This coconut flour cornbread is made with baby corn which is high in fiber so net carbs are kept low. It’s a delicious gluten free bread perfect for dinner.
After hearing about how others have made low carb cornbread using baby corn, I decided to give it a try. Although the recipes I saw used almond flour, I wanted to make a coconut flour cornbread. Gluten free coconut flour is much lighter than nut flours.
I took a basic coconut flour bread recipe and added a can baby corn. You could likely use my basic quick bread recipe as well. I thought about pureeing the corn first, but figured it would be better to have it chopped so there would be chunks of corn in the bread.
As you can see in the photo below, the corn wasn’t that finely chopped. I used a manual hand chopper to cut up the canned baby corn.
The bread turned out a nice golden color with browned edges. It looked very much like my regular cornbread recipe made with corn meal.
You can cut back on the corn and use fresh baby corn instead. I’ve also seen corn extract flavoring for those who’d rather not add any corn.
I was very pleased with the look and taste of this coconut flour cornbread. This recipe could also be made as muffins or in cornbread molds. Like most low carb breads, it can be frozen to be eaten later.
This is not a very sweet bread. If you like your cornbread on the sweet side, I’d suggest doubling the sweeteners. I’d use liquid sweeteners and too much sugar alcohol can impact blood sugar.
The best cornbread I’ve ever had was hot and spicy. So, I will likely modify this recipe next time by adding chopped peppers and some cayenne powder.
I have seen people make low carb cornbread using a corn extract. If you’ve gone grain free and are avoiding corn, you can certainly try a flavoring instead. However, the corn extract is difficult to find and can be expensive.
Just because I love to experiment, I’m going to try making this coconut flour cornbread with the extract. That will definitely cut back on the carbs as well.
If you have regular Mexican night at your house, this low carb cornbread is sure to be a hit. I’d use a food processor to break up the corn better next time.
Although I enjoyed this coconut flour cornbread by itself, it would make a nice complement to a Mexican dish like no bean chili. I may try grilling a slice in butter to eat for breakfast tomorrow.
I’ve come up with several low carb sweet quick bread recipes as well. You can check out most of them in the collection I put together here.
Low Carb Gluten Free Coconut Flour Cornbread
Coconut Flour Cornbread
Ingredients
- 6 eggs
- 2 tablespoons powdered erythritol
- 1/8 teaspoon stevia extract powder
- 1/2 cup unsalted butter melted
- 15 ounces baby corn canned or fresh, chopped or pureed
- 3/4 cup coconut flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- In a medium bowl, whisk the eggs with the erythritol and stevia until well blended. Slowly whisk in the melted butter. Stir in the chopped corn.
- 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 in pan for 10 minutes then remove from pan and cool on rack.
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Notes
Nutrition
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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Dashea Farber-Socolof says
Does the coconut flower have to be sifted?
Lisa says
It doesn’t but I find it helps to sift before using.
Kate W says
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 says
I’d start at about 12-15 minutes and continue baking until they test done.
Gayle says
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 says
Good tip. Always check the labels!
TheaMaria says
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 says
Thanks for the finding the error! I’ll get that fixed.
Jamie says
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 says
Thanks for writing in to let us know that the bread freezes well and tastes great!
Barbarainnc says
Do I puree corn and liquid or just the corn??
Lisa says
Just the corn. You can drain the liquid.
Barbara Lee says
I cant see where it says how many carbs it has. Am I missing it somewhere?
Lisa says
Updated the nutritional information!
Jo-Lynn Saucedo says
Would you give me all the nutritional counts (calories, protein, etc..) Recipe sounds amazing! Can’t wait to try it. Thank you Lisa.
Lisa says
Here’s the approximate nutrition per slice: 138 calories, 11.0g fat, 5.5g, 3.1g fiber, 4.8g protein
Karen says
They should make a corn flavored extract!
Lisa says
They do make a corn extract but it’s pretty expensive!
Lutrecia says
Love the recipe, but I am unsure about an ingredient….what is baby corn? Sorry for my ignorance…..
Lisa says
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 says
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 says
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 says
I typically find it in a 15 ounce can.
Anonymous says
Lisa can I make this without the baby corn ??
Lisa says
I believe this bread would come out fine without the corn. It just won’t taste like corn bread.
fooddreamer says
A great way to get cornbread flavour in a low carb bread!
marla says
This cornbread looks great! I love using coconut flour for both texture & flavor. Happy New Year 🙂