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 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 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 have got the gooey cheese heart! If you happen to’re dairy free, you’ll be able to omit the cheese and the cornbread will probably 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 Purple 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 this is the reason I all the time keep on with Bob’s Purple Mill.
This gluten-free cornbread is ideal on your Thanksgiving unfold and may also be whipped up for Sunday dinner. If you happen to like a bit of 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 regimen: Gluten Free
2 cups almond flour
4 tablespoons coconut flour
3 teaspoons baking powder (be certain it’s grain-free) (you’ll be able to omit for the gaps protocol, simply take note the bread gained’t rise as a lot)
1 teaspoon Celtic sea salt
1/2 teaspoon baking soda
2 teaspoons natural cane sugar
2 giant eggs, frivolously crushed
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 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 high, after which pour the remaining batter on high. Bake for 30-35 minutes, or till the highest is golden brown.
