5.0 from 321 votes
Healthy Almond Flour Cornbread
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 12 servings
Calories: 159 kcal
Course:
Side Dish
Cuisine:
American , International
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!
Cup of Yum
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
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
% 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.