Aaron put on twitter the other day that he just made the best gluten/dairy free cornbread ever and a few of you asked for the recipe, so he was so kind to put it on his page and now I’m sharing it over here. Enjoy!
Oh and when he says that we’ve been dairy/gluten free for a while now, he is kinda right. He is doing really good at it. I had ice cream over the weekend. Oh and date nights don’t count. Neither does Supper Club. I only go so far with this new lifestyle!
gluten free & dairy free cornbread recipe
jamie and i have been going dairy and gluten free for a while now… and we are really loving it. one thing i miss though… is bread… and cornbread, specifically. i’ve been trying to perfect a good cast-iron skillet recipe for gluten/dairy free cornbread.. and here’s what i’ve come up with! hope it works for you… it’s a little tricky to nail the timing of the baking… overcook it and it’s dry… undercook it and it’s mushy. took me a few times and you just have to watch it carefully. here you go…
GLUTEN FREE & DAIRY FREE CAST IRON CORNBREAD
1 cup organic non-GMO corn meal
1 cup almond flour
1/3 cup organic sugar in the raw
1 cup unsweetened almond milk
1/2 tsp baking soda
1 tsp salt
6 TB coconut oil
pre-heat oven to 350 degrees.
in a large mixing bowl, gently mix all ingredients except the coconut oil. set aside.
heat cast iron skillet on low heat. add the coconut oil, and let it melt and cover the skillet completely. pick up the skillet and turn it so that the oil gets all over the bottom and sides of the cast iron. turn off the heat and add the mixed ingredients to the oiled skillet. gently stir the mixture, to incorporate some of the oil. (don’t mix all the way… you’ll should see the oil mostly around the edges of the pan.. this will make it brown around the bottom and edges when you bake it)
place the skillet in the heated oven. after 12 minutes or so, check to see if the edges are getting a little browned. when the cornbread is done, you should be able to stick a knife into the center of the cornbread, and it should remove without any batter sticking.
let it cool for a few minutes before cutting it into wedges.