This almond flour cornbread is fluffy, moist, and gluten free! It's a one-bowl cornbread recipe that takes about 5 minutes to whip up!
This gluten free cornbread with almond flour is dangerously good! It's ideal if you're out of gluten free all-purpose flour or prefer healthier alternatives like almond flour.
It's super simple, moist, and it's naturally dairy free! It does include cornmeal though so if you are on the search for a keto cornbread or low carb cornbread this isn't the recipe for you.
You can also make these into almond flour cornbread muffins if you'd rather.
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Ingredients and Equipment:
- Finely sifted almond flour - I don't recommend almond meal.
- Cornmeal - Make sure it's gluten free. I had to do some searching for this because most brands of cornmeal say, "May contain wheat" on the back. Bob's Red Mill's cornmeal is gluten free, but it's a medium grind that changes the texture of the cornbread. I tried it both ways and liked the gritty texture but if you are looking for a fluffy cornbread find another brand. I know Arrowhead Mills also sells gluten free cornmeal.
- Sugar - This is a sweet cornbread. I've always preferred sweet to savory cornbread.
- Baking Powder - For rise!
- Kosher Salt - Salt enhances sweetness. If you only have table salt, reduce the amount by half.
- Vegetable Oil - Keeps it moist without the addition of dairy.
- Eggs - I've found additional eggs works really well in almond flour recipes. Three is not a typo even though it sounds like a lot.
- Nonstick spray - Just don't buy one that contains flour or the cornbread won't be gluten free.
You will also need an 8 by 8 square baking pan, a medium mixing bowl and a spatula or whisk.
How to make almond flour cornbread:
- Preheat the oven to 350 degrees and set out all your ingredients. Spray an 8 by 8 baking pan with nonstick spray.
- Measure the almond flour, cornmeal, sugar, baking powder and salt into a medium mixing bowl and stir.
- Measure the oil and eggs together and whisk. Add to the dry ingredients until a batter forms.
- Scrape the batter into the baking pan and bake until a toothpick comes out clean. This was right around 23 minutes for me. Be careful not to overbake or else the cornbread will be dry instead of moist.
Recipe Tips
- This almond flour cornbread recipe is correct as written. Three eggs make the cornbread light and fluffy.
- The top will look slightly brown and not as yellow. This is due to the almond flour which browns quickly in the oven.
- Don't substitute almond flour for another type of flour or even for an all purpose flour. It's not a 1:1 substitution with other types of flour.
- Scoop the batter into a greased muffin tin for gluten free cornbread muffins!
Cornbread FAQs
No. Even if most cornmeal brands weren't made on shared equipment with wheat (which they are) cornbread still isn't gluten free. Most cornbread recipes call for both cornmeal and flour. It's what gives cornbread it's fluffy cake-like texture.
Yes, almond flour cornbread is light, fluffy, and moist. You won't even know it's there. It's important to find a cornbread recipe that specifically calls for almond flour (like this one). Almond flour isn't a 1:1 substitution for all purpose flour.
Other delicious gluten free recipes
- Gluten Free Blueberry Muffins
- Gluten Free Chocolate Chip Muffins
- Spicy Turkey Chili
- Gluten Free Mozzarella Sticks
Almond Flour Cornbread
Ingredients
- ¾ cup Finely sifted almond flour
- ¾ cup Cornmeal Make sure it's labeled gluten free
- ½ cup Sugar
- 1 ½ t. Baking powder
- ¼ t. Kosher salt
- ½ cup Vegetable oil
- 3 Large eggs
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray an 8 by 8 baking pan with nonstick spray and set aside.
- In a medium size mixing bowl add almond flour, cornmeal, sugar, baking powder, and kosher salt then stir.
- Measure oil and eggs together and whisk together. Add to the cornmeal and mixture and stir until a smooth batter forms.
- Scrape the batter into the greased baking pan and bake until a toothpick comes out clean - about 23 to 25 minutes.
Rachel says
This is so good! The consistency and taste are wonderful. I’ve had some gluten free baking misses, so I made this recipe for friends with hestiancy. It more than pleasantly surprised me! I think I like this even better than cornbread I’ve made with all purpose flour. Thank you so much! God bless you!
Carolyn says
I am so glad to hear it! I test my recipes over and over to make sure they taste delicious and it's always a joy to hear it came out great!
Jean says
I would like to know if buttermilk can be added to this recipe?
Carolyn says
I have not tried it with buttermilk but the recipe is delicious as-is!
Marielle says
These came out perfectly!! This recipe was exactly what I was looking for and I'm so glad I found it! I didn't have enough oil so I used half butter, and substituted 3/4 of the sugar for a sugar free blend I make just for the sake of lowering carbs. Thank you for coming up with such a great recipe!
Melissa says
Hi, looks yummy! Will this recipe work with half the sugar and without chemical sugar substitute? Also what oil is recommended? Would olive oil or butter work?
Carolyn says
Butter or olive oil should work, but I haven't tried it. Olive oil may add a subtle olive taste though.
Shannon says
Best cornbread I’ve ever tasted! I’m a new Celiac and learning my way around gluten-free baking. This was easy and delicious. Had it with a dollop of Greek yogurt and drizzle of honey.
Carolyn says
I'm so glad! Honey and yogurt sound amazing on top.
Rhiannon says
I substituted 1/4 cup of regular sugar with 6 packets of Vitacost Stevia Blend (one packet equals 2 teaspoons). I also substituted the Almond Flour with Tigernut Flour-Gluten Free (Gemini Superfoods). Additionally, I added 1 teaspoon of vanilla extract. With the substituted ingredients this recipe made about 11 servings with each serving containing just under 14 grams of fat, 5 grams of sugar, 4 grams of fiber, and 17 total carbs. Not bad for cornbread which is low sugar, low carb, and packed full of nutrients and vitamins such as vitamin B6, C, E, A, Zinc, Magnesium, Copper, Fiber, and a good source of protein. I was worried that by substituting the Almond Flour with Nut Flour the recipe wouldn't turn out so great, though it turned out great! I highly recommend this recipe.
Kim C. says
This was delicious! I added about 2 tablespoons of buttermilk and cooked it about 5-10 minutes longer, as my oven temp is off a bit. It was so good! ❤️❤️
Jeanette Griffith says
I like how nice and easy this recipe comes together to make yummy gluten-free cornbread. I substituted maple syrup ( 1/3 cup) for the sugar. A lower glycemic option.
Carolyn says
Sounds delicious! I love maple syrup as a sweetener.
Tanja says
Can I make this without sugar?
Carolyn says
I haven't tested it without sugar. I wouldn't recommend it though.
Courtney says
Can I substitute avocado or olive oil for the vegetable oil?
Alvin says
Can I substitute the egg with vegan option?
Cindy says
Would it work to substitute the sugar with 1/2 cup honey?
Carolyn says
Yes, this should work.
Cindy says
Thank you!
Vonda says
I have this baking right now but it sure doesn't look right. I had to add some cream and water to make it somewhat runny enough to resemble cornbread. It looks like a shaggy dough. I've gone over the recipe numerous times to see if I left something out, but to no avail. I followed it exactly!
Carolyn says
It is a thicker batter, but I wouldn't describe it as shaggy. Did you use 3 eggs?
Carly says
Hi! On the ingredient list What does the T. Stand for? Is it tablespoon or teaspoon?
Carolyn says
It stands for Tablespoon.
gwen says
Hi,
I think the cook/bake time should be adjust when the mix is doubled or tripled. I 2x the reciep and the cornbread took longer to bake than 23 mins. I think because the mixture is so dense 10-15 minuets should be added. I haven't tested the backe time for 3x mixture.
Cookie says
Good moisture, but too sweet. I would cut the sugar amount in half.
Gloria says
Thank you for this great recipe! I made a couple of changes: I used a ¼ c coconut sugar for less sweet, lower glycemic, ¼ c butter with ¼ c unsweetened applesauce. Worked perfectly! Made for dinner to go with soup.