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Author Notes: **Note the quaker cornmeal does not contain gluten ingredients but I have not seen anything specially indicating it as gluten-free. I have used it without issue but this serves as a warning just in case. If you don't feel comfortable using it stick to the arrowhead mills gluten-free cornmeal —Andie
- 3/4 cup cornmeal (use 1/4 cup fine cornmeal like arrowhead mills cornmeal and 1/2 cup of coarse cornmeal like quaker yellow cornmeal)
- 1/4 cup tapioca starch
- 1/2 cup almond meal (trader joes brand is good!)
- 1/2 cup sorghum flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons melted butter
- 2 eggs (room temp)
- 3-4 tablespoons honey (preferably raw)
- 3/4 cup Almond milk
- 2 tablespoons Water (only if needed)
- Preheat oven to 350 and grease an 8x8" pan with olive oil. *This recipe can also be made in a cast-iron skillet. Add one tbsp of butter to the pan and place in the preheated oven while you mix the ingredients for the cornbread.
- Mix the dry ingredients together in a large bowl or the bowl of stand mixer.
- In a seperate bowl mix the wet ingredients (raw honey is sometimes thicker, if you are using it melt it slightly so that it will mix into the batter easily). Add the wet ingredients to the dry and mix until well combined. If the batter is too thick add the additional 2 tbsp of water. The batter should be similar to cake batter consistency.
- Pour the batter into the prepared pan and bake for 20-25 or until toothpick inserted comes out clean. The top and sides should be lightly browned and the bread should spring back when touched *If using cast-iron skillet: Remove the skillet from the oven and pour batter into skillet. Place back into the oven and bake for 18-20 minutes or until browned.