This is seriously the best cornbread ever, and it couldn’t be easier to make. It’s Gluten Free, Dairy Free, and COMPLETELY Sugar Free. It makes a perfect side dish or a healthy snack on its own. Don’t expect to have leftovers, though!
This cornbread is hands-down the best. Ever. And I have made a lot of cornbread in my life.
Cornbread is one of those supposedly “simple” comfort foods, but a lot of cornbread just doesn’t hit the mark for me. It’s too dry or it’s too wet, or it’s too crumbly or too dense. Or too spicy. Or too sweet.
There’s a cornbread for every person out there, and this is the cornbread for me, my husband, and our daughter who heartily approves this cornbread. Personally, I always prefer a sweet cornbread, but how do you get it to be sweet enough without any added sweetener?
My answer has two parts – liquid stevia and almond flour.
You know that liquid stevia is my preferred natural sweetener, but the almond flour is also working hard here to bring a natural nutty sweetness and a tenderness that keeps the cornbread moist but still fluffy. Just perfect.
I can’t take all the credit here. I’m certainly NOT the first mama to bake cornbread by far. I adapted Michele Rosen’s fantastic recipe over at Paleo Running Momma to make this cornbread completely Sugar Free. My modifications make it not Paleo anymore (my apologies to the strictly Paleo folks!), but it is still Gluten Free and Dairy Free and best of all for my family – completely Sugar Free.
This recipe is so easy to make. You mix the dry ingredients. Mix the wet ingredients. Stir them together and pop it in the oven. It’s the kind of side dish that you really should just make fresh every night until you’re sick of cornbread (is that even possible??).
And it’s delicious just plain. No need for anything on top. So, get yourself some corn flour and make a batch of this amazing cornbread. You won’t regret it, I promise.
Why You’ll LOVE this Recipe:
- Gluten Free
- Dairy Free
- Completely Sugar Free
- Easy to make
- Quick to make
Ingredients for Best Cornbread Ever:
- Almond flour
- Corn flour
- Baking powder
- Baking soda
- Kosher salt
- Coconut milk
- Fresh lemon juice
- Liquid stevia
- Earth Balance Vegan Buttery Sticks
Notes on Ingredients:
Almond flour – Almond flour gives the right sweetness and tenderness to make this cornbread naturally sweet and moist. Use blanched almond flour, not almond meal.
Corn flour – You want the medium grind corn flour for this recipe. It’s just the right coarseness and grind. I have used Bob’s Red Mill and also Arrowhead Mills, and both worked fabulously.
Baking powder, baking soda, and kosher salt – These are your leaveners, the magical chemistry trio that make your cornbread rise and turn into tender, fluffy cornbread.
Eggs – Eggs provide the structure for your cornbread. They literally hold it all together.
Coconut milk – Coconut milk is really the best milk to use here. You want all the extra fat of the coconut milk to give added tenderness to the cornbread.
Fresh lemon juice – It’s just a small amount, but the lemon juice helps to make the cornbread fluffy and somehow balances the flavors of the almond flour and corn flour perfectly. There’s no lemon taste in the cornbread at all.
Liquid stevia – Just one teaspoon is all you need to make this cornbread taste perfectly sweet. Please use liquid stevia as it is generally much less bitter than the powdered kind.
Earth Balance Vegan Buttery Sticks – I love this shortening for a vegan substitute for butter, and I prefer it to coconut oil, because it’s low in cholesterol.
How to Make Best Cornbread Ever From Scratch
This recipe is so easy and so delicious. You’re going to be making it every week, if not every day, once you’ve made it the first time.
First, preheat the oven to 325 F. Line an 8” glass baking dish with parchment paper. The parchment paper is better than greasing it, because 1) you’re not adding extra oil to the cornbread so it stays light and fluffy, 2) it’s guaranteed that your cornbread won’t stick, and 3) the parchment paper makes it very easy to lift the cornbread out so you can cut it neatly on a cutting board.
In a large bowl, whisk together the almond flour, corn flour, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, the coconut milk, the fresh lemon juice, the liquid stevia, and the melted Earth Balance Vegan Buttery Sticks.
Add the wet ingredients to the dry ingredients, and stir until completely combined.
Pour the batter into the prepared baking dish. Use a rubber spatula to smooth out the top.
Bake in the oven for 25-30 minutes or until golden and set on top (make sure the center isn’t wobbly at all). Remove from the oven and allow to cool for about 20 minutes. Use the parchment paper to lift the cornbread out of the baking dish and place on a cutting board. Cut into 9 pieces. Eat and enjoy!
Best Cornbread Ever – Gluten Free Sugar Free
- Preheat oven to 325 F. Line an 8” square baking dish with parchment paper.
- In a large bowl, whisk together the almond flour, corn flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, coconut milk, lemon juice, liquid stevia, and melted Earth Balance Vegan Buttery Sticks.
- Mix the wet ingredients with the dry ingredients until well combined.
- Pour the batter into the prepared baking dish and use a rubber spatula to smooth the top.
- Bake for 25-30 minutes.
- Remove from oven and allow to cool.