Almond Flour Cornbread

Carolyn

This almond flour cornbread recipe is light, fluffy and delicious. It's only six ingredients and super easy to make. It's the perfect addition to chili, soup or any weeknight dinner plus it's gluten-free and dairy-free.

5 from 5 votes

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Prep Time 5

Cook Time 23

Course Side Dish

Cuisine American

Servings squares

Calories 275 kcal

Ingredients

¾ cup Finely sifted almond flour
¾ cup Cornmeal Make sure it's labeled gluten free
½ cup Sugar
1 ½ t. Baking powder
¼ t. Kosher salt
½ cup Vegetable oil
3 Large eggs

Instructions

Preheat oven to 350 degrees Fahrenheit. Spray an 8 by 8 baking pan with nonstick spray and set aside.
In a medium size mixing bowl add almond flour, cornmeal, sugar, baking powder, and kosher salt then stir.
Measure oil and eggs together and whisk together. Add to the cornmeal and mixture and stir until a smooth batter forms.
Scrape the batter into the greased baking pan and bake until a toothpick comes out clean - about 23 minutes.

Notes

Most cornmeal brands are made on the same equipment as wheat or gluten containing ingredients, so be sure to check the label if you have Celiac Disease or can't handle trace amounts of gluten.

Nutrition

Calories: 275kcalCarbohydrates: 23gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 157mgPotassium: 63mgFiber: 2gSugar: 12gVitamin A: 79IUCalcium: 68mgIron: 1mg

Keyword corn, dairy free, gluten free

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