Almond Flour Cornbread Recipe: Easy & Gluten Free
Thick slices of this almond flour cornbread go perfectly alongside any meal. Top each delicious square with a pat of vegan butter for a gluten free, dairy free quick bread.
Servings: 9 pieces
Calories: 251kcal
Ingredients
- 4 large eggs
- ⅓ cup vegan butter melted
- 50 grams granulated sugar about ¼ cup
- 53 grams cornmeal about ⅓ cup
- 200 grams almond flour about 2 cups
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350F.
- In a large bowl, add the eggs, vegan butter, and sugar. Whisk until fully combined.
- Add in the cornmeal, almond flour, baking powder, and salt. Stir until combined. Batter will be thick.
- Line an 8"x8" baking pan with parchment paper. Lightly spray the paper.
- Scrape batter into the baking pan.
- Bake for 25 minutes or until a toothpick inserted into the middle comes out clean.
- Cool on a wire rack for 10 minutes before slicing and serving.
Notes
- Measure ingredients by weight where weight is given.
- Make sure all ingredients are at room temperature.
- Cornbread batter will be thick.
- Line the pan with parchment paper to prevent sticking.
- Test the cornbread for doneness by checking with a toothpick.
- Cornbread will last for 2 days in an airtight container at room temperature. For longer storage, freeze and defrost pieces in the microwave for 30 seconds-1 minute.
