This recipe actually came about by accident. I was making my sandwich bread recipe and decided to replace the arrowroot with 1/4 C of coconut flour just to reduce the starch and see how it turned out.
I was very disappointed as it was baking because I thought for sure it was a complete failure, it didn’t rise much and it looked dry.
But my mood quickly changed to excitement when I finally tried it and realized it had the texture of and tasted exactly like corn bread, minus the corn of coarse! I couldn’t have made a better cornbread if I were trying!
I put the loaf in the freezer and plan on making dressing with it, or stuffing as some people call it, in a few weeks. I can’t wait
I did have to make another loaf of sandwich bread though, bummer.
If you’re not grain free, try my Southern Skillet Cornbread recipe, it’s equally delicious
**UPDATE- You can also make this the traditional way in a 9 inch cast iron skillet: Melt 2 Tbsp. Earth Balance butter or Coconut Spread in skillet. Add batter, cook for about 1 minute. Transfer to oven and cook as directed.
this post is part of Allergy Free Wednesdays, Gluten free Fridays, Fat Tuesday, Gluten Free Wednesdays, and Slightly Indulgent Tuesdays
- 2¼ C Blanched Almond Flour, Honeyville Brand
- ¼ C Coconut Flour
- 1 Tsp. Baking Soda
- 1¼ Tsp. Sea Salt
- 4 Eggs, Seperated
- 2 Tsp. Apple Cider Vinegar
- 3 Tbsp. Milk Alternative
- ¼ C Water
- ¼ C Ground Chia or Whole Psyllium Husks
- ¼ C Honey
- Preheat oven to 300 degrees.
- Whisk together the almond flour, coconut flour, baking soda, and salt. Set aside.
- Separate the eggs: Place the whites in a large mixing bowl and the yolks in a medium mixing bowl.
- Beat the whites until they form stiff peaks, 3 - 5 minutes.
- Add the honey, vinegar, milk alternative, water and chia or psyllium to the egg yolks and mix well.
- Line an 8 x 4 or 4.5 in pan** with parchment paper and spray with cooking oil.
- Beat the wet ingredients into the egg whites. Then, beat in the dry ingredients. Try not to over mix.
- Pour into prepared pan and bake approximately 45 minutes.
- After cornbread has cooled enough to handle, cut lengthwise down the middle, then across to make squares.