Grain Free Cornbread

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This recipe actually came about by accident. I was making my sandwich bread recipe and decided to replace the arrowroot with 1/4 C of coconut flour just to reduce the starch and see how it turned out.

I was very disappointed as it was baking because I thought for sure it was a complete failure, it didn't rise much and it looked dry.

But my mood quickly changed to excitement when I finally tried it and realized it had the texture of and tasted exactly like corn bread, minus the corn of coarse! I couldn't have made a better cornbread if I were trying!

I put the loaf in the freezer and plan on making dressing with it, or stuffing as some people call it, in a few weeks. I can't wait :)

I did have to make another loaf of sandwich bread though, bummer.

If you're not grain free, try my Southern Skillet Cornbread recipe, it's equally delicious :)

• 2 1/4 C Blanched Almond Flour, Honeyville Brand
• 1/4 C Coconut Flour
• 1 Tsp. Baking Soda
• 1 1/4 Tsp. Sea Salt
• 4 Eggs, Seperated
• 2 Tsp. Apple Cider Vinegar
• 3 Tbsp. Milk Alternative
• 1/4 C Water
• 1/4 C Ground Chia or Whole Psyllium Husks
• 2 Tbsp. Honey or Agave

1. Preheat oven to 300 degrees. 
2. Whisk together the almond flour, coconut flour, baking soda, and salt. Set aside.
3. Separate the eggs: Place the whites in a large mixing bowl and the yolks in a medium mixing bowl.
4. Beat the whites until they form stiff peaks, 3 - 5 minutes.
5. Add the honey, vinegar, milk alternative, water and chia or psyllium to the egg yolks and mix well.
6. Line an 8 x 4 or 4.5 in pan** with parchment paper and spray with cooking oil. 
7. Beat the wet ingredients into the egg whites. Then, beat in the dry ingredients. Try not to over mix.
8. Pour into prepared pan and bake approximately 45 minutes.
9. After cornbread has cooled enough to handle, cut lengthwise down the middle, then across to make squares.

**I have not tried this in any other sized pan. If you use a different size, you will need to adjust the baking time.

this post is part of Allergy Free Wednesdays, Gluten free Fridays, Fat Tuesday, Gluten Free Wednesdays, and Slightly Indulgent Tuesdays