Dr. Kristen Mitteness
Gluten Free Cornbread
Updated: Mar 28, 2020
I'm such a sucker for cornbread. Since I don't eat bread or grains very often, I don't eat cornbread very often, either. But, when I had a hankering for chili, I knew I wanted to make a solid corn bread to go with it. The first try was mediocre at best. But, I figured out where I went wrong and made another batch that was delicious. Here you go!
1/2 c corn (I found organic frozen corn at Vita Health)
1/2 c almond flour
1/3 c tapioca flour (or arrowroot)
1/3 c coconut flour
1/3 c corn meal (You could also use corn grits. The only difference is the size of the grind.)
5 eggs (room temperature)
3 T coconut oil
1 T honey
1/4 tsp salt
1/4 tsp baking powder
1 tsp apple cider vinegar
Preheat the oven to 350F. While it's heating up, put the corn and coconut oil into an oven safe bowl for 5-10 minutes. Just enough to soften the corn. Once you pull it out, mash the corn. Allow the bowl to cool then add the flours, corn meal and salt. Add the eggs and mix just enough to get all of the ingredients together. Lastly, add the baking powder then pour the apple cider vinegar on the baking powder. This will bubble up. Mix, but don't over mix, to add the bubbles to the batter. This helps it rise nicely.
Add the batter to a well oiled pain. I like to use the Pyrex 5x7 glass baking dish. Bake for 30 minutes. It should rise nicely, but firm in the middle and slightly browning on the outside.
If you tolerate butter, whip up some room temperature butter with honey and spread it on the bread. SO GOOD!