Cranberry Cornbread

I had the luxury of a day off this week and a long weekend, so I spent some time in the kitchen preparing not only dinner and lunch, but also a fun baked good.  I have never made cornbread gluten free, so I took a chance at that, and added some sweet dried cranberries for a twist.  Delicious!  A great complement to a weekend breakfast or a sweet afternoon snack.

Cranberry Cornbread


  1. 1 cup gluten free flour
  2. 1 cup cornmeal
  3. one quarter cup sugar
  4. 1/2 tsp. xantham gum, if not included in the flour
  5. 3 tsp. baking powder
  6. 1 egg
  7. one quarter cup oil (I used a canola/vegetable combo)
  8. one cup coconut milk
  9. pinch of salt
  10. 1 cup dried cranberries



  1. Combine all ingredients (up until the cranberries) in a large bowl.  Mix well.
  2. Add the cranberries and stir a few times to combine.
  3. Pour mixture into a greased bread pan (I used 8×8).
  4. Bake at 400 degrees for 25-30 minutes, just until top starts to brown.
  5. Serve plain, or with a smear of vegan butter and a sprinkle of cinnamon sugar.

cran cornbread

Happy Allergy Free Eating!






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