That is no doubt the most effective grain-free and gluten-free cornbread I’ve ever tried. It is an adaptation of my grandmother’s tried and true recipe and I do know you will like it!
So I take advantage of the phrase “cornbread,” however this can be a grain-free adaptation. So I swapped out the white flour and corn flour for almond flour and coconut flour. And what provides the corn taste to this recipe is the chopped onion. It is a sport changer!
The dough has layers of cheddar cheese that offers it a wealthy taste. Plus you may have the gooey cheese heart! For those who’re dairy-free, you’ll be able to miss the cheese and the cornbread can be simply as scrumptious!
The opposite two dairy-free substitutes for this cornbread are coconut oil for the butter and full-fat coconut yogurt for the bitter cream. I by no means give dairy free substitutes with out attempting the recipe myself and I can say that dairy free substitutes work completely!
For all of my grain-free baking recipes, I like to make use of a finely floor almond flour and Bob’s Pink Mill Coconut Flour. Finely floor almond flour provides the dough a lighter texture and finer crumb. And I’ve discovered that totally different manufacturers of coconut flour give totally different outcomes, which is why I all the time stick to Bob’s Pink Mill.
This gluten-free cornbread is ideal for Thanksgiving and can be made for Sunday dinner. For those who like a bit of spice in your cornbread, this jalapeño cornbread It is an incredible possibility!
One of the best gluten-free cornbread
- Preparation time: 20
- Cooking time: 30
- Complete time: 50
- Produce: 9 servings
- Class: bread
- Food plan: gluten free
2 mugs almond flour
4 tablespoons coconut flour
3 teaspoons baking powder (make certain it’s grain-free) (you’ll be able to depart it out for the spacing protocol, simply needless to say the bread will not rise as a lot)
1 teaspoon celtic sea salt
1/2 teaspoon baking soda
2 teaspoons natural cane sugar
2 giant eggs, frivolously crushed
8 tablespoons unsalted butter or 7 tablespoons coconut oil, melted and barely cooled
1 cup bitter cream (or full-fat, plain coconut yogurt)
1 small yellow onion, chopped
1 1/2 mugs Grated uncooked Cheddar cheese (omit for Paleo or dairy-free)
Directions
Preheat oven to 425°F and alter rack to center oven place. butter and 8 x 8 inch baking dish. Whisk almond flour, coconut flour baking powder, sea salt, baking soda, and sugar in a big bowl. In a separate bowl, whisk collectively the eggs, butter and bitter cream. Pour the bitter cream combination and onions into the flour combination and gently combine all components collectively. Pour half of the cornbread batter into the baking dish and unfold it evenly. Sprinkle the grated cheese on high after which pour the remainder of the batter on high. Bake for 30-35 minutes or till high is golden brown.
