Folks new to the gluten-free diet often assume cornbread is gluten-free, but most recipes use wheat flour along with cornmeal in the batter. In this cornbread, brown rice flour and ground almond flour replace the wheat flour, providing a moist, cake-like texture that still has the crunchy mouthfeel you expect from cornbread.
The recipe, inspired by a reader's request for a gluten-free version of her favorite cornbread, falls on the sweet, rich end of the spectrum. It's not a cornbread you'd serve with chili. In fact, it reminds me of the Italian cornmeal cake my grandmother made during the summer and served with a warm berry compote for dessert.
To make the cornbread, cream the butter until it's light—almost white— before adding the eggs. This step helps lighten the batter and leavens the cake during baking, giving the cake a moist crumb that's not too dense.
If you prefer muffins, divide batter evenly among prepared muffin pans. Once cool, the muffins freeze well, providing a little cornbread sweetness whenever the mood strikes.