Healthy Almond Flour Cornbread

The best healthy cornbread made gluten-free with almond flour and real cornmeal, so it still tastes like cornbread. Moist, buttery, crisp edges, and no refined sugar. Just two tablespoons of honey doing the sweetening.

5 from 119 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Serving servings

Ingredients

1 large egg
1 cup milk, (oat, almond, or cow's), at room temperature
1 tablespoon lemon juice
⅓ cup melted unsalted butter
2 tablespoon honey, (42g)
1 cup cornmeal, spooned and leveled (140g)
1 cup super-fine almond flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Instructions

Prep the pan: Preheat the oven to 350°F. Line or grease an 8x8 pan with parchment and set aside.
Whisk the wet ingredients: In a large mixing bowl, whisk together the egg, milk, lemon juice, melted butter, and honey.
Combine the dry ingredients: In a separate bowl, mix the cornmeal, almond flour, baking powder, baking soda, and salt. Use your hands to break up any lumps in the almond flour.
Fold the batter: Add the dry ingredients to the wet and gently fold with a spatula just until combined. Do not overmix.
Bake: Pour the batter into the prepared pan and bake for 25 to 28 minutes, until a toothpick comes out clean.
Cool before slicing: Let it cool at least 15 minutes in the pan. There is no gluten holding this together, so cutting it warm is what makes cornbread crumble.

Notes

Almond flour: Use super-fine blanched almond flour. Do not substitute coconut flour or almond meal.

Milk: Any milk works. Oat milk may change the flavor slightly.

Dairy-free: Swap the butter for coconut oil or vegan butter.

Muffins: Divide between 12 lined cups and bake at 350°F for 15 to 20 minutes.

Cast iron: Preheat a greased 10-inch skillet for 10 minutes, then pour in the batter and bake at 350°F for 20 to 25 minutes.

Storing: Keep in an airtight container for 2 to 3 days at room temperature or 4 to 5 days in the fridge.

Freezing: Cool completely, then freeze slices in a freezer bag for up to 3 months.

Reheating: 5 to 10 minutes in a 350°F oven, or 30 to 60 seconds in the microwave. The oven is better if you want the edges crisp again.

Make ahead: Bake a day early, cover the pan in foil, and leave at room temperature. Warm in a 350°F oven for 5 to 10 minutes before serving.

Nutrition

Course Side Dish

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!