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    Home / Recipes / Low Carb Breads

    Coconut Flour Keto Cornbread Recipe

    By Lisa MarcAurele on Aug 28, 2020 39 Comments - This post may contain affiliate links. See Disclosure

    3322 shares
    5-Ingredient Recipes Simple Keto Meals 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

    Jump to:
    • 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.

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    📖 Recipe

    low-carb keto cornbread recipe

    Coconut Flour Cornbread

    Author: Lisa MarcAurele
    4.91 from 11 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 Time10 mins
    Cook Time40 mins
    Cool Time10 mins
    Total Time50 mins
    Course: Bread
    Cuisine: Mexican
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    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

    low carb yum simple keto cookbook

    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
    )
    

    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.

    © LowCarbYum.com
    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.

    « Keto Meatloaf Recipe with Pork Rinds
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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
    4. 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
    5. 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.

    6. 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
    7. 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
    8. 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
    9. 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
    10. 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
    11. 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
    12. 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
    13. 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
    14. 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
    15. 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
    16. 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.

    17. fooddreamer

      January 02, 2011 at 12:06 pm

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

      Reply
    18. 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.

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