That is hand’s down the perfect grain-free and gluten-free cornbread I’ve ever had. It’s an adaptation of my Grandma’s tried-and-true recipe and I do know you’re going to like it!
So, I take advantage of the phrase “cornbread”, however it is a grain-free adaptation. So I’ve swapped out the white flour and cornmeal for almond flour and coconut flour. And, what provides this recipe the flavour of corn is the minced onion. It’s a game-changer!
The dough is layered with cheddar cheese which provides it a wealthy taste. Plus you could have the gooey cheese middle! When you’re dairy free, you may omit the cheese and the cornbread might be simply as scrumptious!
The opposite two dairy-free swaps for this cornbread are coconut oil for the butter and complete coconut yogurt for the bitter cream. I by no means give dairy-free substitutions with out testing the recipe myself and I can say that the 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 Purple Mill coconut flour. The finely floor almond flour provides the dough a lighter texture and finer crumb. And, I’ve discovered that totally different coconut flour manufacturers lend totally different outcomes, so for this reason I all the time persist with Bob’s Purple Mill.
This gluten-free cornbread is ideal in your Thanksgiving unfold and can be whipped up for Sunday dinner. When you like a bit spice in your cornbread, this Jalapeño cornbread is a good choice!
The Greatest Gluten-Free Cornbread
- Prep Time: 20
- Prepare dinner Time: 30
- Whole Time: 50
- Yield: Serves 9
- Class: bread
- Weight loss program: Gluten Free
2 cups almond flour
4 tablespoons coconut flour
3 teaspoons baking powder (make certain it’s grain-free) (you may omit for the gaps protocol, simply have in mind the bread received’t rise as a lot)
1 teaspoon Celtic sea salt
1/2 teaspoon baking soda
2 teaspoons natural cane sugar
2 giant eggs, frivolously overwhelmed
8 tablespoons unsalted butter or 7 tablespoons coconut oil, melted and cooled barely
1 cup bitter cream (or plain, complete coconut yogurt)
1 small yellow onion, minced
1 1/2 cups grated uncooked Cheddar cheese (omit for Paleo or dairy-free)
Directions
Preheat oven to 425°F and modify rack to center place of oven. Butter an 8 x 8-inch baking dish. Whisk almond flour, coconut flour baking powder, sea salt, baking soda and sugar collectively in a big mixing bowl. In a separate bowl, whisk collectively the eggs, butter, and bitter cream. Pour bitter cream combination and onions into flour combination and gently fold all elements collectively. Pour half of the cornbread batter into the baking dish and unfold out evenly. Sprinkle the shredded cheese on prime, after which pour the remaining batter on prime. Bake for 30-35 minutes, or till the highest is golden brown.
