That is hand’s down one of the best 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 find it irresistible!
So, I exploit the phrase “cornbread”, however this can be 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 provides it a wealthy taste. Plus you’ve got the gooey cheese heart! If you happen to’re dairy free, you’ll be able to 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 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 Pink Mill coconut flour. The finely floor almond flour offers the dough a lighter texture and finer crumb. And, I’ve discovered that totally different coconut flour manufacturers lend totally different outcomes, so because of this I all the time stick to Bob’s Pink Mill.
This gluten-free cornbread is ideal on your Thanksgiving unfold and can be whipped up for Sunday dinner. If you happen to like a bit spice in your cornbread, this Jalapeño cornbread is a good choice!
The Finest Gluten-Free Cornbread
- Prep Time: 20
- Cook dinner Time: 30
- Complete Time: 50
- Yield: Serves 9
- Class: bread
- Food plan: Gluten Free
2 cups almond flour
4 tablespoons coconut flour
3 teaspoons baking powder (be certain that it’s grain-free) (you’ll be able to omit for the gaps protocol, simply take into account 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, calmly 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 regulate 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 components 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.
