Healthy Sweet and Savory Gluten-Free Cornbread Recipe

My Healthy Sweet and Savory Gluten Free Cornbread Recipe is moist and fluffy without refined sugar or white flour. It has an incredible sweet and savory flavor from all-natural ingredients, including honey, almond flour, cornmeal, cottage cheese, applesauce, and coconut oil. The natural sweetness is enhanced by a lightly savory seasoning of garlic and paprika.

Make my Healthy Sweet & Savory Gluten-Free Cornbread Recipe w/ honey, almond flour, cornmeal, cottage cheese, applesauce, & coconut oil

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!

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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.

Juiced and zested orange on a kitchen counter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Add the dry ingredients, including almond flour, cornmeal, baking powder, baking soda, garlic powder, paprika, and salt. Whisk until well combined.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Room Temperature Storage (Short Term): After baking, allow the cornbread to cool completely in the pan or on a wire rack. This helps prevent condensation inside the storage container.

Store the cornbread in an airtight container or a resealable plastic bag. Make sure the container is clean and dry to prevent moisture buildup. For short-term storage at room temperature, the cornbread should be consumed within 2 days. Beyond this time, it’s best to refrigerate or freeze it.

Refrigerator Storage (Medium Term): Follow the same steps for cooling the cornbread. Then, wrap individual slices or the entire cornbread in plastic wrap or aluminum foil to maintain freshness. You can also place the wrapped cornbread in an airtight container to provide extra protection against moisture and odors in the refrigerator. The cornbread should remain fresh for up to 1 week. Beyond this point, it may start to dry out.

Freezer Storage (Long Term): After cooling, slice the cornbread into individual servings or smaller portions, if desired. This makes it easier to thaw and reheat only what you need. Wrap each slice or portion tightly in plastic wrap or aluminum foil. You can also place them in a single layer on a baking sheet and flash freeze them before transferring to a freezer bag for longer storage.

Don’t forget to label the wrapped portions with the date of freezing. This helps you keep track of freshness. Cornbread can be frozen for up to 3 months. It’s best to consume it within this timeframe for the best quality.

Thawing and Reheating: If you’ve stored cornbread in the refrigerator or freezer, you can bring it to room temperature by placing it on the counter for a few hours or overnight.

Microwave: Reheat individual slices in the microwave for 15-30 seconds on a microwave-safe plate, covering them with a damp paper towel to prevent drying out.

Oven: To reheat larger portions or the entire cornbread, preheat your oven to 350°F (175°C). Wrap the cornbread in foil and heat for about 10-15 minutes or until warmed through.

Can I make this recipe dairy-free?

Yes, you can make this recipe dairy-free by choosing dairy-free substitutes for ingredients like cottage cheese, almond milk, and eggs. Options include almond or coconut yogurt, non-dairy milk (such as almond, soy, or oat milk), and egg replacements like flax eggs or commercial egg replacers.

Is there a way to make this cornbread vegan?

Absolutely! To make this vegan cornbread, replace the eggs with a suitable egg substitute (like flax eggs or commercial egg replacers) and choose non-dairy alternatives for any dairy-based ingredients. This way, you can enjoy a vegan-friendly version of the recipe.

Can I use a different flour instead of almond flour?

Yes, you can substitute almond flour with other gluten-free flours like oat flour, rice flour, or a gluten-free flour blend. Keep in mind that different flours may yield slightly different textures and flavors, so adjust as needed.

Is it necessary to use cornmeal, or can I use something else?

While cornmeal is traditional for cornbread, you can experiment with alternatives like finely ground polenta or grits. These options will provide a similar corn-like texture and flavor.

How do I adjust the sweetness of the cornbread?

You can adjust the sweetness to your taste by varying the amount of honey or sweetener used. Add more for a sweeter cornbread or reduce it for a less sweet version. Taste the batter before baking to find your preferred level of sweetness.

Can I make this cornbread ahead of time?

Yes, you can prepare the cornbread ahead of time. Simply follow the recipe, let it cool, and store it properly. It can be stored at room temperature for a couple of days, in the refrigerator for up to a week, or in the freezer for up to three months.

How do I reheat leftover cornbread?

To reheat leftover cornbread, you can use a microwave for individual slices or an oven for larger portions. Microwave slices for 15-30 seconds, covered with a damp paper towel to prevent drying. For the oven, preheat to 350°F (175°C), wrap the cornbread in foil, and heat for about 10-15 minutes or until warmed through.

What can I serve with this cornbread?

This cornbread pairs well with a variety of dishes, including chili, soups, stews, and grilled meats. It’s also great as a snack or breakfast treat with butter, jam, honey, or even a savory spread like cream cheese.

Can I freeze the batter instead of the baked cornbread?

It’s generally not recommended to freeze raw batter due to the texture changes that can occur during freezing and thawing. It’s better to bake the cornbread, cool it, slice it, and then freeze individual portions for convenience.

Make my Healthy Sweet & Savory Gluten-Free Cornbread Recipe w/ honey, almond flour, cornmeal, cottage cheese, applesauce, & coconut oil

Sweet and Savory Gluten-Free Cornbread Recipe

Gluten-Free diet-friendly recipe
My Healthy Sweet and Savory Gluten Free Cornbread Recipe is moist and fluffy without refined sugar or white flour. It has an incredible sweet and savory flavor from all-natural ingredients, including honey, almond flour, cornmeal, cottage cheese, applesauce, and coconut oil. The natural sweetness is enhanced by a lightly savory seasoning of garlic and paprika.
5 from 4 votes
Servings 16
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes

Ingredients
  

Wet Ingredients:

  • 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

Dry Ingredients:

  • 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

Instructions
 

  • 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!

Video

YouTube video

Nutrition

Calories: 165kcalCarbohydrates: 12gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 22mgSodium: 165mgPotassium: 40mgFiber: 2gSugar: 6gVitamin A: 71IUVitamin C: 0.1mgCalcium: 58mgIron: 1mg
Keyword almond flour, corn bread, cornbread, gluten free, honey, naturally sweetened
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

Responses

  1. Linda Avatar
    Linda

    5 stars
    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.

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Hi Linda, thank you so much for sharing this with me!! I love that you substituted greek yogurt and sour cream. I’ve also found them to be interchangeable in most of my recipes 🙂

  2. Jennie Avatar
    Jennie

    5 stars
    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!

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      That is so awesome Jennie! Thank you for sharing this with me. I’m thrilled your family loves this recipe as much as mine does 🙂

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4 Comments

  1. 5 stars
    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.

    1. Hi Linda, thank you so much for sharing this with me!! I love that you substituted greek yogurt and sour cream. I’ve also found them to be interchangeable in most of my recipes 🙂

  2. 5 stars
    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!

    1. That is so awesome Jennie! Thank you for sharing this with me. I’m thrilled your family loves this recipe as much as mine does 🙂

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