Apple Cider Corn Bread

Written By Chelsey LaFleur

I created this recipe because I ran out of the milk I would typically use in a corn bread recipe! I used corn flour but you could stick to just cornmeal if you don’t have that on hand. When I popped the corn bread in the oven I was hoping for the best, unsure how it would turn out. After allowing the corn bread to cool for 10 minutes, we discovered that this experiment lead to the best corn bread recipe ever. Due to some dietary restrictions in my house, I made this gluten free and dairy free. You could totally use butter and regular flour instead of coconut oil and GF flour! Let me know if you give it a try by tagging me on social media with a picture of your delicious dish.

This apple cider corn bread pairs perfectly with my crock pot chili!

  • 1/2 cup cornmeal

  • 1/2 cup corn flour

  • 1 cup GF 1:1 flour

  • 1/2 cup turbinado sugar

  • 3 tsp baking powder

  • A pinch of salt

  • 1 ¼ cups apple cider

  • 2 large duck eggs (or chicken)

  • 1/2 cup coconut oil

    To bake:

  • Preheat oven to 350

  • Combine all ingredients in a large mixing bowl with a baking spatula

  • Pour into a cast iron skillet lined with parchment paper

  • Bake for 30-40 minutes until center doesn’t jiggle and top is golden brown

  • Let cool for 10 minutes before serving warm with an optional drizzle of honey!

Chelsey LaFleur
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