Almond Flour Cornbread
This gluten free cornbread recipe comes together with a handful of simple ingredients and is ready to eat in about 30 minutes. Subtly sweet with golden, crisp edges and a crumbly center, it’s the perfect side dish or appetizer!
Almond Flour Skillet Cornbread Recipe
Growing up in the South, cornbread was a staple on our table. We had it with everything from sweet chili and shrimp and sausage gumbo to Thanksgiving dinners.
Honestly, now that I’m grown not much has changed. The classic dish still makes a frequent appearance in my kitchen. However, I no longer serve boxed varieties.
Instead, I make a homemade gluten free cornbread recipe using basic ingredients I almost always have on hand. Not only is it just as fast as pre-made mixes, but this almond flour cornbread turns out deliciously crisp around the edges and tender in the center with a subtle sweet flavor.
With 9 large slices per batch, it’s perfect for feeding a crowd and is always a hit. Try it for yourself, and I guarantee it will be an instant favorite!
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Gluten Free Almond Flour Ingredients and Notes
- Eggs - These add rich flavor and structure, helping the cornbread hold its shape.
- Milk - I typically use unsweetened almond milk to keep this recipe dairy-free, but you can use any milk you like best. I’ve also tested 2% milk, and it turns out great!
- Honey - Adds natural sweetness.
- Olive oil - This keeps the bread nice and tender.
- Apple cider vinegar - The acidity helps create the moist, crumbly texture we want. Feel free to substitute lemon juice if needed.
- Cornmeal - Forms the base of the batter, creating the golden color and sweet flavor you know and love. I recommend using fine cornmeal for a smoother consistency.
- Flours - A combination of almond flour and tapioca flour gives the bread structure while keeping it light and fluffy.
- Coconut sugar - Adds extra sweetness and a rich, caramel-like flavor. Brown sugar will also work if preferred.
- Leaveners - Baking soda and baking powder help the bread rise as it bakes.
- Sea salt - Just a pinch enhances the flavor of the rest of the ingredients.
How to Make This Gluten Free Cornbread Recipe
This is an overview with step-by-step photos. Full ingredients & instructions for this skillet cornbread recipe are in the recipe card below.
Step 1: Combine the wet ingredients. In a mixing bowl, whisk the eggs, milk, honey, olive oil, and apple cider vinegar until smooth.
Step 2: Add the dry ingredients. Fold in the cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, baking soda, and salt just until no clumps remain.
Step 3: Transfer the batter to a pan. Next, line an 8x8 square baking dish or a cast iron skillet with parchment paper. Pour the cornbread batter into the pan, and gently tap it on the counter a few times to remove any air bubbles.
Step 4: Bake. Place the pan in the oven at 375F. Bake until the edges are golden and a toothpick inserted into the center comes out clean.
Step 4: Cool. Allow the gluten free cornbread to cool. Then, slice, and serve with a drizzle of honey and flakey sea salt on top. Enjoy!
Expert Tips
- Measure carefully, using a food scale if possible for the best results.
- Use room-temperature ingredients to allow for easy mixing.
- Scrape the sides and the bottom of the bowl well when mixing the wet ingredients to incorporate all the honey and make sure it doesn’t sink to the bottom.
- Avoid overmixing the batter, stirring just until no streaks remain. Otherwise, your cornbread is likely to turn out dense.
- Adjust the baking time, keeping a close eye on your cornbread, and removing it from the oven as soon as the edges are set.
Frequently Asked Questions
I haven’t tested it but think it should work! Portion the batter into a greased muffin tin, filling each cavity ¾ of the way full. Then, bake until the cornbread puffs up and is lightly golden brown, and let the muffins cool before serving.
Stored in a sealable bag or airtight container leftovers will stay fresh at room temperature for 3-4 days or in the fridge for up to 1 week.
Yes! You can freeze this almond flour cornbread for up to 3 months. I recommend placing a sheet of parchment paper between each piece to prevent them from clumping together. Thaw in the fridge overnight when you’re ready to serve.
Personally, I prefer my cornbread warm. If serving leftovers, reheat them in the microwave or in the oven at 350F just until warmed through. However, it’s just as tasty cold!
For more side dishes, check out my:
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Recipe
Skillet Cornbread Recipe
Equipment
- 1 (8x8) Baking Pan
Ingredients
- 2 eggs
- 1 cup almond milk - or milk of choice (I have used 2% before)
- ¼ cup honey
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar - sub. lemon juice if needed
- 1 ½ cup cornmeal
- 1 cup almond flour
- ¼ cup tapioca flour
- 1 tablespoon coconut sugar - or brown sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
To garnish
- Honey
- Flaky sea salt
Instructions
- Preheat oven to 375 F. In a mixing bowl, whisk together the eggs, milk, honey, olive oil, and apple cider vinegar. Mix well to combine, making sure to scrape along the bottom as the honey can sink.2 eggs, 1 cup almond milk, ¼ cup honey, 2 tablespoon olive oil, 1 tablespoon apple cider vinegar
- Fold in the cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, baking soda, and sea salt into the wet ingredients until no flour clumps remain.1 ½ cup cornmeal, 1 cup almond flour, ¼ cup tapioca flour, 1 tablespoon coconut sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
- Line an 8 X 8 pan with parchment paper for easy clean up and pour the batter into the pan. Tap the pan on the counter a few times to remove any air bubbles then bake in the oven for 18 - 22 minutes until the edges are golden. I like to test the doneness by sticking a toothpick into the center and if it comes out clean, the cornbread is done.
- Allow the cornbread to cool before cutting it into pieces. Serve with an extra drizzle of honey on top and flaky sea salt if desired and enjoy!Honey, Flaky sea salt
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