Gluten and Corn-free Cornbread

I love the taste and mouthfeel of buttery cornbread, but corn is a grain, so for a friend with a sensitivity to corn and gluten I came up with this recipe and it was a huge hit. It took a couple of tries to get it right as I I tinkered with some grain-free flours, trying to get something that resembled cornbread in mouthfeel and texture with a buttery taste like good cornbread.  I made a couple big batches of this, took it to work for a few to sample, and there was nothing left but crumbs and I was asked to write the recipe out on about a  dozen slips of paper on my lunch break (some just liked it, some have family members with Celiac). Plain or served with some honey, it's a treat and pairs of so nicely with soups and stews.

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No, it doesn't taste exactly like cornbread, but if you are simply out of cornmeal or are avoiding all grains it's a tasty substitute.  It's extremely moist and tender with a wonderful buttery flavor. Don't let making Ghee scare you away, it's not hard.  Ghee is basically clarified butter that is cooked a bit longer until the clarified butter is golden and the milk solids at the bottom are toasted, (watch it doesn't burn).   In addition to having a high smoke point which makes it a great replacement for vegetable oils, without the lactose and casein, its' easy to digest for those who can't do dairy and it adds a nutty depth of flavor that's good on so many things (like roasted sweet potatoes).

There is a a recipe/step-by-step tutorial for ghee over here. 

Gluten Free "Corn" bread

1/2 cup plus 2 Tablespoons Almond Flour
1/4 cup plus 2 Tablespoons Coconut Flour (I used Bob's Red Mill, slightly larger grind which is great for this recipe)
1/2 tsp. salt
1/2 tsp. baking soda
3 large eggs
2 Tablespoons Honey
1/2 cup vanilla almond milk
1/4 cup  Ghee (made with a good quality, grass-fed butter) nuked for about 20 seconds to warm it up for blending.

Preheat the oven to 325 F. Mix dry ingredients in one medium sized bowl, wet ingredients in another, smaller bowl.  Combine and stir until mixed (mixture will be quite thick).  Place in a pan lined with parchment paper or sprayed with olive oil based non-stick spray and spread mixture in pan (use a knife to smooth the top).

Bake 25 minutes or until a toothpick inserted into the center comes out clean.