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.
- Enjoy!
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This recipe needs about HALF or less of the baking powder indicated.
I made it, took it to church, and it tasted very “soapy” or “bitter;” however you perceive too much baking powder.
AND, I would respectfully suggest you might want to add some more honey or whatever your choose to perk up more sweetness.
Wonderful to find a recipe with only cornmeal and almond flour as the base. Only takes 20 minutes. Did not taste bitter, like mentioned in another review. My whole family loves it!
So glad you liked it Leslie 🙂 thank you for your feedback!
Great to find a cornbread recipe using almond flour and honey! I doubled the honey, halved the baking powder and added a touch of ground cloves, ground ginger and cinnamon, as well as cooked corn from the cob. It was delicious!! And so easy! Thank you for this recipe. I always tend to make something a little different from a fairly easy recipe like this, and it was great!
Thank you so much for the feedback!
This is my family’s favorite rendition of cornbread, hands down! The cornbread is a little crumbly when still warm, which makes it ideal for crumbling over chili. After cooling completely, it holds together very well and makes for great dipping into soups, stews, chili or just on its own! Thanks for a great recipe that is gluten-free <3
eta: We did not experience any bitterness…perhaps their baking powder was turning?
Thank you so much for the wonderful feedback Angela! 🙂