Something happens when the leaves turn and the air chills. I’m not talking about going crazy for pumpkin everything and busting out the boots. I talking about how we suddenly crave warm comfort foods: soups, stews, and casseroles to name a few. There’s something very nostalgic about the scent of yummy food after coming in from the cold, isn’t there?

Once it gets cold, I am all about that soup. I make a pot of soup or stew at least once a week because it warms you from the inside out.

But if you’re trying to stay away from things like gluten, what can you serve with a hearty bowl of stew or a warm bowl of chili if crackers or bread isn’t an option?

Cornbread, people. Cornbread.

In fact, chili and cornbread go together like girls’ night and wine.

I’m not talking about the jiffy mix you get in the center grocery aisle. I’m talking about real-deal cornbread. The key is to get really good cornmeal, quality butter, and a good solid cast iron skillet. (Because I can’t  make cornbread in anything but a cast iron skillet. I’m serious.)

I subbed out butter milk in favor of a dairy-free option, and used honey to sweeten. It’s not a “sweet” cornbread, and if you’re expecting that, you will be disappointed. But it’s hearty and flavorful, and brings a delicious companion to a bowl of chili or stew.

Be sure to store any leftovers in the fridge. Since this is made from real food, it’s not full of preservatives that lengthen shelf life.

Ingredients:

• 1 cup cornmeal
• 1 cup almond flour
• 1/2 cup butter
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 Tbsp honey
• 1 1/2 cup almond milk
• 1 Tbsp vinegar (see note)
• 2 large eggs

(Note: to make non dairy buttermilk: add tablespoon of vinegar to a liquid measuring cup. Fill  remaining 1 and 1/2 cups with almond milk.)

To Make:

1. Preheat oven to 350 degrees F.
2. Heat cast iron skillet over medium heat. Slowly melt butter in the skillet.
3. Mix cornmeal, almond flour, baking powder and soda, and salt.
4. In a separate bowl, mix almond milk and vinegar, honey, and eggs.
5. Slowly add melted butter to the wet ingredients, stirring as you add. Return skillet to burner.
6. Add wet ingredients to dry and stir to incorporate.
7. Pour batter into hot skillet. You should hear the sizzle as you add the batter. Give a shake to evenly distribute batter, then transfer to oven.
8. Bake at 350 for 30-40 minutes, checking at 30 minutes for doneness.
9. Let cool then cut into wedges and enjoy!

Print Recipe
Gluten-free Cornbread

 

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Gluten-free Sweet Potato Waffles
Grain-free Granola
Garlic Broccoli
Carrot Cake Oatmeal Bake