Corn-Free Almond Flour Cornbread
Corn-Free Almond Flour Cornbread. Full ingredient amounts, a printable recipe card and estimated nutrition per serving.
Corn-Free Almond Flour Cornbread
A corn-free almond flour loaf baked in a square pan and cut into cornbread-style squares.
Ingredients
Equipment
Method
- Heat the oven to 350°F. Grease an 8-inch square light-colored metal pan.
- Whisk almond flour, tapioca, baking soda and salt. Stir in pumpkin, eggs, oil and honey until evenly mixed.
- Spread in the pan and bake 18–20 minutes, until golden and set in the center. Cool before cutting into 9 squares.
Nutrition
Notes
Estimated from USDA FoodData Central SR Legacy and representative package labels; per stated serving. Brands and portion weights change the result.
For gluten-free preparation, check all packaged ingredient labels, including broth, seasonings and toppings.
Inspired by Michelle Hoover.
Storage: Refrigerate leftovers in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days, or freeze. Follow any shorter storage limit on opened ingredients.
Tried this recipe?
Let us know how it was!Preferred products
Almond flour: Bob’s Red Mill Super-Fine Blanched Almond Flour.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Photo of a similar dish.
