When I was growing up in Texas, cornbread was served hot out of the oven, with a giant blob of margarine and a drizzle of honey on top. In my kitchen, though, I’ve switched things up by replacing the fake butter with the real deal and leaving out the corn.
Although my family does occasionally eat some grains, this grain-free “cornbread” recipe is so satisfying that I that I don’t even miss the version I grew up with.
Actually, I think I like this recipe better because it’s pretty much mistake-proof. When making regular cornbread you have to be careful not to overmix, or the texture will become dry and crumbly.
This “cornbread” turns out light and moist even when I make it on a busy night when I’m only halfway paying attention. (As you know, the best time for a child to ask how electricity works is while you’re making dinner!)
It’s delicious with a simple main course like honey mustard chicken, but it can also be served on special occasions. I make it alongside my gluten-free homestyle stuffing, homemade cranberry sauce, pumpkin pie, cauliflower mashed “potatoes”, broccoli slaw and pastured turkey during the holidays, and I’m hoping to adapt into a cornbread stuffing next fall.
Easy "Cornbread" Recipe (Gluten-Free, Paleo)
Preheat your oven to 350F.
Place almond flour, baking soda and salt in a medium bowl and mix.
In a separate bowl, add eggs, honey, apple cider vinegar and butter and whisk until well combined.
Add the liquid to the dry ingredients and stir until combined.
Spread batter evenly in a well-greased 8-9 inch pie plate or a 2 quart casserole dish. An 8x8 pan works well, and an 11x7 will, too.
If you're using an 11x7 baking dish, start checking for doneness at the 20 minute mark. It's ready when a knife comes out clean. If you're using a pie plate or 8x8 casserole dish, start checking around 25 minutes.
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