Almond Flour Cornbread
Almond flour cornbread is soft, tender, and full of classic cornbread flavor while naturally staying gluten-free.
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.
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