Almond Flour Cornbread (Delicious!)

Name: ALMOND FLOUR CORNBREAD (Delicious!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 flax seed egg (2 tbs ground flax seed + 3 tbs water = 1 flax seed egg); 1 cup cornmeal; 1 1/2 cup finely ground almond flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 – 1/2 tsp salt; 3/4 cup milk (if using a non-dairy version, make sure it is unsweetened); 4 tbs melted butter; 3 tbs maple syrup

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This almond flour cornbread is easy to whip up, not too sweet, and gluten free! It will become a must-have for every dinner or cookout!

A square pan of golden baked Almond Flour Cornbread surrounded by a bowl of lemons and containers of ingredients.

The base recipe for the Almond Flour Cornbread is wonderfully flavorful on its own, but additional ingredients can be mixed in to make it cheesy, spicy, or sweet.

This almond flour cornbread is…

Gluten-Free

Egg-Free

Oil-Free

Vegan-Friendly

Simple

Delicious!

Ingredients

Flax Seed Egg (2 tbs ground flax seed + 3 tbs water) – A flax seed egg is a wonderful vegan substitute for chicken eggs. By mixing ground flax seed with water, it congeals and binds ingredients together in baking, just like a regular egg. Flax seed is also great for digestion and contains omega 3 fatty acids for a healthy immune system!

Cornmeal – Cornmeal is an excellent source of fiber. It is also gluten-free, but fairly high in carbs. Corn flour can be substituted for cornmeal, yet will yield more delicate results. Cornbread is hearty and the coarseness of cornmeal gives it the proper texture. Corn flour is different and has its own baking purposes.

Almond Flour – Almond flour gives this cornbread a nutty flavor and chewy mouthfeel. An excellent staple for any keto or gluten-free diet!

Baking Powder & Baking Soda – Baking powder and baking soda are both rising agents. Baking soda also adds a bit of tang which increases the complexity of flavors. We have a recipe for how make your own Homemade Baking Powder – it’s much easier than you think!

Salt – Any table salt will do, but we prefer pink Himalayan salt as it has slightly less sodium and more trace amounts of minerals, like calcium and magnesium.

Milk – Both dairy and non-dairy milks work well in this cornbread recipe. Using almond milk will bring out even more nuttiness, while oat milk will have a more mellow taste similar to cow’s milk. Be sure your non-dairy milk is unsweetened, unless you want a sweeter cornbread!

Melted Butter – Similar to the milk, both dairy and non-dairy butters create delicious cornbread! Keep in mind that using a salted vs. unsalted butter will affect the taste and sodium levels.

Maple Syrup – Maple syrup can be used interchangeably with honey, so whichever is in your pantry will do nicely.

How to Make Almond Flour Cornbread

Step One: Preheat oven to 350 degrees Fahrenheit and prep an 8×8 pan with parchment paper.

Step Two: In a medium bowl, make a flax seed egg and set to the side. It will congeal as it sits.

A small bowl and measuring spoon. There are several scoops of ground flax seed in the bowl, with various ingredients towards the top of the image.

A small bowl and measuring spoon. There is a mixture of ground flax seed and water in the bowl, with various ingredients towards the top of the image.

Step Three: In a large bowl, mix cornmeal, almond flour, baking powder, baking soda, and salt until thoroughly blended.

A bowl of almond flour, cornmeal, baking powders, and salt. Various ingredients surround the bowl.

Step Four: Next, in the same bowl as the flax seed egg, stir in the milk, melted butter, and maple syrup. Once combined, pour on top of the dry ingredients and mix together until they just come together. Don’t overmix!

Step Five: Pour batter into the prepared pan and use a spatula to even out. Bake for 25-30 minutes, until top is golden and a knife comes out clean. Cool, then cut into squares and savor!

Flavor Variations

Cheesy: Add ½ cup of your favorite shredded cheese into the mix! Both dairy or non-dairy cheeses work great! Be aware this may extend the baking time slightly.

Herby: Mix in 2-3 tablespoons of dried or fresh herbs, (my favorite is dill!), for an herbal flavor blast!

Spicy: If you like spicy, toss in ¼ cup chopped jalapeño peppers to the mix. Or lay slices of jalapeño peppers on top before baking.

Sweet: Add an extra tablespoon of maple syrup and a teaspoon of cinnamon to the mixture, then sprinkle with sugar (or another drizzle of syrup!) after baking for a super sweet addition to any meal.

Tips for Success

The dough should be thick and not too runny. If it is too wet, add 1 tablespoon each of almond flour and cornmeal and remix. Keep adding tablespoons of each until the consistency is right.

Use a spatula and hand stir! Using a hand blender will quickly overmix the dough which impacts the baking ability of the recipe.

Allow cornbread to cool to the touch before slicing. It is best served slightly warm with a fat pat of butter on top!

If you have almonds, but no almond flour – no worries! Put 2 cups of almonds into a blender and blitz until finely ground, then use as directed.

Storing Almond Flour Cornbread

Almond Flour Cornbread can be stored in an airtight container up to a week in the fridge (if it lasts that long!). Freezing it changes the texture upon thawing so it is not recommended.

FAQ

Can I substitute more cornmeal for the almond flour?

In this recipe, no. The cornmeal needs an extra flour to take on a bread-like quality. All-purpose flour or gluten-free flour are the only substitutions we recommend.

Is almond flour good for keto?

Yes! Almond flour has less than a quarter amount of carbs in all-purpose flour. All-purpose flour has about 20 net carbs per ¼ cup, while blanched almond flour only has 3 net carbs per ¼ cup!

What if I only have almond meal?

Almond meal is different than almond flour as it is not as finely ground and has a coarser consistency. You can use them interchangeably, but almond meal will be less sweet and not as fluffy.