Gluten Free Grain Free Corn Free Cornbread Recipe
Gluten free cornbread is big in my family, especially come holiday season. But really, any time (especially according to my g-kid Julian) is the right time for cornbread.
At the beginning of this year, we did an article in Simply Gluten Free Magazine on cornbread mix and match – we provided three basic gluten free cornbread recipes (classic, vegan, and grain and corn free) with add-ins so that one could create their own cornbread masterpiece.
When testing the recipes, I decided I should give them to my own cornbread aficionado, Julian, to see if they came up to his high standards. I already knew he loves my classic cornbread recipe and I felt pretty safe with the vegan version, as it still contained cornmeal, but the grain free, corn free recipe had me a little nervous.
I did not tell him it had no corn, I just gave him some and waited. Bottom line – he loved it!
This is a protein-rich recipe thanks to cage-free eggs (I like Nature’s Yoke) and almond flour and is a really great cornbread alternative for anyone giving up grains. It is also really simple to make!
Note: Commercial baking powder contains cornstarch, so for a truly corn free cornbread you need to make your own, but fear not, it is really simple. Just combine 2 parts cream of tartar, 1 part baking soda, and 1 part starch of your choice (such as arrowroot powder or tapioca starch). Whisk all ingredients together and put in a jar to store. Use as a one-to-one substitution whenever baking powder is called for in a recipe.
- Gluten-free nonstick cooking spray
- ½ cup unsalted butter or dairy-free butter melted
- 3 tablespoons honey
- 3 large cage-free eggs
- 1½ cups blanched almond flour
- ½ cup tapioca starch or arrowroot starch
- 2 teaspoons grain-free baking powder see note in blog post above
- ½ teaspoon kosher or fine sea salt
Preheat the oven to 350ºF. Grease an 8- or 9-inch baking dish generously with cooking spray.
In a large mixing bowl, whisk all ingredients together until smooth. Pour into the prepared pan and bake for 20-25 minutes or until browned and the top feels firm to the touch. Let cool in the pan for 10 minutes.
Cut into squares and serve.
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