This is hand’s down the best grain-free and gluten-free cornbread I’ve ever had. It’s an adaptation of my Grandma’s tried-and-true recipe and I know you’re going to love it!
So, I use the word “cornbread”, but this is a grain-free adaptation. So I’ve swapped out the white flour and cornmeal for almond flour and coconut flour. And, what gives this recipe the flavor of corn is the minced onion. It’s a game-changer!
The dough is layered with cheddar cheese which gives it a rich flavor. Plus you have the gooey cheese center! If you’re dairy free, you can omit the cheese and the cornbread will be just as delicious!
The other two dairy-free swaps for this cornbread are coconut oil for the butter and whole coconut yogurt for the sour cream. I never give dairy-free substitutions without testing the recipe myself and I can say that the dairy-free substitutes work perfectly!
For all of my grain-free baking recipes, I like to use a finely ground almond flour and Bob’s Red Mill coconut flour. The finely ground almond flour gives the dough a lighter texture and finer crumb. And, I’ve found that different coconut flour brands lend different results, so this is why I always stick with Bob’s Red Mill.
This gluten-free cornbread is perfect for your Thanksgiving spread and can also be whipped up for Sunday dinner. If you like a little spice in your cornbread, this Jalapeño cornbread is a great option!
The Best Gluten-Free Cornbread
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: Serves 9
- Category: bread
- Diet: Gluten Free
2 cups almond flour
4 tablespoons coconut flour
3 teaspoons baking powder (make sure it’s grain-free) (you can omit for the gaps protocol, just keep in mind the bread won’t rise as much)
1 teaspoon Celtic sea salt
1/2 teaspoon baking soda
2 teaspoons organic cane sugar
2 large eggs, lightly beaten
8 tablespoons unsalted butter or 7 tablespoons coconut oil, melted and cooled slightly
1 cup sour cream (or plain, whole coconut yogurt)
1 small yellow onion, minced
1 1/2 cups grated raw Cheddar cheese (omit for Paleo or dairy-free)
Instructions
Preheat oven to 425°F and adjust rack to middle position of oven. Butter an 8 x 8-inch baking dish. Whisk almond flour, coconut flour baking powder, sea salt, baking soda and sugar together in a large mixing bowl. In a separate bowl, whisk together the eggs, butter, and sour cream. Pour sour cream mixture and onions into flour mixture and gently fold all ingredients together. Pour half of the cornbread batter into the baking dish and spread out evenly. Sprinkle the shredded cheese on top, and then pour the remaining batter on top. Bake for 30-35 minutes, or until the top is golden brown.
