I have always loved corn bread! I keep wanting to type write corned-bread after seeing so many St. Patrick’s day recipes this weekend. This “corn” bread has made my grain-free baking dreams come true! It surprisingly tastes a lot like “real” corn bread because of a secret ingredient that gives it a little crunch – coarsely ground cashews. This cornbread reminds me of the sweet, cake-like kind. I’m sure I will be experimenting more with this to see if I can replicate the more coarse and savory kind. I love both varieties of cornbread, but the cake-like kind is my favorite. So I am very pleased for now!


I think flaxseed gives things a nice toasty taste that really works well in this recipe. This bread is a welcome new accompaniment for some of my favortie late-winter soups and stews. It is so great to find ways to make things that I love, in a much healthier way. I think delicious food and eating brings so much joy to life. Sometimes it really is the simple things. Like having a warm piece of cornbread with dinner!


“Corn” Bread {with Almond & Coconut Flour}
recipe adapted from and inspired by Comfy Belly

1/4 cup cashews
1/2 cup almond flour
1/4 cup + 1 tablespoon coconut flour
1 tablespoon ground flax seeds
1/4 teaspoon salt
1/4 teaspoon baking soda
3 eggs
3 tablespoons melted butter (or coconut oil)
2 tablespoons honey
1/2 cup almond milk (or milk of choice)

1. Preheat the oven to 350F. Grease an 8×8 inch baking pan. To make thicker bread, you use a loaf pan or double the recipe. Pulse the cashews in a food processor or blender until they are the size of coarse sand, set aside (you could also chop finely with a knife).

2. Using a hand or stand mixer, combine the almond flour, coconut flour, flax, salt, and baking soda. Add the eggs, butter, honey, and almond milk and mix thoroughly, until well-combined. Stir in the chopped cashews.

3. Spread the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 5 minutes. Transfer to a wire rack and cool completely. Enjoy!

5 Responses

  1. Meagan says:

    This looks awesome. First faux cornbread that looks like it really will work :) Thanks for sharing!

  2. elfman5150 says:

    Made this last night with a few changes, and it turned out amazing! First, since I was out of coconut milk I used regular milk (1/4 cup) and plain full-fat yogurt (1/4 cup). I also added a bit of vanilla and maple extract, and a dash of cardamom. Oh my gosh they were fantastic! The entire family enjoyed them – thanks for the recipe!

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  4. Kendra Y says:

    This was delicious! It didn’t taste like cornbread, though, perhaps because I did use the coconut oil. And I’d assume one could half the honey amount to make it more savory. BUT, it truly was delicious and moist. Thank you for the post!

  5. […] have made this chili before, but decided to pair it with a “cornbread” recipe I had never […]

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