Blender Corn Bread, Gluten Free Dairy Free (GFCF)

by angelaskitchen on January 10, 2007

This is the corn bread I always make for my family.  I have adapted it from Sue Gregg to make it dairy free.  This corn bread is very soft with a hint of sweetness. Overnight soaking works wonders!

Gluten Free Dairy Free (GFCF) Blender Corn Bread
Recipe type: gluten free, dairy free, gfcf, bread, quick bread
Serves: 12-16 pieces
  • The night before:
  • 1 cup gluten free dairy free unsweetened milk substitute
  • 1 teaspoon lemon juice or cider vinegar
  • ¼ cup olive oil
  • 3 tablespoons maple syrup
  • 2 cups corn polenta or coarse ground corn meal
  • The next day, add:
  • 2 eggs
  • 1½ teaspoons gluten free baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  1. The night before you want to make corn bread: In a blender place milk substitute, lemon juice or cider vinegar, olive oil, maple syrup and corn meal. Blend at high speed 3-5 minutes (the blender will “grind” the grain into a batter). Let sit covered on counter overnight.
  2. The next day, when you are ready to bake mix in thoroughly, but briefly, eggs, baking powder, baking soda, and salt using blender or a rubber spatula.
  3. Pour batter immediately into greased 8"x8" baking pan. Bake at 350 degrees F 25-35 minutes or until knife or toothpick comes clean out of center.

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