Easy Sweet Cornbread (Gluten Free), this is so easy to make and super delicious!
Alright you guys (or should I say ya’ll)? I was born and raised in the northern midwest (Minnesota) so I’m used to saying ‘you guys’. But now that I’m living in the south (Northern Florida), I’m getting used to saying ‘ya’ll’. I have to admit I kind of prefer saying ‘ya’ll’.
Ok Ya’ll, Let’s get into this Cornbread recipe!
Ever since I’ve been living in Florida I’ve been learning more about ‘Southern Food’. I also spent a fair amount of time in Tennessee while traveling, and have grown to absolutely love the food of the ‘South’.
Southern food is soul food. It’s usually food that’s been cooked with recipes passed down from generation to generation.
It seems like every time I go into a restaurant down here, there’s for sure always going to be these 2 things on the menu: Grits and Cornbread.
Now I’ve tried Grits, and honestly I just don’t care for them. It seems like every time I try them, they are super greasy and don’t sit well in my stomach. Cary on the other hand loves Grits and orders them almost every time for his side dish. I guess he’s more of a southerner than me.
Cornbread on the other hand, I love! Cornbread at every meal? Yes please!
So I was thinking to myself that Cornbread must be Gluten Free if it’s made from Cornmeal right?! Wrong! Well after eating so much Cornbread and feeling the effects on my stomach I realized I needed to research the ingredients. Well it turns out most recipes also use flour along with the Cornmeal…*sigh*.
Well I decided to made a Cornbread that was Gluten Free using Almond Flour instead…Oh Yeah! My Cornbread eating days are back!
Making cornbread is super easy to make. Literaly it only takes about 25 minutes from start to finish. So this makes for a nice easy side dish even if you’re making a really quick dinner during the busy work week.
I also like to drizzle some extra honey on mine…the sweeter the better.
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
More Cornbread Recipes
Easy Sweet Cornbread (Gluten Free)
Ingredients
- 1 cup Cornmeal
- 1 cup Almond Flour
- 1/2 tsp Sea Salt
- 1 Tbs Baking Powder
- 1/4 cup Unsalted Butter softened
- 1 Egg
- 1 cup Unsweetened Almond Milk
- 3 Tbs Honey
- non-stick cooking spray
Instructions
- Preheat oven to 425 degrees.
- Spray sides and bottom of loaf pan with non-stick cooking spray.
- In medium bowl add dry ingredients, mix well.
- Add egg, butter, milk and honey and mix until moistened.
- Pour into loaf pan.
- Bake 20 minutes or until center comes clean when sticking a toothpick in it.
- Let sit for 15-20 minutes before cutting into.
- Enjoy!
Mia says
I read through the reviews and I’m glad I did. I used only 1 tsp of baking powder, 4 tbs of honey, egg whites only, and vegan butter. I baked in a round 9 in pan and cooked at 350 for 20 min and this came out delicious! Thank you Megan for your review recommendations. I will make again as my picky kids love it.
bakw says
This is my second time making the cornbread. My husband has celiac and I’m gluten intolerant so I’m always looking for good breads. We really like your recipe! I made it in a 7.5 X 11 pan so it gets a little bit “crunchy”, my favorite way. Thanks again!
Sara says
That’s so good to hear!! 🙂
Jessica says
Delicious, thank you for the gluten free cornbread recipe!
Sara says
You’re welcome Jessica, glad you liked it!
Melody says
If you want really southern cornbread you HAVE to cook it in a cast iron skillet! Oven at 450 so that the outside does get crispy. Heat skillet in oven with enough oil to coat it. When almost smoking add batter. It is fine when brown. Yum yum!
Kara says
I plan on using this recipe for my cornbread stuffing for Thanksgiving. Thanks for sharing, and I’ll let you know how it turns out!
Megan says
I bake a lot and I thought 1tbs of baking powder ratio wise seemed out of praportion. I’m wondering if it us supposed to be 1tsp. I made this exactly except with 1 Teaspoon vs a Tablespoon of baking poder. Im pretty sure this is why some had it turn out too crumbly. Also, I baked it in a loaf pan as described and it took almost 49 min to bake at 425 vs 20 min. So for a traditional loaf pan the time isn’t right either. I have never baked anything at such a high temp, it then cooks from the outside in and breads need to do the opposite. I suggest a square pan that is more shallow and baking it at 350 for 30 to 40 min. I don’t mean to pick apart the recipe but it’s not going to turn out well for pple not used to baking and reading recipes. It does taste very good though. I actually think she said 8×8 pan but that is not called a loaf pan, so I was confused. I don’t find honey, especially at that small amount to sweeten things very much and since this is called sweet corn bread I added white sugar in place of honey at almost a half cup. Southern corn bread is traditionally savory so that part was cinfusing too. I like sweet cornbread and this is not very sweet but it’s good and I might make it again if I have the time.
Jacqueline Wiseman says
This tasted delicious but was super crumbly. Any suggestions of how to fix?
Parmer says
What kind of cornmeal do you use?