, you don’t have to heat it up in the oven. Simply pour the batter into the pan and bake for 30 to 40 minutes at 350F until a toothpick inserted in the middle comes out clean.

*This recipe was originally posted in 2014 but has since been updated with new photos, process shots and clearer instructions.