Connie's Gluten Free Cornbread

More sharing options

Share on Twitter

Be the first to
rate this recipe!

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 221.3

Total Fat: 13.1 g
Cholesterol: 46.5 mg
Sodium: 221.6 mg
Total Carbs: 23.0 g
Dietary Fiber: 3.5 g
Protein: 5.1 g

View full nutritional breakdown of Connie's Gluten Free Cornbread calories by ingredient

Introduction

Gluten Free Cornbread. Created by CNichols 1-1-2020. Gluten Free Cornbread. Created by CNichols 1-1-2020.

Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 8

Ingredients

1.5 cup Gluten FreeYellow Cornmeal

.5 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)

.25 cup Flours: Tapioca (by JO_JO_BA)

1 tbsp Now Psyllium Husk Powder

1 tsp Baking Soda

.5 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)

2 large Egg, fresh, whole, raw

2 tbsp Apple Cider Vinegar, Bragg's Organic

1.5 cup kirkland organic unsweetened vanilla almond non-dairy beverage

4 tbsp Coconut Oil Organic - Spectrum Naturals

Tips

You may add additional milk and/or oil as you like. The batter should be a bit thicker than pancake batter.

Directions

Preheat oven to 375 degrees Fahrenheit. Place coconut oil in a 10" cast iron skillet; put in oven. Mix together dry ingredients and set aside. Mix together wet ingredients. Add wet ingredients to dry ingredients and mix until well blended. Remove skillet from oven and pour hot oil into batter; mix until well blended. Pour batter into skillet. Put skillet in oven and bake for approx. 25 minutes or until toothpick placed in center comes out clean. Remove from oven; let cool for 10 to 15 minutes before cutting into wedges. Makes 8 wedges.

Serving Size: makes 8 wedges using 10" cast iron skillet

Number of Servings: 8

Recipe submitted by SparkPeople user CFNICHOLS71.