The Greatest Gluten-Free Cornbread (grain-free, Paleo) – Deliciously Natural
That is hand’s down the very 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 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 supplies it a wealthy taste. Plus you may have the gooey cheese middle! When you’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 ground almond flour and Bob’s Red 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 because of this I all the time follow Bob’s Crimson Mill.
This gluten-free cornbread is ideal to your Thanksgiving unfold and will also be whipped up for Sunday dinner. When you like a bit spice in your cornbread, this Jalapeño cornbread is a good choice!
The Greatest Gluten-Free Cornbread
- Prep Time: 20
- Prepare dinner Time: 30
- Whole 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 be mindful the bread gained’t rise as a lot)
1 teaspoon Celtic sea salt
1/2 teaspoon baking soda
2 teaspoons natural cane sugar
2 massive eggs, calmly 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 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 substances 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.
