I’ve been serving this Low-Carb 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.
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. 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 which you could also call a paleo cornbread, given that it is grain-free!
This Low-Carb Cornbread is made with 6 ingredients. 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.
- 2 cups blanched almond flour (not almond meal)
- ¼ cup golden flaxmeal
- ½ teaspoon baking soda
- ½ teaspoon celtic sea salt
- 2 tablespoons apple cider vinegar
- 5 large eggs
- In a food processor combine almond flour, flaxmeal, baking soda, and salt
- Pulse in apple cider vinegar and eggs
- Transfer batter to a greased 8" cast iron skillet
- Bake at 350°F for 20-25 minutes
- Serve
If you would like to sweeten this Low-Carb 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.
Here are some of my other Low-Carb Bread Recipes for you!
Shannon says
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!
Elana says
Shannon, thanks for letting us know this was AMAZING!
Kathy says
If I don’t have apple cider vinegar, will plain white vinegar work as well?
Elana says
Kathy, I haven’t tried that so not sure, if you do please let us know if it works :-)
Barbara Hust says
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.
Elana says
Barbara, so great to hear this was a hit!
Marjorie Morrison says
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.
Elana says
Marjorie, I’m so glad to be a part of your family’s meals :-)
Marjorie Morrison says
A couple of us are a bit under the weather and the only thing that sounded good was another batch of cornbread. My new comfort food! Thanks so much Elana.
Elana says
Marjorie, I hope you all feel better soon! I’m so glad to hear this is your new comfort food :-)
Larry Herdener, ND says
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
Elana says
Hi Larry, your wife is one lucky woman! For more on nutrition info please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
Lauren says
Can you use a larger cast iron skillet? This sounds amazing!
Elana says
Lauren, I wouldn’t suggest doing so unless you want a very flat bread, like a pancake :-)
Julie says
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!!
Elana says
Julie, so glad to hear this turned out great :-)
Denise says
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
Denise says
Two different Denise’s in a row in the comments…what are the chances!
Elana says
You’re welcome Denise! Glad to hear you enjoyed this :-)
Denise Atkocaitis says
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!
Elana says
Hi Denise, so nice to meet you here! I haven’t tried using an ingredient in place of the flax meal in this recipe so not sure how that would work. If you do experiment please let us know how it goes :-)
sharon says
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.
Elana says
Sharon, for more on that please see this post:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Julie steinberg says
Wow! Do you think this could be used to make stuffing/dressing?
Elana says
Julie, I haven’t tried that so not sure, if you do please let us know if it works :-)
Patricia R. says
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.
Elana says
Patricia, so glad to hear this cornbread got the thumbs up!
Marjorie says
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.
Elana says
Marjorie, so glad to hear this was delicious!
Lucy S says
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!!
Elana says
Lucy, you’re welcome! Glad to hear this was so good and tasted like cornbread!
Abby says
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!
Elana says
Abby, you’re welcome. Glad to hear this tasted just like cornbread :-)
Lynn says
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!
Elana says
Lynn, unfortunately that won’t work. For more information on the difference between almond flour and coconut flour please see this post:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
Have an amazing day!
Elana
Melissia says
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!
Elana says
Thanks Melissia! Glad you liked it :-)
Laurena says
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! :-*
Elana says
Thanks Laurena!
Lacy says
What would work as a substitute for eggs in this recipe?
Elana says
Lacy, I haven’t had success with substituting the eggs in my recipes. Here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Tiffany says
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.
Elana says
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 :-)
Lori says
Sounds yummy. Is there another way to make this if you don’t have a cast iron skillet?
Elana says
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 :-)
Kate Horrell says
What else can I use besides a cast iron skillet, I don’t have one. Thanks.. love ur recipes.
Elana says
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 :-)
Melissa says
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!!
Elana says
Thanks Melissa!
genevieve byrens says
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 .
Elana says
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 :-)
Andrea says
I wonder if you could make the batter into balls and deep fry them. They would be like hushpuppies.
Elana says
Andrea, that sounds amazing. If you do experiment please let us know if it works :-)
Amy says
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. ?
Elana says
Amy, easy is the name of the game around here :-)
Joan says
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!
Elana says
You’re welcome Joan!
Wendy says
I do not have a cast iron skillet. Can I use a glass or metal pan?
Elana says
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 :-)
Fio says
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!!
Elana says
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 :-)
larkc says
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.
Elana says
Lark, I haven’t had any luck with this substitution, if you do try it please let us know if it works :-)
Denise says
I grind them right before I use them, in a small spice grinder.
Kimberly says
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!
Elana says
Kimberly, I haven’t tried that so not sure. If I was going to experiment I would start with an 8×8-inch baking dish :-)
Tiffany says
I used a regular 8-inch cake pan and it turned out great.
Maz whiteley says
What to use if no skill it pan?
Elana says
Maz, I believe some others have successfully made this change to the recipe and discussed it in the comments :-)
Maz whiteley says
I will be using a 8″ cake tin
Elana says
Thanks Maz! Please let us know how it goes :-)
Janet says
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.?
Elana says
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 :-)
Diane says
Thank you again for sharing SO generously Elena!
Elana says
You’re welcome Diane :-)
Donika Engstrom says
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!!!
Elana says
You’re very welcome Donika!
Bonnie says
I am soooo allergic to flax. Do you have a suggestion for a substitute?
Elana says
Bonnie, I haven’t tried that so not sure. If you do please let us know how it goes :-)
Suzanne Jenkins says
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.
Dora says
I have substituted hemp seeds for flax seeds with much success. Hope that helps.
Karen says
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.
Elana says
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 :-)
Sandra says
Misleading title, this is not cornbread. It has no corn or cornmeal in it. It could be called Faux Cornbread.
Elana says
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 :-)
Chloe says
The cornbread sounds so good I want to try it now and then for Thanksgiving.
Thank you .
Elana says
You’re welcome Chloe!
esther says
This is the best (non) corn bread I have ever had! Can’t believe it actually tastes like cornbread but is healthy. Thanks, Elana!
Elana says
Thanks Esther! So glad to hear this is the best (non) corn bread you’ve ever had!!!
Nina says
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?
Elana says
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 :-)