Green Onion Cornbread

by Eugene on February 10, 2009 · 51 comments

low carb cornbread

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.

low carb flour


  • 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.

green onion cornbread

low carb cornbread

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{ 44 comments… read them below or add one }

1 Hiram64 February 10, 2009 at 7:17 pm

I love the idea of adding onions. Will be making this.

2 RecipeGirl February 11, 2009 at 6:40 am

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.

3 LowCarbChic February 12, 2009 at 3:02 pm

Oh I will be trying this tomorrow…This looks soooooo good…I love cornbread

4 carole m. February 20, 2009 at 6:40 am

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.

5 Eugene February 20, 2009 at 6:58 am

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.

6 LowCarbChic February 20, 2009 at 10:21 pm

This was soooo good…Thank you. I passed this on to all my friends

7 LowCarbChic February 26, 2009 at 2:39 pm

How long will this keep? Well that is if there is any left over..LOL

8 Jil March 13, 2009 at 12:37 pm

Cornbread! Be still my beating Southern heart!

9 Lauren B March 19, 2009 at 11:17 pm

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.”

10 Eugene March 29, 2009 at 7:22 am

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.

11 Diet-to-Go July 20, 2009 at 4:14 pm

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.

12 PJ September 30, 2009 at 7:19 pm

I love your blog! I’ve added your link to my “LC Recipe Sources” links on my own blog ( ).

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! –

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!!


13 Eugene October 1, 2009 at 7:39 pm

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!

14 PJ October 4, 2009 at 7:13 am

Pretty sure I got them at 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!

15 DukesDrumr October 9, 2009 at 10:49 am

So, there’s only 8 carbs in the whole recipe???

16 Carol Hardie September 26, 2010 at 4:55 pm

I am going to make this,look’s great!!!

17 Kari March 29, 2011 at 6:34 am

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! :-)

18 Rachel C- April 23, 2011 at 2:16 am

oooooooh. Must try. I’m a southern gal myself.

19 Sterling May 20, 2011 at 8:23 am

Where can I find Almond flour? I’d like to try this recipe.

20 Kelly Patton May 25, 2011 at 7:47 am

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!!!


21 Katy July 1, 2011 at 3:02 pm

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.

22 Eugene July 1, 2011 at 9:57 pm

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!

23 Eugene July 1, 2011 at 10:03 pm

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.

24 Katy July 2, 2011 at 3:33 pm

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!

25 Sharon September 25, 2011 at 7:40 pm

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 !

26 Sandy January 13, 2012 at 7:32 pm

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.

27 Frugal Jen January 30, 2012 at 5:25 am

I love this recipe! Have made it several times now. I’ve featured the link in my first “Web Wednesdays” post.

28 Brooke February 26, 2012 at 11:15 pm

On Atkins diet…this is a fabulous recipe!!! So tasty!! Thank YOU!!!!!

29 suzNL March 4, 2012 at 9:34 am

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!

30 janie April 18, 2012 at 8:07 am

how many carbs

31 Anders June 8, 2012 at 7:34 am

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!

32 Fast Eddie July 7, 2012 at 2:19 pm

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!

33 Linda July 23, 2012 at 6:58 pm

I added a little onion powder, package of Splenda and a few jalapeño! Yummmmmm

34 Sean Molin August 9, 2012 at 9:18 pm

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.

35 Sean Molin August 9, 2012 at 9:37 pm

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).

36 lale August 16, 2012 at 6:35 am

This recipe is sooooooo good, I made this and ate it all, I could not help it:) Absolutely delicious!!! Thank you !

37 Jan J. August 29, 2012 at 6:13 am

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!

38 Shayne September 23, 2012 at 6:57 pm

Eugene! My family loves this so much that my daughter calls it “my cornbread” because it’s so easy a kid can make it!

39 LaraKaye October 1, 2012 at 7:32 pm

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!

40 danusha October 29, 2012 at 3:22 am

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

41 Linda December 5, 2012 at 5:51 pm

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.

42 Sandy December 20, 2012 at 7:00 am

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!

43 Akgal December 29, 2012 at 7:31 am

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.

44 kami December 30, 2012 at 3:50 pm

Danusha.. corn isn’t low carb in the slightest. That would defeat the purpose of the recipe.

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