Rhonda’s Homemade Gluten-Free Cornbread Recipe

Cornbread is always in season!! Here’s the recipe Dr. Clark’s wife uses:

Ingredients:

• 1 1/2 cup Bob’s Red Mill Almond Flour
• 1/3 cup arrowroot
• 1/3 cup + 1 Tbsp. coconut flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup almond milk
• 1/4 cup coconut oil, melted
• 3 eggs
• 3-4 Tbsp. honey

Directions:

1. Preheat oven to 350 degrees. Grease an 8×8 baking pan or line with parchment paper.
2. Combine all the dry ingredients in a large bowl.
3. Add wet ingredients and mix until well-incorporated.
4. Pour mixture into prepared 8×8 pan and spread evenly.
5. Bake at 350 degrees for 20-25 minutes or until a knife inserted comes out clean.

*Serve with chili, maple syrup, butter or however you like to eat cornbread!