Almond Flour Cornbread
Healthy Almond Flour Cornbread is the perfect side dish to soups and chili. Naturally gluten free with a moist and buttery texture.
Servings: 16
Calories: 133kcal
Ingredients
- 1 large egg
- 1 cup any milk I used almond milk
- 3 tablespoon maple syrup or honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup cornmeal fine
- 1 1/4 cups almond flour super fine
- 1/4 cup butter or coconut oil melted
Instructions
- Preheat oven to 350 degrees F and line 8x8 baking dish with parchment paper.
- In a large bowl, add egg, milk, maple syrup, vinegar, baking powder, baking soda and salt. Whisk well to combine.
- Add cornmeal and almond flour, stir. Add butter and mix.
- Pour into prepared baking dish, level with spatula and bake for 25 minutes. Remove from the oven and let cool for 20 minutes.
- Cut into 16 squares using serrated knife and enjoy with a bowl of chili.
Notes
- 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.
- Freeze: Cool to room temperature, place slices in airtight container and freeze up to 3 months.
- Flour and cornmeal: Do not substitute almond flour. I used super fine almond flour and fine cornmeal but any texture will work.
Nutrition
Serving: 1square | Calories: 133kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 321mg | Fiber: 2g | Sugar: 4g