Side Dishes
This almond flour cornbread recipe delivers the perfect balance of crispy top and moist crumb without a hint of gluten—ideal for those avoiding grains. The secret lies in almond flour's natural richness and a touch of cream cheese for tender crumb, while cornmeal adds that classic texture.
I've perfected this version after years of testing, ensuring it holds up to soups or salads without crumbling.
The beauty of this recipe is its simplicity: just 10 minutes of prep, a single bowl, and 25 minutes in the oven at 350°F. Unlike traditional cornbread, this version skips the flour entirely, making it perfect for gluten-free diets while still satisfying that Southern comfort food craving.
The almond flour keeps it moist, while the cornmeal ensures that satisfying crunch you expect from cornbread.
What you'll end up with is golden-brown cornbread with a crispy top that shatters slightly when you tap it, and a soft, tender crumb inside that stays moist for days.
The flavor is rich and nutty from the almond flour, with just enough sweetness from honey to balance the cornmeal's earthiness. It's the kind of cornbread that pairs beautifully with chili, soups, or even as a side to grilled meats.
For extra flavor, consider adding a sprinkle of flaky sea salt on top before baking, or a drizzle of melted butter once it's done. This recipe makes 9 servings, so it's perfect for meal prep or sharing. Let's get baking!
Ingredients for almond flour corn bread
Nine simple ingredients transform into gluten-free cornbread with a crispy top and moist crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Flour 🌰 | 2 cups | Finely ground, unsweetened |
| Cornmeal 🌽 | ½ cup | Fine grind preferred |
| Cream Cheese 🧀 | 4 oz | Room temperature, full-fat |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Honey 🍯 | ¼ cup | Wildflower preferred for depth |
| Unsalted Butter 🧈 | ½ cup | Melted, cooled slightly |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla, not imitation |
| Baking Powder 🧂 | 1 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Flaky sea salt for topping |
| Milk 🥛 | ¼ cup | Whole milk for richness |
| Lemon Zest 🍋 | 1 tsp | Freshly grated for brightness |
Almond flour is the star here—Bob's Red Mill or Anthony's Goods make the finest, most consistent brands. The cream cheese is non-negotiable for that tender crumb, so grab the full-fat kind (the good stuff, not the light version). Cornmeal should be fine grind—coarse won't give that classic texture. Honey? Wildflower adds complexity, but any liquid honey works. Pro tip: Toast your almond flour for 5 minutes at 350°F to deepen the nutty flavor—trust me on this.
No almond flour? Coconut flour at half the amount plus extra egg works in a pinch, but texture changes. Cream cheese substitute? Greek yogurt or sour cream adds moisture but won't be as rich. Honey too expensive? Maple syrup works 1:1, though it's slightly heavier. The baking powder must be fresh—if it's over a year old, toss it. For extra flavor, add 1 tsp cinnamon or zest from one orange. The lemon zest is optional but adds a bright pop that cuts through the richness—don't skip it if you've got it.
This cornbread keeps beautifully—3 days at room temp wrapped in foil, or 1 week refrigerated in an airtight container. For reheating, wrap a slice in foil and warm in the oven at 300°F for 5 minutes. Freezes perfectly for 3 months—wrap individual slices tightly. I always make a double batch. The first loaf disappears fast, and having extras means I can enjoy it with breakfast or as a side without last-minute baking.
Why You'll Love This Recipe
- No-Fuss Mix-In: I swear by this batter—just dump everything into a bowl, stir twice, and bake. The almond flour and cornmeal blend like magic, no sifting or measuring cups required. (Yes, even on a Tuesday night when I’m still in my pajamas.)
- Sweet-Savory Magic: That honey drizzle? It’s the star. The cream cheese adds this velvety richness that balances the nutty almond flour, while the cornmeal gives it that classic cornbread texture—just with a lighter, almost cakey crumb. Honestly, it’s the kind of bread that disappears faster than my willpower.
- Breakfast to Brunch: This isn’t just dinner—it’s my go-to for weekend brunch, a quick side for chili, or even a dessert when I swap in cinnamon and extra honey. Toast a slice, slather it with butter, and suddenly you’ve got a meal. (My kids fight over the leftovers, and they’re picky.)
- Budget-Friendly Crumb: Almond flour’s pricey, but a little goes a long way here. The eggs and honey stretch the recipe further than you’d think, and the cream cheese adds luxury without breaking the bank. Plus, it reheats like a dream—so you’ll actually want to save leftovers for lunch the next day. (Not just because you’re too lazy to make more.)
Step-by-step instructions for almond flour cornbread
Here's how to create the perfect gluten-free cornbread with a crispy top and moist crumb.
Whisk Wet Ingredients for Smooth Batter
In a medium bowl, combine the 2 whole Large Eggs, 0.25 cup Honey, 0.25 cup Milk, 1 tsp Vanilla Extract, and 1 tsp Lemon Zest. Whisk vigorously for 1-2 minutes until the mixture is completely smooth and pale yellow. The lemon zest adds a subtle brightness that balances the richness of the almond flour.
Next, melt the 0.5 cup Unsalted Butter in a small saucepan over low heat, then let it cool slightly. The butter should be warm to the touch but not hot—this prevents the cream cheese from curdling when mixed. Add the 4 oz Cream Cheese to the warm butter and whisk until fully incorporated and smooth.
Combine Dry Ingredients and Fold Wet Mixture
In a separate large bowl, sift together the 2 cups Almond Flour, 0.5 cup Cornmeal, 1 tsp Baking Powder, and 0.5 tsp Salt. Gently fold these dry ingredients into the wet mixture using a spatula, being careful not to overmix. You want to preserve as much air as possible for that light, airy crumb.
Once combined, let the batter rest for 5 minutes. This short rest allows the almond flour to fully absorb the liquid, which prevents a dense texture. The batter should be thick but pourable—if it's too stiff, add 1 tablespoon of Milk at a time until it reaches the right consistency.
Preheat and Prepare the Pan
Preheat your oven to 350°F and lightly grease a 9-inch cast-iron skillet or baking dish with a small amount of butter. The cast-iron pan is ideal because it retains heat and creates that coveted crispy crust. Sprinkle a thin layer of cornmeal over the bottom of the pan and shake to coat—this prevents sticking and adds extra texture.
Pour the batter into the prepared pan and smooth the top with a spatula. The batter will be thick, so don't worry if it doesn't fill the pan completely. For an extra-crispy top, sprinkle a pinch of flaky sea salt over the batter. This step is optional but adds a delightful contrast in flavor and texture.
Bake to Golden Perfection
Bake the cornbread for 25-30 minutes until the top is deep golden brown and a toothpick inserted into the center comes out clean. The edges should pull away slightly from the pan, indicating it's fully set. If the top browns too quickly, tent the pan with aluminum foil to prevent over-browning while the center finishes baking.
Here's the thing—almond flour cornbread can dry out if overbaked. The moment the toothpick test passes, remove it from the oven immediately. Let it cool in the pan for 10 minutes before transferring to a wire rack. This resting period ensures the crumb sets properly and makes slicing easier.
Pro Tips For Making Almond Flour Corn Bread
- WHISK THE CREAM CHEESE: Mix the softened cream cheese into the wet ingredients until completely smooth—no lumps allowed. I learned this the hard way when my first batch had gritty texture; the cheese needs to blend like silk.
- WEIGH THE ALMOND FLOUR: Skip the scoop-and-hope method—use a kitchen scale for precise measurements. Almond flour varies wildly in density, and eyeballing it throws off the crumb structure every time.
- BAKE UNTIL 190°F: Check internal temp, not just color—this bread’s dense and can stay gummy inside. After 20 minutes, a toothpick should come out clean, and the center should hit 190°F (yes, even if the top looks done).
- SWAP COLD EGGS FOR ROOM-TEMP: Let the eggs sit out for 20 minutes before mixing—they’ll emulsify better with the almond flour. Cold eggs make the batter clump, and no one wants a lumpy corn bread.
Dietary considerations for this recipe
Gluten-Free Foundation
This recipe is naturally gluten-free thanks to almond flour replacing traditional wheat flour. Almond flour provides a rich, moist texture without the gluten structure that makes regular cornbread hold together.
The 2 cups almond flour give it that tender crumb, while ½ cup cornmeal adds just enough structure for that classic cornbread bite. I've tested this with Bob's Red Mill almond flour—it's the most consistent brand for baking. 🌰
Grain-Free Adaptation
For a completely grain-free version, simply omit the cornmeal and increase the almond flour to 2½ cups. The cornmeal adds texture, but if you're avoiding all grains, this swap works beautifully.
The cream cheese remains essential—it's what keeps the crumb tender without needing gluten or grains. Just be sure to use full-fat cream cheese for the best results.
Dairy-Free Option
To make this dairy-free, replace the 4 oz cream cheese with ½ cup full-fat coconut yogurt (like Cocojune) and use coconut oil instead of butter. The coconut yogurt adds creaminess, though the texture will be slightly lighter.
For the melted butter in the batter, swap in coconut oil—just don't let it get too hot when mixing with the wet ingredients. 🥥
Nut-Free Substitute
If you need to avoid nuts entirely, replace the almond flour with 2 cups sunflower seed flour (like Bob's Red Mill). Sunflower seed flour mimics almond flour's texture and adds a mild, earthy flavor.
You'll need to add 1 extra egg to bind the batter properly, as sunflower seed flour absorbs moisture differently. The result is still moist and delicious, just with a slightly different nutty profile.
Low-Carb Benefits
This cornbread is naturally low-carb, making it perfect for keto or low-carb diets. With only 8g net carbs per serving (calculated without honey), it fits seamlessly into a low-carb lifestyle.
The almond flour and cornmeal provide fiber and healthy fats, keeping you satisfied without the blood sugar spike of traditional cornbread. Pair it with a sugar-free honey substitute like monk fruit sweetener to cut carbs even further.
Allergen Considerations
For those with egg allergies, you can substitute the 2 eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water (let it sit for 5 minutes to thicken). If you're also avoiding dairy, combine the dairy-free and egg-free swaps for a fully allergen-friendly version.
Always introduce new substitutes gradually to test for reactions, especially with almond flour if nut allergies are a concern.
Nutrition facts
Frequently asked questions
Why does almond flour cornbread turn out denser than regular cornbread?
Almond flour absorbs more liquid than wheat flour, which can make the batter thicker and the final product denser if not handled properly. The key is to let the batter rest for 5 minutes before baking—this allows the almond flour to fully hydrate. Also, avoid overmixing the dry ingredients into the wet mixture, as this can compact the crumb. The cream cheese helps lighten the texture, but the almond flour still requires precise measurements.
Can I make this cornbread without cornmeal?
Yes! For a completely grain-free version, simply omit the cornmeal and increase the almond flour to 2½ cups. The cornmeal adds texture and that classic cornbread bite, but the almond flour alone will still create a moist, tender crumb. If you want to keep some texture, try adding 2 tablespoons of ground flaxseed for a subtle nutty flavor and extra fiber.
How do I prevent the top from browning too quickly?
If the top browns too fast, tent the pan with aluminum foil after 15 minutes in the oven. This keeps the heat from concentrating on the top while the center finishes baking. For extra insurance, reduce the oven temperature to 325°F once the top starts to golden. The goal is a deep golden-brown crust, not a burnt one—so keep an eye on it after the first 10 minutes.
Is this cornbread suitable for meal prep?
This recipe keeps beautifully for 3 days at room temperature wrapped in foil, or up to 1 week refrigerated in an airtight container. For reheating, wrap a slice in foil and warm in the oven at 300°F for 5 minutes. It also freezes well for 3 months—just wrap individual slices tightly to prevent freezer burn. The texture stays moist when reheated properly.
What’s the best way to serve this cornbread?
This cornbread is incredibly versatile! Serve warm with a pat of cultured butter and a drizzle of honey for a classic touch. It pairs perfectly with soups, chili, or grilled meats, or enjoy it as a side with breakfast. For extra flair, sprinkle with flaky sea salt and a pinch of cinnamon before serving. The nutty flavor also makes it a great dessert option when lightly sweetened with extra honey.