Almond Flour “Cornbread”

Posted on by 2 comments

You are not going to believe this, I found a delicious, gluten free, grain free, and Paleo friendly recipe for cornbread! I was kind of sceptical when I first seen this one. How in the world could something that doesn’t have cornmeal in it, taste like cornbread? I was willing to try it though, since I really missed having it when I made chili or soup.

Almond Flour Cornbread

When I mixed it up I was surprised to see that the wet batter looked an awful lot like my regular cornbread batter. It also baked up beautifully golden brown, just like cornbread. Could it be possible I thought? After taking my first bite I am happy to say, “Yes, it is possible”! This incredible recipe, while not having the exact same texture, comes very, very close in flavor to cornbread. I can once again enjoy this Southern treat, along with my family who liked it as much as I did! I did make a slight adaption to the original recipe. I lessened the amount of honey from 1/3 cup to 1/4 cup. While I like a slight sweetness in my cornbread, the original was a little to sweet, almost like a cake. With the lesser amount though, it came out perfect.

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Almond Flour “Cornbread"

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup honey
  • 4 eggs

Directions

  • Preheat oven to 350 degrees.
  • Place the flour, baking soda and salt into a bowl and whisk to combine.
  • Add the honey and eggs and stir until fully combined and no lumps remain.
  • Pour into a well greased, 8 x 8 inch baking pan and bake for 20 - 25 minutes, or until a toothpick inserted in the center of the bread comes out clean.
  • Let cool for 5 minutes, slice and enjoy.

Notes

Can be stored in a airtight container in the refrigerator for up to 4 days.

http://angelshomestead.com/almond-flour-cornbread/

Recipe Source: Preppy Paleo

april

April is a dedicated wife and mother of five. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. Since finding out that she has several food allergies, and is gluten intolerant, her recipes have turned from old-fashioned Southern favorites, to Paleo and Primal foods. Still just as delicious as the foods she was raised on, but healthier! Follow along as she blogs about her adventures in frugal, grain-free and refined sugar-free cooking, gardening, and household tips. April is also the owner and writer of The Secret Recipe Club, the fun Secret Santa of the food blog world.

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2 comments

  1. Winnie says:
    July 27, 2013 at 10:21 pm

    This woulc be GREAT for one of our nephews who needs to eat gluten-free

    Thanks April :)

    Reply
    • april says:
      July 28, 2013 at 6:05 am

      It's rough for people who cant eat gluten, especially young ones. There seems to be gluten in just about everything. I hope he enjoys it.

      Reply

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