Cornbread {Minus the Corn}

Boro Team

Servings

15

Prep Time

15 minutes

Cook Time

25–28 minutes

Cuisine

American

Category

Side Dishes

A golden, moist cornbread-style bake made without corn—using almond, millet, and coconut flours for a delicious gluten-free alternative.

Cornbread {Minus the Corn}

Ingredients

    Ingredients

    • 1 -1/4 C blanched almond flour
    • 1/2 C Millet flour
    • 1/4 C arrowroot flour
    • 2 Tbsp coconut flour
    • 1 1/2 tsp baking powder (corn free)
    • 1/2 tsp baking soda
    • 1/2 tsp fine sea salt
    • 3 large eggs at room temperature
    • 1/2 C full fat coconut milk at room temperature
    • 1/2 C sour cream (see dairy free options)
    • 2 tsp fresh lemon juice
    • 1/4 C raw honey
    • 1/4 C maple sugar or coconut sugar
    • 1/3 C butter or ghee

    Directions

    1. Preheat your oven to 325° F and line an 8” square pan with parchment paper.

    2. In a large bowl, use a whisk or an electric hand mixer to blend together the eggs, coconut milk, lemon juice, raw honey, maple sugar, and ghee.

    3. In a separate bowl, combine the almond flour, arrowroot, coconut flour, baking powder, baking soda and salt. Stir this mixture into the wet ingredients until just combined.

    4. Transfer the batter to the prepared pan and smooth the top. Bake in the preheated oven for 25-28 minutes or until set, golden brown on top and a toothpick inserted near the center of the bread comes out clean.

    5. Set the pan on a cooling rack and cool until just slightly warm. Remove from the pan using the parchment paper, and continue to cool until near room temperature.

    6. Cut into 16 squares to serve.

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