Gluten-Free Cornbread

Fluffy, soft, and tender Healthy Almond Flour Cornbread is the perfect side dish to soups, chilis, and more! Naturally gluten free with a moist, buttery texture, it’s easy to make and absolutely delicious.

Apple cider vinegar

What You Need

Almond Flour

Cornmeal

Baking soda & baking powder

Maple Syrup

Egg

Almond Milk

Butter

Salt

Preheat oven to 350 degrees F and line 8×8 baking dish with parchment paper.

1.

In a large bowl, add egg, milk, maple syrup, vinegar, baking powder, baking soda and salt. Whisk well to combine.

2.

Add cornmeal and almond flour, stir. Add butter and mix.

3.

Pour into prepared baking dish, level with spatula and bake for 25 minutes. Remove from the oven and let cool for 20 minutes

4.

Cut into 16 squares using serrated knife and enjoy with a bowl of chili.

5.

Store

Place leftovers in an airtight container at room temperature for 2-3 days or for longer storage in the refrigerator for 4-5 days.

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