Skillet Cornbread Recipe
Make this gluten free cornbread recipe with almond flour in 30 minutes for a sweet side dish that’s perfectly crumbly crisp around the edges!
Servings: 9 large slices
Calories: 330kcal
Equipment
1 (8x8) Baking Pan
Ingredients
- 2 eggs
- 1 cup almond milk or milk of choice (I have used 2% before)
- ¼ cup honey
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar sub. lemon juice if needed
- 1 ½ cup cornmeal
- 1 cup almond flour
- ¼ cup tapioca flour
- 1 tablespoon coconut sugar or brown sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
To garnish
- Honey
- Flaky sea salt
Instructions
- Preheat oven to 375 F. In a mixing bowl, whisk together the eggs, milk, honey, olive oil, and apple cider vinegar. Mix well to combine, making sure to scrape along the bottom as the honey can sink.2 eggs, 1 cup almond milk, ¼ cup honey, 2 tablespoon olive oil, 1 tablespoon apple cider vinegar
- Fold in the cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, baking soda, and sea salt into the wet ingredients until no flour clumps remain.1 ½ cup cornmeal, 1 cup almond flour, ¼ cup tapioca flour, 1 tablespoon coconut sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
- Line an 8 X 8 pan with parchment paper for easy clean up and pour the batter into the pan. Tap the pan on the counter a few times to remove any air bubbles then bake in the oven for 18 - 22 minutes until the edges are golden. I like to test the doneness by sticking a toothpick into the center and if it comes out clean, the cornbread is done.
- Allow the cornbread to cool before cutting it into pieces. Serve with an extra drizzle of honey on top and flaky sea salt if desired and enjoy!Honey, Flaky sea salt
Notes
Storage : Store leftover cornbread in an airtight conatiner at room temperatur for 3-4 days or in the fridge for up to 1 week. Or, freeze for up to 3 months. Thaw frozen cornbread in the fridge overnight, and serve cold. Or, reheat leftovers in the microwave or oven at 350F just until warmed through.
Nutrition
Serving: 1serving | Calories: 330kcal | Carbohydrates: 35g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 201mg | Sodium: 337mg | Potassium: 167mg | Fiber: 4g | Sugar: 10g | Vitamin A: 292IU | Vitamin C: 0.05mg | Calcium: 145mg | Iron: 2mg