Back-to-school nights call for fast, filling dinners. This healthy almond flour cornbread is the perfect side dish for your family. It is warm, golden, and incredibly moist. You will love how easy it is to make. It pairs perfectly with a big bowl of chili. This recipe is a great way to keep things light. Your kids will ask for seconds every time.
Why This Recipe Is a Winner
This recipe is a winner for busy families. It uses nutrient-dense ingredients like almond flour. The texture is tender and never dry. It is a great gluten-free option for everyone. You can have it on the table in 35 minutes. It is perfect for a healthy reset this week. Your guests will never guess it is wheat-free. It has that classic corn flavor you love.
Simple Method
Making this bread is very simple. You just whisk the dry and wet ingredients separately. Then you stir them together until smooth. No fancy equipment is needed here. Even kids can help with the mixing. It is a fail-proof recipe for any beginner. The almond flour keeps the batter very forgiving. You will get a perfect crumb every time.
Ingredients You’ll Need
You likely have most of these pantry staples already. The almond flour adds a lovely nutty sweetness.
- 2 cups blanched almond flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3 large eggs, room temperature
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened almond milk
Step-by-Step
- Preheat oven to 350°F (175°C) and grease an 8×8 inch square baking pan.
- In a large mixing bowl, whisk together the almond flour, cornmeal, baking powder, and sea salt.
- In a separate medium bowl, whisk the eggs, honey, melted coconut oil, and almond milk until fully combined.
- Pour the liquid ingredients into the dry ingredients and stir until a smooth batter forms.
- Transfer the batter into the prepared baking pan and level the surface with a spatula.
- Bake for 22 to 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for 10 minutes before slicing into 9 squares.
Best Ways to Enjoy It
Serve this warm with a pat of butter. It is delicious with a drizzle of extra honey. Pair it with a hearty fall soup or stew. You can also enjoy it for breakfast. Try it toasted with some almond butter. Pack it into lunchboxes for a healthy treat. It stays moist even when cold. Share it with friends at your next potluck dinner.
Keep It Fresh
Store leftovers in an airtight container. It stays fresh on the counter for two days. You can keep it in the fridge for five days. To reheat, use a 350°F oven for five minutes. This helps restore the crispy golden edges. You can also freeze individual squares. Wrap them tightly in plastic wrap. Thaw them at room temperature for a quick snack.
Tips for Best Results
- Use room temperature eggs for a smoother batter.
- Don’t skip greasing the pan to prevent sticking.
- Avoid overbaking to keep the texture moist.
- Use blanched almond flour for the best color.
- Measure your flour carefully using the spoon-and-level method.
- For Thanksgiving, double the batch for a crowd.
- Add a pinch of extra sea salt on top.
- Let it cool fully before freezing for best quality.
Ways to Switch It Up
- Add chopped jalapeños for a spicy kick.
- Stir in 1/2 cup of shredded cheddar cheese.
- Swap maple syrup for honey for a different sweetness.
- Use olive oil instead of coconut oil if preferred.
- Mix in fresh corn kernels for extra texture.
Common Questions
Can I make this vegan?
You can try using flax eggs for this recipe. However, the texture may be slightly more dense. Almond flour relies on eggs for structure. It is best to stick to the recipe.
Is this cornbread grainy?
Not at all because we use blanched flour. The fine grind creates a smooth and tender crumb. It feels just like traditional cornbread. You will love the mouthfeel.
Can I use a different flour?
This recipe is specifically designed for almond flour. Substituting wheat flour will change the liquid balance. Stick to almond flour for the best results. It provides the perfect moisture level.
I hope this healthy almond flour cornbread brings comfort to your table. It is the perfect companion for those chilly fall evenings. Give it a try and enjoy every bite.
— Alex
Ingredients
- 2 cups blanched almond flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 3 large eggs , room temperature
- 1/4 cup hone y
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened almond milk
Instructions
- Preheat oven to 350°F (175°C) and grease an 8x8 inch square baking pan.
- In a large mixing bowl, whisk together the almond flour, cornmeal, baking powder, and sea salt.
- In a separate medium bowl, whisk the eggs, honey, melted coconut oil, and almond milk until fully combined.
- Pour the liquid ingredients into the dry ingredients and stir until a smooth batter forms.
- Transfer the batter into the prepared baking pan and level the surface with a spatula.
- Bake for 22 to 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for 10 minutes before slicing into 9 squares.
