This cornbread is moist, slightly sweet, fluffy and wonderful. I think nothing is lost in the translation from gluten to gluten-free.
My friend David just strolled by as I’m writing this. He’s a Southern boy so cornbread is his thing. His mother used to make the dense, unsweetened skillet variety of cornbread which is a Southern thing. I asked him if he had anything he’d like to say to you about this Northern style cornbread (since he happily ate about 4 pieces of it slathered in butter). “It’s delicious!!…that’s all I have to say.”
I think you’ll find this is a snap to make. It’s the usual drill for baked things – mix the dry ingredients together, mix the wet ingredients together and then combine the two. Simple. I’m trying to think of anything special or any tricks that you need to know to make this successfully. But nothing is coming to mind because it’s so straightforward and easy.
One thing that is useful to know ingredient-wise: corn is gluten free but sometimes it’s processed in a plant that also processes wheat. So, if you care, make sure to buy cornmeal that’s labeled “gluten free.”
Corn has carbs in it, of course, but this cornbread has way fewer carbs than if it had been made with wheat flour. Also if you choose to use honey as the sweetener than you’ve also upped the carbs a bit.
- 1 cup yellow or white stone ground cornmeal (make sure it's labeled "gluten free" if you care)
- 1 cup almond flour, also called almond meal
- 3/4 cup coconut flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 6 large eggs
- 1 1/4 cups whole milk or coconut milk for dairy free
- 6 Tablespoons melted unsalted butter or coconut oil for dairy free
- 1/4 cup honey (may substitute xylitol, erythritol, or coconut sugar)
- Adjust oven rack to center position and preheat oven to 350°. Grease a 9" x 9" x 2" baking pan with butter or coconut oil.
- In a medium bowl, stir cornmeal, almond flour, coconut flour, baking powder and baking soda together.
- In a large bowl beat eggs. Add milk, butter or coconut oil, and sugar or other sweetener and mix with a large spoon or spatula. Add dry ingredients and stir until thoroughly combined.
- Pour batter into greased pan. Bake until top is golden brown, lightly cracked, edges have pulled away from the side of the pan a little and the center feels firm to the touch, about 25 minutes.
- Remove pan from oven and allow to cool slightly. Cut into squares and serve warm. May be made 1 day ahead and kept covered and refrigerated. Reheat cornbread in 350° oven for 10 to 15 minutes before serving.