This is a very forgiving recipe: You can use any oil in this recipe, or unsalted butter, or plant-based butter.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.
Servings: 16servings
Calories: 117kcal
Ingredients
1 ½cupsblanched almond flour
¼ teaspoonsalt
¼teaspoonbaking soda
4largeeggs
3tablespoonsmaple syrupor honey
¼cupolive oilor other oil, or unsalted butter
Instructions
Preheat your oven to 325℉.
Lightly oil and then line the bottom of an 8 inch by 8 inch baking pan with parchment paper.
Combine the dry ingredients and whisk to blend.
Add the wet ingredients to the dry ingredients and blend well with a spoon or whisk.
Scoop the batter into the prepared baking pan.
Bake for 25 minutes, or until the top begins to brown and a toothpick comes out clean.
Cool a bit and then serve. Store in the refrigerator for a few weeks.