I finally cracked the code on good gluten free cornbread. This is huge, and more than a year in the making. I love one of these drizzled with raw honey, or toasted with ghee. Another breakthrough for discovering the perfect gluten free cornbread was to use sprouted cornmeal. The difference in digestion is unreal.
There were so many experiments in perfecting this recipe that I lost count. It's surprisingly tough to replicate something so simple with wholesome ingredients. The result I've been trying to replicate for a long while now is Krusteauz's Honey Cornbread from my childhood memories. The taste is honestly phenomenal, but it's phenomenal because it contains dairy, white flour and refined sugar.
My better-than-the-original recipe makes one 6x6 cornbread or 8 muffins and is easily doubled. If you want to make this in a skillet, the directions are also below.
1 cup sprouted cornmeal
1/4 cup almond flour
1/4 cup sprouted brown rice flour
1 cup coconut milk, full fat
1/4 cup raw honey
2 tablespoons melted ghee
1 teaspoon baking powder or homemade leveaning mix (1/2 teaspoon baking soda + 1/2 teaspoon cream of tartar + 1 tablespoon arrowroot flour)
pinch of celtic sea salt
If making in a square dish, preheat oven to 350°F. Whisk egg, honey and coconut milk in a small bowl. Add all remaining ingredients and stir until smooth. As a bread, bake for 20 - 23 minutes.
As muffins, pour 1/4 cup of batter into a greased and floured pan or prepared muffin tins. 13 - 15 minutes.
If making in a cast iron skillet, double the recipe and preheat the skillet in the oven. Immediately add a heaping tablespoon of ghee to the skillet once you remove it for use, ensuring it coats the skillet evenly. Pour batter and place back in the oven to bake for 30 minutes.