Cornbread – Top 8 Allergy Free!

No food is quite as comforting as a warm cornbread! Whether a muffin with melting butter next to a plate of BBQ or as a tasty side as stuffing with your holiday turkey it is a staple in the realm of comfort foods!

However, every boxed cornbread mix that I’ve found has eggs, dairy, or is very expensive for what it is. Luckily, it’s relatively easy to make from scratch without all those allergen ingredients and tastes just as good as the “standard” style.

This cornbread recipe is pretty versatile! You can use it for making muffins, pour it into a baking dish to make a cornbread loaf, use it to create corndogs, or cook it in a large baking pan to create a thin cornbread that can be used for croutons or for stuffing! You can see where this is going can’t you??? Thanksgiving is coming very soon! It’s my favorite holiday because I just love being around delicious food and sharing it with loving family. This Thanksgiving week, every day this week I am going to be posting my favorite tried and true allergy free Thanksgiving or holiday recipes! They are easy and are super tasty too!

Some basics first. Eggs… there are a ton of substitutes that you can use for egg replacements in all types of baked goods. For this cornbread recipe, I always have used applesauce. It’s the one replacement that is almost always in my kitchen and is the least finicky to work with. I started with it in this recipe and it’s worked very well so it’s the one I recommend using.

Dairy I have found is best substituted with like items. My go to allergy free butter is the Smart Balance Olive Oil Spread, it’s tasty and works like normal butter for everything that I’ve tried it in. This is our every day butter and I’m not sure I’d even want to go back. There are a ton of options for milk alternatives and for most recipes I recommend rice milk, this is no exception. Plain rice milk has a very mild flavor so it won’t change the taste of the recipe and it’s a similar consistency to normal dairy milk.

For gluten free items, I have found Bob’s Redmill brands to be tried and true, and also both work well and taste good (which, let’s face it, is half of the battle)! For the cornmeal as long as you can find a gluten free package I say go for it, but for the flour I always go with Bob’s 1 to 1 Gluten free Baking Flour.

If you’re already used to cooking and baking allergy free these items may already be on your shelves, if not I’ve been able to find them in most stores – even here in the middle of nowhere Minnesota!