Printable Almond Flour Cornbread Recipe Card
Thick slices of this almond flour cornbread go perfectly alongside any meal for a delicious and quick dairy-free, gluten-free side.
Servings: 9 pieces
Calories: 251kcal
Ingredients
- 4 large eggs, room temperature
- ⅓ cup vegan butter, melted and cooled (76 grams)
- ¼ cup granulated sugar (50 grams)
- ⅓ cup cornmeal (53 grams)
- 2 cups almond flour (200 grams)
- 2 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F.
- In a large bowl, add the eggs, vegan butter, and sugar. Whisk until fully combined.
- In a medium bowl, whisk together the cornmeal, almond flour, baking powder, and salt. Add to the bowl with the wet ingredients and mix just enough to incorporate the dry ingredients.
- Line an 8"x8" baking pan with parchment paper. Lightly spray the paper.
- Scrape batter into the baking pan.
- Bake for 25 minutes or until a toothpick inserted into the middle comes out clean.
- Cool on a wire rack for 10 minutes before slicing and serving.
Notes
- For best results, measure ingredients by weight where weight is given.
- Make sure all ingredients are at room temperature.
- Cornbread batter will be thick.
- Cornbread will last for 2 days in an airtight container at room temperature. For longer storage, freeze and defrost pieces in the microwave for 30 seconds to 1 minute.
Nutrition
Calories: 251kcal | Carbohydrates: 15g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 83mg | Sodium: 151mg | Potassium: 142mg | Fiber: 3g | Sugar: 6g | Vitamin A: 440IU | Calcium: 98mg | Iron: 1mg
