Not-Too-Sweet Gluten-Free Cornbread [GF, Dairy-Free]

Never in my life have I craved cornbread, let alone made it-- but this quarantine is bringing out some unexpected facets of myself and I'm definitely not hating it.

I threw together some super hearty paleo sweet potato chili today and felt it needed something cozy to bring it to the next level. This gluten-free and dairy-free cornbread did just the trick!

I wholeheartedly dislike the industrial sweetness of cornbread so I used honey and cut the traditional ratio down. The cornmeal mixed with the nuttiness of the almond flour also makes this bread such a palate-pleaser and with the oil from the almonds I was able to cut down the amount of butter typically found in cornbread for a much healthier variation. Enjoy guys!

Ingredients:

1 cup cornmeal
3/4 cup almond flour
1/4 cup tapioca flour
1 tablespoon baking powder
Big pinch of salt
1/4 cup honey (honestly you could even go 1/8 cup if you want just a TAD sweet)
1/4 cup butter, ghee or coconut oil (4 tablespoons)
2 eggs
3/4 cup almond milk (or any other dairy-free milk)

Directions:

Preheat oven to 375 F/200 C. Lightly grease and line a 9×9 inch baking pan or round pan with parchment paper.

In a large bowl, stir together almond flour, tapioca starch, cornmeal, salt, and baking powder.

Make a well in the center of the dry ingredients, then add melted butter and honey and stir well to combine. Add almond milk and eggs and stir to combine until you have a smooth batter.

Bake in preheated oven for 20 minutes, until a toothpick inserted into center of pan comes out clean. Let cool and serve as is, with more honey and butter or alongside your favorite chili!