Gluten free cornbread with apples and thyme is a flavorful diversion from plain, often dry and bland cornbread. Apples add moisture and natural sweetness and thyme adds a nice savory note. Enjoy this easy-to-make cornbread with a spicy bowl of chili or use it to make traditional cornbread dressing.
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- 1 cup gluten free stoneground cornmeal
- 1/2 cup amaranth flour
- 1/2 cup superfine brown rice flour
- 1/4 cup sugar
- 2 teaspoons guar gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon dry crushed thyme
- 2 lightly beaten eggs
- 3/4 cup buttermilk OR non-dairy subsitute (I use canned organic coconut milk)
- 1/4 cup light olive oil
- 1 teaspoon apple cider vinegar
- 1 cup chopped unpeeled apples (about one medium apple)
- 3 tablespoons bacon fat OR olive oil
Preparation:
Preheat oven to 375°F
Place 3 tablespoons bacon fat OR olive oil in a 9-inch cast iron skillet. Preheat the skillet with fat in hot oven
Place 3 tablespoons bacon fat OR olive oil in a 9-inch cast iron skillet. Preheat the skillet with fat in hot oven
- Combine dry ingredients in a mixing bowl and whisk to thoroughly combine.
- Blend eggs with milk, 1/4 cup olive oil and vinegar.
- Add liquid to dry ingredients and stir until combined.
- Fold in chopped apples.
- Pour batter into preheated skillet and smooth with a spoon or spatula.
- Bake for 35 minutes or until golden brown and a toothpick inserted into the middle comes out clean.
