Almond Milk: I like using an unsweetened version of my homemade almond milk. You can also use other types of unsweetened non-dairy milk (such as rice milk, cashew milk, oat milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. Alternatively, you may also use melted coconut oil instead (I recommend using refined coconut oil, which has a more neutral taste as opposed to extra virgin coconut oil, which has a stronger and more pronounced coconut flavor). However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Egg: Egg helps to bind the ingredients together, so make sure you add it in.

Maple Syrup: I like using maple syrup as a natural sweetener, but you may also use other types of liquid sweeteners such as honey or agave nectar. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup (a substitute for maple syrup that is low-glycemic index).

Cornmeal: Since this is a recipe for cornbread, cornmeal is a key ingredient, so make sure you don’t leave it out.

Almond Flour: For a tender texture, I recommend using blanched almond flour (blanched almonds without the skins that have been processed into a fine flour) as opposed to almond meal (processed whole almonds with their skins on).

Baking Powder: Baking powder is the only leavening agent here and helps to make the batter rise, so make sure you include it. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Resting: Let the dough rest for 2 to 3 minutes to allow the cornmeal to hydrate, then bake.

Cooling: Let the cornbread cool for at least 10 to 15 minutes before cutting to prevent it from crumbling, as the crumb is very fragile.

Storing/Freezing: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them fresh longer. Alternatively, you can also freeze the cornbread for up to 2 months (tip: wrap the cornbread in individual portions and reheat them as needed).