Looking for an easy and delicious almond flour cornbread recipe? Look no further than this light and healthy cornbread made with almond flour, almond milk and Greek yogurt for an extra tender crumb and moist texture. Ready in around 30 minutes! {Gluten-free-friendly & vegetarian}
Easy Almond Flour Cornbread – No Buttermilk
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 almond flour cornbread recipe is a healthy alternative compared to your traditional cornbread recipe that’s often loaded with sugar and saturated fat.
This lightened up version uses no buttermilk, and instead combines Greek yogurt (which is higher in protein and lower in fat) and almond milk with almond flour and a touch of honey for a fluffy, moist and lightly sweetened bread.
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!
Why We Love This Almond Flour Cornbread
- Made without buttermilk and instead uses Greek yogurt for extra protein
- Classic cornbread flavor with little pops of corn in every bite
- Formulated by a Registered Dietitian to be more nutrient-dense than traditional cornbread
- The almond flour adds extra healthy fats, protein, and fiber plus the best texture ever
- Super simple recipe you can throw together with a few simple ingredients
- Easy to customize to make it sweet, savory, and/or gluten-free
Ingredient Notes
Dry Ingredients
- Yellow Cornmeal: This is essential for that classic corn flavor. You generally want fine or medium-grind cornmeal.
- Almond Flour: Look for super fine blanched almond flour. 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 fiber for some extra “chew.” You can substitute the flour for measure-for-measure gluten free flour or regular 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
Wet Ingredients
- Egg: To bind the ingredients together and add a nice rise.
- Almond Milk: For moisture and fat. Regular milk works, too, but don’t use skim milk. It doesn’t 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 savory, omit the vanilla.
- Honey: Provides a hint of sweetness. 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, moisture, and extra flavor. 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 with Almond Flour – Step-by-Step
- 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.
Scroll 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
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.
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.
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 fiber and less sugar and saturated fat, however, as with every food, proper portion control should still be practiced.
Storage Guidelines
To refrigerate: Leftover cornbread can be wrapped tightly and stored in the refrigerator in an airtight container for up to one day.
To freeze: 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.
What to Serve with Cornbread
This healthy cornbread recipe is the perfect side dish for soups, chili, shredded or smoked meats. We love it with this one pot turkey chili that’s naturally lower in saturated fat, but it’s also wonderful with this fiery salsa verde white chicken chili.
For extra tasty cornbread, you can also top with with a bit of butter and a drizzle of honey, if desired.
Recipe Variations
- Make a savory 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 onion, 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.
More Tasty Bread & Muffin Recipes
- Almond Flour Bagel Recipe
- Cinnamon Sweet Potato Muffins
- Honey Bran Muffins
- Almond Flour Pumpkin Bread
- Lemon Coconut Bread
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Almond Flour Cornbread {with Greek Yogurt}
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)
Instructions
- Preheat oven to 350℉. Line the bottom of an 8”x8” baking dish with parchment paper, spray bottom and sides with non-stick cooking spray.
- In a medium bowl, whisk together the cornmeal, almond flour, whole wheat flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the egg, almond milk, Greek yogurt, vanilla, honey (use 3 tablespoons for sweeter cornbread), and melted butter.
- Add half the dry ingredients and whisk until mostly combined, add remaining dry ingredients and whisk until combined. Fold in corn kernels if using. Let the batter rest for 2 minutes.
- Pour batter into prepared baking dish. Bake for 25-35 minutes, or until the centre of the cornbread feels firm to the touch. You can also check it with a toothpick. When inserted in the centre it should come out clean. Allow to cool for 10 minutes before cutting into pieces. Serve warm or at room temperature.
Notes
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- 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.
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- If you don’t have parchment paper, simply spray the baking dish well with non-stick cooking spray.
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- 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.
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- 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.
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- Cornbread is best served right away, but can be stored tightly wrapped at room temperature or in the refrigerator for one day. Wrap tightly in foil and reheat in the oven for 5-10 minutes.
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- To freeze cornbread: Once it has completely cooled, wrap tightly with plastic wrap, place in a gallon size zip top bag and squeeze all air out. Keep frozen for about 2 months. Thaw at room temperature for about 4 hours.
Nutrition
This recipe was originally posted in January 2023 and the text and formatting was updated in March 2025.
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