This almond flour cornbread has everything I want in a warm slice. Golden edges, plenty of corn flavor, and a soft, moist crumb that holds together when you cut it. I make it with almond flour, real cornmeal, buttermilk, melted butter, an egg, and just a little bit of honey. The batter comes together in one bowl and bakes in an 8×8-inch pan or cast-iron skillet for 20-25 minutes. Almond flour gives the cornbread a richer, more tender texture than a typical batch, while the small amount of honey lets the corn flavor come through. I love serving it warm with chili or a big pot of stew.
Why Almond Flour Makes Cornbread Better, Not Just Gluten-Free
Traditional cornbread often uses wheat flour for structure. A gluten-free flour blend can replace it, but some blends leave cornbread dry or sandy the next day. Almond flour adds natural fat and protein, helping this cornbread stay moist and tender without oil or added gums.
There’s still real cornmeal in this recipe, so it tastes like cornbread. You get that familiar corn flavor and a little texture from the cornmeal, along with a softer middle from the almond flour. It’s different from keto cornbread, which leaves out the cornmeal. With only 2 tbsp of honey in the whole pan, it falls between a sweet Northern-style cornbread and a savory Southern one.
Look for a deep golden top, edges that pull slightly away from the pan, and a clean toothpick from the center. Almond flour browns faster than wheat flour, so don’t worry if the top gets a little darker than you’re used to.
Almond Flour Cornbread vs. Regular Cornbread and Keto Cornbread
If you’re deciding which cornbread to make, here’s how this recipe compares with the others on my site.
- This almond flour cornbread combines almond flour and real cornmeal. It’s moist and lightly sweet, with no gluten-free flour blend or refined sugar.
- Gluten-free sweet cornbread uses a gluten-free all-purpose flour blend and granulated sugar. It has a sweeter, cakier texture.
- Keto cornbread leaves out the cornmeal and uses almond flour and a sugar-free sweetener. Choose that one if you’re keeping your cornbread low-carb.
What I Learned While Testing
- Use blanched, superfine almond flour, not almond meal. When I tested almond meal, the cornbread was heavier, grainier, and speckled from the almond skins. Superfine almond flour mixes more evenly with the cornmeal for a softer crumb. Weigh it if you can. Almond flour packs easily into a measuring cup, and too much can make the cornbread dense.
- Cool the melted butter and take the chill off the buttermilk. Hot butter can clump when it meets cold buttermilk. Let the butter cool for a few minutes after melting, and set out the buttermilk and egg about 20 minutes before mixing. The batter should whisk together smoothly.
- Check early and let the cornbread rest. Start checking at 20 minutes and take it out when a toothpick inserted in the center comes out clean. The crumb continues to set as it cools, so leave it in the pan for 10 minutes before slicing. Cutting it while it’s piping hot can make it crumble. If your cornbread is dry or crumbly, check whether it baked too long or whether you measured too much almond flour.
- Check the cornmeal label. Cornmeal is naturally gluten-free, but it can be processed alongside wheat. Choose cornmeal labeled gluten-free, especially when baking for someone with celiac disease.
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Almond Flour Cornbread
Ingredients
- 1¼ cups blanched superfine almond flour not almond meal
- 1 cup gluten-free cornmeal fine or medium grind
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg room temperature
- ¼ cup butter melted and slightly cooled, coconut oil or dairy-free butter also works
- 1 cup buttermilk room temperature, or 1 cup milk plus 1 tbsp lemon juice
- 2 tbsp honey maple syrup works as a 1:1 swap
Instructions
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Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or cast-iron skillet.
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In a medium bowl, whisk together almond flour, cornmeal, baking powder, baking soda, and salt.
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Add egg, melted butter, buttermilk, and honey and whisk until smooth.
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Spread batter evenly into the prepared baking dish.
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Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes before slicing. Serve warm and enjoy.
Notes
- Almond flour has no gluten to hold it together, so let the cornbread cool for 10 minutes before slicing, or it will crumble.
- Use blanched, superfine almond flour for the best texture. Almond meal makes a denser, grainier cornbread.
- Bring the buttermilk and egg to room temperature so the melted butter doesn’t clump when you mix everything together.
- Cornmeal is often processed alongside wheat, so choose a cornmeal labeled gluten-free if you’re baking for someone with celiac disease.
- Start checking at 20 minutes. Almond flour browns faster than wheat flour, and overbaking is the main cause of dry, crumbly cornbread.
- To make muffins, divide the batter into a greased or lined muffin tin and bake at 350°F for 15-18 minutes.
- For savory cornbread, cut the honey to 1 tablespoon and fold in up to 1/2 cup shredded cheddar, diced jalapeños, corn kernels, or chopped green onions.
Nutrition
How to Make Almond Flour Cornbread Step by Step
Gather the ingredients: Gather all the ingredients together and preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or a cast-iron skillet with butter or cooking spray, coating the sides and corners.
Whisk the dry ingredients: In a medium bowl, whisk together 1¼ cups almond flour (120g), 1 cup cornmeal (125g), 2 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Break up any almond flour clumps so the mixture looks evenly combined.
Add the wet ingredients: Add 1 large egg, ¼ cup melted butter (56g), 1 cup buttermilk (240ml), and 2 tbsp honey (30g) to the same bowl. Whisk until combined. The batter should be thick but pourable, similar to pancake batter, with a little texture from the cornmeal.
Spread the batter: Pour it into the prepared pan and spread it evenly with a spatula, reaching into the corners.
Bake: Bake for 20-25 minutes. Start checking at 20 minutes, then remove the cornbread when the top is golden, the edges begin to pull from the pan, and a toothpick inserted in the center comes out clean.
Cool and slice: Let the cornbread rest in the pan for 10 minutes so it can finish setting. Cut it into 12 pieces and serve warm.
Easy Variations
- Almond Flour Cornbread Muffins: Divide the batter among the cups of a greased or lined 12-cup muffin tin, filling each about two-thirds full. Bake at 350°F (175°C) for 15-18 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. I like making muffins for lunchboxes because they’re already portioned and easy to pack.
- Jalapeño Cheddar Cornbread: Fold ½ cup shredded sharp cheddar and 1-2 diced jalapeños into the batter before pouring it into the pan. Add a little more cheese on top if you want a golden, cheesy crust. Keep the 2 tbsp of honey for a sweet and spicy balance, or use 1 tbsp for a more savory version. Corn kernels and chopped green onions are good additions too.
- Skillet Cornbread with Crispy Edges: Place your cast-iron skillet in the oven while it preheats. Carefully add 1 tbsp of butter to the hot skillet and swirl to coat it, then pour in the batter. It should sizzle when it hits the pan. Check the cornbread a couple of minutes early, since the hot skillet may help it bake faster.
Storage & Freezing Instructions
Keep cooled cornbread in an airtight container at room temperature for up to 2 days.
Refrigerator
Store it in an airtight container in the refrigerator for up to 5 days. Chilled cornbread firms up, so I recommend warming it before serving.
Freezer
Wrap individual slices in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. Thaw the slices at room temperature or warm them from frozen in the oven.
Reheating
- Oven: Warm slices at 300°F (149°C) for 8-10 minutes for a texture closest to freshly baked cornbread.
- Microwave: Heat one slice for 15-20 seconds. Heating it much longer can make the edges tough.
- Skillet: Melt a little butter in a skillet over medium heat and toast the slices for 1-2 minutes per side for crisp, golden edges.
Make Ahead
Whisk the dry ingredients together up to 3 days ahead and store them in an airtight container. Add the wet ingredients when you’re ready to bake. You can also bake the cornbread the morning you plan to serve it and keep it covered at room temperature until mealtime.
How I Serve Almond Flour Cornbread
The classic way is still my favorite, with a big square of warm cornbread right next to a bowl of chili. My gluten-free chili is loaded with beef and two kinds of beans, and I love using a corner of cornbread to scoop up every last bite. I’ll often start the chili in the slow cooker in the morning and bake the cornbread in the last 30 minutes, so both hit the table hot.
On cold nights, I serve it with my easy beef stew. The cornbread soaks up the rich gravy beautifully, and because the stew is dairy-free, this is a great pairing if you swap in the dairy-free buttermilk and butter options for the cornbread too.
When I want something a little lighter than chili, I pair it with my gluten-free broccoli cheddar soup. The soup is thick, creamy, and loaded with sharp cheddar, and a warm slice of cornbread is perfect for dunking. The soup takes about 35 minutes, so I get the cornbread in the oven while the broccoli simmers, and both are ready at the same time.
For summer cookouts, I cut it into squares and set it out next to barbecue chicken or pulled pork with an extra drizzle of honey on top. And around the holidays, it’s always on my Thanksgiving table next to the turkey and green beans.
More Gluten-Free Cornbread Recipes
- Gluten-Free Sweet Cornbread: This version uses a gluten-free flour blend and has a sweeter, cakier crumb, similar to the boxed cornbread many of us grew up with.
- Keto Cornbread: Made without cornmeal and with a sugar-free sweetener, this is the one I’d serve with chili when I want a low-carb option.
- Almond Flour Biscuits: These buttery biscuits also use buttermilk and take about 30 minutes. They’re wonderful with soup.
- Gluten-free Corn Casserole: This creamy, spoonable corn side is a favorite for Thanksgiving and a convenient make-ahead choice for a crowd.
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