Gluten-Free Cornbread

Hi friends! I am originally from the south and we ALWAYS had cornbread at least once a week. I absolutely hated it as a kid and now I can’t imagine what I was thinking then because I actually crave it now as an adult! I love it hot straight from the oven, moist and slightly sweet, so delicious with just about anything. Now I am craving even though we just had it last night…

Well in our effort to eat healthier and stop overdoing the gluten, none of us have to be gluten-free although I feel SO much better when I stay away from it, I thought I would redo some of my favorite recipes and make them gluten-free. My cornbread was one of the first ones I did and you can’t tell the difference, WIN!

Gluten-Free Cornbread

1 cup corn meal

1 cup blanched almond flour

2-4 Tbsp honey (depending on how sweet you like it)

3 tsp baking powder

1 tsp salt

2/3 cup milk, I use almond milk

2 eggs

1/2 cup oil, I use avocado

 

Preheat oven to 425*F with a 9″ cast iron skillet in the oven.

In a bowl, combine corn meal, almond flour, baking powder and salt. In a separate bowl, mix milk, eggs, oil and honey. Pour the wet ingredients into the dry and stir until just blended. When the oven is done preheating, take the hot skillet out and add about a tbsp of oil and swirl around to make sure the bottom is coated. Pour the batter in and put back in the oven and bake for 15-20 min or until golden brown. Enjoy!

My family likes to put butter and maple syrup on it and eat it like dessert after the meal but I like it with my meal and nothing on it! I like the pure taste with that little bit of bitterness from the cornmeal that is sweetly balanced with the honey. When you buy corn meal make sure it is non-gmo to make it healthier, the corn meal link above takes you to the brand I order because none of my local grocery stores carry a non-gmo brand. Please let me know if you try it and how you like the recipe!

Forever Grateful,

Kelly

 

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