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.