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!

The Recipe: Gluten Free Dairy Free (GFCF) Blender Corn Bread


  • The night before:
  • 1 cup gluten free dairy free unsweetened milk substitute
  • 1 teaspoon lemon juice or cider vinegar
  • 1/4 cup olive oil
  • 3 tablespoons maple syrup
  • 2 cups corn polenta or coarse ground corn meal
  • The next day, add:
  • 2 eggs
  • 1 1/2 teaspoons gluten free baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt


  • 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.
  • 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.
  • 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.