Soup season is upon us, and what’s better to enjoy with a hearty chili or stew than homemade cornbread? We’ve adapted a classic southern-style cornbread recipe to be gluten-free, while retaining all that cornbread-y goodness. Enjoy it fresh out of the oven, toasted with butter the day after, and of course, as a side to any soup your heart desires.
Ingredients:
1 cup medium ground yellow cornmeal
2 cups almond flour
2 tsp baking powder
1 tsp baking soda
2 tbsp sugar
4 tbsp butter
1 ½ cups buttermilk
1 egg
¼ tsp salt
Instructions
Preheat your oven to 350 F°.
Begin melting your butter in a small saucepan on the stove. Once melted, remove it from heat and set aside.
Prepare your cast iron skillet by greasing the bottom and side with butter. Set aside.
Add your cornmeal, almond flour, baking soda, baking powder, sugar, and salt to a large bowl. Whisk all the dry ingredients together and set it aside.
In a small bowl, beat your egg until the white and yolk are well combined and set it aside.
Make a well in the center of the dry ingredients and pour in your buttermilk, egg, and butter.
Mix all of the ingredients together until completely combined, with few lumps.
Pour your cornbread batter into your skillet and bake for 30 minutes, or until a fork inserted in the center comes out smooth.
Once baked, allow it to cool in the skillet for at least 30 minutes before cutting and serving.
Store in an airtight container in the refrigerator for up to a week.
