Ok, before I share this gluten free cornbread recipe with you, let me add a disclaimer: This is not Paleo. This is not Paleo. This is not Paleo.
Every once in awhile, I like to throw in a straight-up gluten free recipe for all those folks out there who don’t necessarily eat strict Paleo. It used to be that Superman couldn’t ever eat corn without a really bad intestinal reaction, but since healing his gut, he can tolerate it every once in awhile.
I was so happy with how this gluten free cornbread turned out. It is fluffy, moist and slightly sweet, and is just about the most wonderful thing on earth when eaten a few minutes after it is out of the oven and topped with some butter and honey. Seriously–deliciousness.
This gluten free cornbread is made with almond flour and would be grain-free except for, well…the corn. But get yourself some good-quality, organic cornmeal, and you will have a keeper recipe on your hands!
Gluten Free Cornbread Recipe:
| Servings |
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- 2 cups blanched almond flour
- 1 cup organic cornmeal
- 1 TBSP gluten-free baking powder
- 1/2 tsp salt
- 1/4 cup coconut sugar
- 3/4 cup honey
- 3/4 cup butter melted
- 5 eggs yolks and eggs separated
- 1 1/4 cup almond milk
- 1 tsp vanilla
Ingredients
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- Preheat oven to 350 degrees and grease a 9x13 pan with butter.
- Sift together the dry ingredients and set aside.
- Beat the egg whites until stiff and set aside.
- In a separate bowl, beat together the honey, butter, egg yolks, almond milk and vanilla.
- Pour wet ingredients into dry ingredients and stir until combined.
- Gently fold in the egg whites, then pour into 9x13 pan.
- Bake for about 25-30 minutes, until knife inserted comes out clean.
- Let cool for about 10 minutes before eating.
To make this over-the-top, put on a dab of butter and drizzle with honey!
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GAIL JENSEN says
I wanted to try making this recipe but I also need to incorporate some squash (zucchini and yellow squash) that I have an abundance of.
Do you know how I might be able to do that?
Thank you!
Shanti Landon says
Hmmm. I’m not sure–zucchini has a lot of moisture, so it may change the consistency…
K Currier says
Love this recipe! Made jumbo muffins. Had some leftover for a ramekin too. Friends and fam raved. Will probably reduce honey and butter a bit next time. Thank you!
Lorraine says
This is a great recipe! I decided to add a couple of Tablespoons of chia seeds as an experiment and it turned out great, almost like a poppyseed like cake! I will definitely make again! I give it 5 stars in my book!
Susan Morrison says
can I use regular sugar or stevia instead of coconut sugar? I am allergic to coconut. looks yummy. sue
Shanti Landon says
Hi, Susan! I haven’t tried this with regular sugar–did you end up trying it? If so, did it turn out?