4 Apr


Easter dinners are never complete without cornbread, and trust me, cornbread can be simply amazing, especially when it’s done right. This recipe is a new spin on a Betty Crocker recipe I have. This version is moist, fluffy, nutty and gluten free for those who are gluten intolerant. Happy Easter everyone!

Recipe: from Betty Crocker

1/4 cup butter (room temperature)
1 cup unsweetened almond milk
1 large organic cage free egg
1 1/4 cups Bob’s Red Mill Cornmeal
1 cup gluten free oat flour
1/2 cup organic coconut palm sugar
1 tbsp gluten/aluminum free baking powder
1/2 tsp sea salt
1/4 cup slivered almonds

Heat the oven to 400°F. Coat the bottom and sides of an 8-inch square pan or 9-inch round cake pan with coconut oil.

In a 1-quart saucepan, heat the butter over low heat until melted.

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter. Sprinkle slivered almonds on top of the batter.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Slice and Serve warm.


  1. Tiffaspilla April 4, 2015 at 7:35 pm #

    yummy! looks so tempting!

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