We love cornbread in our house! I knew that I needed to creat a super moist cornbread, especially seeing as this needed to be egg free.  This is super easy to make, I always have these ingredients on hand and is perfect to have with that bbq pork or rib dinner and is so tasty when used to make sausage and cornbread stuffing-YUM! Sorry for the quick photo, I took this right before I shoveled this down, I had so many requests to get this recipe posted before Thanksgiving.


  • 6 tablespoons Ghee
  • 1 1/2 cups cassava flour (you can use another gluten free flour if you choose but cassava flour is my favorite)
  • 1 1/2 cups gluten free cornmeal
  • 3 1/2 teaspoon baking powder
  • 4 ounces unsweetened applesauce
  • 6 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 2 cups almond milk
  • 1 tablespoon Ghee (for greasing your cast iron skillet)


  1. Preheat oven to 350 degrees
  2. Melt Ghee.  Add to a large bowl the melted ghee and the remaining ingredients except the 1 tablespoon of ghee (that is to grease cast iron).  Mix all of the cornmeal ingredients really well to incorporate it all.
  3. Heat cast iron skillet to medium high (you can use an 8×8 baking dish if you dont have but I stringy suggest you get one, it make this BETTER).  Once the cast iron is hot, add the 1 tablespoon of ghee and let it melt.
  4. Pour the cornmeal batter in to the cast iron, spreading around evenly.  Turn off the heat. Place the skillet in the oven and cook 20-30 minutes until knife comes out clean.

I cannot wait for you to try this.  It is moist and has so much flavor, you will never know this is gluten free, dairy free, and egg free.  ENJOY!


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