Add a little extra fall flavor to a pan of tender and slightly sweet cornbread. You only need one bowl to quickly stir together a few basic ingredients so you can bake this Gluten Free Apple Butter Corn Bread.
Gluten Free Apple Butter Corn Bread
I have some weird eating habits, and one of them revolves around corn bread. No matter what meal I am eating, if I have corn bread in some form or another, I have to eat it last. I love it so much that I want to wait until I’ve finished my meal so that I can savor every morsel. That hint of sweetness almost makes it like a dessert. Or pre-dessert, perhaps, for this sweet-tooth gal.
No joke. We go out for barbecue and the meal comes with a corn muffin, and I eat it after I’ve swallowed my last bites of pulled pork and baked beans. We go out for Mexican and I wait until the end of the meal to savor the little pile of corn spoon bread. I make a big pot of the World’s Best Chili, and I don’t eat my corn bread until I’ve had my last spoonful. Even back in the day when I used to get dinner at Boston Market, that little rectangular mini loaf was the last thing I ate. And gosh, there was a time when I’d happily make a meal out of a giant corn muffin from Dunkin’ Donuts.
Of course, even though I did write much of this in the present tense, the sad thing is that I can’t remember the last time I had corn bread. Since going gluten free after finding out about my wheat allergy, I haven’t been able to enjoy the crumbly, corny goodness that I used to love. That is, until now…
After finishing a blogger’s Thanksgiving (i.e. the pre-Thanksgiving meal many of us inevitably make in October so that we can share some new recipes ideas with you through the month of November), I was in heaven ad I got to again experience the crumbly, corny goodness of a thick, just slightly sweet piece of this Gluten Free Apple Butter Corn Bread. A few weeks ago I saw this recipe for One Bowl Vegan Pumpkin Corn Bread from Simply Quinoa, and then I saw the jar of apple butter in my fridge that sounded like a good idea to pick up from the farmers market, but is not getting eaten as fast as I thought it would. I knew this would be the perfect swap for the pumpkin in Alyssa’s recipe.
I made a few other changes to ingredients, taking the “vegan” out of the vegan corn bread by sticking with a regular egg and using butter instead of olive oil because I just adore a buttery flavor in my corn bread, and using oat flour instead of quinoa flour. But I did not remove the “one bowl” feature because that’s one thing that makes this recipe so amazing. You whisk together the dry ingredients, add the wet ingredients, stir, and bake. About 20-ish minutes later you have a kitchen that smells amazing as you are pulling a pan of lovely golden goodness out of the oven.
Maybe you’d like to make this Gluten Free Apple Butter Corn Bread with your Thanksgiving feast. If you are having a small gathering, you can easily make my slow cooker turkey breast, Cranberry Orange Glazed Green Beans, and Balsamic Caramelized Onions Mashed Potatoes for a no-fuss complete meal. Or if you are having a more elaborate Christmas dinner, I think this cornbread would be a fabulous accompaniment to my Cranberry Crusted Prime Rib Roast.
But it certainly doesn’t have to be a special occasion to enjoy some gluten free cornbread. Chili, like this Pineapple Black Bean Slow Cooker Chili, tastes even better with cornbread, as does Slow Cooker Root Beer Pulled Pork, especially with a scoop of Maple Dijon Apple Cole Slaw. Or perhaps serve it alongside some butternut squash soup.
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- 1¼ cups cornmeal
- ½ cup oat flour (can be made from grinding oats in a blender until a fine powder. Use gluten free if necessary)
- ½ cup almond meal
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 egg
- 1 cup milk
- ¼ cup apple butter
- 2 tablespoons honey
- 2 tablespoons melted butter
- Preheat the oven to 425ºF and line an 8x8 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the corn meal, oat flour, almond meal, baking powder, and salt.
- Add the egg, milk, apple butter, honey, and butter, and stir to combine. Do not overmix.
- Pour batter into the prepared baking pan and spread evenly with a spatula.
- Bake for 2o - 25 minutes until golden brown and a toothpick or cake tester inserted into the center comes out clean.
- Remove from the oven and place the pan on a wire rack. Let cool for about ten minutes, then use the parchment paper to lift the cornbread out of the pan and onto a wire rack.
- Cool completely and slice into squares.
Enjoy this Gluten Free Apple Butter Corn Bread recipe!
Here’s some more meals that would be complete with a nice hunk of corn bread…
- Southwest Chicken Chowder from Shugary Sweets
- Buffalo Chicken Chili from Chocolate Moosey
- Sticky Maple Apple Ribs from Running to the Kitchen