This Gluten Free Cornbread is made perfectly fluffy, savory and sweet with almond flour, cornmeal, honey, almond milk and real sweet corn!
As a woman who grew up on Jiffy I’m not going to lie, when I had to go gluten free I was nervous to make cornbread from scratch. What if it’s tasteless? What if it’s too crumbly? What if it caves in on itself in the oven? These questions haunted me as I thought about developing a gluten free cornbread recipe. Because let’s. be. real. Gluten free baking can be HARD. Am I right?!
I’ve messed up more gluten-free baking recipe than I’d like to admit — cupcakes, cake, baguettes, pretzels, etc. — but I’m proud to say this cornbread was a first-time success. And I owe it all to the discovery of Bob’s Red Mill’s Almond Flour.
Another unique thing about this cornbread is the fact that it contains real corn. When I was in college, a roommate came home one weekend with a bunch of cornbread from her mom. The cornbread had whole corn kernels in it, which was something I had never seen before. I was immediately hooked and ever since that day, I have always put corn in my cornbread recipes. It adds so much texture and flavor, and I think it brings the true meaning of “corn” bread to life.Read More