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Grain Free Cornbread

This recipe actually came about by accident. I was making my sandwich bread recipe and decided to replace the arrowroot with 1/4 C of coconut flour just to reduce the starch and see how it turned out.

I was very disappointed as it was baking because I thought for sure it was a complete failure, it didn’t rise much and it looked dry.

But my mood quickly changed to excitement when I finally tried it and realized it had the texture of and tasted exactly like corn bread, minus the corn of coarse! I couldn’t have made a better cornbread if I were trying!

I put the loaf in the freezer and plan on making dressing with it, or stuffing as some people call it, in a few weeks. I can’t wait :)

I did have to make another loaf of sandwich bread though, bummer.

If you’re not grain free, try my Southern Skillet Cornbread recipe, it’s equally delicious :)

**UPDATE- You can also make this the traditional way in a 9 inch cast iron skillet: Melt 2 Tbsp. Earth Balance butter or Coconut Spread in skillet. Add batter, cook for about 1 minute. Transfer to oven and cook as directed.

this post is part of Allergy Free Wednesdays, Gluten free Fridays, Fat TuesdayGluten Free Wednesdays, and Slightly Indulgent Tuesdays

  • 2¼ C Blanched Almond Flour, Honeyville Brand
  • ¼ C Coconut Flour
  • 1 Tsp. Baking Soda
  • 1¼ Tsp. Sea Salt
  • 4 Eggs, Seperated
  • 2 Tsp. Apple Cider Vinegar
  • 3 Tbsp. Milk Alternative
  • ¼ C Water
  • ¼ C Ground Chia or Whole Psyllium Husks
  • ¼ C Honey
  1. Preheat oven to 300 degrees.
  2. Whisk together the almond flour, coconut flour, baking soda, and salt. Set aside.
  3. Separate the eggs: Place the whites in a large mixing bowl and the yolks in a medium mixing bowl.
  4. Beat the whites until they form stiff peaks, 3 - 5 minutes.
  5. Add the honey, vinegar, milk alternative, water and chia or psyllium to the egg yolks and mix well.
  6. Line an 8 x 4 or 4.5 in pan** with parchment paper and spray with cooking oil.
  7. Beat the wet ingredients into the egg whites. Then, beat in the dry ingredients. Try not to over mix.
  8. Pour into prepared pan and bake approximately 45 minutes.
  9. After cornbread has cooled enough to handle, cut lengthwise down the middle, then across to make squares.

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  1. Awsome, I bet it taste really good and will be great in stuffing.

  2. YUM! This will be perfect for Thanksgiving! I hope you come back to Gluten free fridays and link it up! It will be live for link ups tonight (Thursday) at 7:05 eastern time! I hope that you can join us!
    Cindy from vegetarianmamma.com

  3. Thanks for linking this up again :) YUM Thanks for linking up at our Gluten Free Fridays party last week! have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you’ll join us this week! Domata will be sponsoring our party! They will be giving away a box of each of their gluten free products: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from vegetarianmamma.com

    The party will start at 7 pm tonight (eastern)


  1. […] may also like this grain free cornbread or this gluten free southern skillet cornbread […]

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