I've never done this before, but I'm going to try it this year—cornbread dressing using my grain-free, no-corn cornbread.
I thought a little longer than usual about how to title this post. Like the mashed potato posts using cauliflower, the title "Cornbread" is somewhat misleading. I'm not trying to fool myself or anyone else, but it does taste like cornbread. And I'm only using almond and coconut flour.
Before I began baking gluten and grain-free, I had tried a number of cornbread recipes, and I even resorted to using the Jiffy mix on occasion.
This recipe is for cornbread, but there's no hint of corn anywhere in it. I think that's part of the irony of how we eat, that is based on memories of foods we expect to have or have had in the past. Or foods we want to have but avoid for health reasons, or because we're selective in what we eat. I'd like to change that a bit, at least in my mind. It's much easier to appreciate what a food offers rather than what it tastes like, or imitates.
So I've tried to change my expectations. Instead of hoping a cake will taste like the cakes I've had in the past using all purpose flour, I experiment to see if I can create a recipe that I like and that is appealing in it's texture, flavor, taste, and in some cases, the cost of the ingredients.
Almond flour happens to make a great base for cornbread, even when it doesn't contain a single grain of cornmeal. Adding coconut flour lightens up the texture, reduces the amount of nut flour in the recipe, and adds a boost of good fiber. I should mention that I do have a recipe for blueberry corn muffins that combines both almond and corn meal, but it's not grain-free. So here's a gluten-free and grain-free cornbread. And if you prefer to use just almond flour, I now have a no-corn cornbread recipe using only almond flour.
It's a slightly sweet, slightly salty, slightly buttery version of cornbread. The basic kind. The softer cake-like kind, not grainy. But don't let me stop you from adding to the fun, or changing things up. I can see adding some minced jalapeno, chili powder, chives, or some grated cheddar to make it savory. Or if you like it sweeter, add a bit more honey (about 1 tablespoon). You can also use the batter to make corn muffins. Or just bake it as a basic cornbread, as is this recipe's intent. Cool for a minute, slice into squares and serve with a hot bowl of your favorite chili or soup.
You can also turn this into brown butter cornbread by browning the butter in a pan before adding it to the batter. I don't always have the patience for this, but the nutty flavor of browned butter is something to consider. And the smell. Just that much better.
And if you like your cornbread to have a slightly grainy taste, as if you were using a medium grind cornmeal instead of a fine grind, cut the milk in the recipe by about half (reduce to a ¼ cup). Another option is to use Bob's Red Mill coconut flour because it has a slightly larger grind, so the flour grains are not as fine as some others.
Amanda Walker says
Love this recipe! It’s delicious and reheats so well. Have you tried baking it in a cast iron skillet? I attempted tonight and it stuck just a little. I might try a touch more butter to prep the pan next time. 🙂
Erica says
Thanks, Amanda! Yes, I have made it in a very-well seasoned skillet with a healthy amount of oil or butter. It should work!
Jennifer Bartlett says
Hi Erica! Do you think I could substitute mild olive oil for the coconut oil? Or avocado oil? I am trying to limit coconut oil. Thank you!
Erica says
Hi Jennifer. Yes, you can use olive oil or another kind of oil.
RB says
Genius . Thank you.
Erica says
Thanks!
Terri says
I used this recipe for last two years. I bake it, cube it and dehydrate in the oven by putting it on the lowest temp for 1 hour then turn oven off but leave bread cubes in oven over night. You wake up in the morning to perfect dressing bread cubes.
I have also tossed them with butter to make croutons for salad. Delicious.
I have thought about putting spices in mix before baking but haven't tried it yet.
This year instead of cutting cubes I am going to crumble it to look more like Pepperidge Farms dressing bread.
Love this recipe. Thank you so much..
Erica says
Love all the ways you use it! Thank you so much for sharing your techniques. I have to try the overnight-oven method 🙂
Briget Porteus says
Hi Erica!
I love this recipe! I just noticed you said that you can add cheese to the batter. My question is how much cheese?
Thanks so much,
Briget
Erica says
Thank you! I haven't added cheese to it in a while, but my estimate is about 1/4 cup of shredded cheese (cheddar or other).
Sam says
Turned out perfect!!!!
Edits: bacon grease (and fat cut in half), Paleo Flour for almond flour (it’s mostly almond flour). Even though I had to make changes the recipe still turned out perfect! Everyone in the house loved it, including the toddler. I browned the top in the toaster oven at the very end.
This will be a new weekly family favorite. Thanks!
Erica says
Great to hear! Love that you browned it a bit at the end. 🙂
Laurie L says
Is this something you could use as a batter? Think of corndogs anD the like? Would it need thickening, perhaps?
Thanks I love your site! I’ve had Crohns for far too long!
Erica says
I would suggest using the dough for my "Pigs in a blanket" recipe. Thank you so much! Best of health 🙂
Julz says
I’ve made this no-corn cornbread twice now with my chili. I use cashew flour in place of almond. Taste is amazing! This is such an easy recipe. I find it to be a bit too wet though. Any suggestions to remedy that? I use grass fed butter and homemade cashew milk for the milk. Thanks for this great recipe!
Erica says
Are you using coconut flour as well? I haven't tried this with cashew flour yet so I'm wondering if that could be the difference.
Julz says
Hi Erica! Just seeing your reply and yes I am using the coconut flour as well. I wonder if adding a bit more would help absorb some of the extra moisture. Do you think I should try adding more coconut flour?
Erica says
I would reduce the amount of coconut milk by a tablespoon before adding more coconut flour because the flour will likely change the texture. But either is a good choice. You can also try baking a bit longer.
Julz says
Hi Erica! I see the recipe is no longer available online, but lucky for me I have an old version of Cooking for the Specific Carb Diet. Since I know my cookbook is older, I’m wondering if you’ve made any adjustments to the recipe. It may be the first printed version since it doesn’t say anywhere. Has the recipe changed since around 2013???
Erica says
Hi Julie, the recipe is available with a paid subscription. It hasn't changed, so you're good to follow the book.
Steffany Gabriel says
Can I replace the honey by dates sauce/ puree?
Erica says
Yes, you can use date puree. I haven't tested it but it is about a 1:1 replacement for date syrup and honey.
BevF says
If you can’t have honey and don’t like sweet cornbread anyway, would you add an extra 2T milk to make up for that liquid?
Erica says
Yes, use milk, cream, or yogurt to make up for the honey. It may need a bit of honey for the taste though, but see how it turns out.
Brandi Kriwanek says
I tried this recipe with lentils the other night and it was a hit! So simple to make too which is a plus for a busy family. Thank you so much for sharing it. Now I am sharing it too.
Erica says
Thanks!
Pam Kane says
Another absolute fail-proof winner. I love using this recipe as a base for every kind of savory bread and muffin you can think up. The almond/coconut combo is perfect. Thanks from the bottom of my heart Erica, you make eating on the SCD delicious. My family now requests these recipes for the holidays. I'm not a great baker...that is unless I use your recipes. They come out perfect EVERY time.
Erica says
Aw thanks. It truly is a failsafe recipe. Much thanks for your thoughtful comments.
Cheryl Maresco says
I am not finding the actual recipe for this corn bread. Help!
Erica says
Hi Cheryl, are you signed in? this recipe is for paid subscribers now. It's also in my SCD cookbook.
Andrew says
Loved it! Thanks. I must have missed how many carbs per serving?
Sharon George says
Made it today, eating it now; used 1 tbs coconut sugar in place of honey and had only 2 eggs. It is very good; my non-paleo husband likes it a lot also. When his dental work is finished, I will try the skillet method to cook. Thanks for a good recipe.
Erica says
You're welcome! FYI, the skillet method is in my Coconut Flour cookbook, and it has a similar texture.
TR says
Thank you, thank you from someone with a corn-sensitivity living in the Southern US who happens to LOVE cornbread. This sounds like a GREAT alternative. No more stuffy nose for me.
Erica says
It is! You're very welcome 🙂
Lisa says
I made this with a slight variance. I used flaxseed meal instead of almond flour die to a nut allergy. Turned out amazing! Close to the same texture as cornbread. I also added the jalapeños and cheddar. It was great with chili.
THANK YOU! Z
Erica says
Great additions! Thanks 🙂
Titani says
Hi,
My daughter is on the GAPS diet and she also has tree nut and egg allergies. I wanted to try making a stuffing, but I was wondering if you think the bread would turn out ok with a flax seed egg substitute and either subbing the almond flour for sunflower seed flour or just using all coconut flour.
Thanks
Erica says
I'm not sure since I haven't tried it, but my experience is 1 flax egg usually works.
Maggie says
This recipe is amazing!! I only had trader joes almond meal so the color wasn't as cornbread looking as it would with blanched almond flour but I didn't care, it was decadent. I sprinkled shredded cheddar towards middle of baking time.
lemly says
Love this recipe! Def does not taste like cornbread for obvious reasons, lol. It tastes like a sweet and buttery, slightly salty coconut-bread! But it does smell a lot like cornbread. Just as satisfying 🙂
Emily says
Thanks for the great recipe! I've made it a couple times recently - the first time in an 8x8 pan and the second time as muffins. Both times I used "crispy almonds" (I used 56 grams of almonds as the equivalent to 1/2 cup almond flour) and just put all of the ingredients into my vitamix - very easy and only one container to clean up! I also used yogurt in place of the milk. Everyone in my family loves it.
Erica says
What a great idea. Thanks for sharing your technique and ingredients! 🙂
Joan says
Wow! I just made this tonight and it is AWESOME!!! I used maple syrup instead of honey though, and used a cast iron pan. I think ithis would make delicious french toast too but I like this so much, I don't think I'm going to need to do that! Thank you!!!
Erica says
You're welcome! yes, it's great in a cast iron skillet.
Marcella says
This baked up beautifully in a cast iron skillet, if anyone cares. 😉 I browned the butter in it first to add to the batter, then greased the pan a little more with coconut oil. I would personally err on the side of less (coconut) milk... My bread seemed a bit moist. I like the idea of using less liquid for a crumblier texture. Served it with a maple syrup/honey/cayenne/cinnamon butter. It was a really nice treat. As usual, I love your recipes!
Linda says
Do you have a carb count/nutritional data on this? It looks amazing! I have missed cornbread! Also wondering how the substitution of molasses for honey went.
Megan says
this looks great and I have been searching for this to have w/ my ham/bean soup. I am on a low glycemic eating plan and was wondering if you have tried subbing truvia or stevia for the honey? or if anyone else has, does the batter really benefit from the stickiness of the honey?, perhaps I could even sub in my molasses instead?
Erica says
you'll need to sub something to make up for the moisture, volume and "stickiness" of honey. Molasses might work well, I haven't tried it.
Kammie @ Sensual Appeal says
I'm wondering - isn't corn bread supposed to have corn or corn meal as one of the ingredients? Nothing at all corn-related is in the list of ingredients in this recipe. I'd love to make it but I wanna know if this is just a leave-out?
Erica says
I renamed it (so now it has the same name as the recipe in my book and it's a bit more clear). It's not a leave-out but thanks for checking. 🙂 I do have a corn muffin using corn and almond flour though. Best wishes.
Erin Collins says
I just made this and it was AMAZING! I am so happy to have come across your blog. Thanks for the great recipes!
Theresa says
If you choose not to use Bob’s Red Mill coconut flour because it has a slightly larger grind, what brand of coconut flour do you recommend? 🙂
Erica says
I currently use either Tropical Traditions or Honeyville Grain. I will use Bob's as well, but I grind it down in my food processor first.
Carol Neiberger says
Fantastic recipe! More helpful than you know and comments helped too. Covid-19 going on and the stores a real empty. Hit up my back storage and made a large pan. Used the bloomed flax seed replacement for the eggs, used full fat Coconut milk instead of refrigerated and with that reduced the butter to half, and molasses instead of honey. Added dried diced Jelopeno to the mix and we have the best bread. I'm not upset I couldn't find a loaf of bread at the store.
Erica says
Wow, great additions! Thanks for sharing. I know it's been hard to find almond flour in some stores and TJ's is constantly cleaned out. Best wishes!
Tanya says
You know when a recipe is good, when your kids want to eat it !! I found this recipe as I was desperate for a fatter free bread type than my ham and cheese muffins I had been making as a staple. These are really, really good and do taste like cornbread !!
Thanks.
Erica says
Thanks Tanya. So true - kids are a good barometer and reality check for lots of things :).
Samantha Sophia says
I love love love your site. I am not gluten free and often cook with organic flour but your respies provide a much sought after balance to my family's diet. I do have a question though, what is the significance of grain free. I am so insoire by your site and reccomend to folks all the time.
Erica says
Thanks Samantha! and thanks for spreading the love too! The grain-free stems initially from my need to remove a lot of stuff from our diet following a protocol for Crohn's (SCD diet - see on this site). But I do appreciate that not everyone is affected by grains. At this point I'm enjoying coconut and almond flour quite a bit, but I am curious to explore other flours/grains such as millet, rice flours, and oat flour. I'll post something eventually. I'm also finishing up a coookbook that is for folks following a grain-free, gluten-free diet, so I'm immersed in those recipes at the moment.
amanda says
I made this with earth balance butter, and it turned out really well. I bet this tastes amazing with real butter, while substitute butter is good, nothing compares to that real butter taste!
Tamara says
Hi, I've just come across your website recently and have made this (cornbread) recipe and your almond flour chocolate chip cookie, both are great! I made this one using coconut oil and it turned out delicious! Thanks so much!
anna says
Thank you!!! I made your "corn" bread today for breakfast and it was amazing. Thank you again!
Erica says
Good to hear! You're welcome.
amanda says
Your ideas and recipes are awesome. I love cornbread, I miss not having it. So I will definitely try this. My question is when are you going to come out with a cook book? It would be lovely to have your recipes in a book:)
Erica says
Thanks Amanda! As a matter of fact, I'm finishing up a cookbook that will be out in mid-2013 🙂
Nichole says
Just in case any egg-free folks were wondering, I substituted flax eggs for regular eggs, and I used the bread in the stuffing, and it turned out GREAT. The bread was a little darker, a little more moist, and it took a little longer to cook, but it was perfect in the stuffing.
Erica says
thanks Nichole! That's great to know.
Kelly says
I wonder if white chia seeds would work and keep the color lighter?
Erica says
Do you mean, chia in place of the eggs?
Nichole says
My son can't do eggs. Do you think flax eggs would work here given that the bread's just going to be used in a stuffing?
Erica says
I think so but you won't know for sure until you or someone else tries it.
Denise says
Is there a reason to use dairy free milk? Or would cows milk work?
I was just thinking about how I was going to have stuffing this year! Can't wait to make this.
Erica says
Same here - about the stuffing part. You can use any kind of milk, cow included.
Cheri Bowling says
One of the most difficult things to have to live without on the SCD diet is cornbread. I can't wait to try this! One question: Being from the deep south, I have always cooked my cornbread in a hot, oiled, black iron skillet to get a crispy crust with a soft interior. Might this be possible with this recipe?
Erica says
I was waiting for that question because I'm curious to know as well. I would definitely butter the skillet well.
Jenni/The Urban Poser says
As I too am in the deep south, I did it that way and turned out great. This is such a lovely recipe and I'm totally using your stuffing recipe this year!
Erica says
Thanks Jenni! So good to know it worked. Thanks! I'm still waiting for my skillet from Amazon. Maybe today?
Louise says
Jenni, when using the iron skillet for this recipe, do you place it in the oven or is it used on top of the stove?
Erica says
I've added this to my coconut flour cookbook coming out next year; I can't share the entire recipe but the general gist of it is: start it on the stovetop for a few minutes and then bake in the oven for about 10 minutes or so.
Kathy says
I wish I could hug you! Really you have no idea ... THANK YOU for posting this. I know this will work for me. I appreciate this so very much, have a happy blessed Thanksgiving, I am grateful for you.
Erica says
Sending you a virtual hug! thanks!
Real Deal Paleo on Facebook says
Looks awesome! Needs to go on my "to make" list!