This protein cornbread is my answer to the boxed mix. Almond flour, ground oats and plain Greek yogurt take the place of all-purpose flour and milk, so each piece has 5g protein and 17g carbs. It bakes in an 8×8 pan in 30 minutes and cuts into 12 pieces. It’s gluten-free when you use certified gluten-free oats. In my house, it shows up next to a pot of chili from October right through Thanksgiving.
How it compares to a boxed mix
A piece of cornbread from a boxed mix has about 29g carbs and 4g protein, according to the USDA. This one has 17g carbs and 5g protein per piece. It still has some sugar for that classic sweet cornbread flavor. As a registered dietitian, I like serving it with a meal that has protein and veggies instead of eating it as a snack on its own.
Almond flour, oats and Greek yogurt
Almond flour and cornmeal on their own make a crumbly cornbread that falls apart when you slice it. Ground oats are what hold it together. I don’t buy oat flour. I grind regular rolled oats in my blender, as fine as I can get them, because coarse oats make the cornbread grainy.
Most cornbread recipes call for milk. I use plain 2% Greek yogurt instead, which adds a bit of protein and keeps the crumb soft and moist.
If you need it gluten-free, use certified gluten-free oats. Regular oats are often processed alongside wheat.
What to serve with protein cornbread
Chili, every time. My homestyle beef and bean chili is the classic pairing. My high protein turkey chili is the one I make when I want something a little lighter. It also earns a spot on the Thanksgiving table.
If you like your cornbread on the sweeter side, one reader recommends honey butter or a drizzle of honey on top.
Gluten-Free Protein Cornbread with Almond Flour
Ingredients
- 1/2 cup almond flour
- 1/2 cup rolled oats ground into flour
- 1/2 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tsp salt
- 1 1/2 Tbsp baking powder
- 1/3 cup unsalted butter melted
- 2 large eggs
- 1 cup plain Greek yogurt
Instructions
- Preheat your oven to 400 degrees F.
- Grease an 8×8 square pan and set it aside.
- In a large mixing bowl, stir together the almond flour, ground oats, cornmeal, sugar, salt, and baking powder.
- In a separate bowl, add your melted butter, eggs, and Greek yogurt. Mix together to combine. Then, add this mixture to the bowl with your dry ingredients and stir until your batter is fully combined.
- Pour your batter into your greased pan and bake for 25 to 30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
7 Responses
Cornbread Recioe – Excellent! I subbed monkfruit sweetner for the sugar. THANK YOU!
Finally tried this recipe and it is delicious! The only change I made was using allulose instead of sugar. It has really nice texture and great flavor. I will be adding this one to my favorites!
Thank you for posting this! I came to ask if I can sub allulose and I’m so happy to hear it works.
Thank you f or these recipes – I plan to make the chili and cornbread for my type 1 grandson very soon. – thanks also for those who posted the artificial sweetener choices which work.
I’m super cautious when preparing low carb recipes.
Finally made this and it is so delicious! It’s super moist, great soft fluffy texture and just the right sweetness. If you wanted a bit more sweetness you could try some honey butter or honey drizzle; but it doesn’t NEED it. Thanks Mary Ellen!
I added shredded cheese to these and made them in mini muffin tins! They tasted like Jim n nicks cheese biscuits!
That sounds delicious!!