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Gluten Free Cornbread

A comforting, fluffy gluten-free cornbread that brings warmth and nostalgia, perfect as a side or snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Provides moisture and a pleasant nutty flavor.
  • 1 tsp baking powder Ensure it’s fresh for the best results.
  • 1/2 tsp salt Balance the sweetness.
Wet Ingredients
  • 4 large eggs Best at room temperature for mixing.
  • 1/4 cup unsweetened almond milk Optional; can use any plant or regular milk.
  • 1/4 cup melted coconut oil Can be substituted with melted butter.
  • 1/4 cup sweetener Agave syrup or coconut sugar recommended.
  • 1 tsp vanilla extract Adds richness to the cornbread.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine almond flour, baking powder, and salt.
  3. In another bowl, whisk together eggs, almond milk, melted coconut oil, sweetener, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Grease a baking dish with coconut oil or line it with parchment paper.
  6. Pour the batter into the prepared dish and spread it evenly.
  7. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
  8. Let cool for a few minutes before slicing. Serve warm.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Let sliced cornbread cool before cutting to help the texture set.