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Gluten Free Cornbread

This Gluten Free Cornbread is beautifully moist and slightly sweet, combining almond flour and wholesome ingredients to recreate a nostalgic recipe from my grandmother’s kitchen.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 pieces
Course: Side Dish, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Use a fine grind for a smoother texture.
  • 1 teaspoon baking powder Ensure it's gluten-free.
  • 1/2 teaspoon salt Add more for a savory touch if desired.
Wet Ingredients
  • 2 large eggs Room temperature for fluffiness.
  • 1/4 cup unsweetened almond milk Or your favorite dairy-free milk.
  • 1/4 cup melted coconut oil or butter Grass-fed butter adds rich flavor.
  • 1 tablespoon honey or sweetener Optional; use maple syrup as a substitute if preferred.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish with coconut oil or line with parchment paper.
  2. In a mixing bowl, combine the almond flour, baking powder, and salt. Whisk to ensure everything is mixed.
  3. In another bowl, whisk together eggs, almond milk, melted coconut oil, and honey until smooth.
  4. Pour the wet ingredients into the dry mixture. Stir gently until just combined; lumps are okay.
  5. Pour the batter into the greased baking dish and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted comes out clean.
  2. Allow to cool in the pan for about 10 minutes before slicing into squares.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to three months. Be sure to let melted ingredients cool before mixing to avoid cooking the eggs.