I have to admit, I was incredibly skeptical the first time I heard about making “cornbread” without any actual corn. Usually, when you swap out cornmeal for almond flour, you just end up with a savory almond cake that doesn’t taste anything like the side dish meant for chili. But the trick here, which I learned after a few failed bland experiments, is the onion.
It sounds weird, but adding finely minced yellow onion to the batter mimics that savory, slightly sharp flavor profile you get from cornmeal. This recipe is heavy and moist—it’s not the fluffy, dry Jiffy mix stuff—but it holds up really well against a bowl of beef stew. I usually make this when I have guests who can’t do grains, but honestly, my husband eats it just for the cheese layer in the middle.
Ingredients
- 2 cups almond flour (blanched works best for texture)
- 4 tbsp coconut flour
- 3 tsp baking powder
- 1 tsp sea salt
- ½ tsp baking soda
- 2 tsp sugar (optional, just for a hint of sweetness and browning)
- 2 large eggs, lightly beaten
- 8 tbsp unsalted butter, melted (can substitute 7 tbsp coconut oil)
- 1 cup sour cream (or plain coconut yogurt for dairy-free)
- 1 small yellow onion, minced very fine
- 1½ cups raw cheddar cheese, grated (optional)
Instructions
- Prep: Preheat your oven to 350°F. Grease an 8×8 baking pan. Don’t skim on the grease; almond flour likes to stick.
- Mix Dry: In a bowl, whisk the almond flour, coconut flour, baking powder, salt, soda, and sugar. Break up those annoying little almond flour clumps that always form at the bottom of the bag.
- Mix Wet: In a separate bowl, combine the melted butter, eggs, sour cream, and the minced onion.
- Combine: Stir the dry mix into the wet mix. It’s going to be thick, almost like a cookie dough or paste. That is normal for coconut flour recipes.
- Layer (The Best Part): If you are using the cheese, spread half the batter in the pan. Cover it with a layer of shredded cheese. Spackle the rest of the batter on top. If you aren’t using cheese, just dump it all in and smooth the top.
- Bake: Bake for 28–30 minutes. Look for a golden top.
- Cool: Let it sit in the pan for 15 minutes. If you try to cut it immediately out of the oven, it will crumble into a mess. It needs to set as it cools.
Why You’ll Love This Recipe
- The “Corn” Flavor: The onion really does trick the brain into thinking you are eating traditional savory cornmeal.
- Texture: Using both almond and coconut flour balances the texture—almond is too wet alone, and coconut is too dry, but together they create a nice crumb.
- Versatile: You can keep it Paleo by using coconut oil and skipping the cheese, or go full comfort-food with butter and cheddar.
Chef’s Tips for Perfection
- Mince the Onion Finely: You don’t want giant chunks of raw onion crunching in your bread. I sometimes even grate the onion to get it super fine.
- Measuring Coconut Flour: Be careful not to pack the coconut flour. It is extremely absorbent. Scoop it lightly, or your bread will be a brick.
- Dairy-Free Swap: If you use coconut yogurt instead of sour cream, make sure it’s the thick, unsweetened Greek-style kind. Runny yogurt will make the batter too wet.
Storage and Reheating
Because this has a high moisture content (and onions), it doesn’t last as long on the counter as regular bread. I keep mine in a container on the counter for 2 days max, then move it to the fridge for up to a week. To reheat, toast it in the oven or a skillet with a little butter—microwaving it can make it a bit soggy.
Nutritional Notes
This is a calorie-dense food due to the nuts and fats. It is very filling, so a small square goes a long way. Each square is roughly 310 calories if you include the cheese and butter.
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