Gluten Free Cornbread

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I'm not going to lie; I honestly have never tasted cornbread this good. This gluten free cornbread has a slightly sweet, brown sugar taste while remaining buttery and light. During the holidays, I like to turn this cornbread into cornbread stuffing (if I don't eat all the cornbread first!). I like to mill corn into corn flour myself which makes it a little more authentic in my opinion. It is slightly more grainy that way, but that is how I like it. It reminds me of a stone ground corn flour made traditionally with large stones.

If you don't make this gluten free cornbread into a stuffing, you can also serve it as a side. You can have it as a thanksgiving side or you could do it as an easy side dish to compliment your weeknight dinner. It is very easy to whip up. All you need to do is mix the batter together, pour it into a baking dish and bake! Cut the cornbread into small squares and serve with softened butter. The squares will turn out perfectly golden brown.

Of course, you could leave out the coconut sugar if you prefer a more savory cornbread, but honestly the sweetness is what makes it hard to put down.

How To Make Corn Flour

As I mentioned, I like to make my own corn flour. You can do this in some grain mills (check your owner's manual first!). I set my grain mill to the course setting and pour popcorn kernels into the mill to grind into flour. Typically, a half cup or a little over a half cup of popcorn kernels yields one cup of flour. Sometimes, you may have to pour the flour back into the mill and grind it a second time because corn is a very hard grain.

You totally don't have to make corn flour to do this recipe; store-bought corn flour is fine. I just enjoy freshly milled flour when I bake.

What You Will Need

1 cup corn flour

1 cup gluten free flour (I use almond flour)

½ cup coconut sugar

1 tsp baking soda

1 tsp salt

2 eggs

½ cup melted butter

1 cup whole milk

How To Make Gluten Free Cornbread

Preheat the oven to 350°F.

In a mixing bowl, combine the corn flour, gluten free flour, coconut sugar, baking soda, and salt.

Next, add in the eggs, milk, and melted butter. Mix until thoroughly combined.

Pour the batter into a greased baking dish and bake for 30 minutes.

Remove the dish from the oven and allow to cool for 10 minutes.

Cut the cornbread into squares and serve with softened butter.

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