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    Home » Recipes » Gluten Free Recipes

    Almond Flour Cornbread [With Cornmeal]

    Published: Mar 2, 2021 · Modified: May 5, 2025 · This post may contain affiliate links · 27 Comments

    Jump to Recipe Print Recipe

    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.

    Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.

    Ingredients and Equipment:

    ingredients for almond flour cornbread
    • 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:

    1. Preheat the oven to 350 degrees and set out all your ingredients. Spray an 8 by 8 baking pan with nonstick spray.
    2. Measure the almond flour, cornmeal, sugar, baking powder and salt into a medium mixing bowl and stir.
    3. Measure the oil and eggs together and whisk. Add to the dry ingredients until a batter forms.
    4. 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.
    how to make gluten free cornbread batter

    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!
    a plate with cornbread on it

    Cornbread FAQs

    Isn't cornbread always gluten free?

    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.

    Can I use almond flour instead of all purpose flour for cornbread?

    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
    hand holding a slice of cornbread

    Almond Flour Cornbread

    Carolyn
    This almond flour cornbread recipe is light, fluffy and delicious. It's only six ingredients and super easy to make. It's the perfect addition to chili, soup or any weeknight dinner plus it's gluten-free and dairy-free.
    4.67 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 23 minutes mins
    Course Side Dish
    Cuisine American
    Servings 9 squares
    Calories 275 kcal

    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.

    Notes

    Most cornmeal brands are made on the same equipment as wheat or gluten containing ingredients, so be sure to check the label if you have Celiac Disease or can't handle trace amounts of gluten. 

    Nutrition

    Calories: 275kcalCarbohydrates: 23gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 157mgPotassium: 63mgFiber: 2gSugar: 12gVitamin A: 79IUCalcium: 68mgIron: 1mg
    Keyword corn, dairy free, gluten free
    Tried this recipe?Let us know how it was!

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    • a bowl of almond butter energy balls.
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    Comments

    1. Rachel says

      September 19, 2021 at 10:20 pm

      5 stars
      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!

      Reply
      • Carolyn says

        September 20, 2021 at 1:01 am

        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!

        Reply
    2. Jean says

      November 03, 2021 at 10:29 am

      I would like to know if buttermilk can be added to this recipe?

      Reply
      • Carolyn says

        November 10, 2021 at 3:45 am

        I have not tried it with buttermilk but the recipe is delicious as-is!

        Reply
    3. Marielle says

      November 10, 2021 at 5:26 am

      5 stars
      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!

      Reply
      • Melissa says

        May 22, 2023 at 12:59 pm

        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?

        Reply
        • Carolyn says

          October 16, 2023 at 11:37 am

          Butter or olive oil should work, but I haven't tried it. Olive oil may add a subtle olive taste though.

          Reply
    4. Shannon says

      January 27, 2022 at 3:54 pm

      5 stars
      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.

      Reply
      • Carolyn says

        January 31, 2022 at 1:09 pm

        I'm so glad! Honey and yogurt sound amazing on top.

        Reply
    5. Rhiannon says

      April 19, 2022 at 2:38 am

      5 stars
      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.

      Reply
    6. Kim C. says

      November 05, 2022 at 12:10 am

      5 stars
      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! ❤️❤️

      Reply
      • Jeanette Griffith says

        April 12, 2025 at 6:24 pm

        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.

        Reply
        • Carolyn says

          April 16, 2025 at 8:57 pm

          Sounds delicious! I love maple syrup as a sweetener.

          Reply
    7. Tanja says

      November 06, 2022 at 2:29 pm

      Can I make this without sugar?

      Reply
      • Carolyn says

        November 18, 2022 at 1:58 am

        I haven't tested it without sugar. I wouldn't recommend it though.

        Reply
    8. Courtney says

      February 09, 2023 at 11:49 am

      Can I substitute avocado or olive oil for the vegetable oil?

      Reply
    9. Alvin says

      November 19, 2023 at 3:10 am

      Can I substitute the egg with vegan option?

      Reply
    10. Cindy says

      November 20, 2023 at 5:13 pm

      Would it work to substitute the sugar with 1/2 cup honey?

      Reply
      • Carolyn says

        November 20, 2023 at 6:41 pm

        Yes, this should work.

        Reply
        • Cindy says

          November 22, 2023 at 2:26 am

          Thank you!

          Reply
    11. Vonda says

      March 02, 2024 at 8:19 pm

      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!

      Reply
      • Carolyn says

        March 04, 2024 at 10:14 pm

        It is a thicker batter, but I wouldn't describe it as shaggy. Did you use 3 eggs?

        Reply
    12. Carly says

      July 22, 2024 at 11:16 pm

      Hi! On the ingredient list What does the T. Stand for? Is it tablespoon or teaspoon?

      Reply
      • Carolyn says

        July 24, 2024 at 5:48 pm

        It stands for Tablespoon.

        Reply
    13. gwen says

      November 20, 2024 at 2:29 pm

      3 stars
      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.

      Reply
    14. Cookie says

      November 29, 2024 at 10:36 pm

      Good moisture, but too sweet. I would cut the sugar amount in half.

      Reply
    15. Gloria says

      May 07, 2025 at 12:38 am

      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.

      Reply

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    Hi friends!

    My name is Carolyn and I'm the food-obsessed creative behind Caramel and Cashews!

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