Healthy Cornbread Recipe

Golden, buttery, and slightly sweet — this healthy cornbread melts in your mouth! Made with almond flour and honey for a gluten-free, wholesome twist.

Course Breads, Breakfast, Side Dish

Cuisine American

Keyword cornbread, dairy-free cornbread, gluten-free cornbread, healthy cornbread, healthy cornbread recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 212kcal

Author Kelli Shallal MPH RD

Ingredients

2 cups whole-grain cornmeal
1 cup almond flour
2 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
2 large eggs whisked
½ cup melted butter sub: coconut oil or vegan butter
½ cup honey
1 cup milk I used almond milk

Instructions

Preheat oven to 350F and grease an 8 x 8 baking dish with butter (or butter sub.)
Combine dry ingredients (whole-grain cornmeal, almond flour, baking powder, baking soda, cream of tartar, and salt).
In another bowl, combine melted butter, eggs, milk, and honey, whisk until there is a smooth consistency.
Add in eggs, honey, milk, and butter into the dry ingredients. Mix until just combined, DO NOT OVERMIX.
Immediately pour the mixture into a baking dish and place in the oven. Bake for 30-35 minutes or until an inserted toothpick comes out clean and edges of cornbread are golden brown.

Video

Notes

To store: Store at room temperature for 24 hours or refrigerate for up to 4 days. Warm slices in the microwave or in the oven at 325°F for 10 minutes for the best texture.

To freeze: I have not personally tried freezing this recipe, but I believe it will work out just fine, although it may be subject to crumbling. Many baked goods become slightly dried out or crumbly in the freezer, and this one would be more prone to it due to the lack of gluten. I would ensure that it's 100% cooled by refrigerating overnight, then wrap individual pieces in Saran Wrap and place them in a freezer bag for up to 3 months. Defrost under refrigeration to thaw.

Nutrition