Healthy Cornbread Recipe {Without Buttermilk}

Name: Healthy Cornbread Recipe {without Buttermilk}
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup yellow cornmeal; 1 1/4 cups almond flour (spooned and levelled); 3 tablespoons whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg; 3/4 cup unsweetened almond milk; 1/4 cup plain Greek yogurt; 1 teaspoon vanilla extract; 2-3 tablespoons honey; 2 tablespoons unsalted butter or coconut oil (melted); 1/2 cup frozen corn kernels ((optional))

Looking for an easy and delicious cornbread recipe without buttermilk? Look no further than this light and healthy cornbread recipe made with almond flour and Greek yogurt for an extra tender crumb and moist bread. Can be made in around 30 minutes! {Gluten-free-friendly & vegetarian}

3 slices of almond flour cornbread being drizzled with honey.

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Yogurt Cornbread Recipe – No Buttermilk or Milk!

Homemade cornbread is one of the ultimate comfort foods. Paired with a hearty bowl of chili or soup, it’s the perfect addition to your dinner table on a cold day!

Our delicious cornbread recipe without buttermilk is a healthy alternative compared to your traditional cornbread recipe that’s often loaded with sugar and saturated fat. Although buttermilk cornbread can be tasty, we don’t often have buttermilk on hand, and when we do, sometimes it’s hard to know how to use it all up!

The good news is, this lightened up version uses no buttermilk, and instead combines Greek yogurt (which is higher in protein and lower in fat), with almond flour and a touch of honey for a fluffy, moist and lightly sweetened bread. But it can easily be made savoury too!

As a bonus, it’s super simple to whip together. Pair this easy cornbread recipe with this High Protein Chili or 3-Ingredient Tomato Soup for a yummy and balanced meal!

A slice of almond flour cornbread topped with butter and honey.

Why We Love This Almond Flour Cornbread

Made without buttermilk: Unlike your typical Southern cornbread recipe, our lightened-up version of cornbread is made without buttermilk and instead incorporates Greek yogurt for extra protein and less fat. Don’t worry, it still has that classic cornbread taste!

Quick: This made-from-scratch recipe requires only a few simple ingredients and can be made in about 30 minutes! Simply mix the dry ingredients together, then add to the wet ingredients and bake. Make sure to not over mix or over bake to keep the cornbread moist.

Easily adaptable: You can switch up this cornbread to suit your taste and dietary preferences. It can be made sweet, savoury and/or gluten-free!

Ingredient Notes

Ingredients for healthy cornbread recipe including almond milk, egg, coconut oil, Greek yogurt, cornmeal, flours, honey, vanilla and frozen corn kernels.

Yellow Cornmeal: Has a high starch content and corn texture, and is most commonly used to make cornbread. It is gluten free.
Almond Flour: Look for super fine blanched almond flour. If your almond flour is too coarse, use a food processor to grind it to a finer texture and sift it through a mesh strainer. Almond flour is rich in healthy fats, vitamin E and other antioxidants, and can help control blood sugar levels.
Whole Wheat Flour: Helps give the cornbread body, and adds a nice springy texture and fibre for some extra “chew.” You can substitute the flour for measure-for-measure gluten free flour or all-purpose flour. You can also substitute it for an additional ¼ cup of almond flour, however, the cornbread will take a few minutes longer to set if using all almond flour.
Baking Powder and Baking Soda: Acts as a leavening agent to help the cornbread rise while baking.
Salt: To balance flavours.
Egg: Used to bind the ingredients together in the cornbread.
Almond Milk: To act as a source of fat and incorporate extra moisture. You can also substitute regular milk, except for skim which does not have enough fat content.
Greek Yogurt: Acts as a buttermilk substitute to add a bit of acid which helps balance the sweetness, and makes the cornbread tender and moist.
Vanilla Extract: If you prefer a sweet cornbread recipe, use vanilla. If you want it more savoury, omit the vanilla.
Honey: Provides some sweetness to the bread. The honey can be omitted, or adjusted to suit your preferences. You can also substitute it with light brown sugar, maple syrup, or coconut palm sugar.
Butter or Coconut Oil: To add fat and flavour. Use unsalted butter and melt before adding.
Frozen Corn Kernels: Corn kernels are optional, but they add a nice texture to the bread.

How to Make Cornbread Moist

To keep the cornbread moist, we used Greek yogurt, melted butter or coconut oil and eggs. When baking the cornbread, keep a close eye on it during the last few minutes, to prevent over baking. Use a toothpick to check the doneness. Place a toothpick in the centre of the cornbread. When it comes out clean, the cornbread is ready to come out.

After the cornbread has cooled, wrap it tightly to prevent moisture from escaping. Cornbread is best served the day it is made.

How to Make Cornbread without Buttermilk – Step-by-Step

Wet cornbread ingredients in a glass bowl ready to be whisked together.

Wet cornbread ingredients being whisked together.

Begin by preheating the oven to 350 degrees F. Next line an 8×8 inch baking pan with parchment paper and grease the sides and bottom with non stick cooking spray.
Using a medium bowl, mix cornmeal, almond flour, whole wheat flour, baking powder, baking soda, and salt with a whisk. Next, in a large bowl whisk together the egg, almond milk, Greek yogurt, vanilla, honey (use 3 tablespoons for sweeter cornbread), and melted butter.
To the large separate bowl whisk in half the dry ingredients. Whisk in the remaining dry ingredients and whisk until all the dry ingredients are incorporated. If using corn kernels fold in. Let the batter rest for 2 minutes.
Pour the cornbread mix into the prepared pan. Bake for 25-35 minutes in the preheated oven or until the centre feels set and the edges are golden brown. Use a toothpick inserted into the centre to check for doneness. Let cool for 10 minutes before serving.

An 8x8 baking dish with cooked cornbread cut into square pieces.

A white 8x8 baking container of cooked cornbread squares.

Keep scrolling to the recipe card below for the full printable recipe!

Tips for the Best Cornbread Recipe

I used finely ground almond flour. If your almond flour is coarse, you can pulse it in a food processor until finely ground, then sift through a fine mesh strainer.

If you don’t have parchment paper, simply spray the baking dish well with non-stick cooking spray.

The honey can be omitted, or adjusted to suit your preferences. You can also substitute it with light brown sugar, maple syrup, or coconut palm sugar.

The almond milk can be substituted for any type of milk you have on hand, except for skim milk, which does not have enough fat content.

Cornbread is best served right away, but if you have leftovers, it can be stored tightly wrapped at room temperature or in the refrigerator for one day.

Recipe FAQs

Can I use this recipe to make cornbread muffins?

Definitely! To make the cornbread in muffin tins, grease a 12 cup muffin pan and fill each cup 3/4 of the way full with cornbread batter. Bake at 350 degrees F for 15 minutes.

Can I make this cornbread recipe in a cast-iron skillet?

Yes! This recipe works well in an 8” round greased cast iron pan. For extra crispy edges, preheat the cast iron skillet in the oven. Carefully place 1 tablespoon butter or coconut oil in the hot skillet and melt, carefully pour in the batter, and bake as directed.

How long does cornbread last in fridge?

Cornbread is good for up to one day in the fridge.

Can you freeze cooked cornbread?

Yes, cooked cornbread can be frozen. First make sure it is completely cooled, then wrap in plastic wrap. Place in a large gallon zip top bag and remove all the air.

Is cornbread healthy?

Traditional cornbread is best enjoyed in moderation as it can be high in sugar, saturated fat and refined carbohydrates. This version incorporates more healthy fats, protein, and fibre and less sugar and saturated fat, however, as with every food, proper portion control should still be practiced.

Storage Guidelines

Refrigerator: Leftover cornbread can be wrapped tightly and stored in the refrigerator in an airtight container for up to one day.

Freezer: Place cornbread in a large gallon zip top bag and remove all the air. It can be frozen for up to 2 months. Thaw at room temperature for about 4 hours before serving.

How to reheat: Wrap tightly in foil and heat in the oven for 5-10 minutes at 350 degrees F.

Cornbread slices topped with butter, and getting a drizzle of honey.

What to Serve with Cornbread

This healthy cornbread recipe is the perfect side dish for soups, chili, grated or smoked meats.

Try it along with any of the following:

For extra tasty cornbread, you can also top with with a bit of butter and a drizzle of honey, if desired.

Recipe Variations

Savoury Cornbread: Add in ¾ cup freshly grated sharp cheddar cheese, and a finely diced jalapeno pepper. Do not add the vanilla, and use only 1 tablespoon of honey.

Maple Walnut Cornbread: Omit the vanilla and use 2-3 tablespoons of maple syrup instead of the honey. Lightly toast 1/4 cup walnuts in a skillet, before folding them into the prepared cornbread batter. Bake as directed.

Breakfast Cornbread: Fold in cooked pieces of bacon, green onions and grated cheddar to the finished cornbread batter before baking. Decrease salt to 1/4 teaspoon.

To make this recipe gluten-free: Use measure-for-measure gluten free flour in place of the whole wheat flour or add in an extra 1/4 cup almond flour. If using all almond flour, the bread will take a few minutes longer to set.

A slice of cornbread without buttermilk on a white plate with a pat of butter and honey.

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