Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

Low-Carb Cornbread

Keto Cornbread

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I’ve been serving this Keto Cornbread at our Thanksgiving dinner for years and it’s quite a hit. We love it smothered in my Paleo Gravy, or dipped in my incredible 3-Ingredient Cranberry Cherry Relish. The boys enjoy it year round when I melt butter and honey together and drizzle it over the warm cornbread straight out of the oven.

Easy Homemade Paleo Cornbread Recipe

I loved making cornbread when I was growing up. Back then we used a mix, and smothered the cornbread in margarine, rather than wholesome butter. But that was the 1970’s when everything was low-fat, at least in our house. Now we know better and I make this grain-free, paleo cornbread which is totally corn-free!

Keto Diet Recipes

I have my Keto Diet Recipes page with loads of amazing low-carb high-fat (LCHF) dishes, and we follow a healthy whole food diet. We feast on meat, vegetables, fruit, and simple yet decadent dishes like this Keto Cornbread which, like every single recipe on my website, is 100% grain-free!

Keto Cornbread Recipe

This Low-Carb Keto Cornbread is made with 6 ingredients total. This recipe is so dang easy it won’t bog you down when you’re cooking your Thanksgiving dinner. I often make it a day ahead of time and remove it from the skillet, wrap it in a paper towel, then zip it into a plastic bag to store in the fridge. It will keep for up to 4 days when stored this way.

Print Recipe
Keto Cornbread
Serves:8
Ingredients
Instructions
  1. In a food processor combine almond flour, flaxmeal, baking soda, and salt
  2. Pulse in apple cider vinegar and eggs
  3. Transfer batter to a greased 8 inch cast iron skillet
  4. Bake at 350°F for 20-25 minutes
  5. Serve

Sweet Keto Cornbread Recipe

If you would like to sweeten this Low-Carb Keto Cornbread you can add ⅛ teaspoon of stevia. I’ve made it that way and it turns out quite well. I think it would also be amazing with a tablespoon or two of honey added to the recipe, but I haven’t tried that so not sure if other ingredients will need to be adjusted accordingly.

Low-Carb Bread Recipes

Here are some of my other Low-Carb Bread Recipes for you!

This post is an oldie but goodie from the archives. I first shared this recipe in 2016.

Comments

  2. Elana, in all the years I have followed you, I cannot tell you how many books I’ve bought and shared. I have never tried a bad recipe from you. Everything always turns out so unbelievably well. Around 2 in the afternoon I found myself with a sudden craving for salmon. I was expecting to just feed myself since my mother had made some rolled grape leaves for the family the night before. She told to cook the full Salmon. It’s 5 lbs. So at the last minute I decided to go ahead and make your Chipotle Lime Salmon recipe (as it’s a recipe I have tried for years). I am so glad I did. The flavor was so delicious and the salmon was soft and succulent. It is the best Salmon I’ve had. Thank you so much!!

    Reply

    • Ria, thanks for your incredible comment! I’m so glad to hear you are enjoying my website and books and I really appreciate your support! ❤️❤️❤️

      Reply

  3. What a great recipe! I’m going to be adding Hatch green chile and cheddar cheese! Gotta represent my New Mexico roots!

    Reply

  5. Could I use this in my Thanksgiving cornbread dressing? What is the texture? Is it firm, can you crumble it? I need to figure out how to make this work….any ideas?

    Reply

    • I wanted to know the same thing! I need a good sturdy cornbread type bread for my stuffing since we’re gluten free. Last year the bread I used was soggy and not good. It ruined the whole recipe. If you come up with something please please please report back! This cornbread tastes absolutely delicious (as all of Elana’s recipes always do) on it’s own but nut flours do not absorb liquids and fats well so not sure it would work…

      Reply

      • Holly, I haven’t tried this in a stuffing recipe so not sure it will hold up. If you do experiment I hope you’ll let us know how it goes :-)

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  6. I have shared this recipe and your fabulous book “The Almond Flour Cookbook” with dozens of friends. Many are skeptic that recipes with so few ingredients and unusual flour (almond flour) could be so tasty. However, this “cornbread” recipe has won over many converts. Absolutely EVERYONE loves it! One friend added 1/2 tsp. cumin and 1/2 tsp. taco seasoning mix. I must admit that we liked the additional flavor. Your readers might want to try it. Thanks for sharing your culinary skills with the world!

    Reply

    • Jenifer, thanks so much for your amazing comment! I’m so happy to hear you are enjoying my book and really appreciate you recommending it to dozens of friends! And thanks also for letting me know that EVERYONE loves this cornbread :-)

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  8. Hi Elana, this cornbread looks delicious, can’t wait to try it!! What if we use ground almonds instead of almond flour? It’s not easily found here in Europe.

    Reply

  9. Hi, Elena, how can I substitute flaxmeal?
    I like to try your cornbread, but cant get it where I live. I live in Europe.
    Thank you, love your recipes, Heidi

    Reply

  10. Mama mia! This is the best thing I’ve put in my mouth for a long time! Great flavor and texture! I made it into 12 muffins. I used 1 tablespoon each of ACV and lemon juice, and only had regular flaxseed meal. You could use these for little sandwiches!

    Reply

    • Bambi, I nominate this for best comment ever award! Thanks for letting me know this is the best thing you’ve put in your mouth for a long time :-)

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  11. This recipe is amazing and absoltely satisfies the craving for cornbread! Thank you for the work you put into making these incredible recipes!

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  12. Your recipies sound really good, but my husband and I are keeping close track of our carb numbers right now and I didn’t see any mention of carbs per serving. We’ve just recently started so we have to be strict for now.

    Reply

      • I attempted to follow you nutritional information site but could not find the nutritional s either. Looking for carbs and sodium content. My son is diabetic and has CHF, so those are very important for us to know. Other than those needs (which may not be important to others) your recipes look very good.

        Reply

        • Kathy, thanks so much for your comment! Right now I provide nutrition information for all of the recipes in my cookbooks :-)

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          • This looks so good. I plan on making it tomorrow. But I was unable to find the carb count as well as Karen. Please post it, I tried to find it but after spending way too much time-I gave up. Thanks!

          • Itzmeb, thanks so much for your comment! I provide nutrition for all of the recipes in my books, but not the website at this point :-)

      • Why won’t you just give the nutrition info instead of a link that tells us to buy your cookbook? Do you not know the nutritional value?

        Reply

        • Elizabeth, thanks so much for your comment! No need to buy my cookbooks whatsoever! If you read through that post you’ll find out how to get the nutrition info for the hundreds of free recipes I share on my blog :-)

          Reply

          • Elana, that’s bull shit. The link takes users no where useful. Without the net carbs listed, your recipe is useless for a low carb diet. Way to be a putz.

          • Karen, thanks for sharing your opinion here. I value what everyone has to say. I’m working on adding nutrient information for the 1,000 recipes on my site but it’s taking way longer than I want. Sorry I can’t be of more help.

        • A quick way I use is to sign up for a free Myfitnesspal.com account and under the Food Menu there is a recipes tab. You can either paste in the URL where the recipe is located and it will try to figure it out or you can manually copy/paste the ingredients and then log it to find out the macros. I found copying these ingredients gave me the following macros :
          Calories per serving: 222
          Carbs 5
          Fat . 18
          Protein . 11
          Fiber . 4
          Sugar . 1

          Not bad — I was skeptical as to whether it would be keto but looks pretty good.

          Reply

        • Karen, it’s super easy to upload a recipe into my fitness pal to get an average macros for this recipe in a matter of seconds if you want to do it that way. Keep in mind, The macros vary SIGNIFICANTLY based on what brand of almond flour you use. If you use Anthony’s super fine almond flour (in my opinion the best) its only 2 g net carbs per 1/4 cup used. If you use Bob’s Red Mill, it’s 4 Grams of net carbs per 1/4 cup. That being said, for the MOST accurate macros, you should individually enter in the brands of the ingredients YOU would use to make this with to get true nutritional values.
          There’s no need to be upset with Elana. She is AMAZING and very talented, offering her recipes at no cost to you. You should be willing to take initiative and calculate it yourself with the brands you are using if you are that concerned with kicking yourself out of ketosis.

          Reply

          • Charisse, thanks so much for your super helpful tips and for supporting other readers with your wisdom :-)

    • Elana’s recipes are amazing. I’ve been making her recipes for around 10 years now. I appreciate all the free work she does with her blogs and recipes as a labor of love. Her recipes are simple, delicious, and use real ingredients.

      I’m assuming you’re the same Karen that started swearing and getting belligerent below; if not I apologize. But if you are, shame on you.

      While it would be nice if someone did everything for us, sometimes we need to grow up and do our own work if we want something special. Every comment does not warrant a personal response from the author. Elana does all of this work for FREE. If this were a paid service you might have some sort of leg to stand on to provide specific nutritional info but it still wouldn’t excuse your poor behavior.

      Reply

  13. I made this recipe with a couple of modifications. I doubled the recipe and baked it for 25 minutes in a buttered 13×9. I substituted equal amounts of ground chia for the flaxseed and I added 3-4 Tbsp (I eyeballed it rather than measured it) of honey. It turned out delicious and went well with a beanless chili. Thank you.

    Reply

  14. I just made this – it’s in the oven now. We’re from Texas and cornbread is a staple in the fall and winter. Anyone from Texas making this – DOUBLE the recipe – we don’t have 8 inch iron skillets, in fact it may be illegal to own an iron skillet so small and pointless. Also, a tip in cooking cornbread in general: butter that iron skillet really well, get the skillet HOT in the stove top, pour the batter into skillet on the stovetop and cook until the edges of the batter bubble. Then you put it in the oven. Hope to be writing another review about how awesome this cornbread is!

    Reply

  15. Great non-corn, corn bread! I made this today and I have to say it was great! It really does have the flavor of cornbread and def. the texture. I blended it in my Vitamix, just pulsing. I followed the rest of the instructions until I got to the part about putting it in a cast iron skillet. The only skillet I own is huge and the batter barely covered the bottom. So I ended up using a small square corning ware casserole dish. It worked fine. I left it in the oven about 25 minutes at 350. Toothpick came out clean, it was easy, breezy! So great warm with your favorite spread! Thanks so much Elana…just found you again, will be back for more great recipes. =)

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  17. Greetings Elana! I make “Hush Puppy Corn Bread (no corn meal due to health issues). I add finely diced sweet onion, shredded cheese, baking powder, buttermilk, a regular hush puppy recipe, but no frying, and I make it in a Pyrex 9X9-inch baking dish. I think I need to make it soon. I love your recipe so I may do it first. Thank you, take care…

    Reply

  18. HI, Elena. I love your recipes and was excited to see your cornbread recipe until I read that it requires 1/4 cup flax meal. I am allergic to flax and hope you can suggest a substitute or have a cornbread recipe that doesn’t have flax as an ingredient. Thanks!

    Reply

    • I cannot have flex seed, how do I make your delicious corn bread!
      It sounds wonderful.
      I am new to the Keto Diet, and not sure what ingredients I need to keep handy.
      Please let me know,
      Thank you
      Shelley2shoes

      Reply

      • Shelley, thanks for your comment! I haven’t tried that so not sure, if you do experiment with replacing the flax seed in this recipe I hope you’ll stop back by to let me know what worked. I am so thrilled to get your question about which ingredients to keep handy for the Keto Diet and have begun working on a write up of this already thanks only to you!!! What a great idea :-)

        Reply

  19. I’ve had it in the back of my mind for some time to experiment with this recipe by using buttermilk instead of apple cider vinegar. I have a lovely old cookbook called “Southern Cooking,” (which I grew up with) that has a recipe for buttermilk cornbread. I’m not sure about the volumes, though. The southern recipe calls for 1 egg, 1 cup of cornmeal and 1 cup of buttermilk. Here you are using more eggs (I assume to help bind it together) and of course the vinegar, which I assume is a lot more acidic, ounce for ounce, than buttermilk. So I might try 1 cup of buttermilk in place of your vinegar and reduce the egg count to 4. Any thoughts? I will let you know if it works. ;-)

    Reply

    • Donna, true confession! I’m not that good at altering recipes, my real talent is in creating them from the ground up! I hope you’ll keep me posted on your experiment –it sounds fun :-)

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  21. Does anybody know if the consistency of this would work for dipping a hot dog in for making “corn” dogs? We’re going paleo for my sons, one of whom is Asperger’s (autism spectrum) and the other with ADHD. Hoping for a recipe they would eat.

    Reply

  23. I literally just finished making this. I’ve eaten a LOT of cornbread in my life and did not have high hopes for this at all (most low-carb/keto “bread” recipes never taste good to me) but it ACTUALLY TASTES GOOD AND IT RESEMBLES CORNBREAD PRETTY WELL.

    THANK YOU FOR THIS!

    Reply

      • Hi I’m thinking aboiut making this and turning it into a cornbread dressing or some people say stuffing..what are your thoughts on your recipe being used as a cornbread substitute in a stuffing recipe?

        Reply

  25. Looks good, can’t wait to try it. If I skip the flax, do I need to increase the flour by same amount of flax? Thanks much, love your site, books & recipes!

    Reply

    • Leyla, thanks for your comment and for letting me know you love my website and books! I haven’t tried making this bread without flax so not sure how you would need to adjust it. If you do experiment please let us know how it goes :-)

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    • I will try this– but how can you call this cornbread if there is no corn meal in it?
      What not almond bread? What makes this bread yellow as in the picture?

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      • Jan, thanks for your comment! I gave up grains in 2001 and haven’t eaten corn since, so this is my version of cornbread. Golden flaxmeal and almond flour give this bread the golden hues of its wheat and corn-filled high carb counterpart :-)

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  26. This bread is quite good, and I’m sure I’ll make it again. I was a little dubious because in general, recipes with “just five ingredients!” don’t work out so well — at least not for my taste buds. I find that to be kind of a misdirection in cooking — the number of ingredients doesn’t mean much. And I also shy away from paleo baked goods that rely on nut butters or that get too eggy — again, I’ve been disappointed with the results from other chefs. That said, this is terrific bread. I made it in the small cast iron pan, as recommended, and it’s the right size. It makes a round loaf that is relatively thick, so that when you cut it into 8 slices, they are pretty sizeable. One-eighth is a good-sized serving when made that way. It’s also quick to make. For skeptics, I say, definitely try it!

    Reply

    • My Grandmother Nellie Fisk came by covered wagon from MO to KS; I have her black iron skillet. I loved my Mother’s cornbread because she never used much flour and her cornbread was only about an inch high. I really dislike the Corn Cake they serve at Marie Callendars as it is to fluffy, and too sweet. It’s more like a dessert than a bread. When I was younger cornbread was usually made and enjoyd with a bowl of hot beans with vinegar in the beans. Because the cornbread was so dense you could put a piece on the bottom of the bowl and then smother it with the hot beans. We usually cooked White Navy Beans; I never saw or heard of Pinto Beans until I came to CA and I never heard of Black Beans until my PR Mother in Law made them for me. Luckily for me, my Mom used Butter, not margarine which is like plastic in the body. When the first Margarine came out it was in a plastic pouch with a dot of coloring in the middle. The consumer took the pouch and mashed the coloring around to make the pale Margarine a yellow butter color. That didn’t last for long.

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  27. I’m giving this a try with a few additions. I put in 1 T. of finely chopped onion and 2 T. of finely diced red/green pepper to give it a Mexican look and taste. I also used white wine vinegar as I didn’t have any cider vinegar. I added half a cup of finely shredded mozzarella as well. In other recipes using almond flour, I find the cheese improves the texture and helps it hold together. It’s in the oven now, and looks awesome!

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    • Merilou, This is called Mexican Corn Bread or Texas Cornbread. Thanks for reminding me of it as I have a good recipe for it. It calls for a small can of corn, but now with the GMO corn I have to be very careful when I buy any corn products. I’m wondering if Corn is really Paleo as it is a NEW WORLD GRAIN not found in Europe. The earliest Corn is found in caves in Mexico about 3,000 years ago.

      Reply

      • Margaret, thanks for your comment. Corn is not considered a paleo food. Personally, I haven’t eaten it since 2001 when I went on the grain-free diet :-)

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  28. I’m intrigued by the idea of making this with buttermilk. I grew up in the South, and we had savory cornbread that was always made with buttermilk (and bacon grease ;-). My question is the same as one that was already asked — if you were to sub buttermilk for the ACV, would you use the same amount — ie 2 tablespoons? thanks.

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  29. Happy 2018!
    I made this “corn” bread today. I used lemon juice instead of apple cider vinegar and I added 2 tablespoons of honey with the wet ingredients. I mixed it all together with a whisk since most of my kitchen stuff, including my food processor, is still packed away in storage.

    It came out amazing…much better and more moist than the ‘real’ thing!
    Thank you, Elana, for sharing all of your recipes with us. I pray God will continue to heal you.

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    • Trish, I am so grateful for your wonderful prayers. And thanks for letting me know that this bread is even better than the real thing :-)

      Reply

  30. NONE of your recipes have a nutritional content posted. Why? I need to know how many carbs, calories, fat, etc. These recipes are important because of that info. Got any of that info.? Sure could use it. Thanks.

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  31. Just made this tonight. Outstanding! My husband, who is not necessarily paleo, gluten free, or low-carb, said if I hadn’t told him it wasn’t “corn”, he never would have guessed it! (Lots of grass-fed butter is a plus!) Elana, you are amazing and I thank you from the bottom of my heart!

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  32. This was my first recipe of yours that I tried. I did add in 2 Tbsp of honey – seeing that someone else tried it successfully. ;) I also subbed lemon juice for ACV since I didn’t have enough ACV on hand. This was so good – fluffy and perfect. Happy to have a grain-free alternative to eat with our chili now!

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  34. I love this recipe! I make it frequently for home and to take to dinner parties and potlucks. Although it is good as is, I have also added mix ins such as diced green chilies, shredded pepper jack cheese, bacon bits, etc.. also, sometimes I grease my cast iron pan with bacon grease. Super yummy, can’t go wrong. I’ve even found that I don’t need a food processor, I just mix by hand and it has the great texture of cornbread. Thanks Elana.

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    • Teri, thanks for your amazing comment and for sharing your wonderful ideas! I’m so happy to hear you love this recipe :-)

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  35. I made this last night to go with our chili – so good!!! And so simple! I was so excited to have some low-carb bread! Thank you!

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  38. Hi all I have an allergic reaction to artificial sweeteners I tried everything and I severely bloat up and the pain in my stomach is unreal I can only tolerate honey. Would this hamper my weight loss?

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  39. Thanks for your recipes. Can a person just use a 10 inch??? Cannot wait to try this!!! Or how about an 8 by 8 pan??

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  40. In the comments you mentioned you could use buttermilk instead of the ACV. Would it still be 2 tbsp? I have buttermilk on hand in case I couldn’t find a substitute corn bread recipe and had to make a regular one.

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    • Noelle, thanks for your comment! It seems that another reader made that suggestion, but I haven’t tried this substitute so am not sure how it would work :-)

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  41. This is a pretty close tasting recipe for cornbread. But, mine came out with a dense sponge like texture. Can you give me some hints on how to avoid that? I would like to convert my Grandma’s cornbread dressing recipe and that requires a nice crumbly texture.

    Reply

    • Jennifer, thanks for your comment! Be sure to use the ingredients and especially brands that I link to in order to get the best results :-)

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  42. Here are the macros for this recipe if anyone needs them:

    Total carbs: 6.3g (5%)
    Sugar:1.5g
    Protein: 10.1g (19%)
    Fat: 18.1g (76%)

    Instead of apple cider vinegar, could I use citric acid instead?

    Reply

  43. Hi Elana,

    So glad your health is improving. After years suffering from IBS and migraines, I have decided to go grain free. I have made your banana bread several times, and we usually gobble it up with no leftovers. But since this is going to really be a full-on lifestyle change for me to try to improve how I feel, I would like to make several loaves of different breads as a time saver. You mention that your bread will last a few days in the refrigerator, but what about freezing?

    Can i make these ahead to freeze? If so, how long do they last frozen before the quality is affected, and what breads do you recommend would freeze best?

    Millie

    ,

    Reply

    • Hi Millie, thanks for your comment! Since I usually have so many boys at my house everything is gobbled up very quickly. Sorry I can’t be of more help :-)

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    • Yes, it freezes very well! I use a FoodSaver to vacuum seal the cornbread, and remove it the night before to thaw it then warm it in the oven.

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  44. What purpose does the apple cider vinegar serve? I used it, and maybe it is my sensitive taste buds for this, but it seems to overpower the flavor of the bread. I’d like to try it without it.

    Reply

      • Another option is Capella Flavoring Drops, Popcorn V2. This is from their website;

        Capella Qualities:

        Flavor any type of food or beverage. We leave the sweetening to you!
        Capella Flavor Drops are water soluble, highly concentrated, multi-purpose flavoring.
        Zero fats, calories or sweeteners.
        No preservatives, stabilizers or potassium sorbate.
        Corn and peanut free!
        Gluten-free and vegan friendly. Our drops contain no animal products of any kind.
        Guilt free. Create sugar free low-calorie drink and food alternatives.
        Perfect for diabetics.

        Reply

  46. I just have to say I LOVE LOVE LOVE this recipe! My family does too. I usually make it in muffin pan. Turns out great!

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    • Hi Sandy….I’m thinking of making these in a muffin pan and inserting a cocktail frank in the middle of each muffin. How long do you bake the muffins for?

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  47. Elena, I hope you don’t mind if I share the nutrition facts for others. I only counted the almond flour, flaxmeal, and eggs, since the other ingredients are minimal.
    (c=calories, f=fat, nc=net carbs, p=protein)

    2 cups blanched almond flour (1280c, 112f, 24nc, 48p)
    1/4 cup golden flaxmeal (300c, 24f, 0nc, 10p)
    5 large eggs (360c, 24f, 2nc, 30p)
    Total: 1940c, 160f, 26nc, 88p

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  48. Could I use regular flax meal rather than golden? I don’t have any at the moment. Will it alter the flavor? I don’t want to rush and waste 5 organic eggs if it’s not ideal, thanks!

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  49. why do you call it cornbread, I was shocked and then I looked at the ingredients and was pleasantly surprised. I almost missed that one

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        • Sandy, thanks for your feedback! I haven’t eaten corn since 2001 so this is the closest thing to cornbread for me :-)

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          • Thank you so much for calling it cornbread because that’s what I was looking for!! I wouldn’t google it any other way than keto cornbread. It’s the food we’re looking for not the technical ingredients. Thanks again for helping me find a good keto cornbread recipe!!

  50. This was AMAZING! My husband has had to completely alter his diet to all “natural” foods and ingredients. This is our first attempt at making some sort of bread for him – which he misses in his diet now. We did serve it to friends and they liked it, too!!!

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  51. Élana,
    I just have to say a BIG THANK YOU TO YOU FOR ALL THAT YOU DO FOR US AS A COMMUNITY OF PEOPLE WHO ARE SO LIMITED ON WHAT WE CAN EAT!! Your recipes “keep us going” and allow us to enjoy good food again as a family!!!
    You have truly been a blessing in our household and we all reach out graciously to thank you?

    Reply

  52. I never comment on things, but just pulled this out of the oven and had a slice with butter and it is AMAZING! I have been craving cornbread for years, can’t tolerate wheat or corn. This is a perfect stand in. Thank you!

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  54. Made this last evening to serve with my low carb no bean chili. It was a hit. Loved the texture as it resembled reg cornbread. I will try a bit of swerve sweetener next batch as we prefer our corn bread sweeter, thank you. Have been missing bread and this hit the spot.

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  55. I made this to go with stew and it was perfect! I loved the ease of combining everything in the food processor and the taste was delicious. Thumbs up all around the table tonight. As we were all singing your praises, we realized that most of what we cook comes from your cookbooks! Salmon patties, herbed turkey loaf, scones, and lemon bars to name a few. Thank you Elana for your marvelous recipes. I am most grateful.

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  56. Hi Elana,

    Please tell me how many grams of net carbs are in a piece( size?) of this wonderful sounding corn bread ? I made a nice pot of homemade chili for my wife and me.(best in snow that’s hitting Oregon tonight!), before she gets home from work and this used to be our tradition with corn bread, but now both low carb. Thanks so much!!. Dr Larry Herdener, ND

    Reply

  58. Just made this tonight to try out for our Thanksgiving meal and it turned out great! We will be subbing this in for ? cornbread. Thanks for the post!!

    Reply

  59. I added 2 TBSP. maple syrup with the eggs. Feels like cornbread texture, and tastes great with my honey sweetened concord grape jam. A nice Paleo treat, I will be making this easy recipe often. I am thinking of making an apple upside down cake using this as the “cake”. Will let you know how it turns out.Thanks Elana

    Reply

  60. Do you know of a good substituye for ground flax meal? I tested highly allergic to it. I soak chia seeds for an egg replacement when desired. Have you ever used ground chia seeds in your baking?

    Thank you for all you share! I have two of your books and they are the most used books I own!

    Reply

  61. Hubby is type 1 diabetic. Even though this recipe is low carb, do you by chance know how many carbs are in a serving? Thank you.

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  63. I just made this tonight. I made it exactly as written including the stevia. I do not have a cast iron pan so I decided to try using my old Nordicware scone pan. I used a heaping 1/4 cup batter in each of eight spaces. The first one I took out did not come out clean so I thought they would all be a bit messy but not so. I carefully used a spatula around all the sides and they all came out clean. It was delicious with butter and honey. And they look so pretty! My son gave them a thumbs up too. What I really like is the simplicity of the recipe.

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  64. This is not real cornbread – but it is a delicious substitute. And like I used to do with my cornbread – I added some cayenne pepper and maple syrup – it was perfect. Thank you so much for your generosity sharing these recipes – really a life saver for me.

    Reply

  65. I made this last night and was shocked at not only how good it was but that it actually tasted like corn bread! Thank you!!

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  66. I made this for my Dad’s birthday the other day and we all love it! Thank you so much for sharing all these amazing recipes with us! My Mom can’t believe there’s no corn. ;) It’s so good and tastes just like cornbread!

    Reply

  67. Elana: I would love to make this tonight for hili i’m making for last-minute guests. No time to order blanched almond flour. I assume i can get regular almond flour at Whole Foods but if not, would coconut flour work? Thank you for all your great recipes!

    Reply

  68. I heated an 8×8 glass baking dish in the oven as the oven was heating. I took it out and used butter to grease it then added the batter to the hot dish. Baked for 25 minutes to get the center cooked. The edges were browning faster so I kept an eye on it. I did add 2 T of raw honey which I thought worked really well because when I tasted the batter the cider vinegar was evident and the honey balanced it. I only had the regular ground flax but it worked. I’ll get golden flax next time for another go. It did still stick to the dish so parchment next time too. Overall very good and a nice sub for cornbread!

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  69. Omgoodness! Once, again, YOU are my hero! Being raised by a SOUTHERN Granny, corn bread and ,especially this season, CORN BREAD DRESSING (aka STUFFING), are foods I’ve REALLY missed on my wellness journey! Can barely wait to try this! :-*

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  71. This looks amazing! Thought for sure there would be coconut flour in it for the texture. Can’t wait to try it. Thank you for all of the great recipes.

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    • You’re welcome Tiffany! I find I can get amazing texture in my baked goods recipes without having to combine a lot of different types of flours :-)

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    • Lori, I haven’t tried it, so not sure. If I was going to experiment I would start with an 8×8-inch baking dish. If you do please let us know how it goes :-)

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    • Thanks Kate! I haven’t tried it, so not sure. If I was going to experiment I would start with an 8×8-inch baking dish :-)

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  74. Just in time for Thanksgiving! ;-) Thank you for sharing, this sounds wonderful! I’ll be making my own food to take on our grain-filled T-giving rounds and this is going in the mix!!

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  75. i am new to your site and i have checked this recipe over and over , thinking you left the cornmeal out , accidentally . yes, i agree with Sandra , you should rename it .

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    • Thanks for your thoughtful comment Genevieve! No grains, including corn on this site since I launched it in 2006. It does take some getting used to :-)

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  77. Yes, “cornbread” without the insulin raising, usually gmo, corn! I make an almond flour herb bread for my stuffing that is similar to this, and I look forward to the addition of your cornbread at our Thanksgiving dinner. I am thankful for you sharing your recipe and for the ease of your instructions. ?

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  78. I can’t wait to try this. I have tried several versions with coconut flour that were supposed to taste like cornbread…but alas, they tasted like coconut bread. This one sounds much more realistic. Thank you so much!

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    • Wendy, I haven’t tried that, so not sure. If I was going to experiment I would start with an 8×8-inch baking dish :-)

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  80. Thank you for your recipe Elana!
    I have a question regarding cooking flaxseeds: being their oils very heat-unstable they tend to go rancid very quickly when exposed to heat, therefore i’ve never cooked with them to avoid eating a load of toxic rancid oils — what is your opinion on this? Thank you!!

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    • Fio, I can’t digest raw flax seeds and find that cooking them makes them far more digestible for me. We are all bio-chemical individuals and we all need to have different priorities when it comes to our health :-)

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    • I’ve had success substituting Great Lakes gelatin for flaxseeds in most recipes. Usually about 1-2 tablespoons of gelatin powder for every 1/4 cup of flax. Or sometimes I leave out an egg and add gelatin.

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  81. If I don’t have a cast iron skillet is there any other way to cook this? Sounds delicious so I’m eager to try it, thanks!

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  82. Hi Elana
    I live in Australia and I’m not sure where to get blanched almond flour. Is it possible to add almond meal to a food processor to grind it more finely and then use it in place of almond flour? I would love to try this!
    Thanks for all your wonderful recipes.?

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    • Janet, thanks for your comment. I haven’t had any success with homemade almond flour in my recipes. I think you may be able to order almond flour online in Australia :-)

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  84. My husband is an Alabama Southern gentleman who loves his cornbread dressing for Thanksgiving. I may just use this recipe as the base and see if he can tell the difference from the regular! Thanks for sharing your fabulous recipes!!!

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    • Bonnie, I googled this issue and several suggestions come up. Hemp seed is one of them. Hemp is a great substitute for soy, as well. I’ve heard of hemp tofu but can’t find it. Also, psyillim husk can be used in place of flax just for the fiber. If you don’t mind more nuts, I’ve read that ground pecans are a good substitute for flax.

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    • I would use ground chia seed. I haven’t tried it in this recipe but my Mom is egg intolerant and I’ve used it in other recipes as a substitute and it has worked. I grind up the chia seed.

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      • Karen, I haven’t had any success with those types of egg-replacements in my recipes. If y’all experiment with this one I hope you’ll let us know if it works :-)

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    • Sandra, thanks for your comment! I’ve been grain-free (and corn-free) since 2001, and the hundreds of recipes for this blog are too :-)

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  88. This is the best (non) corn bread I have ever had! Can’t believe it actually tastes like cornbread but is healthy. Thanks, Elana!

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  89. Hey Elana! Thanks for all the work you do and sharing all these amazing recipes with us!! I think most of your recipes use a food processor, what size do you use? I have a large 12 cup but I hate pulling it out for small batch recipes because it has a million parts to clean and I will admit I’m a little lazy ;). Would a smaller size work for most of your recipes?

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    • Nina, if you click on the green text in the ingredients portion of the recipe you will find all of the info pertaining to the food processor I use. I haven’t tried making this in a different sized food processor so not sure how that would go. Thanks so much for your comment :-)

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