Gluten-Free/ Recipes

Slightly Sweet Down-South Cornbread

Southern cuisine is rich, thick, and full of some bold flavors. Most of which are not going to be found on any healthy menu or in any health store. 

I have lived in the south for most of my life, but as far as cooking goes – I’m a Northerner. Collard greens, black-eyed peas, okra, cornbread – these were all very foreign to me as a kid and even more so as an adult trying to cook. The closest thing we ever had to cornbread in our house was Jiffy corn muffins – which were tasty but a little to prepackaged for my tastes these days. 

The one thing I did have was a southern neighbor who made cornbread almost daily for her large extended family. It would be warm, and served with dinner, a bit or butter, or even in a cup soaking up some buttermilk.

Super rich but not really on my choice of menus lately.

At a trip to our local farmers market last year, I bought some corn meal, straight from the farmer who made it. I served it up with Thanksgiving dinner as the stuffing (Recipe coming soon!) and it was delicious. And much healthier than any other kind I had ever had or made.

While rummaging through my pantry over the weekend, I found the rest of the cornmeal and decided it was time for another round of cornbread.

Who said Southern food couldn’t be healthy?

This cornbread is dairy-free, egg-free, and gluten-free. And the coconut sugar – well that’s low glycemic, meaning it won’t spike your blood sugar. No worries, no guilt. Just subtly sweet bread. Perfect for a snack, with dinner, or with your morning juice 🙂


Healthy Southern Cornbread:

1 cup cornmeal

1/3 cup brown rice flour

1/3 cup teff flour

1/3 cup tapioca starch

2 tbsp coconut sugar

2 tsp baking powder

1 cup coconut milk

1/4 cup coconut oil

1 chia egg (1 tbsp chis seeds soaked in 4 tbsp water)

**You can also use almond meal, instead of teff or brown rice flour. If you want it sweeter, use another tbsp of coconut sugar**

Preheat oven to 425 degrees. Add all ingredients to a large bowl. Mix together with electric mixer (if no electric mixer, melt coconut oil so it will blend in). Pour into a round cake pan. Bake for 25 minutes. Serve slightly warm OR make an extra batch to set aside for a stuffing recipe 🙂

How sweet it is 🙂

It’s your turn. What is your favorite healthy version of a not-so-healthy dish? If you like what you read,  leave a comment below and share it on you favorite Social Media site.

Let’s keep this healthy revolution going!

Peace and Love,




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