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.
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
- 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.
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
- 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.
Coconut Flour Cornbread
- 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.
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 )
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.
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First Published December 31, 2010… Last Updated: August 28, 2020 with new images and an improved recipe.