Gluten-Free Cornbread: Keto-Friendly Comfort Food?

Cornbread is a traditional Southern dish that is often served as a side with chilli, soups, and stews. However, traditional cornbread is not keto-friendly as it is made from cornmeal, which is high in carbs. So, how can you make cornbread that is both gluten-free and keto-friendly?

Well, it turns out that there are several gluten-free and keto-friendly alternatives to cornmeal that can be used to make delicious cornbread. These include almond flour, coconut flour, flaxseed meal, and even baby corn (for that extra authentic corn flavour). By using a combination of these gluten-free and keto-friendly flours, you can create a cornbread that has the same texture and delicious flavour of traditional cornbread, without all the carbs.

There are also a variety of ingredients that can be added to gluten-free and keto-friendly cornbread to enhance its flavour and make it even more delicious. These include crispy chopped bacon, shredded cheddar cheese, diced jalapeños, and even baby corn. So, if you're looking for a tasty and authentic cornbread that is both gluten-free and keto-friendly, why not give one of these recipes a try?

Keto cornbread recipes

Overview

Keto cornbread is made without corn or cornmeal, the main ingredients in traditional cornbread, which are not keto-friendly due to their high carb content. Instead, keto cornbread is typically made with almond flour or a combination of almond and coconut flour, which are low-carb and gluten-free.

Ingredients

• Almond flour: The best substitute for cornmeal. It has a similar texture and adds a slightly nutty flavour. Use blanched almond flour, not almond meal, for the best texture.
• Baking powder: Gives the bread rise and fluffiness.
• Eggs: Use room-temperature eggs.
• Butter: Use melted butter. Salted or unsalted butter can be used, but if using unsalted, add a pinch of salt to taste. Coconut oil can also be used as a substitute.
• Sweetener: Use a granulated sweetener such as stevia glycerite, or a powdered/icing sugar substitute. The amount of sweetener can be adjusted according to taste, but cornbread typically has a slightly sweet flavour.
• Cornmeal (optional): Some recipes add a small amount of cornmeal for a more authentic flavour and texture. Use gluten-free cornmeal if needed.
• Sweet corn extract (optional): This is a secret ingredient used by some to replicate the taste of corn without adding carbs.

Add-ins

Keto cornbread can be customised with various add-ins for extra flavour:

• Bacon
• Fresh herbs
• Cheddar cheese
• Diced jalapeños
• Ranch mix
• Garlic
• Spices and herbs (e.g. thyme, sage, oregano)

Method

• Preheat the oven to 350-400°F (180-204°C). Grease a baking dish or skillet with butter.
• In a medium bowl, whisk the eggs with the sweetener and melted butter.
• Whisk in the dry ingredients: almond flour, baking powder, and cornmeal/extract (if using).
• Transfer the batter to the prepared dish/skillet and smooth the top.
• Bake for 20-25 minutes, or until golden and firm to the touch.
• Let the bread cool before slicing and serving.

Storage

Keto cornbread can be stored in an airtight container in the refrigerator for up to a week, or frozen for several months.

Gluten-free keto cornbread

Keto cornbread is a delicious, gluten-free alternative to traditional cornbread. It's perfect for those following a ketogenic diet or looking for a grain-free option. Here's a detailed guide and recipe to help you make your own gluten-free keto cornbread at home.

Ingredients

To make gluten-free keto cornbread, you'll need the following ingredients:

• Almond flour: This is the key substitute for cornmeal or regular flour. It provides a similar texture and a slightly nutty flavour. Make sure to use blanched and finely ground almond flour for the best results.
• Baking powder: This will give your cornbread the desired rise and fluffiness.
• Eggs: Use large, room temperature eggs for optimal results.
• Butter: Go for melted butter, and feel free to use either salted or unsalted butter according to your preference.
• Sweetener: You can use a granulated sweetener, stevia glycerite, or powdered sugar sweetener. Adjust the amount of sweetener to your taste preferences.
• Salt: A small amount of kosher salt or regular salt will enhance the other flavours.
• Optional add-ins: For a savoury twist, you can add bacon bits, shredded cheddar cheese, jalapeños, garlic, or herbs like thyme, sage, and oregano.

Method

Here's a step-by-step method to guide you through the process of making gluten-free keto cornbread:

• Preheat your oven to 350°F/180°C. Prepare your baking dish by lining it with parchment paper and greasing it with butter.
• In a medium bowl, combine the dry ingredients, including almond flour, baking powder, and salt. If you're using any optional add-ins like shredded cheese or herbs, add them to the dry mixture.
• In a separate bowl, whisk the eggs with the sweetener and melted butter until well combined.
• Gradually add the dry ingredients to the wet mixture and whisk until you have a smooth batter. The batter should be thick but pourable.
• Transfer the batter to your prepared baking dish. Smooth the top with a spatula.
• Bake the cornbread for 20-27 minutes, or until it is golden brown and a toothpick inserted into the centre comes out clean.
• Remove the cornbread from the oven and let it cool for about 10 minutes in the pan before slicing and serving.

Storage

Variations and Tips

• Cast Iron Skillet: For a crispy crust, consider baking your cornbread in a cast iron skillet. Preheat the skillet in the oven, then add butter, and pour in the batter.
• Muffins: You can also make keto cornbread muffins by pouring the batter into a greased muffin tin and baking for a shorter time, usually around 15-20 minutes.
• Corn Flavour: To enhance the corn flavour without adding corn, you can use sweet corn extract or cornbread flavouring. Start with a small amount and adjust to your taste preferences.
• Moisture: If your batter seems too dry, you can add a small amount of water (1-2 tablespoons) to adjust the consistency.
• Sweetness: Adjust the amount of sweetener to your taste. If you prefer your cornbread on the sweeter side, you can increase the amount of sweetener used.

Cornbread with almond flour

Ingredients

• Almond flour
• Eggs
• Butter
• Powdered sugar sweetener
• Sweet corn extract
• Baking soda
• Salt
• Milk

Method

• Preheat the oven to 180C/350F and line a baking pan with parchment paper.
• In a small bowl, combine the almond flour and baking powder.
• In a separate bowl, whisk the eggs. Then add the melted butter and powdered sugar and whisk to combine.
• Gently stir in the dry ingredients until smooth.
• Transfer the batter to the prepared baking dish and bake for 25-30 minutes, or until a toothpick comes out clean and the top is golden.
• Remove from the oven and let cool before slicing.

Tips

• For cornbread muffins, pour the batter into a greased muffin tin and reduce the baking time to 18-20 minutes.
• For a skillet cornbread, transfer the batter to a greased cast-iron skillet and add 5 minutes to the baking time.
• Add mix-ins such as chopped bacon, fresh herbs, shredded cheddar cheese, or diced jalapeños.
• To store, keep the cornbread in an airtight container in the refrigerator for up to five days.
• To freeze, wrap individual slices in plastic wrap and store them in a freezer bag for up to six months.
• To reheat, microwave individual slices for 15-20 seconds or until warm.

Cornbread with coconut flour

Ingredients

• 2 tablespoons powdered sweetener (optional)
• 1/2 cup unsalted butter, melted
• 15 ounces baby corn, canned or fresh, chopped or pureed
• 1/2 cup coconut flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Method

• In a medium bowl, whisk the eggs with the optional sweetener (if using) until well blended. Slowly whisk in the melted butter. Stir in the baby corn. Alternatively, everything can be blended together in a food processor.
• In a small bowl, mix together the coconut flour, baking powder, and salt. Add the flour mixture to the wet mix until well combined. Spread the batter into a greased or sprayed 9x5 bread pan.
• Bake at 350°F for 30-40 minutes or until the top is browned. Let cool for at least 10 minutes before slicing. Serve warm with butter.

Variations

For a chunky cornbread, you can chop up the baby corn instead of pureeing it into the batter. You can also cut back on the corn, but it won't significantly change the carb count.

If you want to avoid corn altogether, you can use a corn extract flavouring instead. However, this can be difficult and expensive to find.

This recipe can also be made into muffins or cornbread moulds—just be sure to adjust the baking time as smaller moulds will cook faster.

If you like your bread on the sweeter side, you can add in the optional sweetener. Just mix in the sweetness of about 2 tablespoons of sugar.

You can also make the bread hot and spicy by adding in some chopped peppers and/or cayenne powder.

Storage

Like most low-carb breads, this cornbread should be stored in the refrigerator. It can also be frozen to be eaten later.

The cornbread will keep for at least a week in the refrigerator and for three months or more when frozen. It is recommended to thaw the frozen bread in the refrigerator before using.

To reheat leftovers, bake in a preheated 350°F oven for 10-15 minutes or until heated throughout. You can also reheat the bread by grilling slices in butter.

Cornbread with flaxseed

Ingredients

• 2/3 cup whole wheat flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 cup vegetable oil
• Cornmeal
• Flaxseed
• Sugar
• Salt
• Buttermilk
• Eggs

Method

• Preheat oven to 400°F.
• Mix together dry ingredients: cornmeal, flax, flour, baking soda, baking powder, sugar, and salt.
• In a separate bowl, mix liquid ingredients: buttermilk, eggs, and oil.
• Pour liquid ingredients into dry ingredients and stir until just combined (do not overmix!)
• Spread batter in a greased 9x9-inch pan.
• Cook for 20-25 minutes or until an inserted toothpick in the center comes out clean.

Tips

• This cornbread is a great side dish for Instant Pot Chilli or Lentil Swiss Chard Soup.
• You can eat it with butter, fruity butter, or homemade chai apple butter.
• If you have leftovers, toast the cornbread under the broiler on the second day.
• Flaxseed is high in fibre, promotes healthy skin and hair, contains soluble fibre that may help reduce cholesterol levels, is high in antioxidants, and promotes digestive health.

Variations

You can make gluten-free cornbread by substituting regular flour with a gluten-free alternative, such as almond flour or coconut flour.

Storage

Cornbread can be stored in an airtight container in the refrigerator for up to five days. To freeze, wrap individual slices in plastic wrap and store them in a freezer bag for up to six months.

Frequently asked questions