Low Carb Cornbread tastes so much like traditional southern cornbread, but without all the sugar or starch! This delicious comfort food comes together in one bowl and a few easy steps.
Traditional southern cornbread gets its name because it’s made with cornmeal as well as fresh or frozen corn. Unfortunately, both of these ingredients are relatively high in carbs, which can cause unwanted blood sugar spikes.
But with this low carb cornbread recipe, you can enjoy a delicious square or slice any time you want!
The secret is to replace the cornmeal with almond and coconut flour. The combination of the two flours gives us a delicious taste and just the right texture! You’ll love sharing this comfort food with friends and family or enjoying it throughout the week as a snack or side.
And to make this recipe even better, the batter comes together in one bowl and just 5 easy steps. It’s so easy to whip up any time!
How to make low carb cornbread
When you need an easy side dish that everyone will love, this recipe is perfect. One bowl means minimal clean-up, too!
Step 1: Preheat your oven to 350F (180°C).
Step 2: Add all of the ingredients to a medium-sized mixing bowl.
Step 3: Mix together the ingredients until they are well-combined and no lumps remain.
Step 4: Spoon the cornbread dough into a greased 10-inch (25 cm) pan and smooth over the surface.
Step 5: Bake for 35 – 40 minutes until the top has browned and turned golden. Remove from the oven and allow to cool for 15 – 25 minutes before slicing and serving.
How easy is that? 5 simple steps to this delicious cornbread that no one will ever guess is low carb!
Spicing up your recipe
The combination of the low carb flours with the butter and eggs makes such a fantastic replacement for traditional cornbread. I love serving this comfort food exactly as it is!
However, lots of people have add-ins that they like to include. You can feel free to add those to this recipe if you like.
For example, you can spice up the batter by adding jalapenos, chilis, or bell peppers. I’ve seen a lot of southern cornbreads baked with jalapenos for a tasty little kick.
This bread would also be delicious with a few slices of chopped, cooked bacon or even a different type of cheese to play with the flavor.
Some cornbread recipes include sugar for a sweeter taste. If this is how you like your recipe, you can add some low carb sweetener to get the taste just right.
If including extra ingredients, I recommend keeping it between a 1/2 cup and 1 cup’s worth of additions. This amount won’t affect the texture of the final product and will ensure that it still rises perfectly in the oven.
How to use your leftovers
This recipe is for 8 servings, so you may find yourself with some extra cornbread. It’s wonderful to enjoy as-is, but there are also some fun ways to get creative with your leftovers!
I like to slice a piece into small squares and then pan-toast them. This makes a perfect low carb alternative to croutons! You could also crumble a slice into a pan and toast it to create breadcrumbs.
Another option is to use your cornbread to create a tasty, low-carb stuffing. It’s great to serve around Thanksgiving, and you could even use it to stuff the turkey!
Cornbread nutrition
Ever wondered how many carbs are in a small piece of cornbread made with cornmeal?
In a typical serving made from a dry mix, there can be as many as 30 grams of carbs! So while it may seem tempting to have just one slice, even a small piece can have an undesired impact on your blood sugar.
That’s why I recommend this low carb version of traditional cornbread. With about 14 total carbs and 4 grams of fiber, each slice comes out to 10 net carbs. That’s a pretty big improvement!
Storage
Leftovers can be stored in an airtight container and will stay fresh for up to 5 days.
This recipe is great to make over the weekend so you have a tasty snack or side to enjoy throughout the week!
Other healthy low carb recipes
Looking for more ideas for tasty, low carb recipes that everyone will enjoy? Here are a few of my favorites that I know you’ll love:
You can also check out this roundup of Healthy Low Carb Dinner Recipes for even more great inspiration!
When you’ve made this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Low Carb Cornbread
Ingredients
- 6 large eggs
- 1 cup milk or cream
- 1/3 cup unsalted butter (melted)
- 1 tsp. vinegar
- 1/2 cup coconut flour
- 1 cup almond flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 cup grated cheddar cheese
Instructions
- Preheat your oven to 350F (180°C).
- Add all of the ingredients to a medium-sized mixing bowl.
- Mix together the ingredients until they are well-combined and no lumps remain.
- Spoon the cornbread dough into a greased 10-inch (25 cm) pan and smooth over the surface.
- Bake for 35 – 40 minutes until the top has browned and turned golden. Remove from the oven and allow to cool for 15 – 25 minutes before slicing and serving.
Recipe Notes
Nutrition Info Per Serving
I made this corn bread tonight. I hadit with pinto beans from the instant pot. It was good. Not like regular corn bread but as a newly diagnoised type 2 diabetic, I am trying to work all this out. I will make this again. I added a couple of packs of truvia but next time I will leave it out. I think it is sweet enough without it. Thanks for the recipe. I will try some of your others.
Mary, I’m so glad you enjoyed it. I agree that most of the low-carb recipes taste somewhat different than the full carb recipes. That’s always the tradeoff. But I’m glad you found it tasty enough to make it again.
And thank you for the heads-up on the missing pan size. We used a 10-inch pan and I’ve added that note to the recipe
What size pan did you use? I can not find it in the recipe. I am going to try it tonight with instant pot pinto beans.
Made as cornbread pancakes added 1/8 tsp baking powder so they would rise better in addition to baking soda. Passed the test of my southern family member that has been eating cornbread since childhood. I have not yet mentioned there’s no cornmeal in it.
I made this and was very impressed. I didn’t think it tasted just like cornbread, but it was very close, and had a really good texture. I’ll definitely be making this often. Thank you.
Actually better than expected. I will make again and cut the salt in half. Add some green chillies.
Ok so whenever someone says “It taste just like”, my red flag goes up. For the record, nothing tastes like bacon other than bacon but I digress. So in my never ending search for healthy recipes (because of diabetes) that won’t spike my blood sugar and ones that are low carb I stumbled across this recipe right in time for the holidays. I admit I was very very skeptical about the fact it has no corn in it but it’s supposed to “taste just like cornbread”. I made this recipe this morning (Christmas morning) as a test before I decided to take it to the family and they look at me like I’m crazy. After making it I tried a little piece and I was like “Oh ok hmmmm?” I tried another piece and said to myself “ok I think I can get away with it”. I felt like I was about to feed a group of 5 year olds as I sneak the veggies in the dish and hope they won’t notice.
Basically it was pretty good. I did add 2 tablespoons of Truvia to sweeten it up. We like sweet cornbread where I’m from. I think next time I’ll add a little cornmeal just for a little more cornbread texture (a very little amount though), even though I know it’ll change the nutrition, I think I can deal with it.
So you get a Pass from me even if the fam doesn’t like it.
I really appreciate a recipe review that makes me smile, thank you. Glad it could pass 😉 And good idea with the Truvia
can you omit the cheddar cheese? also, i thought this was low carb bread???
I think it will be hard to make the dough stick together without the cheese.
One serving has 10 Net Carbohydrates, we consider that a low carb bread
Thank you! While on rare occasions I enjoy a sweet “corn bread”, that is not my idea of real Southern cornbread. I grew up here in my Mom making it like you said, your ideas and procedures