Gluten Free Cornbread

5 from 1 vote

Make Gluten Free Cornbread for all your soups, stews and bean recipes. It bakes golden, tender, and buttery with crisp edges. Ready in about 25 minutes for the for perfect blend of flavors.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Ingredients

1 ¼ cups cornmeal
¾ cup almond flour
¼ cup tapioca starch
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 large eggs
1 cup buttermilk
¼ cup honey
¼ cup salted butter melted and cooled
2 tablespoons olive oil

Instructions

Preheat the oven to 375°F. Grease an 8x8 inch baking pan or 9-inch cast iron skillet.
In a large bowl, whisk together cornmeal, almond flour, tapioca starch, baking powder, salt, and baking soda.
In a separate bowl, beat the eggs lightly, then whisk in buttermilk, honey, melted butter, and olive oil.
Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to over mix.
Pour the batter into the prepared pan or skillet.
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let cool in the pan for 10 minutes before slicing and serving.

Video

Notes

The mix of almond flour and tapioca starch should give this cornbread a texture that's pretty close to the traditional version, but with a bit of extra lightness. So please don’t omit the tapioca starch, it’s key to getting that perfect texture.

This cornbread has a slight sweetness thanks to the honey, but if you're more into savory cornbread, just cut the honey down to 2 tablespoons.

Store any leftovers at room temperature in an airtight container or ziplock bag for up to 3 days.

Nutrition

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