Apple Butter Gluten Free Corn Bread
An easy cornbread recipe made in one bowl with just a hint of sweetness and fall flavor.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 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 large 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 over mix.
Pour batter into the prepared baking pan and spread evenly with a spatula.
Bake for 20-25 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.
Serving: 1slice | Calories: 123kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 99mg | Potassium: 158mg | Fiber: 1g | Sugar: 4g | Vitamin A: 75IU | Calcium: 62mg | Iron: 0.8mg