Cornbread (Gluten Free, Grain Free)

A quick and easy gluten- and grain-free cornbread.

To make this cornbread gluten-free and grain-free, I used almond flour and a little bit of coconut flour. And yes, there is no corn involved here but tastes just like cornbread, even better!

This cornbread is perfect to serve on Thanksgiving or to use it to make cornbread stuffing. I have another great Thanksgiving recipe for cornbread and sausage stuffing coming later this week. So, don’t miss it out.

In fact, as I am typing this right now, I am enjoying a piece of it. Try it and let me know what you think. I hope you enjoy this lightened up cornbread for your Thanksgiving and holidays.

Are you looking for more healthy Thanksgiving side dishes? Check these out:

What you need

• • 2 cups almond flour

• • 1/4 cup coconut flour

• • 2 tsp coconut sugar

• • 3 tsp baking powder

• • 1/2 tsp baking soda

• • 1 tsp salt

• • 3 eggs, lightly beaten

• • 8 Tbsp unsalted butter or ghee, melted

• • 1 cup plain, whole yogurt

• 1 medium onion, minced

Preparation

Preheat oven to 425 F.

Mix almond flour, coconut flour, coconut sugar, baking powder, baking soda, and salt in a large mixing bowl.

In a separate bowl, mix eggs, melted & slightly cooled butter, and yogurt.

Pour yogurt mixture into the flour mixture, add minced onion and mix well until everything is well incorporated.

Pour the cornbread batter into a greased 8 x 8 inch baking dish and spread out evenly. Bake at 425 F for 30 – 35 minutes.
For more delicious and healthy recipes, check out our other cooking videos here:

How To Make Gluten-Free Cornbread

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Cornbread (Gluten Free, Grain Free)

Cornbread (gluten free, grain free) - a classic dish for the holidays! This gluten free cornbread is great for cornbread stuffing for Thanksgiving.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8

Calories 310kcal

AUTHOR Neli Howard | Delicious Meets Healthy

INGREDIENTS

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 tsp coconut sugar
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3 eggs, lightly beaten
• 8 Tbsp unsalted butter or ghee, melted
• 1 cup plain, whole yogurt
• 1 medium onion, minced

US Customary - Metric

INSTRUCTIONS

• Preheat oven to 425 F.
• Mix almond flour, coconut flour, coconut sugar, baking powder, baking soda, and salt in a large mixing bowl.
• In a separate bowl, mix eggs, melted & slightly cooled butter, and yogurt.
• Pour yogurt mixture into the flour mixture, add minced onion and mix well until everything is well incorporated.
• Pour the cornbread batter into a greased 8 x 8 inch baking dish and spread out evenly. Bake at 425 F for 30 - 35 minutes.

NUTRITION

Serving: 107g | Calories: 310kcal | Carbohydrates: 13.5g | Protein: 9.5g | Fat: 25.5g | Saturated Fat: 9g | Polyunsaturated Fat: 16.5g | Cholesterol: 94mg | Sodium: 499mg | Fiber: 3.4g | Sugar: 4.9g

Course Side Dish

Cuisine American