If you thought cornbread was out of the question as a gluten-free eater, think again! This recipe is delicious, fail proof and nobody will ever know the difference. You will also find that this cornbread batter is very forgiving and flexible so feel free to change it up and add your favorite ingredients (green chilies, cheese,etc.)
Cornbread
Serves 6-8
Ingredients:
1 cup blanched almond flour
3/4 cup stone-ground cornmeal
2 tbsp. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 tbsp. butter
2 beaten eggs
1 cup milk
1/4 cup melted butter
Directions:
- Preheat the oven to 400°.
- In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt.
- Melt one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.
- In a small bowl, mix the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.
