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!
The best healthy cornbread recipe
You'd never guess this cornbread is gluten-free-it's that good. With a soft, buttery texture, a moist crumb, and perfectly crisp edges, this has become my family's favorite side dish, especially for Thanksgiving (especially paired with this dairy-free tomato soup and butternut squash carrot soup)!
Honestly, I'm all about almond flour cornbread now. Regular cornbread can sometimes be a bit dry and crumbly, but almond flour gives it that dreamy, tender texture that melts in your mouth.
I love that it comes together in under 30 minutes with minimal ingredients. Any level baker can make this foolproof cornbread. Plus, this recipe has no added refined sugar; it's sweetened with honey.
Trust me, once you try this healthier twist, you won't see cornbread the same way again. Whether you're serving it for brunch, as a cozy dinner side, or on your Thanksgiving table, even the pickiest eaters will fall in love with it!
Why you'll love this gluten-free recipe:
- So Moist: Almond flour cornbread is buttery and extra moist.
- Healthy: This recipe is healthy, and everyone will love it.
- Under 30 Minutes: Easy to make in under 30 minutes.
- Almond Flour: No all-purpose flour is needed!
- Tried and Trusted: This recipe has over 85 5-star reviews!
- Dairy-Free Option: This recipe is made with almond milk or oat milk.
- Gluten-Free: It is 100% gluten-free.
- Refined Sugar-Free: This recipe is low in sugar and sweetened with honey. No cane sugar!
- Try this Air Fryer Garlic Bread for another flavorful recipe!
Ingredients needed
This recipe comes together with a handful of healthy, easy-to-find ingredients. You'll need cornmeal, almond flour, butter, and a few other pantry staples. Here's what you'll need:
- Egg: Just one egg to bind everything together and give your gluten-free cornbread that perfect structure.
- Almond milk: We're swapping regular milk for unsweetened almond milk for a lighter touch.
- Lemon juice: Since we're not using buttermilk, a splash of lemon juice helps get that perfect texture.
- Butter: I love the richness of butter, but feel free to use coconut oil if you're making this dairy-free.
- Honey: A couple of tablespoons of honey naturally sweeten this cornbread-just enough to make it delicious.
- Cornmeal: One cup of cornmeal gives that classic cornbread crumbly texture we all love.
- Almond flour: Super fine almond flour makes this recipe gluten-free and keeps the cornbread moist and soft.
- Baking powder + soda: To help the cornbread rise beautifully.
- Salt: Don't skip the salt! It brings out the flavors and makes for the perfect sweet-and-salty bite.
Kitchen tools needed
Healthy cornbread is so easy to make. It comes together in under 30 minutes with these few kitchen tools:
- 8x8-inch Baking Tin
- Mixing Bowl
- Spatula
- Measuring Cups
How to make healthy almond flour cornbread from scratch
Everyone will love how easy this healthy almond flour cornbread is to make. In under 30 minutes, you'll have a cornbread that's moist, soft, buttery, and, best of all-perfectly crisp around the edges. Here's how to make it step by step:
Step 1:
First, preheat the oven to 350ºF. Line or grease an 8×8 pan with parchment and set aside.
Step 2:
Next, whisk together the egg, almond milk, lemon juice, melted butter, and honey in a large mixing bowl.
Step 3:
After that, in another bowl, combine the cornmeal, almond flour, baking powder, baking soda, and salt. I recommend using your hands to combine the flour and remove any lumps from the almond flour.
Step 4:
Then, add the dry ingredients into the bowl with the wet ones and gently fold with a spatula to combine. Do not over-mix.
Step 5:
Finally, pour the batter into the greased pan and bake for 25 - 28 minutes until a toothpick comes out clean.
Serve your healthy almond flour cornbread for dinner, brunch, holiday, or Thanksgiving. I personally love it with these Maple Roasted Acorn Squash Slices. Everyone will love it!
How is this cornbread recipe healthy?
"Healthy" can mean different things to different people, but I consider this cornbread a better-for-you option compared to the classic version. Here's why:
- It's gluten-free. Perfect for those avoiding gluten, thanks to almond flour.
- Naturally sweetened. Instead of refined sugar, we use honey to give the cornbread a gentle, natural sweetness.
- Packed with healthy fats and protein. Almond flour adds a dose of healthy fats and protein, making each bite more nutritious.
- Low-carb. By skipping the regular all-purpose flour, this recipe is much lower in carbs than traditional cornbread.
Easy ingredient substitutions:
I absolutely love this gluten-free cornbread as is, but if you're missing an ingredient or need to switch things up, here are the best substitutions to keep things easy:
- Butter: You can use vegan butter to make this cornbread dairy-free.
- Almond Milk: Any milk will work-regular, 2%, skim, or even cashew milk. Oat milk is another great option for a creamy texture.
- Honey: Swap out the honey for maple syrup or agave nectar if you prefer.
- Almond Flour: If you don't have almond flour, you can try using oat flour or a gluten-free flour blend, but keep in mind the texture might change slightly.
- Lemon Juice: If you're out of lemon juice, a splash of apple cider vinegar works just as well to give that same tang.
Frequently Asked Questions
What type of cornmeal should I use?
I highly recommend using fine cornmeal. However, you can use medium-ground cornmeal if you like a more gritty taste.
Can I make this recipe in a cast-iron skillet?
Definitely! 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.
Can I make it dairy-free?
Absolutely! Just use vegan butter instead of regular butter to keep that classic buttery cornbread flavor. You can also use coconut oil.
What to serve cornbread with?
I love enjoying this healthy almond flour cornbread with homemade tomato soup, turkey chili, BBQ chicken, and this turkey lentil soup. It's also the perfect Thanksgiving and Christmas side dish.
Can you freeze cornbread?
Yes, you can freeze cornbread. 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).
Can I make it ahead of time?
Yes! You can make this cornbread a day in advance. That is why it is the perfect Thanksgiving recipe! Just bake as instructed and then cover the pan with aluminum foil. Keep it at room temperature for the best results. When you are ready to serve, just place the cornbread back into the oven for 5 - 10 minutes at 350°F until it is warm.
How to store and reheat cornbread:
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.
If you love this recipe, try these next!
- Healthy Mac and Cheese
- Crispy Air Fryer Smashed Potatoes
- Gluten Free Tater Tots
- Healthy Tomato Soup
- Gluten-Free Garlic Bread
- Air Fryer Buttermilk Biscuits
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Healthy Almond Flour Cornbread
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
Nutrition
Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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Karin says
Moist, keeps well, absolutely delicious and rich. And easy.
Leah says
This is my favorite thing to make for every occasion, and it's always a huge people pleaser! It blows me away every single time how good it is, even though I don't really have a bakers thumb haha. It is a staple in my house and it's so nice to have something so yummy that is gluten free. It also takes no time at all to whip up! Highly recommend 🙂
Monette Irwin says
This tasted very good but was so crumbly I had to eat it with a fork. Suggestions?
Tati Chermayeff says
Hi! The only time it is super crumbly for me is (1) if i over-baked it or the oven temperature was too high and (2) if I added too much flour. The oven temp one is probably the case. I always have an oven thermometer in there now because my oven will say it is at 350 degrees F, but it will really be a 225.
Jan says
My husband humors me when I want try a new ‘healthy’ recipe. Rarely does it result in something he wants me to add to my recipe repertoire.This was an exception. He immediately said with an expression of surprise, ‘This is really good!’
I wouldn’t change a thing.
Abbey says
So so easy and delicious!
Tati Chermayeff says
So happy you enjoyed this cornbread. one of my favs 🙂
Hailey Elliott says
Made some substitutions - whole milk for almond milk and avocado oil for butter. Took a long time to cook but came out *delicious*! Best cornbread of any kind I’ve ever made. Definitely saving this recipe!
Tati Chermayeff says
Hi Hailey - so happy to hear you enjoyed this recipe!! This is one of my all time favorites!
Nancy says
This came out great! It tastes like "real" cornbread! So nice to have a gluten free option!
Carrie says
I used a flax egg, and added 1/2 tsp psyllium husk. It worked well -- the cornbread held together and tastes great! Thanks 🙂
Julie says
This is my favorite cornbread! Sometimes I substitute avocado oil for melted butter if I’m rushed and it is delicious. Thank you!
Gay says
This has to be the best healthy cornbread recipe I've ever tried! It's moist and absolutely delicious. I did use maple syrup instead of honey but only because I didn't have any. It was delicious none the less! Thank you for sharing!
Dave says
How many servings does this recipe make? And is your nutrition information per serving or for the entire recipe?
Tati Chermayeff says
Hi Dave – You can find the serving size at the top of the recipe card. There are 9 in this recipe (aka nine squares).
Jessica says
This recipe is so yummy and easy! The only change I will make next time I make it is to add more honey. Besides that, SO good!
Marie Vitale says
First time making it and it turn out so well! Super tasty- love that it’s lower carb and gluten free but not keto. Will make again soon.
I didn’t have almond milk so just used distilled water. It was fine.
Thank you so much!
Robert Frank says
Delicious! We liked it as much as conventional, but the low-carb make it a winner.
Now, it came out too crumbly, almost falling apart. How to Make It bind better? Another egg?
Tati Chermayeff says
Hi! did you make any ingredient substitutions?
Robert Frank says
Thanks for the reply!
I used whole milk instead of almond, and salted butter instead of unsalted. The super-fine almond flour was the unbleached kind
Tati Chermayeff says
Those are all great substitutes! My only thought is that the bread was over-baked. Every oven is different, so I recommend tryin 3 minutes less next time 🙂
TC says
This cornbread is so fluffy!!
Tati Chermayeff says
So happy to hear that!!!