Almond Flour Cornbread -

5 from 1 vote

Almond Flour Cornbread

Easy, gluten-free almond flour cornbread is made with a combo of almond flour and cornmeal. Wonderful with soups, stews, chili, and more.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 165kcal

Preheat oven to 350ºF. Line or grease an 8×8 pan with parchment and set aside.
In a large bowl, whisk together the 1 large egg, 1 cup buttermilk, and ⅓ cup melted unsalted butter.
In medium bowl whisk together the 1 cup cornmeal, 1 cup almond flour, ¼ cup granulated sugar, 1 ½ teaspoon baking powder, and ½ teaspoon fine sea salt.
Fold the dry ingredients into the wet ingredients.
Pour the batter into the prepared pan, place it in the oven, and bake for 25-30 minutes, until a tester comes out clean. Place the pan on a rack to cool, then cut into squares to serve.

Don't overmix. Cornbread's tenderness comes from folding together the ingredients rather than vigorously whisking or stirring.
Bake it in a cast-iron pan. Try baking the batter in a cast-iron skillet - this will create a lovely little crust on the bottom.
Can I make this cornbread ahead of time? Yes! Bake as directed, then place in an airtight container and store it at room temperature for up to 2 days, or wrap in plastic and freeze it for up to 2 months.
What is the best buttermilk substitute? Here's an easy DIY buttermilk substitution: 1 tablespoon of vinegar mixed into 1 cup of milk. You can also do a mix of ½ cup plain yogurt and ½ cup of milk.
Drizzle with maple syrup. I LOVE drizzling a little bit of maple syrup over my portion of warm cornbread - it just sings fall and warmth.