You might be familiar with my well-loved no-corn cornbread recipe using almond and coconut flour. A few years back I discovered that combining almond and coconut flour together in a certain ratio works well as a faux cornbread recipe, without the use of corn flour.
It turns out you can also make no-corn cornbread using just blanched almond flour. If you’re not sure what that is, check out my introduction to almond flour.
This is a very forgiving recipe: You can use any oil in this recipe, or unsalted butter, or plant-based butter. I’ve tested with honey and maple syrup, but I have a feeling it would work with just about any sweetener. Let us know if you try something else.
I sometimes add a pinch more salt to the batter just to bump the flavor up a bit but if you prefer your cornbread on the milder and sweeter side, you can keep the amount of salt as is. If you prefer it less sweet, you can go down to two tablespoons of liquid sweetener.