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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
Cornbread (Gluten Free, Grain Free)
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
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
Use the tag #DeliciousMeetsHealthy when posting a photograph of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!
Oh my, I just want to dig right in as I can imagine the flavour of the almond flour and coconut flour combined.
I was curious how one made a grain free cornbread, lol. This recipe sounds great. I have a friend who uses coconut flour on a regular basis and she makes her version of grain free cornbread quite often. She loves it 🙂
I have never made corn bread but really should as it sounds fabulous:-)
what a great pic, it looks awesome and the recipe is already in my files!
this looks wonderful. I love cornbread. Also like the other healthy thanksgiving meals you’re showcasing here. Have a wonderful weekend!
Thanks, Nazima!
What a cleaver recipe! This would be awesome on Thanksgiving, but I’m also imagining it dunked into a nice hot bowl of chili. Yum!
Ha, I was so curious how you could make a grain free cornbread – so clever! This looks so delicious!!
This looks delicious and with almond flour – coconut, it must be sooooooo good.
I love finding new cornbread recipes, this looks so good, will have to give it a try soon!
Looks delicious and good for me too — WOW! Can’t wait to make it.
This recipe was great!! I made it in an iron skillet, and the edges were so crisp 🙂 The inside was just a bit wet for my taste, so next go around I added two tbsp of coconut flour, and subbed buttermilk for the yogurt… YUM. I also added ground caraway seeds and some granulated garlic to simulate the “corn” taste, worked great!! Oh… and I did 4 tbsp bacon fat and 4 tbsp butter… because, BACON FAT. Thanks for the recipe!!!
So glad to hear it turned out great! Thanks so much for stopping by! Sounds delicious with your additions too! 🙂
Surprisingly, it does taste like cornbread, the onion helps and next time I may try a small can of green chilis. Mine only took 20 min to cook as opposed to the 30-35 given in the recipe. Will be making this recipe often. It’s so hard finding good grain free bread recipes, thank you for posting!