Healthy Almond Flour Cornbread
User Reviews
5.0
321 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
12 servings
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Calories
159 kcal
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Course
Side Dish
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Cuisine
American, International
Healthy Almond Flour Cornbread
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The best-ever healthy cornbread recipe made gluten-free with almond flour! It’s moist, buttery, and has those perfectly crisp edges. Plus, there is no refined sugar. Honestly, it’s so good that it's better than the real thing!
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Ingredients
- 1 large egg
- 1 cup milk (oat, almond, or cow's milk), at room temp
- 1 tablespoon lemon juice
- ⅓ cup melted unsalted butter
- 2 tablespoon (42g) honey
- 1 cup (140g) cornmeal, spooned and leveled
- 1 cup super-fine almond flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350ºF. Line or grease an 8×8 pan with parchment and set aside.
- In a large mixing bowl, whisk together the egg, almond milk, lemon juice, melted butter, and honey.
- In another bowl combine the cornmeal, almond flour, baking powder, baking soda, and salt. I recommend using your hands to combine the flours and remove any lumps from the almond flour.
- Add the dry ingredients into the bowl with the wet ones and gently fold with a spatula to combine. Do not over-mix.
- Evenly pour the batter into the greased pan and bake for 25 - 28 minutes, until a toothpick comes out clean.
- Let cool before cutting into bars and enjoy!
Notes
- Almond Flour: Don't substitute with coconut flour or almond meal.
- Almond Milk: Can be substituted with any type of milk. Oat milk may change the flavor.
- Butter: Can substitute with coconut oil to make this recipe dairy-free.
- Cast Iron Skillet: Making this cornbread in a preheated cast-iron skillet will give it an extra crispy edge. Just be sure to grease the skillet well before pouring in the batter.
- Storing: Place leftovers into an airtight container and store them at room temperature for 2 – 3 days or in the refrigerator for 4 – 5 days.
- Reheating: Reheat in the oven at 350°F for 5 – 10 minutes or in the microwave for 30 – 60 seconds until warm. If you are using the microwave, make sure to heat the cornbread on a microwave-safe plate.
- Freezing: Simply let the baked cornbread cool to room temperature, and then place the pieces into a freezer-safe bag and freeze for up to 3 months. When you are ready to enjoy, put them in the microwave for 20 – 40 seconds (or until warm) or in the oven at 350°F for 5 – 10 minutes (or until warm).
Nutrition Information
Show Details
Calories
159kcal
(8%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
27mg
(9%)
Sodium
211mg
(9%)
Potassium
52mg
(1%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
177IU
(4%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 211mg | 9% |
| Potassium | 52mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
321 reviews
Excellent
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