My Healthy Sweet and Savory Gluten Free Cornbread Recipe is moist and fluffy without refined sugar or white flour. This is the best gluten-free cornbread recipe because it has an incredible sweet and savory flavor from all-natural ingredients, including honey, almond flour, yellow cornmeal, cottage cheese, applesauce, and coconut oil. The natural sweetness in this delicious cornbread is enhanced by a lightly savory seasoning of garlic and paprika. It has 1/3 the grams of sugar in a traditional cornbread. And I promise you won’t miss them!
It is the perfect side dish, made with simple ingredients, for a special dinner or as a healthy snack. Add a small pat of butter and a drizzle of honey, and you will be in fall-flavor heaven. This homemade cornbread recipe is prepared in less than 10 minutes and bakes in less than 30 minutes. It’s sure to become your new family favorite!
Why You’ll Love This Healthy Gluten-Free Cornbread Recipe
- You only need a few major ingredients.
- It is super easy to make for an impressive result.
- The flavor-rich ingredients make it taste amazing!
- All the ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
Cottage Cheese: You can substitute cottage cheese with an equal amount of Greek yogurt or dairy-free yogurt for a similar texture and moisture.*
Light Olive Oil: Substitute light olive oil with melted coconut oil, melted butter, avocado oil, or vegetable oil.
Honey: Replace honey with maple syrup, agave nectar, or brown rice syrup for a different sweetener.*
Applesauce: Unsweetened applesauce can be replaced with mashed ripe bananas, pumpkin puree, or even Greek yogurt for moisture.*
Almond Milk: Almond milk can be substituted with any other dairy, non-dairy milk, regular milk, or plant-based milk such as soy milk, coconut milk, or oat milk.*
Apple Cider Vinegar: You can use white vinegar or lemon juice instead of apple cider vinegar for acidity. This will contribute to a tender crumb.*
Eggs: To make this recipe vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or commercial egg replacers.*
Vanilla Extract: Feel free to use other flavor extracts like almond extract or maple extract for a unique flavor twist.
Almond Flour: Almond flour can be replaced with an equal amount of oat flour or a gluten-free flour blend if you have nut allergies.*
Corn meal: Use certified gluten-free cornmeal if needed. You can also try finely ground polenta or grits as a cornmeal substitute for the best texture.*
Baking Powder and Baking Soda: These can generally be replaced with gluten-free versions if you need a strictly gluten-free recipe.*
Garlic Powder and Paprika: Adjust these seasonings to your taste or try other spices like onion powder, cumin, or chili powder for different flavor profiles. Or you can omit these seasonings if you prefer not to have a savory cornbread but a sweet flavor instead.
Salt: You can use any type of salt you prefer, whether it’s sea salt, kosher salt, or pink Himalayan salt.
*I have not tested these substitutions.
How to Make My Sweet & Savory Cornbread Recipe
Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper and set it aside.
Step 2: Make the Batter
In a food processor or blender, add the cottage cheese, olive oil, honey, applesauce, almond milk, apple cider vinegar, and vanilla extract. Do not add the eggs yet or they will be overmixed. Blend well until the cottage cheese texture is smooth.
Pour the mixture into a large mixing bowl and add the eggs. Whisk until combined.
Add the dry ingredients, including almond flour, cornmeal, baking powder, baking soda, garlic powder, paprika, and salt. Whisk until well combined.
Step 3: Pour and Bake
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for about 25-27 minutes or until a toothpick inserted into the center comes out clean and the cornbread is golden brown on top.
Once done, remove the cornbread from the oven and let it cool in the pan for a few minutes.
After cooling slightly, you can cut the cornbread into squares and serve it warm. It’s great on its own or with a drizzle of honey (if not used in the batter) or a dollop of Greek yogurt (or a dairy-free alternative) for a creamy contrast.
Gluten-Free Corn Bread Recipe Notes
Gluten-Free Flour Options: If you choose to replace almond flour, consider using other gluten-free flours like rice flour, sorghum flour, or a gluten-free flour blend. Keep in mind that the texture and taste may vary slightly with different flours.
Adjust Sweetness: The sweetness of the cornbread can be adjusted to your liking by increasing or decreasing the amount of honey (or sweetener) used. Taste the batter and adjust as needed before baking.
Mixing the Batter: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense texture in the cornbread.
Bake Time: Oven temperatures may vary, so it’s essential to check for doneness with a toothpick. Insert it into the center of the cornbread; it should come out clean or with a few crumbs clinging to it when the cornbread is done.
Texture Variation: The use of cottage cheese in this recipe contributes to a moist and slightly dense texture. If you prefer a lighter texture, consider using Greek yogurt or sour cream as a substitute for the cottage cheese.
Flavor Customization: Feel free to experiment with different seasonings to customize the flavor. For a spicier version, add a pinch of cayenne pepper or red pepper flakes. Fresh herbs like chopped chives or rosemary can also be a great addition.
Serving Suggestions: This cornbread is versatile and can be served as a side dish with chili, soups, stews, or grilled dishes. You can also enjoy it as a snack or breakfast treat with butter, jam, or honey.
Sweet and Savory Gluten-Free Cornbread Recipe
- 1/2 cup cottage cheese
- 1/4 cup light olive oil
- 1/4 cup honey
- 1/4 cup applesauce
- 2 tablespoons almond milk
- 1 tablespoon apple cider vinegar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper and set it aside.
- In a food processor or blender, add the cottage cheese, olive oil, honey, applesauce, almond milk, apple cider vinegar, and vanilla extract. Do not add the eggs yet or they will be overmixed. Blend well until the cottage cheese texture is smooth.
- Pour the mixture into a large mixing bowl and add the eggs. Whisk until combined.Add the dry ingredients, including almond flour, cornmeal, baking powder, baking soda, garlic powder, paprika, and salt. Whisk until well combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for about 25-27 minutes or until a toothpick inserted into the center comes out clean and the cornbread is golden brown on top.Once done, remove the cornbread from the oven and let it cool in the pan for a few minutes. Then slice and enjoy!
This cornbread is delicious!! The first time I made it I didn’t have cottage cheese so I used plain greek yogurt. The second time I only had sour cream on hand so I made it with the sour cream and it came out soo good. I am so happy I found you. I have made so many yummy recipes. Thanks you.
Whipped out a double batch of these in under 10 minutes. Family ate half the pan with honey for after school snack, then polished of the rest a few hours later with black bean soup for dinner. Hit both the sweet and savory cravings just right!