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Grain-Free Cornbread

Angela's Featured on

I’m dying for a sufficiently creative name for this recipe.  “Grain-free Cornbread” is just so oxymoronic.  Uni-corn Bread? Uncorn Bread? My favorite but possibly offensive to some: F$ck Corn! Bread 🤷🏻‍♀️

If we’re being honest, can you actually tell that traditional cornbread has cornmeal in it??   Perhaps if it’s a rendition that has whole corn kernels, it’s more notable.  So the absence of it here is honestly not… notable.

Super easy recipe with big results.  The kind of fluffy, moist texture that *alllmost* makes me miss my childhood truck-or-treat chili cook-off events 😅

Don’t skip the nutritional yeast! It’s really helpful for that nutty flavor.  Do skip the hemp seeds if you are worried about calories.  They add a bit of texture/crumb that’s typical of cornbread but aren’t super necessary for deliciousness.


Grain-free Cornbread

Yields: 8 large slices

  • 4 eggs
  • ¼ c. almond milk (or other low-fat milk of choice)
  • ¼ c. melted butter
  • ⅓ c. honey
  • 2 tbsp. apple cider vinegar
  • 2 ½ c. blanched almond flour
  • 1 c. arrowroot starch
  • ⅓ c. nutritional yeast
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. sea salt
  • ½ c. hulled hemp seeds (optional for added texture)

Directions:

  1. Preheat the oven to 325F. Line 9″ springform pan with parchment paper (this is the technique I use). You could also choose to use a 9×9″ pan but cook times may vary.
  2. Add the eggs, almond milk, melted butter, honey, and apple cider vinegar to the bowl of a stand mixer fitted with the paddle attachment (you could also use a hand mixer for this).  Beat on medium speed until smooth.
  3. Mix together the almond flour, arrowroot starch, nutritional yeast, baking powder, baking soda, sea salt, and hemp seeds (if using) together in a separate bowl.  Then add half to the wet ingredients. Mix on low speed to incorporate.
  4. Add the second half of the dry ingredients.  Mix on low to combine. Move the speed to medium high and beat until smooth, stopping to scrape down the sides, as needed.
  5. Pour the batter into the lined springform pan.  Bake for 30-35 minutes, or until golden on top and a toothpick comes out clean when inserted into the center.
  6. Cool for 10 minutes in the pan before unlocking.  Cool for another 10-15 minutes before slicing for best results.
 

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