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 supplies it a wealthy taste. Plus you’ve got the gooey cheese heart! Should you’re dairy free, you may 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 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 offers the dough a lighter texture and finer crumb. And, I’ve discovered that totally different coconut flour manufacturers lend totally different outcomes, so that is why I at all times stick to Bob’s Purple Mill.
This gluten-free cornbread is ideal in your Thanksgiving unfold and will also be whipped up for Sunday dinner. Should you like a bit spice in your cornbread, this Jalapeño cornbread is a good choice!
The Finest Gluten-Free Cornbread
- Prep Time: 20
- Prepare dinner Time: 30
- Whole Time: 50
- Yield: Serves 9
- Class: bread
- Weight-reduction plan: Gluten Free
2 cups almond flour
4 tablespoons coconut flour
3 teaspoons baking powder (make sure that it’s grain-free) (you may omit for the gaps protocol, simply consider 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, flippantly 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.
