Healthy Almond Flour Cornbread
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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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
Description
This Almond Flour Cornbread recipe uses a combination of cornmeal and almond flour to balance texture and flavor, avoiding substitutes like coconut flour or almond meal for best results. The wet ingredients include a large egg, milk (almond, oat, or cow's), lemon juice, melted butter, and honey, which contribute moisture, subtle sweetness, and a slight tanginess from the lemon juice.
The dry ingredients—cornmeal, almond flour, baking powder, baking soda, and salt—are gently combined with the wet mixture to prevent overmixing, preserving a tender texture. Baking at 350ºF for about 25-28 minutes yields a cornbread that is moist with a soft crumb, especially when allowed to cool before cutting. Using a preheated cast-iron skillet can create a crispy edge contrast.
Storage allows keeping leftovers for a few days at room temperature or refrigeration; reheating can be done in an oven or microwave. Freezing is possible for up to three months, with reheating suggested in a microwave or oven for best texture. Butter can be substituted with coconut oil for dairy-free variation.
Ingredients
- 1 large egg
- 1 cup milk (oat, almond, or cow's milk), at room temp
- 1 tablespoon lemon juice
- ⅓ cup unsalted butter melted
- 2 tablespoon honey 42 grams
- 1 cup cornmeal 140 grams, spooned and leveled
- 1 cup almond flour spooned and leveled, super-fine
- 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
- Use super-fine almond flour and avoid substituting coconut flour or almond meal for proper texture.
- Milk type can vary; oat milk affects flavor slightly, almond milk or cow's milk work well.
- Butter can be replaced with coconut oil to make the recipe dairy-free.
- Preheating and greasing a cast-iron skillet crisps the edges for added texture if desired.
- Store cornbread in an airtight container at room temperature for 2-3 days or in the refrigerator for 4-5 days.
- Reheat in oven at 350°F for 5-10 minutes or microwave for 30-60 seconds to warm.
- Freeze leftover cornbread in a freezer-safe bag for up to 3 months; reheat from frozen in oven or microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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