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Sweet Yellow Cornbread

  • Author: Joscelyn Abreu
  • Total Time: 30 mins
  • Yield: 16 squares 1x


A deliciously sweet cornbread with adaptations to make it gluten, dairy, and egg free, as well as vegan!


  • 1 cup yellow cornmeal
  • 1 cup gluten-free cup for cup flour blend (regular all-purpose flour will work also)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup melted grass-fed/dairy-free butter or coconut oil, or other oil of choice (use refined coconut oil to eliminate the coconut flavor)
  • 1/41/2 cup honey, pure maple syrup, or agave (depending on how sweet you want it)
  • 1 cup plain almond milk, or other milk
  • 1 egg (for egg-free use flax egg: 1 tablespoon of ground flaxseed mixed with 2 tablespoons water)


  1. Preheat oven to 400F. In a medium bowl, combine cornmeal, flour, baking powder, and salt. Stir in melted butter, sweetener, milk, and eggs/flax egg and mix just until incorporated with the dry ingredients. Pour into a lightly greased 9×9 pan and bake at 400F for 20-25 minutes or until lightly browned and toothpick inserted near the center comes out clean.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Bread, Side