Almond flour cornbread is soft, tender, and full of classic cornbread flavor while naturally staying gluten-free. It is one of those simple sides that feels just as good with dinner as it does warm with a little butter and honey on top.
A Quick Look at the Recipe
✅ Recipe Name: Almond Flour Cornbread
🕒 Ready In: ~35 minutes
👪 Serves: 9 servings
🍽 Calories: ~220 per serving (estimated)
🥣 Main Ingredients: Almond flour, cornmeal, eggs, milk, butter, honey
📖 Dietary Info: Gluten-free; naturally sweetened; dairy-free option
👌 Difficulty: Easy - whisk, pour, bake
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This almond flour cornbread is easy to make and has just enough sweetness from honey, a soft center, and golden edges. It works well for weeknight meals, holiday tables, or anytime you want an easy homemade side.
If you want more easy baked sides, try our Gluten-Free Sourdough Bread, Gluten-Free Focaccia, or Jalapeño Cheddar Cornbread.
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- A Quick Look at the Recipe
- Why You'll Love this Almond Flour Cornbread:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Almond Flour Cornbread:
- Recipe Notes & Tips:
- How to Store:
- Almond Flour Cornbread FAQs:
- More Gluten-Free Recipes You'll Love
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- Almond Flour Cornbread
Why You'll Love this Almond Flour Cornbread:
Naturally gluten-free: This cornbread has all the classic flavor you want without needing any all-purpose flour.
Soft and tender: The combination of almond flour and cornmeal gives it a moist texture with a classic cornbread crumb.
Easy to make: Everything comes together with simple ingredients and straightforward steps.
Lightly sweet: The honey adds just enough sweetness without overpowering the cornbread flavor.
Key Ingredients:
- almond flour. This keeps the cornbread naturally gluten-free and gives it a soft, tender texture.
- cornmeal. Adds the classic cornbread flavor and crumb that makes this feel like true cornbread.
- eggs. Help bind everything together and give the cornbread structure as it bakes.
- milk. Adds moisture and helps create a smooth batter.
- honey. Gives the cornbread a light sweetness that works well with both savory meals and a little butter on top.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it dairy-free: Use a dairy-free milk and swap the melted butter for melted coconut oil or a dairy-free butter alternative.
- Swap the sweetener: Maple syrup can be used instead of honey if you prefer.
- Make it more savory: Reduce the honey slightly if you want a less sweet cornbread.
- Add mix-ins: Stir in shredded cheese, diced jalapeños, or corn kernels for a different twist.
How to Make Almond Flour Cornbread:
- Step 1: Preheat the oven to 375°F and grease an 8x8-inch baking dish. In a large bowl, whisk together the almond flour, cornmeal, baking powder, baking soda, and salt.
- Step 2: In a separate bowl, whisk together the eggs, milk, melted butter, and honey until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Transfer the batter to the prepared baking dish and spread it into an even layer.
- Step 4: Bake for 22 to 28 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the cornbread cool slightly before slicing and serving.
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Recipe Notes & Tips:
- Do not over mix the batter: Stir just until the wet and dry ingredients are combined so the cornbread stays soft and tender.
- Measure the almond flour correctly: Spoon it into the measuring cup and level it off so you do not accidentally add too much.
- Watch the bake time: Start checking near the lower end of the bake time since ovens can vary and almond flour can brown quickly.
- Serve it warm if you can: Almond flour cornbread tastes especially good while still slightly warm with a little butter or honey on top.
- Serving Suggestions: Try this cornbread with our Easy Instant Pot Chili, Shrimp Boil Soup or Crockpot White Chicken Chili.
How to Store:
Room temperature: Store the almond flour cornbread covered at room temperature for up to 1 day.
Refrigerator: For longer storage, keep it in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm slices in the microwave for a few seconds or in a low oven until heated through.
Freezer: Wrap the cornbread tightly and freeze for up to 2 months. Thaw at room temperature or in the refrigerator before reheating.
Almond Flour Cornbread FAQs:
Almond flour cornbread still has that classic cornbread flavor from the cornmeal, but the texture is usually a little softer and more moist. It is not exactly the same as traditional cornbread, but it still works really well as a side dish.
Almond flour cornbread can fall apart if it has not baked long enough or if it is sliced before it has had time to cool slightly. The eggs help hold it together, so letting it set for a few minutes after baking makes a big difference.
Yes, use a dairy-free milk and swapping the butter for melted coconut oil or a dairy-free butter alternative.
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Almond Flour Cornbread
Ingredients
- 1 ½ cups almond flour
- 1 ½ cups cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup milk
- ¼ cup butter, melted
- ¼ cup honey
Instructions
- Preheat the oven to 375°F and grease an 8x8-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the almond flour, cornmeal, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Transfer the batter to the prepared baking dish and spread it into an even layer.
- Bake for 22 to 28 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool slightly before slicing and serving.
Nutrition
Notes
- Do not over mix the batter: Stir just until the wet and dry ingredients are combined so the cornbread stays soft and tender.
- Measure the almond flour correctly: Spoon it into the measuring cup and level it off so you do not accidentally add too much.
- Watch the bake time: Start checking near the lower end of the bake time since ovens can vary and almond flour can brown quickly.
- Serve it warm if you can: Almond flour cornbread tastes especially good while still slightly warm with a little butter or honey on top.
- Serving Suggestions: Try this cornbread with our Easy Instant Pot Chili, Shrimp Boil Soup or Crockpot White Chicken Chili.
Kevin says
I've been trying to eliminate gluten from my diet so I've been trying different gluten-free recipes and this was very moist and tasty.