We had our first bowl of chili last night and my kids love when I make homemade cornbread. This recipe is easy and quick to whip up, plus it is absolutely delicious! It is even great for a snack the next day or pop it into school lunches for an extra treat.
I have been sticking to a wheat free, non inflammatory diet, while waiting for my foot to heal. The great news is that my foot is almost 100% healed! I am now running short, easy runs and still not suffering from any pain after the run is finished. The road is clear for me to begin slowly training again and I am super pumped about the future!
Alright, for now let's get to the good stuff!
I love that this cornbread is loaded with great, healthy ingredients - real butter, honey (instead of white sugar), almond flour instead of white flour. The final product is light, fluffy and downright addicting. An entire pan is GONE in one evening... :)
Gluten Free Cornbread
1 Cup Yellow Cornmeal
1 Cup Almond Flour
1/4 cup honey
1 Tablespoon baking powder
1 Teaspoon salt
1 Cup almond milk
1/3 Cup melted butter
1 Large egg
Heat the oven to 400 degrees F, lightly prepare your baking pan (you can coat the bottom with olive oil or butter) and begin melting the butter.
In one medium bowl, combine cornmeal, almond flour, honey, baking powder and salt.
In another medium bowl, combine melted butter, almond milk and egg.
Add milk mixture to flour mixture. Stir just until blended (do not overstir!) and pour into prepared pan.
Bake for 20 minutes, cool for 5 minutes and serve.
Enjoy and Happy Fall!!!
Happiness Is Running Life.