Best Gluten-Free Cornbread (Moist & Fluffy)

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while water is a cost-effective option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option, while margarine is often less expensive.

Preheat the oven to 375°F.

In a large bowl, combine 1 and 1/4 cups cornmeal, 3/4 cup almond flour, 1/4 cup tapioca flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Whisk until combined.

Melt 1/4 cup of butter in the microwave for about 30 seconds.

In another bowl, combine 1 cup of buttermilk, 2 tablespoons of olive oil, and 1/4 cup of honey. If you prefer less sweetness, reduce honey to 2 tablespoons.

Add 2 eggs to the wet ingredients and whisk together until combined.

Combine the wet and dry ingredients in one bowl. Use a spatula to mix until incorporated.

Prepare an 8x8 or 9x9 pan by spraying it with non-stick spray. Optionally, preheat the pan in the oven for extra crispy edges.

Pour the batter into the prepared pan and tap it to remove air bubbles.

Bake in the preheated oven for about 20 minutes, checking with a toothpick for doneness.

Let the cornbread cool for about 10 minutes before cutting into nine pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens