This almond flour cornbread is the perfect gluten-free option when you need a cornbread fix! Serve it with your favorite chili or family dinners to soak up any sauces or gravies. It’s a must-try!
Did you know most cornbread recipes use a mixture of all purpose flour and cornmeal? Without it, it can be tricky to get your cornbread to have a light, fluffy texture. Fortunately, almond flour is a perfect option! It has a very similar texture to cornmeal, so it’s a natural fit, but unlike regular wheat flour, it isn’t very absorbent.
That’s where the eggs come in! The eggs will help bind the cornbread batter together and make it rise for a tender, fluffy texture every time. Since most gluten-free bakers have these simple ingredients on hand all the time, you can make this easy almond flour cornbread recipe at a moment’s notice! It tastes like the real deal but is naturally paleo and gluten-free!
Looking for more gluten-free cornbread recipes? Check out the best flourless cornbread recipe and my favorite gluten-free cornbread stuffing to use up any leftovers!
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Key Ingredients
My favorite thing about this sweet cornbread is that you just need a handful of ingredients! It’s very simple to throw together last minute for the perfect side dish.
- Large eggs – These are a crucial ingredient because they’ll hold the batter together. Make sure they are at room temperature first!
- Vegan butter – Melt the vegan butter (or regular butter if you prefer) to give the cornbread a tender texture and rich buttery flavor.
- Granulated sugar – Sugar can be controversial in cornbread! Feel free to skip it if you prefer an unsweetened version.
- Yellow cornmeal – This is a must-have for that classic corn flavor. This isn’t the same as corn flour.
- Almond flour – Be sure to choose blanched almond flour, not almond meal.
- Baking powder – This will react in the batter to make it light and fluffy.
- Salt – To draw out the flavor.
How to Make Almond Flour Cornbread
Step One: Preheat oven to 350F. In a large bowl, add the eggs, melted butter, and sugar. Whisk until fully combined.
Step Two: Add in the cornmeal, almond flour, baking powder, and salt. Stir until combined. Batter will be thick.
Step Three: Stir until combined. Batter will be thick.
Step Four: Line an 8″x8″ baking pan with parchment paper. Lightly spray the paper.
Step Five: Scrape batter into the baking pan.
Step Six: Bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool on a wire rack for 10 minutes before slicing and serving.
Hint: The cornbread batter will be thick. That’s okay! If you have a hard time spreading it in the baking dish, run your spatula under water first. This will help keep it from sticking.
Substitutions
- You can substitute regular butter for vegan butter. Although you may be able to use melted coconut oil, I have not tested this method.
- I don’t recommend using a flax egg as you need the four large eggs to get the right texture.
For more help with substitutions, reference this guide to substitutes in gluten free baking.
Variations
- Make it unsweetened: For a sugar-free cornbread, skip the sugar completely. It will have a nutty, corny flavor that’s great in chili and other recipes.
- Use a cast-iron skillet: Instead of an 8-inch square baking pan, use an 8-inch round cast-iron skillet. Be sure to grease it well.
- Make almond flour cornbread muffins: Scoop the batter into a muffin tin lined with liners and bake for about 12-15 minutes or until the cornbread is done (use a toothpick to test).
- Adjust the flavor: Cornbread tastes great with other savory flavors, like green chile, diced green onions, shredded cheddar, chopped bacon, and more. You can also add whole corn kernels for extra texture!
Equipment
To make your own paleo cornbread, you’ll want to gather these common supplies:
- Digital scale – I recommend weighing out the dry ingredients whenever possible
- Large mixing bowl
- Whisk
- 8-inch square baking pan or cast iron skillet
- Parchment paper
- Cooking spray
- Toothpick or cake tester
- Wire rack
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Storage
Cornbread will last for 2 days in an airtight container at room temperature. For longer storage, freeze and defrost pieces in the microwave for 30 seconds – 1 minute.
Top Tips
- For best results, line the pan with parchment paper to prevent sticking.
- Make sure all ingredients are at room temperature first.
Food Safety
- Be sure to wash your hands well after working with raw eggs.
- Fully bake the cornbread to kill the salmonella in the eggs.
Almond Flour Cornbread FAQs
Not exactly. This recipe is formulated to be gluten-free, unlike the traditional cornbread recipe. It does this by replacing the all-purpose flour with almond flour and adjusting the other ingredients to get the perfect texture. It has 16g of net carbs per serving, which is definitely lower than regular cornbread, but not suitable for a keto diet.
You can definitely make your own cornbread without dairy! This version uses vegan butter and skips the usual buttermilk or sour cream.
I’ve only tested this healthy cornbread with white sugar, but you can generally use a little honey or maple syrup instead. This will add extra moisture to the cornbread, but you usually add so little that it’s okay. Another option is to make the cornbread without any sugar and just sweeten it when you’re eating!
Looking for other quick bread recipes like this almond flour cornbread? Try these:
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Recipe
Almond Flour Cornbread Recipe: Easy & Gluten Free
Thick slices of this almond flour cornbread go perfectly alongside any meal. Top each delicious square with a pat of vegan butter for a gluten free, dairy free quick bread.
Servings: 9 pieces
Calories: 251kcal
Instructions
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Preheat oven to 350F.
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In a large bowl, add the eggs, vegan butter, and sugar. Whisk until fully combined.
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Add in the cornmeal, almond flour, baking powder, and salt. Stir until combined. Batter will be thick.
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Line an 8″x8″ baking pan with parchment paper. Lightly spray the paper.
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Scrape batter into the baking pan.
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Bake for 25 minutes or until a toothpick inserted into the middle comes out clean.
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Cool on a wire rack for 10 minutes before slicing and serving.
Notes
- Measure ingredients by weight where weight is given.
- Make sure all ingredients are at room temperature.
- Cornbread batter will be thick.
- Line the pan with parchment paper to prevent sticking.
- Test the cornbread for doneness by checking with a toothpick.
- Cornbread will last for 2 days in an airtight container at room temperature. For longer storage, freeze and defrost pieces in the microwave for 30 seconds-1 minute.
Nutrition
Calories: 251kcal | Carbohydrates: 15g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 83mg | Sodium: 151mg | Potassium: 142mg | Fiber: 3g | Sugar: 6g | Vitamin A: 440IU | Calcium: 98mg | Iron: 1mg
