Every once in a while I find low-carb substitutes that are nearly identical to staples I once thought I’d never really enjoy again. Almond flour cornbread is one of those things. Not only does it keep you from eating genetically modified, sugary corn flour, but it is high in protein and Vitamin E and promotes HDL, the good cholesterol.
I’d tried a recipe for standard low-carb cornbread before, and while it tasted just like the real thing, it was still a bit too dry for my liking. Enter my green onion cornbread; it still tastes just like the real thing, but now it’s moister and has a bit of onion kick that makes it stand out from the bunch. It’s great for weekend BBQs (put it in a cast iron skillet and you can cook it on the grill), and it makes eight single-carb servings.
Ingredients
- 1 cup almond flour
- 1-2 green onions, chopped
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 2 large eggs
- 2 tbsp. butter
- 1/4 cup sour cream
Preheat oven to 350°F.
In a bowl, mix together wet ingredients and green onions, then add dry ingredients and mix again.
Pour into greased baking dish (I use an 8″ square pan), then bake for 20 minutes or until edges begin to brown.
Tip: If you’re short on time or patience, you can bake this in a microwave in 5-6 minutes.
Serve warm.
{ 44 comments… read them below or add one }
I love the idea of adding onions. Will be making this.
I’m lovin’ your blog concept here. I have done a low carb diet quite often, but now I’m sticking with whole grains & low fat (still watching the intake of carbs though as they seem to be infinitely evil for me). I’ve added you to my ‘blogs of note’ on my site. Wasn’t sure of your locale as I indicate them by region… so you’re in the ‘unknown location’ category! Terrific job w/ your blog, and congrats on your continued success w/ weight loss.
Oh I will be trying this tomorrow…This looks soooooo good…I love cornbread
Love the recipes. I’ve shared them with a friend who is also low-carbing. We are both very interested in the flaxseed flatbread but the recipe doesn’t tell how much flax meal we need. From the picture I have deduced 1/2 c. but if you could clear this up, it would really help. The almond meal cornbread looks great, too, as well as the clam chowder. Thanks for any help.
Carole, I’m glad you like the site! I updated the flatbread recipe just now; I guess it just slipped by me. It requires 2 cups of flax. What you were looking at was the metric half of the measuring cup, showing that it was around 1/2 liter.
I highly recommend the cornbread! In my opinion it is a little better than the flatbread, but that is only because I prefer moist breads. I am sure you would like both, though.
This was soooo good…Thank you. I passed this on to all my friends
How long will this keep? Well that is if there is any left over..LOL
Cornbread! Be still my beating Southern heart!
I just love your blog and tasty photos! Am always looking for other bloggers cooking with “weird” low carb ingredients. Keep up the great work! There are too few of us natural low carb “foodies.”
LowCarbChic, you pretty much summed up my knowledge of how long it’ll keep.
I’ve refrigerated some, but it was gone before two days’ time. I can tell you, though, that it tastes just as good (or better) when it is cold.
Man, I love cornbread. This one with green onions sounds great. I haven’t ever tried almond flour but I think I will. I like that this cornbread is supposed to still be moist. I’m not a fan of dry cornbread.
I love your blog! I’ve added your link to my “LC Recipe Sources” links on my own blog ( http://thedivinelowcarb.blogspot.com ).
I tried this almond bread just tonight real quick sans the scallions which I didn’t have. I used two half-size springforms I bought to make half-batches of LC cheesecake eons ago, and it comes out perfectly! Here’s a pic — a bad celfon pic, sorry! –
http://www.palyne.com/tdlc/LCcornbreadinspringforms.jpg
I had made Green Goddess Rosemary Pork Loin in the Rotisserie and we each (me and my kid) had half of one of those springforms to go with it. It was great! Thanks so much!!
PJ
PJ, those little springforms are great! Where did you get them?
I’m glad you liked the corn bread. I’m always amazed at how much it tastes like the real thing.
I’m adding you to my links, and thanks for the link in kind!
Pretty sure I got them at amazon.com. This week I just started using my jr. rotisserie and I’m totally in love with it too now. I’ve gradually shifted my kitchen around so nearly everything is silicone, springform, or just quality (all-clad or calphalon) stuff. The springforms are crazy useful for so many things!
So, there’s only 8 carbs in the whole recipe???
I am going to make this,look’s great!!!
OHHHH!!! I can’t tell you how glad I am that I found this recipe! I was planning to make meat (no bean) chili tonight and just couldn’t make it without my favorite bread…cornbread! Oh, how glad I am that living low-carb doesn’t mean I have live without my favorite dinner bread!!! Thank you! I am trying this tonight!
oooooooh. Must try. I’m a southern gal myself.
Where can I find Almond flour? I’d like to try this recipe.
OK. . . I am just getting started on Low Carb again after having a baby at 43. I crave bready things more than anything. I am truly amazed how wonderful this green onion cornbread is. I put a little extra butter on top while hot and OMG, it is better than real cornbread! This recipe may actually be what keeps me going on this low carb thing. Thank you so much!!!
Kelly
This looks awesome! I’m going to make it for the first time tonight. Any recommendations for doing a “Cheesy, Green Onion Corn Bread?” Do you think that will work? Thanks.
Katy, I honestly don’t know how well that would work, but I’d love to know how it turns out. My only advice is to try using shredded cheese so it won’t mess with the consistency too much. Let me know how it goes!
Sterling, there is a recipe for making almond flour on the recipe page. But you can also find it in most grocery stores. The usual brand is Bob’s Red Mill.
Hi Eugene, I made the cornbread last night. Yummmm!!!! But didn’t put cheese in it. I wanted to try it out first. Next time I have already been asked to put Cheese, and maybe a bit of Garlic Powder in it too. I’ll let you know how it goes then!
Wow, my husband just was told he is diabetic and so we have started learning how to cook all over again. Found this site and I had made chile for dinner, so I tried is recipe for cornbread. He was not to sure about the recipe. Well he was very suprised at how good it was. I did some garlic and chopped jalapeno, and just a dash of cheese maybe a tablespoon. Thanks for sharing just loved it !
Why do people keep on calling this, and other almond meal breads, cornbread? This is NOT cornbread. There is nothing corn about it. At least call it “mock” cornbread.
I love this recipe! Have made it several times now. I’ve featured the link in my first “Web Wednesdays” post.
On Atkins diet…this is a fabulous recipe!!! So tasty!! Thank YOU!!!!!
Made this today and LOVED it!! Added jalapenos and used 1/2 small onion in place of the green onions and turned out perfectly. I let it brown on top and bottom–about 35 min @180c. Thanks for another ‘keeper’ recipe!
how many carbs
When I submitted this as a custom food on fatsecret it came up with a total net carb count of 2.2 per 1/8 serving.
Thanks for posting this. My DH will be SO happy to have cornbread again!
This is a well dialed recipe. One of the things I miss the most is having something to dip into my over easy eggs. This fits the ticket in a very tasty way and without exceeding carb allowances. Thanks much!
I added a little onion powder, package of Splenda and a few jalapeño! Yummmmmm
I can’t figure out how you came to eight single carb servings. If I’m dividing the numbers correctly, it comes out to 3 carbs per serving.
Update to my concerns about them being 3 carbs each. I didn’t factor the fiber. That makes them 1.5g in each (at eight servings).
This recipe is sooooooo good, I made this and ate it all, I could not help it:) Absolutely delicious!!! Thank you !
Thank you SO MUCH for this recipe! This is absolutely delicious! I used onion powder instead of green onions and added a couple dashes of garlic powder and some dried parsley flakes and just gobbled down a piece with extra butter on top. YUM! Giving up sugar and only eating whole wheat did not help my diabetes but now the last short while of no wheat at all plus no sugar has really helped but it is so hard. This will make it easier when I need that piece of hot buttered bread. Best almond flour bread yet and I’ve tried a lot the last couple weeks!
Eugene! My family loves this so much that my daughter calls it “my cornbread” because it’s so easy a kid can make it!
Thank you for sharing such a simple and delicious recipe. I was in a hurry and cooked it in the microwave for 5 mins, it turned out great. It would probably be even better baked in the oven but it’s hard to beat 5min cornbread!
just wondering has anyone tried to add actual corn to this? frozen fresh or whatever………..?????????
the recipe looks great !!
and i want CORN in my corn bread or call me crazy
I’m going to make this tonight. I have a bit of left over baby corn, the kind you find in stir-fry. Carb count is 3 net per oz., think I’ll whiz it up in chopper and add to batter for a bit of real corn essence.
I’ve used a recipe that calls for baby corn in it, and it’s delicious! Baby corn is low carb because it hasn’t matured enough to develop that starches, I’m told. Anyway, I just put it in the blender until it’s chopped, not pureed and add it to the cornbread mix. My hubby and I like to add jalapeno’s and will sometimes add sausage for a complete meal. Yum! It satisfies my bread cravings!
Just found this website and the only thing I can’t find is nutritional information for the recipes. That would be very helpful. Thank you for adding.
Danusha.. corn isn’t low carb in the slightest. That would defeat the purpose of the recipe.
{ 7 trackbacks }