Fluffy, soft, and tender Healthy Almond Flour Cornbread is the perfect side dish to soups, chilis, and more! Naturally gluten free with a moist, buttery texture, it’s easy to make and absolutely delicious.
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I love to use almond flour as a healthier alternative in baked goods. And as a bonus, it makes this healthy cornbread naturally gluten free, too!
If you are on the search for a keto diet friendly cornbread or low carb cornbread recipe, this one does contain cornmeal, so it may not be for you. It can be made dairy free, though!
One melt in your mouth bite and I know your family will agree that this is the best cornbread recipe!
Why You’ll Love This Healthy Cornbread Recipe
There are so many reasons to love this almond flour corn bread, here are just a few!
- Healthier: Almond flour adds healthy fats, plus it’s lower in sugar sweetened only with maple syrup or honey.
- Allergy friendly: Almond flour and cornmeal are 100% naturally gluten free plus this can be made into a dairy free friendly cornbread.
- Easy to make: Cornbread without flour contains simple ingredients with only 5 minutes prep!
- Flavorful: Plenty of corn flavor with a buttery, moist crumb, it’s so good!
Ingredients and Notes
To make this healthy cornbread that tastes like the real deal, you need 10 simple ingredients you probably have on hand right now.
As for tools, you will need an 8×8 square baking pan, parchment paper, a mixing bowl and spatula.
- Egg: One egg helps bind the gluten free ingredients together. I have not tried flax egg for a vegan cornbread recipe, but experience tells me it will be more dense.
- Milk: I used unsweetened almond milk, but any milk from a carton can be used.
- Sweetener: Maple syrup or honey can be used. This recipe has not been tested with granulated sugar.
- Apple cider vinegar and baking soda: Together these create air bubbles that aid in leavening the corn bread which results in a better texture and crumb.
- Baking powder: For a better rise.
- Cornmeal: Check the label to ensure it is gluten free, if needed. Also, brands may differ in texture from fine to medium, use the brand you love for best results.
- Almond flour: For best texture, use super fine almond flour. Almond meal is not recommended. My favorite store-bought brand is Kirkland but here is easy almond flour recipe if you want to make it yourself.
- Coconut oil or butter: Real butter is my preference, but dairy free coconut oil also will give it that ‘buttery’ texture.
- Salt: Don’t skip, it’s needed for taste and to balance the sweeter taste of cornbread.
How to Make Almond Flour Cornbread
Here is a quick overview of how to make gluten free cornbread. It is so easy to make in one bowl!
First things, you’ll want to start by preheating the oven to 350 degrees F and lining your square pan with parchment paper to prevent sticking.
- In a large bowl, add egg, milk, maple syrup, vinegar, baking powder, baking soda and salt. Whisk these wet ingredients well to combine.
- Add dry ingredients of cornmeal and almond flour, stir. Add melted butter or coconut oil and mix.
- Pour into prepared baking dish, level with spatula and bake for 25 minutes.
- After baking time, remove from the oven and let cool for 20 minutes before cutting into 16 squares.
For best healthy cornbread with almond flour results, follow these tips!
- Don’t substitute the flour: This recipe has only been tested with almond flour, you cannot use all purpose flour, whole wheat flour, gluten-free flour, or coconut flour.
- Brown top: The top of your cornbread will be more brown than yellow like a traditional cornbread recipe due to almond flour which browns more quickly in the oven.
- Add ins: Transform this sweet cornbread into a savory gluten-free cornbread recipe by adding in 1/2 cup of freshly grated cheddar cheese or 1/4 cup of either sliced jalapenos or dill.
- Almond flour cornbread muffins: Scoop your batter into a lined muffin tin for almond flour corn muffins and bake for about 18 minutes, longer or shorter if needed.
What Type of Cornmeal Should I Use?
Cornmeal can be purchased in coarse, medium and fine grinds. While which one you use can depend on personal taste, I highly recommend to use fine cornmeal.
If you like a gritty taste and texture though, medium ground cornmeal works just fine!
Can I Make This Dairy Free?
Yes! Just use your favorite dairy free milk and coconut oil or vegan butter. I love to make cornbread with almond milk.
Yes and no! While cornmeal is a gluten free grain, it is often processed on shared equipment with wheat. Be sure to check the label if you need 100% gluten free cornmeal.
While this recipe has not been tested in a cast iron skillet, it should work! Use a 10 inch cast iron pan to bake it in the oven and then serve right from the pan similar to a southern-style cornbread.
I love serving this almond flour cornbread with comfort food like white chicken chili, Instant Pot BBQ chicken or chicken lentil soup. It is also a great holiday side, especially at Thanksgiving or Christmas.
The best way to make this ahead of time, is to bake it and let cool completely. Do not slice into squares, but cover your pan with a lid, plastic wrap or foil.
Store at room temperature and when ready to serve, uncover cornbread and warm in oven for 5-10 minutes at 350 degrees F or until warm.
Yes! Cornbread can be frozen. Cool to room temperature, place slices in airtight container or freezer bag then freeze up to 3 months. When ready to enjoy, heat in microwave or in the oven until warm.
How to Store and Reheat Leftovers
Storing: Place leftovers in an airtight container at room temperature for 2-3 days or for longer storage in the refrigerator for 4-5 days.
Reheating: Reheat in the oven at 350 degrees F for 5-10 minutes or in the microwave until warm.
More Healthy Side Dish Recipes
Almond Flour Cornbread
- Preheat oven to 350 degrees F and line 8×8 baking dish with parchment paper.
- In a large bowl, add egg, milk, maple syrup, vinegar, baking powder, baking soda and salt. Whisk well to combine.
- Add cornmeal and almond flour, stir. Add butter and mix.
- Pour into prepared baking dish, level with spatula and bake for 25 minutes. Remove from the oven and let cool for 20 minutes.
- Cut into 16 squares using serrated knife and enjoy with a bowl of chili.
- Store: Place leftovers in an airtight container at room temperature for 2-3 days or for longer storage in the refrigerator for 4-5 days.
- Freeze: Cool to room temperature, place slices in airtight container and freeze up to 3 months.
- Flour and cornmeal: Do not substitute almond flour. I used super fine almond flour and fine cornmeal but any texture will work.