Fluffy Cornbread -Gluten Free, Lower Carb, Sugar Free, Dairy Free Option
Serves: 9 3" squares
  • 1 cup yellow or white stone ground cornmeal (make sure it's labeled "gluten free" if you care)
  • 1 cup almond flour, also called almond meal
  • 3/4 cup coconut flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 6 large eggs
  • 1 1/4 cups whole milk or coconut milk for dairy free
  • 6 Tablespoons melted unsalted butter or coconut oil for dairy free
  • 1/4 cup honey (may substitute xylitol, erythritol, or coconut sugar)
  1. Adjust oven rack to center position and preheat oven to 350°. Grease a 9" x 9" x 2" baking pan with butter or coconut oil.
  2. In a medium bowl, stir cornmeal, almond flour, coconut flour, baking powder and baking soda together.
  3. In a large bowl beat eggs. Add milk, butter or coconut oil, and sugar or other sweetener and mix with a large spoon or spatula. Add dry ingredients and stir until thoroughly combined.
  4. Pour batter into greased pan. Bake until top is golden brown, lightly cracked, edges have pulled away from the side of the pan a little and the center feels firm to the touch, about 25 minutes.
  5. Remove pan from oven and allow to cool slightly. Cut into squares and serve warm. May be made 1 day ahead and kept covered and refrigerated. Reheat cornbread in 350° oven for 10 to 15 minutes before serving.
Recipe by Preheat to 350˚ at https://preheatto350.com/fluffy-cornbread-gluten-free-lower-carb-sugar-free-dairy-free-option/