Easy Almond Flour Cornbread (Gluten-Free, Dairy-Free)
This easy almond flour cornbread is moist and fluffy, with just the right amount of sweet. Simple to make and delicious on its own, spread with butter, or eaten with chili, soups, or holiday meals. Gluten-free, dairy-free and lower in carbs too.
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Moist Cornbread That’s Lower in Carbs
If you are a fan of cornbread, but want a version that’s low-carb, then this almond flour cornbread is perfect for you.
Unlike a regular cornbread recipe which uses wheat flour, this recipe uses blanched almond flour, which makes it lower in carbohydrates, all while still being moist and tender!
The perfect side dish for your holiday table, or simply enjoyed on its own with a generous slather of butter and a drizzle of honey!
Why You’ll Love this Recipe:
- Simple Ingredients: The few ingredients you’ll need for this gluten-free cornbread with almond flour are easily accessible at the local grocery store (nothing fancy required).
- Easy to Make: Preparing this delicious holiday side dish is just a matter of mixing the wet ingredients with the dry ingredients and then baking.
- Totally Gluten-Free, Dairy-Free & Lower in Carbs: The best part is that this easy almond flour cornbread recipe is 100% gluten-free, dairy-free and lower in carbs. This means that even those with Celiac disease or gluten or lactose intolerances, or those on a low-carb diet can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this gluten-free almond flour cornbread recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Almond Milk: I like using an unsweetened version of my homemade almond milk. You can also use other types of unsweetened non-dairy milk (such as rice milk, cashew milk, oat milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
- Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. Alternatively, you may also use melted coconut oil instead (I recommend using refined coconut oil, which has a more neutral taste as opposed to extra virgin coconut oil, which has a stronger and more pronounced coconut flavor). However, if you are not lactose-intolerant, go ahead and use regular butter instead.
- Egg: Egg helps to bind the ingredients together, so make sure you add it in.
- Maple Syrup: I like using maple syrup for natural sweetness, but you may also use other types of liquid sweeteners such as honey or agave nectar. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup (a substitute for maple syrup that is low-glycemic index).
- Cornmeal: Since this is a recipe for cornbread, cornmeal is a key ingredient, so make sure you don’t leave it out. I prefer using medium-grind cornmeal as opposed to coarse-grind.
- Almond Flour: For a tender texture, I recommend using blanched almond flour (blanched almonds without the skins that have been processed into a fine flour) as opposed to almond meal (processed whole almonds with their skins on).
- Baking Powder: Baking powder is the only leavening agent here and helps to make the batter rise, so make sure you include it. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
How to Make Almond Flour Cornbread:
Whisk Wet Ingredients: In a large bowl, whisk together the unsweetened almond milk, melted dairy-free butter, egg, and maple syrup until well combined.
Add Dry Ingredients: Add the cornmeal, blanched almond flour, baking powder and salt. Mix until everything is fully incorporated and smooth.
Transfer to Baking Dish: Pour the batter into a parchment-lined baking dish (or cast-iron skillet) and spread evenly.
Bake Until Golden: Bake at 350F for 25 minutes, or until it has a golden brown crust. Cool before slicing and serving.
Dish by Dish Tips:
- Resting: Let the dough rest for 2 to 3 minutes to allow the cornmeal to hydrate, then bake.
- Cooling: Let the cornbread cool for at least 10 to 15 minutes before cutting to prevent it from crumbling, as the crumb is very fragile.
- Storing/Freezing: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them fresh longer. Alternatively, you can also freeze the cornbread for up to 2 months (tip: wrap the cornbread in individual portions and reheat them as needed).
Other Almond Flour Recipes You’ll Love:
- Almond Flour Pizza Crust (Gluten-Free, Dairy-Free)
- Fluffy Almond Flour Biscuits (Gluten-Free, Dairy-Free)
- Almond Flour Blueberry Bread (Gluten-Free, Dairy-Free)
- Almond Flour Blueberry Scones (Gluten-Free, Dairy-Free)
Other Gluten-Free Cornbread Recipes:
- Gluten-Free Cornbread (Dairy-Free)
- Jalapeño Cornbread (Gluten-Free, Dairy-Free)
- Cornbread Madeleines (Gluten-Free, Dairy-Free)
- Easy Cornbread Stuffing (Gluten-Free, Dairy-Free)
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Easy Almond Flour Cornbread (Gluten-Free, Dairy-Free)
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Dairy-Free, Gluten-Free, Low-Carb
Description
This easy almond flour cornbread is moist and fluffy, with just the right amount of sweet. Simple to make and delicious on its own, spread with butter, or eaten with chili, soups, or holiday meals. Gluten-free, dairy-free and lower in carbs too.
Ingredients
- 1 cup unsweetened almond milk
- 1/4 cup dairy-free butter, melted
- 1 egg
- 3 tablespoons maple syrup
- 1 cup cornmeal
- 1 1/2 cup blanched almond flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
Instructions
- Preheat & Line: Preheat the oven to 350F. Line a 9×9 inch baking dish with parchment paper.
- Whisk Wet Ingredients: In a large bowl, whisk together the unsweetened almond milk, melted dairy-free butter, egg, and maple syrup until well combined.
- Add Dry Ingredients: Add the cornmeal, blanched almond flour, baking powder and salt. Mix until everything is fully incorporated and smooth.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread evenly.
- Bake Until Golden: Bake for 25 minutes, or until the top is golden.
- Cool, Slice & Serve: Cool before slicing and serving.
Notes
Almond Milk: I like using an unsweetened version of my homemade almond milk. You can also use other types of unsweetened non-dairy milk (such as rice milk, cashew milk, oat milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. Alternatively, you may also use melted coconut oil instead (I recommend using refined coconut oil, which has a more neutral taste as opposed to extra virgin coconut oil, which has a stronger and more pronounced coconut flavor). However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Egg: Egg helps to bind the ingredients together, so make sure you add it in.
Maple Syrup: I like using maple syrup as a natural sweetener, but you may also use other types of liquid sweeteners such as honey or agave nectar. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup (a substitute for maple syrup that is low-glycemic index).
Cornmeal: Since this is a recipe for cornbread, cornmeal is a key ingredient, so make sure you don’t leave it out.
Almond Flour: For a tender texture, I recommend using blanched almond flour (blanched almonds without the skins that have been processed into a fine flour) as opposed to almond meal (processed whole almonds with their skins on).
Baking Powder: Baking powder is the only leavening agent here and helps to make the batter rise, so make sure you include it. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Resting: Let the dough rest for 2 to 3 minutes to allow the cornmeal to hydrate, then bake.
Cooling: Let the cornbread cool for at least 10 to 15 minutes before cutting to prevent it from crumbling, as the crumb is very fragile.
Storing/Freezing: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them fresh longer. Alternatively, you can also freeze the cornbread for up to 2 months (tip: wrap the cornbread in individual portions and reheat them as needed).
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Appetizer, Bread, Side Dish
- Method: Baking
- Cuisine: American
