Cornbread (using almond & coconut flour) I used an 8-inch by 8-inch baking pan lined with parchment paper and the bread was about an inch in thickness. To get thicker bread, use a smaller baking pan or double the recipe and use a larger pan (about 9-inch by 12-inch). Ingredients 1/2 cup of almond flour 1/4 cup of coconut flour 1/4 teaspoon of salt 1/4 teaspoon of baking soda 3 eggs 1/4 cup of butter, melted (you can probably sub with oil, I just haven’t tried it yet) 2 tablespoons of honey 1/2 cup of almond milk (or other milk; yogurt will work too) Method Preheat your oven to 325° F/165° C. Line a baking dish (8-inche by 8-inch) with parchment paper or other non-stick covering, or grease well. Blend all the dry ingredients in a bowl. Add all the wet ingredients to the dry ingredients and blend well. I use a mixer. Pour the batter into the baking pan and bake for 20 minutes, or until a toothpick inserted in the center of the bread comes out clean. Cool and slice. Store in the refrigerator for a week or so, or seal and freeze for a few months. Makes 9 or 16 servings when baked in an 8-inch by 8-inch pan.

Cornbread (using almond & coconut flour)

I used an 8-inch by 8-inch baking pan lined with parchment paper and the bread was about an inch in thickness. To get thicker bread, use a smaller baking pan or double the recipe and use a larger pan (about 9-inch by 12-inch).
Ingredients
1/2 cup of almond flour
1/4 cup of coconut flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
3 eggs
1/4 cup of butter, melted (you can probably sub with oil, I just haven’t tried it yet)
2 tablespoons of honey
1/2 cup of almond milk (or other milk; yogurt will work too)
Method
Preheat your oven to 325° F/165° C.
Line a baking dish (8-inche by 8-inch) with parchment paper or other non-stick covering, or grease well.
Blend all the dry ingredients in a bowl.
Add all the wet ingredients to the dry ingredients and blend well. I use a mixer.
Pour the batter into the baking pan and bake for 20 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Cool and slice.
Store in the refrigerator for a week or so, or seal and freeze for a few months.
Makes 9 or 16 servings when baked in an 8-inch by 8-inch pan.