Allergy-friendly Cornbread Worth Savoring

we’re excited about this recipe!

Mmm, cornbread comfort! This crumbly, golden bread with its crispy exterior and subtle sweetness is a traditional dish that can be served as a side or a main. You can pair this with your favorite protein or drizzled honey and butter (our favorite). We’ve got an allergy-friendly cornbread (eggless, gluten, and mostly grain-free aside from corn) version that you can share with your favorite people.

I would have said no if you had asked me a few years ago if I had placed that much stock in cornbread. I’ve since changed my tune. This simple dish can be a treat and is super easy to make. Besides ease of preparation, corn is also a great carb that help improve your mood (Everyday Health). Before you get started, we recommend making this tiger nut all-purpose flour. It’s super quick! If you’re looking for other ways to use this cornbread, we have an awesome stuffing recipe we think you’ll love.

Allergy-friendly cornbread in a pan and sliced

How to Assemble

We recommend incorporating a rest time for the batter. Otherwise, assembly is quite simple for this allergy-friendly cornbread!

Mix the tiger nut all-purpose flour with cornmeal, baking powder, and salt in a separate bowl with a whisk.
In the standing mixer bowl, mix the olive oil, sugar, honey, and vanilla extract on stir mode or lowest speed on your mixer. Add the milk and egg replacer to the wet ingredients bowl and stir. After that, add the dry ingredients to the wet ingredients bowl and mix on low. Use a spatula to turn the bottom of the bowl to properly mix all contents one more time on stir or low.
Transfer the batter to a greased circular pan or pan of choice. This next part is optional but highly recommended – allow the batter to rest for 30 minutes. This will help to achieve the best texture.
In the last 15 minutes of the batter resting, preheat the oven to 400 F/175 C. Bake for 25 minutes. If the toothpick test in the center fails, leave it in the oven for another 2 minutes.
Remove from oven and check for doneness. If done, allow the cornbread to cool before cutting it into desired slices. We highly recommend topping with some butter and drizzled honey.

Got Questions?

Do I need to let the batter rest?

Not necessarily, but we recommend allowing the batter to rest for 30 minutes to get the best texture for this version. Since there is no gluten, the flour needs time to absorb the moisture. Allowing the flour to rest gives you a better chance of not having gummy cornbread. We also find that if you use an egg replacer, this helps to prevent a chewy texture. If you’re using a regular egg, you can skip the 30-minute rest time.

Can I replace sugars?

You sure can! Use any sweetener of choice whether it’s maple syrup, coconut sugar, monk fruit sweetener, or stevia. In some instances, the type of sugar you use may not be a 1:1 replacement.

Can allergy-friendly cornbread be made without dairy?

Yes, you can replace this with coconut milk, almond or soy milk.

Can this cornbread be frozen?

Absolutely – up to three months in an airtight container.

How can you tell it’s cooked through?

We would jiggle the pan and see if the center moves. If so, leave in the oven for another few minutes. If it doesn’t, do one more check with a toothpick. It should come out clean.