Easy Gluten Free Cornbread
A cozy and delicious cornbread that is completely gluten free and packed with real corn flavor.
recipesbynani.comThis has quickly become my favorite way to make cornbread. Using almond flour keeps it gluten free and adds a lovely texture that reminds me of traditional recipes with perfectly crisp edges.
Because the cornmeal really shines here, you do not need to worry about the almond flour overpowering the taste. It pairs beautifully with a warm bowl of chili on a chilly evening.
🧺 Ingredients
- 1 cup yellow cornmeal
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/3 cup honey or maple syrup
- 3 large eggs
- 1/2 cup milk of your choice
👩🍳Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit and grease a small baking dish or a cast iron skillet.
- 2
In a large bowl, whisk together the cornmeal, almond flour, baking powder, and salt.
- 3
In a separate bowl, mix the melted butter, honey, eggs, and milk until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 5
Spread the batter evenly into your prepared pan.
- 6
Bake for 20 to 25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- 7
Let it cool for a few minutes before slicing and serving.
💡 Tips
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, keep it in the fridge or wrap slices well to freeze for up to a month. It tastes best served warm with a little extra honey butter on top.
Made this recipe? Let us know how it went.
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