That is hand’s down the most effective 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 adore it!
So, I exploit 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 offers this recipe the flavour of corn is the minced onion. It’s a game-changer!
The dough is layered with cheddar cheese which supplies it a wealthy taste. Plus you could have the gooey cheese middle! When you’re dairy free, you possibly can omit the cheese and the cornbread will likely be simply as scrumptious!
The opposite two dairy-free swaps for this cornbread are coconut oil for the butter and entire 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 Crimson Mill coconut flour. The finely floor almond flour offers the dough a lighter texture and finer crumb. And, I’ve discovered that completely different coconut flour manufacturers lend completely different outcomes, so because of this I all the time keep on with Bob’s Crimson Mill.
This gluten-free cornbread is ideal on your Thanksgiving unfold and will also be whipped up for Sunday dinner. When you like a bit spice in your cornbread, this Jalapeño cornbread is a good possibility!
The Finest Gluten-Free Cornbread
- Prep Time: 20
- Prepare dinner Time: 30
- Complete Time: 50
- Yield: Serves 9
- Class: bread
- Food regimen: Gluten Free
2 cups almond flour
4 tablespoons coconut flour
3 teaspoons baking powder (make certain it’s grain-free) (you possibly can omit for the gaps protocol, simply remember the bread received’t rise as a lot)
1 teaspoon Celtic sea salt
1/2 teaspoon baking soda
2 teaspoons natural cane sugar
2 massive eggs, calmly overwhelmed
8 tablespoons unsalted butter or 7 tablespoons coconut oil, melted and cooled barely
1 cup bitter cream (or plain, entire 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 alter 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 substances collectively. Pour half of the cornbread batter into the baking dish and unfold out evenly. Sprinkle the shredded cheese on high, after which pour the remaining batter on high. Bake for 30-35 minutes, or till the highest is golden brown.