Making homemade cornbread doesn’t have to be complicated, even if you need it to be gluten free.
This recipe uses simple ingredients that you probably already have in your kitchen. The best part is that it tastes just like traditional cornbread, but without any gluten at all.
I’ve been making this cornbread for my family for years now, and it never fails to impress. The texture is perfect – not too dense and not too crumbly. It has that classic cornbread flavor that goes great with so many meals.
Whether you serve it with chili, soup, or just eat it on its own with some butter, this cornbread always hits the spot.
What makes this recipe special is how easy it is to make. You don’t need any fancy equipment or hard-to-find ingredients. Just mix everything together, pour it into a cast iron skillet, and bake.
The almond flour gives it a nice texture while keeping it completely gluten free. The sweet corn extract adds that authentic cornbread taste that makes this recipe stand out.
This cornbread is perfect for anyone following a gluten free diet, but honestly, even people who don’t need gluten free food love it. It’s moist, flavorful, and has that golden color that makes real cornbread so appealing.
What Makes This Recipe Special
Cast Iron Skillet Magic: Baking this cornbread in a cast iron skillet gives it that authentic, rustic feel that traditional cornbread is known for.
The cast iron creates a beautiful golden crust on the bottom and sides that you just can’t get with a regular baking pan.
Authentic Cornbread Flavor: The secret to this recipe is the sweet corn extract, which gives you that real cornbread taste without any actual corn. Most keto bread recipes taste nothing like the original versions, but this one is different
Goes With Everything: This cornbread pairs well with so many keto-friendly foods. It’s perfect with low-carb chili, keto soups, grilled meats, and roasted vegetables. You can eat it as a side dish or even as a snack with some butter.
Ingredients
- 5 cups Almond Flour
- 6 Eggs
- 1 tablespoon Baking Powder
- 1/3 cup Granular Sweetener
- 2/3 cup Melted butter
- 2/3 cup Almond Milk
- 1 tablespoon Sweet Corn Extract
- 1 teaspoon Salt
How To Make
Follow these simple steps:
Step 1
Preheat the oven to 400°F and grease a cast iron skillet (I used a 10 inch one) with melted butter (use extra butter, not from the recipe ingredients).
Step 2
In a medium bowl, combine the almond flour, sweetener, salt, and the baking powder. Mix really well.
Step 3
Add the almond milk, eggs, and melted butter to the dry ingredients. Mix until a smooth batter forms.
Step 4
Pour the batter into the greased cast iron skillet. Bake in the preheated oven for about 35 minutes, or until golden brown. A toothpick inserted in the center should come out clean.
Step 5
Let it cool for at least 30-40 minutes before serving. Yummy, enjoy!
Tips
1. Don’t Skip the Cast Iron Skillet
Using a cast iron skillet really makes a difference for this cornbread. The cast iron gets much hotter than regular baking pans, which creates that golden, crispy crust on the bottom and sides.
Before you pour in the batter, make sure to grease the skillet really well with extra melted butter – not the butter from your recipe ingredients, but additional butter.
Heat the skillet in the oven while it’s preheating, then carefully take it out and add your batter.
You’ll hear it sizzle a little, which is exactly what you want. If you don’t have a cast iron skillet, you can use a regular 9×9 baking pan, but grease it extra well and know that the texture won’t be quite the same.
2. Don’t Open the Oven Door Too Early
It’s really tempting to check on your cornbread while it’s baking, but try not to open the oven door for at least the first 25 minutes.
Opening the door lets heat out and can cause the cornbread to sink in the middle or not cook evenly. The cornbread needs consistent heat to rise properly and develop that golden color.
After about 25 minutes, you can start checking by looking through the oven window if you have one. When it’s done, the top should be golden brown and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
If the toothpick comes out with wet batter, give it another 5 minutes and check again.
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Frequently Asked Questions
How do I know when the cornbread is done?
There are a few ways to tell when your cornbread is perfectly baked. First, look at the color – it should be golden brown on top, not pale or dark brown. The edges should look set and might pull away slightly from the sides of the pan.
The most reliable test is the toothpick test: stick a clean toothpick into the center of the cornbread and pull it out. If it comes out clean or with just a few moist crumbs, it’s done. If there’s wet batter on the toothpick, it needs more time.
You can also gently press the center – it should spring back when touched. If it feels mushy or leaves an indent, give it another 5 minutes and check again.
Gluten Free Cornbread
Ingredients
- 5 cups Almond Flour
- 6 Eggs
- 1 tablespoon Baking Powder
- 1/3 cup Granular Sweetener
- 2/3 cup Melted butter
- 2/3 cup Almond Milk
- 1 tablespoon Sweet Corn Extract
- 1 teaspoon Salt
Instructions
- Preheat the oven to 400°F and grease a cast iron skillet (I used a 10 inch one) with melted butter (use extra butter, not from the recipe ingredients).
- In a medium bowl, combine the almond flour, sweetener, salt, and the baking powder. Mix really well.
- Add the almond milk, eggs, and melted butter to the dry ingredients. Mix until a smooth batter forms.
- Pour the batter into the greased cast iron skillet. Bake in the preheated oven for about 35 minutes, or until golden brown. A toothpick inserted in the center should come out clean.
- Let it cool for at least 30-40 minutes before serving. Yummy, enjoy!