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Home / Recipes / Low Carb Breads

Coconut Flour Keto Cornbread Recipe

By Lisa MarcAurele · Oct 21, 2020 · 42 Comments

3.3K shares
Jump to Recipe
low-carb keto cornbread
low-carb keto cornbread

There's no special ingredients needed to make this coconut flour keto cornbread recipe. It's a delicious low-carb bread made with just 5 simple ingredients!

keto coconut flour cornbread recipe pintrest image

Article Index
  • Ingredients
  • How to Make Keto Friendly Cornbread
  • Coconut Flour Cornbread Variations
  • Serving Suggestions
  • Storing and Reheating Leftovers
  • Other Recipes to Try
  • Low-Carb Keto Cornbread Recipe
  • Recipe

After hearing about how others have made low carb cornbread using baby corn, I decided to give it a try. Many recipes use almond flour, but I wanted to make a coconut flour cornbread.

I find that gluten-free coconut flour is lighter than nut flours. It also absorbs liquid and expands so you don't need to use as much.

For this recipe, I took a basic coconut flour bread recipe and added a can of baby corn. My low-carb gluten-free bread recipe would likely work as well.

Ingredients

ingredients used

There's only five simple ingredients plus salt needed to make the bread. You can also add in your favorite keto sweetener but I don't find it's needed.

Canned baby corn is used and you'll want to make sure you check the carb count. The brand I used has just 2g net carbs per ¾ cup.

The recipe card at the bottom of this post has all the amounts used.

How to Make Keto Friendly Cornbread

making the batter
  1. In a food process or blender, combine eggs with optional sweetener and melted butter until well blended.
  2. Add the cut baby corn and blend to purée into the mixture.
  3. Blend in the coconut flour, baking powder and salt. Spread into a greased 10-inch cast iron skillet or 8x8-inch baking pan
  4. Bake at 350ºF for 30-40 minutes or until top is browned. Let cool for at least 10 minutes before slicing. Serve warm with butter.
baking the bread in cast iron skillet

Coconut Flour Cornbread Variations

For a chunky cornbread, you can chop up the baby corn instead of pureeing it into the batter. You can also cut back on the corn but it really doesn't change the carb count much.

I decided to use a whole can of drained baby corn. If you can get fresh baby corn, it can be used instead.

Although baby corn is a low-carb vegetable, some may choose to avoid it because it's a grain. You can always use a corn extract flavoring if you follow a grain-free eating plan. However, the corn extract is difficult to find and can be expensive.

This recipe could also be made as muffins or in cornbread molds. Just be sure to adjust the baking time as smaller molds will cook faster.

This is not a very sweet bread. If you like your bread on the sweet side, I'd suggest adding in the optional sweetener. Just mix in the sweetness of about 2 tablespoons of sugar.

You can also make the bread hot and spicy. Just add in some chopped peppers and or cayenne powder.

slice of cornbread on plate with butter

Serving Suggestions

Although I enjoyed this coconut flour cornbread by itself, it would make a nice complement to a Mexican dish like no bean chili. It's also perfect to serve along with keto pulled pork.

Storing and Reheating Leftovers

Like most low-carb breads, you'll want to store it in the refrigerator. It can also be frozen to be eaten later.

The cornbread will keep for at least a week in the refrigerator and for 3 months or more when frozen. I do recommend thawing the frozen bread in the refrigerator before using.

To reheat leftovers, bake in a preheated 350°F oven for 10-15 minutes or until heated throughout. You can also reheat the bread by grilling a slice in butter!

low-carb keto friendly cornbread

Other Recipes to Try

You'll find plenty of bread recipes on this site, including both savory breads and sweet breads. Here's a sampling of some of my family's favorites:

  • Garlic Keto Bagels is a coconut flour bread recipe that's made without cheese. You can also make it dairy-free by replacing the butter!
  • Keto Rye Bread Chaffles are quick and easy mini waffles that can be used for low-carb sandwiches.
  • Almond Flour Biscuits can be enjoyed with sausage gravy for breakfast or as a hearty side with dinner.
  • Keto Hamburger Buns are great for more than just burgers! We use them as sandwich rolls and as an alternative to biscuits at dinner.
  • My Best Keto Bread is a Fathead style flatbread that's made with pork rinds to keep carbs super low!

Low-Carb Keto Cornbread Recipe

If you have regular Mexican night at your house, this keto-friendly cornbread is sure to be a hit. The bread turned out a nice golden color with browned edges. It looked very much like my regular recipe made with corn meal.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

low-carb keto cornbread recipe

Coconut Flour Cornbread

4.93 from 14 votes
This low carb cornbread is made with baby corn which is high in fiber so net carbs are kept low. It's a delicious bread made with coconut flour.
Prep Time:10 minutes mins
Cook Time:40 minutes mins
Cool Time:10 minutes mins
Total Time:50 minutes mins
Course: Bread
Cuisine: Mexican
Print Pin Review Recipe Save Recipe View Collections
Servings: 12 people
Calories: 124

Video

Ingredients

  • 6 eggs
  • 2 tablespoons powdered sweetener optional
  • ½ cup unsalted butter melted
  • 15 ounces baby corn canned or fresh, chopped or puréed
  • ½ cup coconut flour sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • In a medium bowl, whisk the eggs with optional sweetener (if using) until well blended. Slowly whisk in the melted butter. Stir in the baby corn. Alternatively, everything can be blended together in a food processor.
  • In a small bowl, mix together the coconut flour, baking powder and salt. Add the flour mix into the wet mix until well combined. Spread into a greased or sprayed 9×5 bread pan.
  • Bake at 350º for 40 minutes. Let cool for at least 10 minutes before slicing. Serve warm with butter.

Notes

If you choose not to use corn, a corn extract can be used instead.
The bread can be made as muffins or in cornbread molds. Just be sure to adjust the baking time as smaller molds will cook faster.
For a hot and spicy bread, add in some chopped peppers and or cayenne powder.
Bread keeps in the refrigerator for at least a week and at least 3 months in the freezer. To reheat leftovers, bake in a preheated 350°F oven for 10-15 minutes or until heated throughout. You can also reheat the bread by grilling slices in butter.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 124 | Carbohydrates: 4g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 102mg | Sodium: 190mg | Potassium: 64mg | Fiber: 2g | Sugar: 1g | Vitamin A: 355IU | Calcium: 29mg | Iron: 1mg

Additional Info

Net Carbs: 2 g | % Carbs: 7 % | % Protein: 14 % | % Fat: 78.9 % | SmartPoints: 5
Values
Array
(
    [serving_size] => 1
    [calories] => 124
    [carbohydrates] => 4
    [protein] => 4
    [fat] => 10
    [saturated_fat] => 6
    [cholesterol] => 102
    [sodium] => 190
    [potassium] => 64
    [fiber] => 2
    [sugar] => 1
    [vitamin_a] => 355
    [calcium] => 29
    [iron] => 1
    [serving_unit] => slice
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published December 31, 2010... Last Updated: August 28, 2020 with new images and an improved recipe.

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Reader Interactions

Comments

  1. Nita

    August 21, 2022 at 4:35 pm

    Hi I have been wanting cornbread for so long since we are doing low carb we don't do bread!
    Questions though, where can I obtain the corn flavoring and can I use cream corn?

    Reply
    • Lisa MarcAurele

      August 22, 2022 at 10:55 am

      The corn flavoring is available online (Amazon and others) but it's bit pricey. I use baby corn as it has a low net carb. Regular corn products are not low in net carbs.

      Reply
  2. Baltisraul

    June 18, 2022 at 9:24 am

    5 stars
    I used the baby corn and the corn extract. Now it really has a genuine cornbread flavor.

    Reply
  3. Karen

    December 26, 2021 at 2:21 pm

    5 stars
    Wow! It looked beautiful and came out great! It was so quick and easy to make, and I love that it uses coconut flour. I baked it for 40” in an 8x8 metal pan lined with parchment paper. I added one teaspoon of corn extract, but it smelled very “corny” even before I added it. Many times keto breads are dense and heavy, but this was light and fluffy—a keeper!

    Reply
  4. Chuck

    January 08, 2021 at 3:04 am

    5 stars
    Tried this tonight and enjoyed it very much. I added a little bit of red pepper and a few jalapenos. Also added 1 tsp of corn flavoring. It turned out great!

    Reply
  5. Judy

    October 30, 2020 at 6:52 pm

    5 stars
    Delicious! I made a small batch to try, and now I'm gonna make a full recipe for 12. I miss bread in my Keto diet, so this is the greatest substitute.

    Reply
  6. Maureen

    September 27, 2020 at 6:53 pm

    Interesting that the recipe says loaf pan but the picture is a round cast iron pan. How much corn extract would one use?

    Reply
    • Lisa MarcAurele

      September 28, 2020 at 3:49 pm

      The original recipe was baked in a 9x13-inch stoneware loaf pan which is still an option as the ingredients and amounts are the same. But most cornbreads are baked in cast iron so I changed that. I'd use about 1 teaspoons and add a little more if needed.

      Reply
      • Luiza Avshar

        October 22, 2020 at 1:35 pm

        5 stars
        Thank you for the recipe! The bread is very tasty, I wasn't sure about the quantity of the baby corn - did you give the size of the can used, or 15 oz is the amount of the drained corn. So I used one 15 oz can drained. Turned out very well!

      • Lisa MarcAurele

        October 22, 2020 at 2:16 pm

        I used a 15 ounce can drained.

  7. Marilyn

    January 22, 2019 at 1:39 am

    Hi, just wondering if you have tried using a corn flavoring yet? I saw several on amazon, pricey yes, but us okies will pay for our comfort food. There are quite a few on the market, which one do you prefer? The reviews are across the board on them. Thanks, love your site!

    Reply
    • Lisa MarcAurele

      January 22, 2019 at 8:56 am

      Amoretti is the one that others have told me that they liked (I've never used any corn flavoring product).

      Reply
      • Kay

        February 20, 2023 at 9:44 pm

        5 stars
        I just used the baby corn, not the extract, but I really enjoyed the real corn flavor. Thanks for a great recipe

  8. Dashea Farber-Socolof

    October 16, 2018 at 1:36 pm

    Does the coconut flower have to be sifted?

    Reply
    • Lisa

      October 16, 2018 at 2:27 pm

      It doesn't but I find it helps to sift before using.

      Reply
  9. Kate W

    April 16, 2018 at 11:37 pm

    I am so excited to try this! About how long would you bake these in a muffin tin at 350? I was thinking 12-15 minutes but I'm still learning about coconut flour baking times! Thank you!

    Reply
    • Lisa

      April 17, 2018 at 5:42 am

      I'd start at about 12-15 minutes and continue baking until they test done.

      Reply
  10. Gayle

    March 05, 2018 at 8:38 pm

    5 stars
    So, so good! But, I baked it for 45 minutes, and it was still a little doughy in the middle. But the two butt ends were sooo good! Exactly like "regular" corn bread! So next time I'll just bake mine a bit longer, must be my oven. Oh, and people, head's up...be warned, at our Walmart (Wisconsin, USA) they had THREE different brands of canned baby corn, but two of them were super high carb. So check before you buy! We used the DYNASTY brand (found in the Chinese found/Asian food section). It is super low carb. Thanks for the recipe! 🙂

    Reply
    • Lisa

      March 06, 2018 at 5:15 am

      Good tip. Always check the labels!

      Reply
  11. TheaMaria

    November 21, 2017 at 10:55 pm

    4 stars
    Hey Lisa,
    I just crunched the nutrition information in MFP and came up with a much lower carb count, and I think I know why. The recipe calls for 15 oz baby corn. I used one 15 oz can, which only contains about 7.5 oz of corn. If I change my recipe in MFP to 15 oz of corn as stated, my carb count matches yours. So correct me if I'm wrong, but if you're only using the drained contents of one can, it's more like 4.6 total carbs, 3.1 fiber, 1.5 net. Let me know if I'm way off track!
    Thanks!

    Reply
    • Lisa

      November 22, 2017 at 6:29 am

      Thanks for the finding the error! I'll get that fixed.

      Reply
  12. Jamie

    January 06, 2017 at 5:47 pm

    I first made this amazing bread last October. I froze some of it and just ate the last piece. Freezes well. I eat it with everything and by it self. I was down to my last two slices yesterday and could not remember where I got the recipe. I was determined to find it today. Taste better than regular cornbread to me. About to make another batch.

    Reply
    • Lisa

      January 07, 2017 at 5:42 am

      Thanks for writing in to let us know that the bread freezes well and tastes great!

      Reply
  13. Barbarainnc

    December 11, 2016 at 7:33 am

    Do I puree corn and liquid or just the corn??

    Reply
    • Lisa

      December 11, 2016 at 11:20 am

      Just the corn. You can drain the liquid.

      Reply
  14. Barbara Lee

    July 25, 2016 at 7:57 pm

    I cant see where it says how many carbs it has. Am I missing it somewhere?

    Reply
    • Lisa

      July 28, 2016 at 6:48 am

      Updated the nutritional information!

      Reply
  15. Jo-Lynn Saucedo

    June 21, 2016 at 7:13 am

    Would you give me all the nutritional counts (calories, protein, etc..) Recipe sounds amazing! Can't wait to try it. Thank you Lisa.

    Reply
    • Lisa

      June 25, 2016 at 7:30 am

      Here's the approximate nutrition per slice: 138 calories, 11.0g fat, 5.5g, 3.1g fiber, 4.8g protein

      Reply
  16. Karen

    September 05, 2015 at 9:18 am

    They should make a corn flavored extract!

    Reply
    • Lisa

      September 05, 2015 at 9:48 am

      They do make a corn extract but it's pretty expensive!

      Reply
  17. Lutrecia

    January 31, 2015 at 6:02 pm

    Love the recipe, but I am unsure about an ingredient....what is baby corn? Sorry for my ignorance.....

    Reply
    • Lisa

      January 31, 2015 at 6:05 pm

      Baby corn is sold in the Asian section of the grocery store. You typically find it canned. It's really just what it's name implies... corn that is harvested early while the stalks are very small. Because it hasn't matured, the sugars haven't developed so the carbs are mostly fiber which can be subtracted.

      Reply
      • Lutrecia

        January 31, 2015 at 6:18 pm

        Lisa, thank you for answering so promptly!! I will have to try and find it in the grocery store and make this recipe....I am a southern girl (NC) living in Canada and I do love cornbread.

      • Susan

        February 01, 2015 at 12:25 am

        This sounds so good, and I have been on the lookout for recipes using coconut flour since Sam's Club started carrying it. What size can of baby corn do you use?

        Thanks!
        Susan

      • Lisa

        February 01, 2015 at 5:24 am

        I typically find it in a 15 ounce can.

      • Anonymous

        February 01, 2015 at 4:07 pm

        Lisa can I make this without the baby corn ??

      • Lisa

        February 01, 2015 at 7:25 pm

        I believe this bread would come out fine without the corn. It just won't taste like corn bread.

  18. fooddreamer

    January 02, 2011 at 12:06 pm

    A great way to get cornbread flavour in a low carb bread!

    Reply
  19. marla

    December 31, 2010 at 1:53 pm

    This cornbread looks great! I love using coconut flour for both texture & flavor. Happy New Year 🙂

    Reply
    • Jluna89

      August 16, 2021 at 6:47 pm

      I made this as is per the recipe with the sweetener but I’m still wanting more of the corn texture. Would adding more baby corn not mess up the measurement of the other ingredients? Also, my cornbread was a little mushy on the second day. Was that normal? Thank you! ????

      Reply
      • Lisa MarcAurele

        August 17, 2021 at 10:45 am

        I keep the bread stored in the refrigerator and haven't noticed much change in texture the next day. Although I do like to toast the leftovers. You could add corn flavoring but I find them to be pricey. Adding a little more corn shouldn't alter texture too much.

4.93 from 14 votes (6 ratings without comment)

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