Description
A delicious and healthy alternative to traditional cornbread, perfect for gluten allergies.
Ingredients
Scale
- 5 cups Almond Flour
- 6 Eggs
- 1 tablespoon Baking Powder
- 1/3 cup Granular Sweetener
- 2/3 cup Melted Butter (plus extra for greasing)
- 2/3 cup Almond Milk
- 1 tablespoon Sweet Corn Extract
- 1 teaspoon Salt
Instructions
- Preheat the oven to 400°F and grease a cast iron skillet with melted butter (use extra butter, not from the recipe ingredients).
- Combine the almond flour, sweetener, salt, and baking powder in a medium bowl. Mix really well.
- Add the almond milk, eggs, and melted butter to the dry ingredients. Mix until a smooth batter forms.
- Pour the batter into the greased cast iron skillet. Bake in the preheated oven for about 35 minutes, or until golden brown. A toothpick inserted in the center should come out clean.
- Let it cool for at least 30-40 minutes before serving. Yummy, enjoy!
Notes
Serve warm, pairs well with soups, stews, or salads. Can be stored in an airtight container for up to 2 days, refrigerated for a week, or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 120mg