For someone like me who can eat neither gluten nor dairy, finding a good substitute for a traditional bread-and-cheese food that’s actually satisfying is like finding the Holy Grail.
Made using gluten-free flour and cream style corn instead of milk, this cornbread is hearty, flavorful and a perfect complement to soups and slow-cooker meals.
Made with gluten-free flour, this recipe requires no milk. The original version calls for a stick of butter, but it can be made completely dairy-free with a simple substitution.