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Additional Info
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!
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
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 3/4 cup.
The recipe card at the bottom of this post has all the amounts used.
How to Make Keto Friendly Cornbread
- In a food process or blender, combine eggs with optional sweetener and melted butter until well blended.
- Add the cut baby corn and blend to purée into the mixture.
- Blend in the coconut flour, baking powder and salt. Spread into a greased 10-inch cast iron skillet or 8×8-inch baking pan
- 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.
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.
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!
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.
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Coconut Flour Cornbread
Ingredients
- 6 eggs
- 2 tablespoons powdered sweetener optional
- 1/2 cup unsalted butter melted
- 15 ounces baby corn canned or fresh, chopped or puréed
- 1/2 cup coconut flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Marilyn
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!
Lisa MarcAurele
Amoretti is the one that others have told me that they liked (I’ve never used any corn flavoring product).
Dashea Farber-Socolof
Does the coconut flower have to be sifted?
Lisa
It doesn’t but I find it helps to sift before using.
Kate W
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!
Lisa
I’d start at about 12-15 minutes and continue baking until they test done.
Gayle
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! 🙂
Lisa
Good tip. Always check the labels!
TheaMaria
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!
Lisa
Thanks for the finding the error! I’ll get that fixed.
Jamie
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.
Lisa
Thanks for writing in to let us know that the bread freezes well and tastes great!
Barbarainnc
Do I puree corn and liquid or just the corn??
Lisa
Just the corn. You can drain the liquid.
Barbara Lee
I cant see where it says how many carbs it has. Am I missing it somewhere?
Lisa
Updated the nutritional information!
Jo-Lynn Saucedo
Would you give me all the nutritional counts (calories, protein, etc..) Recipe sounds amazing! Can’t wait to try it. Thank you Lisa.
Lisa
Here’s the approximate nutrition per slice: 138 calories, 11.0g fat, 5.5g, 3.1g fiber, 4.8g protein
Karen
They should make a corn flavored extract!
Lisa
They do make a corn extract but it’s pretty expensive!
Lutrecia
Love the recipe, but I am unsure about an ingredient….what is baby corn? Sorry for my ignorance…..
Lisa
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.
Lutrecia
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
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
I typically find it in a 15 ounce can.
Anonymous
Lisa can I make this without the baby corn ??
Lisa
I believe this bread would come out fine without the corn. It just won’t taste like corn bread.
fooddreamer
A great way to get cornbread flavour in a low carb bread!
marla
This cornbread looks great! I love using coconut flour for both texture & flavor. Happy New Year 🙂