Cornbread – Non-Dairy, Gluten-Free

I used to love my buttermilk cornbread until I found this recipe

Ingredients

  • 1½ cups cornmeal
  • ½ cup Almond Flour
  • ½ cup Rice Flour
  • ½ cup Tapioca Flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 teaspoon Himalayan Salt
  • 2 tbsp honey
  • 1½ cups almond milk 
  • ½ cup non-GMO corn oil (or your baking oil of choice)
  • 2 large eggs

Instructions

  1. Preheat your oven to 400ºF and grease a 9×9-inch baking dish
  2. Mix dry ingredients in a large bowl 
  3. In a separate bowl, whisk together the milk beverage, oil, honey, and eggs.
  4. Combine wet and dry ingredients. Pour the batter into the prepared baking dish.
  5. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
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