Easy Almond Flour Cornbread Recipe - HalfPastHungry (2024)

An easy almond flour cornbread recipe that’s gluten free, buttery with crisp edges and has just the right amount of sweetness. It's perfect for your family dinners or as a holiday side dish.

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If you’ve always wanted to make homemade cornbread but have always opted for a cornbread recipe box mix from the grocery store, this simple almond flour cornbread recipe is what you've been looking for.

What goes better with a cozy bowl of bean chili or chili mac than a nice warm piece of gluten-free cornbread? The cornbread has a soft center with lots of corn flavor and crispy edges. It’s the perfect side dish to pair with some brussel sprouts, black-eyed peas or collard greens for Thanksgiving, Christmas or any family dinner.

This cornbread recipe is made without buttermilk and without oil. This recipe uses no sugar, but instead it’s naturally sweetened with honey. It only takes 30 minutes from start to finish and there’s no mixer needed! You simply combine all of the ingredients and then bake it for 30 minutes in the oven.

Why You Love This Recipe

• Easy to make in under 30 minutes.
• It’s refined sugar free since it uses honey to naturally sweeten the cornbread.
• It’s homemade, no box mix needed
• Perfect for the holidays and large gatherings
• Rich corn flavor with sweetness from the honey
• Crispy edges and soft fluffy center

Equipment Needed

• Baking Pan – 8 x 8 square - glass or metal.
• Mixing Bowls – one small mixing bowl for the wet ingredients and one large mixing bowl the dry ingredients
• Whisk - to mix the batter
• Large Mixing Spoons – to transfer it into the baking pan
• Measuring equipment - ¼ teaspoon, ½ teaspoon, 1 teaspoon, ½ cup and 1 cup
• Knife – to cut the cornbread with
• Spatula (optional) – to help remove the pieces of cornbread from the pan.

Ingredients You’ll Need

Most traditional cornbread recipes are made with oil, dairy milk, flour and sugar however this cornbread recipe has a few variations. Some of the swaps in this 10 ingredient recipe include almond flour, honey and almond milk. Here are the ingredients used in this recipe:

• Whole grain cornmeal - any cornmeal works just fine, just make sure it says “cornmeal” and not “corn flour”. If you like a more gritty taste, you can use medium ground cornmeal instead of a super fine cornmeal.
• Almond flour - this recipe uses super fine almond flour instead of all purpose flour.
• Baking powder & baking soda - they work together in this recipe to create a thick and soft cornbread
• Cream of tartar - to help keep the cornbread fluffy.
• Salt - just a little bit for a sweet and salty taste.
• Eggs - to help bind this gluten free cornbread together. Make sure to use large eggs.
• Butter - this is one of the main flavors in this cornbread recipe. You can also use unsalted butter to help control the salt in the recipe or vegan butter.
• Honey - for this sweet cornbread, honey is the perfect natural sweetener to use.
• Almond milk - I used unsweetened almond milk in place of regular milk.

How to Make Cornbread with Almond Flour

1. Preheat the oven to 350 F and grease an 8 x 8 baking dish.
2. Combine the whole-grain cornmeal, almond flour, baking powder, baking soda, cream of tartar, and salt in a large bowl, mix to combine.
3. Toss into a small bowl the melted butter, eggs, milk, and honey, whisk until there is a smooth consistency.
4. Add the wet ingredients into the dry ingredients and mix until just combined, but careful not to overmix.
5. Pour the cornbread batter into the prepared baking dish and place in the oven. Bake for 30-35 minutes.
6. Insert a toothpick to check if the cornbread is done. The toothpick will come out clean and the edges of the cornbread should look golden brown.
7. Remove the cornbread from the oven and slice some butter and spread it on the top of the cornbread while it's still hot. Let the cornbread rest for about 5 minutes before slicing and serving it.

How to Make Cornbread Muffins

You can make almond flour cornbread muffins by dividing the batter between the 12 lightly greased non-stick muffin tin. Cooking time will be slightly less than you would use for the cornbread. Bake for about 20 - 22 minutes, checking the center of the muffins with a toothpick for doneness. Remove the muffin pan from the oven and let them rest for about 5 minutes before removing them.

What Goes Good with Cornbread

Cornbread makes a great side dish to go with any soup, stew and chili or serve it by itself with some extra honey or butter on top. You can also serve it crumbled into your soup or chili, or as a side with your collard greens, brussels sprouts or black-eyed peas for dinner.

Storage and Reheat

• Storage: Leftover cornbread keeps best in the fridge for up to 5 days when placed in an airtight container.
• Reheat: You can reheat them in the oven, toaster oven or in the microwave.
• Freeze: You can freeze cornbread for up to two months, making sure to wrap it well. Please note that freezing only works best if you plan to use it as crumbs, such as a cornbread dressing. Let the cornbread come to room temperature before wrapping it with plastic wrap and placing it in an airtight container. When you’re ready to use it, remove from the freezer and thaw overnight in the fridge. Once thawed you can warm them as you like.

Substitutions and Variations

• Butters - Vegan butter or melted coconut oil works great if you want to make this cornbread dairy free.
• Milk - Use your favorite kind of milk, any kind of milk will work.
• Maple Syrup - the perfect substitute for honey and is also vegan friendly.
• Cast Iron Skillet - another option for baking the cornbread in instead of using a baking pan.
• Gluten-Free - make sure to look for certified gluten-free cornmeal to make this a gluten-free cornbread

Recipe FAQ

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