Get ready to indulge in a game-changing cornbread recipe that will revolutionize your gluten-free baking experience! Imagine a moist, flavorful, and crumbly cornbread that's surprisingly corn-free, yet packed with all the comforting goodness you crave. Our "Corn Bread Corn Free" recipe is a masterclass in creative substitution, using almond flour and coconut flour to create a tender, golden-brown loaf that's perfect for snacking, sandwich-making, or serving alongside your favorite soups and stews. With a prep time of just 10 minutes and a total cook time of 35 minutes, this recipe is a breeze to whip up and will quickly become a staple in your gluten-free kitchen.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1/4 cup almond milk
- 1 tablespoon honey or maple syrup
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8x8 inch baking pan by lining it with parchment paper or lightly greasing it with coconut oil.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk the dry ingredients together until well blended and free of any lumps.
- In a separate medium bowl, crack the eggs and whisk them thoroughly. Add the almond milk and honey (or maple syrup), and mix until the wet ingredients are completely combined.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently but thoroughly, ensuring no dry flour remains at the bottom of the bowl. The batter will be slightly thick and dense.
- Transfer the batter into the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Place the pan in the preheated oven and bake for 22-25 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with no wet batter.
- Remove from the oven and let the cornbread cool in the pan for 10 minutes. Then, lift out using the parchment paper and transfer to a wire rack to cool completely.
- Slice and serve warm. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- To ensure your cornbread turns out light and fluffy, make sure to whisk the dry ingredients thoroughly to remove any lumps. Don't overmix the batter, as this can lead to a dense loaf. If you're using parchment paper to line your baking pan, lightly grease it with coconut oil to prevent the cornbread from sticking. When checking for doneness, insert a toothpick into the center of the loaf - it should come out clean with no wet batter. Finally, be patient and let the cornbread cool completely on a wire rack before slicing and serving - it's worth the wait!
Nutrition Facts
Calories: 170kcal
Carbohydrates: 8g
Protein: 6g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 70mg
