Ever since I moved to the the south (Florida), I have fallen in love with southern cooking. I think so far my all time favorite has been the Cornbread. I love a good Cornbread. However most Cornbread is made with regular flour, which means it has Gluten.
So I decided it was time to learn how to make Cornbread that tastes super delicious and is Gluten Free!
The second thing I love about living in the south, is all of the skillet dishes that places serve. This past year I have been learning how to make more recipes using my Cast-Iron Skillet.
It’s just so much easier, a lot of recipes only require one pan. I mean who here likes less dishes? Me! 🙂
Here’s what I love about this Cornbread:
-It’s super easy to make, as in 20 Minutes!
-It makes the perfect side dish to almost any meal.
-You can make it as sweet or un-sweet as you want, just add more or less Honey.
-The leftovers taste just as amazing… if there is any left over!
Give this recipe a try and let me know what you think! Just leave a comment below and rate it – it’s really helpful for me and other readers. 🙂
*Disclaimer: This post contains Amazon Affiliate Links.
- 1 cup Cornmeal
- 1 cup Almond Flour
- ½ tsp Sea Salt
- 1 Tbs Baking Powder
- ¼ cup Unsalted Butter softened
- 1 Egg
- 1 cup Unsweetened Almond Milk
- 1 Tbs Honey
- Preheat oven to 425 degrees.
- In medium bowl add cornmeal, almond flour, salt, and baking powder.
- Mix dry ingredients.
- Add egg, butter, milk, and honey.
- Stir until it's all mixed well, 30 seconds. Don't over mix!
- Add mixture to 9 inch cast iron skillet.
- Bake 20 minutes.
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