Gluten-Free Cornbread
This cornbread recipe is gluten-free thanks to almond flour! It’s absolutely delicious with light sweetness, crisp edges and bold corn flavor. Recipe yields up to 16 modest slices.
Ingredients
- ½ cup (1 stick) unsalted butter
- 1 ½ cups (300 grams) cornmeal, medium-grind or finer*
- 2 cups (180 grams) blanched almond flour
- 1 ½ teaspoons fine sea salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 large eggs, at room temperature**
- ½ cup maple syrup or honey
- 1 ½ cups milk of choice***, at room temperature
- Optional serving suggestions: additional butter, honey or jam
Instructions
- Preheat the oven to 375 degrees Fahrenheit. In a large bowl, combine the cornmeal, almond flour, salt, baking powder and baking soda. Stir to combine, and set aside. In a medium bowl, whisk together the eggs and maple syrup until fully blended. Add the milk and whisk until evenly combined.
- Pour the liquid into the dry mixture, and stir just until moistened through (we’ll stir it more soon). Set it aside while you melt the butter (this resting time gives the cornmeal time to soften).
- Meanwhile, place the butter in a large (12-inch) cast iron skillet. Put the skillet in the oven to melt the butter, about 5 to 13 minutes (keep an extra eye on it as time goes on—we want it to get bubbly and lightly browned, but not burnt).
- When the butter is melted and golden, use oven mitts (the skillet is crazy hot!) to remove the skillet from the oven, and give it a gentle swirl to lightly coat about an inch up the sides.
- Pour the melted butter into the batter and stir just until incorporated. Pour the batter back into the hot skillet, using a spatula to scrape all of the batter from the bowl into the skillet.
- Carefully return the skillet to the oven and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 30 minutes. Carefully (with oven mitts), place the skillet on a cooling rack. Let it cool for at least 5 minutes before slicing and serving—perhaps with extra butter, honey or jam on the side.
- This cornbread will keep at room temperature in a sealed container for up to 3 days, or up to a week in the refrigerator. You can also freeze it for up to 3 months. Gently reheat before serving.
Notes
Recipe adapted from Honey Butter Cornbread.
*Cornmeal suggestions: I tested this recipe with Bob’s Red Mill’s medium-grind cornmeal with success. Since it is not ground as finely as some other options, you’ll notice a bit more texture in the end product (“rustic” and very good). Stone-ground varieties like Bob’s will offer a bit more nutritive value than more refined options.
**Temperature note: If you, like me, always forget to pull ingredients out of the fridge in advance, just place the eggs in a bowl of warm water while you melt the butter. You can very briefly warm the milk in the microwave to raise its temperature.
***Milk options: Any plain, unsweetened milk will do—try cow’s milk, plain almond milk, cashew milk or oat milk.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Find it online: https://cookieandkate.com/gluten-free-cornbread/