I got this recipe from a former co-worker, and I had actually forgotten about it until this past weekend when making “Thanksgiving dinner” for my parents, who were leaving for Florida for the winter the next morning. My husband and I had it once in the past and liked it, but we didn’t eat it fast enough (or store it in the fridge), and that was a mistake. After a few days it had developed a “stringy” sort of texture and just didn’t taste right. So, this time around when making it I made sure that there would be more people to eat it, and I stored the leftovers in the fridge (it was great the next day warmed up with butter on it for breakfast).
This cornbread has a moist, cake-like texture with a hint of sweetness to it. We ate all but 2 pieces of it that night at dinner, which must mean that it’s pretty good ;).
I am not sure where this recipe originally came from, so I apologize that I cannot give appropriate credit to the original author. I made mine with maple syrup and butter.
-1 1/2 cups almond flour
-1/3 cup arrowroot powder
-1/3 cup + 1 Tbsp coconut flour
-1/2 tsp baking soda
-1/2 tsp salt
-3/4 cup almond milk
-1/4 cup butter or coconut oil, melted
-3-4 Tbsp maple syrup or honey
Pre-head oven to 350 degrees. Grease an 8×8 baking pan or line with parchment paper. Mix all ingredients in a bowl. Pour mixture into the 8×8 pan and spread evenly. Bake at 350 degrees for 20-25 min. or until a toothpick inserted comes out clean. Cut into pieces and serve with a big slab of REAL butter or however else you choose :). Store leftovers in the fridge.
This might be a nice side dish to enjoy for one of your holiday meals in place of the traditional dinner rolls. But I am not ready to talk about the holidays yet ;).