Updated: Jul 9, 2019
My family is exploring the cuisine from different parts of the United States as part of our homeschool unit on the United States. One common feature of the cuisine in the Southeastern USA is cornbread. Given that two members of my family have grain sensitivities, I decided to develop a new grain-free "cornbread" recipe. This recipe can't truly be called cornbread since it contains no corn, but it is a great grain-free alternative to cornbread that can be served alongside soups, chili, and beans.
In developing this grain-free cornbread recipe, I departed from my usual use of ground nuts for grain-free breads. Indeed, I have already developed a popular recipe for grain-free sandwich bread based around coconut flour and ground nuts, and that recipe has been likened to cornbread by quite a few.
In this new recipe, I was looking to create a lighter version of grain-free bread, so I based this recipe around tapioca flour, coconut flour, and arrowroot starch. I chose to add a little sugar to the recipe, to make this recipe more like my favorite cornbread which has a hint of sweetness. Because of the tapioca flour, this cornbread has a bit of springy texture, just like gluten-based breads, and the muffins hold together very well.
This recipe was an instant success with everyone in my family. It makes a wonderful bread substitute to serve alongside a main course, and both of my kids have chosen to eat it at other times of day as well (such as for breakfast). I like to serve this bread slightly warm with a pat of butter on top, just like I would serve cornbread.
Grain-Free, Nut-Free "Cornbread" Muffins
Makes 12 muffins
1 stick (1/2 cup) butter, preferably nutrient-dense
3/4 cup tapioca flour
1/2 cup coconut flour
1/3 cup arrowroot starch
4 Tb organic sugar
1 tsp baking soda
1/2 tsp finely-ground Celtic sea salt
3 eggs, preferably from pastured hens
3/4 cup whole milk kefir (or substitute buttermilk)
Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan over low heat. Turn off heat once melted.
Combine the tapioca flour, coconut flour, arrowroot, sugar, baking soda, and salt in a medium-large bowl. Whisk to combine and break up any lumps.
Lightly beat the eggs and milk kefir together with a fork.
Pour the egg/kefir mixture into the dry ingredients and beat well with a mixer. Add in the melted butter and beat until everything is well-incorporated.
Line a muffin tin with paper cups. I like to use If You Care Unbleached Baking Cups because the muffins don't stick to them.
Scoop the muffin batter into the muffin cups. A 3-Tb scoop works well for this.
Bake the muffins at 350 F for about 23-27 minutes, until the tops are golden-brown.
Allow to cool a few minutes.
Serve the muffins and enjoy! I like to top each muffin with a small pat of butter, just like real cornbread muffins.
Refrigerate any leftovers and re-warm for a few minutes in a toaster oven before serving.
Do you enjoy cornbread? Do you have any favorite regional foods from the USA?
This post is part of Weekend Potluck!
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