Ingredients
Dry Ingredients
- 1¼ cups (120 g) blanched superfine almond flour, not almond meal
- 1 cup (125 g) gluten-free cornmeal, fine or medium grind
- 2 tsp (8 g) baking powder
- ½ tsp (3 g) baking soda
- ¼ tsp (1.5 g) salt
Wet Ingredients
- 1 large egg, room temperature
- ¼ cup (56 g) butter, melted and slightly cooled (coconut oil or dairy-free butter also works)
- 1 cup (240 ml) buttermilk, room temperature (or 1 cup milk plus 1 tbsp lemon juice)
- 2 tbsp (30 g) honey (maple syrup works as a 1:1 swap)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or a cast-iron skillet to ensure the cornbread doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, gluten-free cornmeal, baking powder, baking soda, and salt until fully combined.
- Add Wet Ingredients: Crack in the egg, pour in the melted butter, add the buttermilk, and drizzle the honey over the dry ingredients. Whisk everything together thoroughly until the batter is smooth and evenly mixed.
- Transfer Batter to Pan: Spread the batter evenly into the prepared baking dish or skillet, smoothing out the top with a spatula for uniform thickness.
- Bake the Cornbread: Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm and enjoy as a delightful side or snack.
Notes
- Use blanched superfine almond flour for the best texture; almond meal is too coarse.
- For a dairy-free version, substitute butter with coconut oil and use dairy-free buttermilk alternatives.
- Maple syrup can replace honey at a 1:1 ratio for a vegan-friendly sweetener.
- The cast-iron skillet not only adds flavor but can also give a nicely crisped crust.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This recipe is naturally gluten-free and suitable for those avoiding gluten.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baking
- Cuisine: Southern American
- Diet: Gluten Free
