GLUTEN-FREE CORNBREAD

I love it when a gluten free recipe - or any un-traditional recipe adapted for special diets or preferences - tastes even better than the original. That is the case for the cornbread I made to compliment our black bean soup at dinner. This is one recipe where coconut flour really shines. My cornbread is usually a lot drier and crumblier, but this one is fluffy and moist and will be the cornbread I make from now on.

GLUTEN-FREE CORNBREAD

1 1/2 cups organic corn flour

1/3 cup organic coconut flour

1 Tbsp GMO free baking powder

1/2 tsp sea salt

1/4 cup organic coconut sugar

1 3/4 cup soured raw milk - or any milk you normally use

3 organic eggs

1/4 cup melted organic/pastured lard or butter

Method: Preheat oven to 350*. In a large bowl, whisk together the flours, baking powder, sea salt, and sugar. In a smaller bowl, whisk together the milk, eggs, and melted lard. Pour the liquid into the dry mixture and stir until well combined. Pour into a greased cast iron skillet and bake for about 30 minutes.

You can find the recipe for the Black Bean Soup here.

PRINT RECIPE