Gluten Free Buttermilk Cornbread

Name: Gluten Free Buttermilk Cornbread
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup salted butter, melted; 1/4 cup coconut sugar; 1/4 cup agave nectar (honey or maple syrup also works); 2 eggs; 1 cup buttermilk; 1 cup cornmeal; 1/2 cup blanched almond flour; 2 tablespoons arrowroot flour; 2 teaspoons baking powder; 1/2 teaspoon salt

8 steps

Prep:5minCook:30min

This gluten free buttermilk cornbread is moist, sweet, and has the best fluffy texture. It's the perfect easy recipe for family dinners and potlucks!

Updated at: Thu, 21 Nov 2024 12:26:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories272.6 kcal (14%)

Total Fat15.3 g (22%)

Carbs29.8 g (11%)

Sugars12.4 g (14%)

Protein4.8 g (10%)

Sodium362.8 mg (18%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

½ cupsalted butter

melted

¼ cupcoconut sugar

¼ cupagave nectar

honey or maple syrup also works

2eggs

1 cupbuttermilk

1 cupcornmeal

½ cupblanched almond flour

2 tablespoonsarrowroot flour

2 teaspoonsbaking powder

½ teaspoonsalt

Instructions

Step 1

Preheat oven to 350F.

Step 2

Whisk together the butter, coconut sugar, and agave nectar.

Step 3

Add in the eggs and buttermilk and whisk again until combined.

Step 4

Add the corneal, almond flour, arrowroot flour, baking powder, and salt.

Step 5

Whisk until combined.

Step 6

Line an 8×8 square pan with parchment paper and pour the batter into the pan. Alternatively, you can use a well-greased cast-iron skillet.

Step 7

For the square pan, bake for 25-30 minutes, until the top center is set and edges are golden brown. If you’re baking the bread in the skillet, bake for 20 minutes until the top center is set and the edges are golden brown.

Step 8

Allow the bread to cool for a few minutes in the pan before cutting into it.

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