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This Low Carb Cheesy Cornbread is grain free, gluten free, almond flour free, made without cornmeal and tastes just like traditional!
When I think of Thanksgiving I always think about bread! I grew up in an Italian household and while we always celebrated with most of the traditional classic recipes, Italian bread always was preferred than any other. In fact I rarely remember a Thanksgiving that cornbread was even served, we always preferred soft Rolls or Italian Buns.
Once I met my husband that changed and I fell in love with the soft texture, but crisp exterior of this classic Thanksgiving bread.
Being that we recently moved out of a city like neighborhood about 30 minutes away to the “woods” in a country setting, it is only fitting that this experience would bring abut many obstacles for my children.
This past year as I have partnered with Silk in bringing you #inspired stories for this campaign, my focus was all about getting my kids more involved in the kitchen. Less work for me as a mom and more help and independence for them.
The oldest has not been as willing as a 15 year old boy he received love from me in acts of food lol! SO he prefers to do as little as possible in the kitchen. My younger two on the other hand have loved this simple act of making recipes with mom each month.
However being that we have just moved into our country home, the #inspired story I bring you today is all about getting my kids to learn how to de-clutter their stuff as they have had to unpack and organize their rooms. Not an easy task if you have hoarders in the house. Apparently and I say this in love, all my kids and hubby are hoarders. Can’t seem to part with anything. Big problem for sure especially with the holiday of Christmas soon upon us!
I’ve been working on them as well as myself and making 3 piles: Giveaway/Donate, Trash, Keep.
So far we still have boxes in each bedroom. A little at a time while still “living” and doing day to day tasks is what it’s all about. One box at a time. One decision at a time. One giant step for mom in helping her kids see what’s really important and what’s not and how you can bless others by giving away the things you no longer need or want.
I hope you too are #inspired to de-clutter before the holidays!
This recipe today is all about easy. And while you will be surprised that actually no corn or cornmeal is present in this recipe, it does in fact taste just like cornbread. Soft center, crumbly and crispy around the edges. I even used it for this Mexican Cornbread Casserole recipe! I also used it for this Tamale Pie and this Stuffing Recipe! It’s Perfect for a low carb Thanksgiving Menu!
This recipe was first published in November of 2015 and has been updated with new photos and a video.
Recipe Notes:
- You can sub the coconut milk with whatever milk you prefer. I’ve tried this with almond milk, coconut milk, cows milk and even Half & Half.
- If you don’t like stevia use whatever sweetener you prefer that would equal about 1/4 cup of sugar sweetness.
- I highly recommend buying Sweet Corn Extract for this recipe and any time you are making a low carb recipe that needs the flavor of corn without the carbs.
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Grain Free Low Carb Cheesy Corn Bread {Nut Free}
Ingredients
- 4 eggs
- 1 cup Silk unsweetened Coconut milk
- 1/2 cup butter soft, unsalted
- 1 cup coconut flour 121grams
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/8 teaspoon organic stevia extract
- 1 tsp sweet corn extract
- 1/2 cup shredded cheddar cheese
Instructions
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Preheat oven to 350 degrees F.
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Grease an 8 by 8 baking dish or a cast iron skillet.
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In a stand mixer or bowl, whisk or blend on low eggs, milk and butter.
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In another bowl whisk the flour, salt, baking soda, stevia and corn extract together.
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Pour this into the stand mixer on low or stir to combine.
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Once mixed, add the cheese and stir to combine well.
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Pour into baking dish and bake 40-45 minutes.
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Allow to cool slightly before serving.
Recipe Notes
Net carbs: 2.8g
If you can get your hands on some sweet corn extract, it will taste even more like corn bread.
I never knew you could make cornbread without cornmeal!! Thats so awesome!
You can’t any more than you can call almond butter peanut butter or whole wheat bread gluten- free. It’s just cheesy coconut flour quick bread.
My recipes are free on my blog for all and I’ve also given anyone the ability to comment on my blog. While I repsect your opinion, it’s just that, your opinion. When I post recipes to share, especially since the flavor I’ve achieved in this recipe is actually just like cornbread, it was my decision to provide a name most would welcome before Thanksgiving. You can call it whatever you like but I’m calling it cornbread. And if it can please my very picky hubby and kids with one who hates coconut, then yes, I will call it cornbread for the sake of him eating it.
Here are other cornbreads made low carb without cornmeal used:http://alldayidreamaboutfood.com/2015/11/low-carb-sausage-jalapeno-skillet-cornbread.html
http://www.ibreatheimhungry.com/2015/11/low-carb-pumpkin-bread-sausage-feta-stuffing.html
http://mariamindbodyhealth.com/cornbread-stuffing-and-vitamin-deficiencies/
Of course it’s my opinion, but I think you’ll find that the FDA, the Health Department, and any 3rd party that would consider publishing your recipes would also be of my opinion. Plus I can only imagine how you’d react to being given something that contained wheat that wasn’t overt about it. Consciencious labeling make everyone happy! I do hope you and yours have an enjoyable Thanksgiving.!
Oh heavens, lighten up! Brenda writes for a specific audience and they know exactly what she means and appreciate her recipes. If the FDA doesn’t care about Jello calling their gelatinous creation “Strawberry” when it doesn’t contain even the tiniest hint of a berry in it, I doubt they’d care about Brenda calling this cornbread.
It’s cornbread because it tastes like it. Done and done.
Thank you Carolyn!
Big thanks to Brenda for taking the time to dream and create and share with the rest of us.
Perhaps Anna would find what she is looking for on an FDA website? Or somewhere else?
Anyway, good luck and thanks, Brenda. ?
Thank you so much Derena!
Wow. Nit-picking much? People in the Low-Carb Community and on
diet forums and boards are used to calling faux dishes by their
formerly high-carb names, it is a bit of whimsy, really.
Anna, I don’t think you are looking for low carb alternatives really, so why the issues?
Are you really so miserable that you have to write something like this? I am just amazed at how some people love to be so critical. Go to another web site if you don’t like the recipes.
settle down, it’s a recipe, make it or don’t, anyone with a brain can decide if it is what they want to eat or not, recipes differ a lot all the time, the FDA ???? really, that is pretty childish.
Really lighten up. Call it what you want. I’m sure its delicious and as long as it satisfies me I don’t care what it is called. Thank you to Brenda for sharing her recipes with us. It makes my life so much easier.
You go Brenda!!!!!!!!!!!!!!!
Very well put!!!!! I love your “Grain Free Low Carb Cheesy Cornbread (Almond Flour Free) “
We love you and are very thankful for all the recipes you generously give us.
Rude, go do something that makes you feel good so when you feel inclined to comment on someone’s post you won’t be such a turd. I am super excited about this recipe, I miss cornbread with my chili and this IS cornbread for those of us who can’t have corn.
Here it is – three years after the original post and I’m just finding this recipe because I searched for a keto CORNBREAD recipe. Imagine that! 🙂 So grateful, Brenda. We will definitely be trying this! Though we aren’t the cornbread-Thanksgiving folks, every year around Halloween, my family converges on my home for a pumpkin-carving party. We all carve pumpkins, eat two types of Chili w/ Johnny Cake (a.k.a. ‘cornbread’ and btw, thank you for the beanless chili recipe, also), and we watch Hocus Pocus. It’s tradition!! I’m so excited that it doesn’t have to stop simply because we’re trying to find healthy alternatives. 😀
What an awesome tradition and so glad you love the chili recipe too!
I made this using 1/4 cup of white corn meal, 3/4 coconut flour and 1/4 cream with 1/4 cup water. It is fantastic!! It is still low in carbs which is what I wanted. Great recipe!!
Thank you!
I love the flavor of coconut flour and using it for cornbread sounds intriguing, I’ll have to give it a try!
I’d be all over that cornbread (and I love those pumpkins!)I love Italian bread but oo yes, cornbread is a must for thanksgiving! 🙂
Who doesn’t love cheesy bread? This looks perfect for the upcoming holidays! Great job, my friend!
I didn’t grow up with cornbread served on Thanksgiving either – just sometimes include in the stuffing. But I can totally see how it would be a great menu addition – this looks delicious! (p.s. my daughter definitely had hoarding tendencies too – UGH!) 😉
I really, really need to de-clutter…I just don’t know where to start. I’d rather just sit back and enjoy a slice of this cornbread! For now…. 😉
I’m the messiest person ever. I definitely need to de-clutter! But instead I’ll focus on this awesome looking bread. 😉 I LOVE the ingredients. I have to try it!
I’ve been looking for more grain free AND nut free recipes. They are rare so I’m excited to try this bread recipe!! We just moved to a new house ourselves and de-cluttering was the best part about it. It feels so good to get rid of stuff you don’t need!
PLEASE ANNA don’t ever depress the willing. This is an audience that is looking to “mimic” everything possible to recreate recipes that will suffice when the original can’t. As a diabetic, I need her to say “cornbread” even though it has no CORN in it because I need to know what the intent of the recipe is for. And in THIS case it’s to mimic cornbread. As a recipe exchanger and family of horrible diabetics, our family hurts over not being able to “eat as we please”. Brenda is a GODSEND. You need to put yourself in our shoes.
Thanks so much for your perspective Connie!
Thank you, Connie, well-said!
I can’t wait to try this recipe. I love all of the SugarFreeMom recipes and ideas~
Thank you Brenda!
What a fabulous looking dish of cornbread. I’m not a fan of it being super sweet (in a perfect world is has zero sweetness…haha) so I bet the Stevia adds just the right amount of sweetness.
Yes, it’s past Thanksgiving, and I’m just now looking at this awesome recipe. I love corn bread and definitely must try it. I wouldn’t have even looked at it IF you had named it anything else!
I just don’t understand why people have to be so mean on low carb, sugar free, grain free, etc. websites. Just go away! WE know what we want and what we are looking for.
Keep the great recipes coming!
thank you so much!
Just made the “corn bread” tonight with dinner. All I can say is ….Amazing! It was really good. Even my picky eater had 2 slices. Thank you for coming up with your recipes. Makes eating lowcarb enjoyable. ?
So glad you liked it and the picky one too!
Since I don’t have “organic stevia extract” would regular old stevia drops work? Or vanilla extract maybe?
I just received the sweet corn extract I ordered. I am wondering how much of it to use in this recipe. Looking forward to trying it today!
Hmm, maybe just 1/2 tsp.
I went ahead and made the corn bread before receiving your reply and I used one teaspoon of the sweet corn extract. It did not seem like too much and the corn bread was delicious! I used top milk off my gallon of raw milk instead of coconut milk, and I had some Italian four-cheese blend, which I used instead of cheddar. My southern husband called it “Yankee” corn bread because of the sweetener, so probably next time I will leave out the sweetener even though he thought it was very good the way it was. Thanks for a great recipe!
Does it turn out ok without the sweet corn extract? I have all the other ingredients.
Oh sure it will still be tasty, not as much like cornbread but the flavor of the cheddar cheese helps.
I’m confused about the difference between carbs in the nuttition info and the net carbs stated at the end. I’m new to low carb and can use all the help I can get.
MakiNg this for thanksgiving! Do you think I can use almond milk instead of coconut milk?
Yes I think it would work.
I make it with almond milk and it is perfection! What a wonderful and versatile recipe!
(For chili, I like to add 1/2 cup of frozen corn kernels and a can of chopped green chilies and reduce the milk by a tablespoon. It adds a few carbs, but it’s worth it for the extra flavor. It also makes my diabetic husband very happy, since chili with cornbread was always a rare treat.)
Thank you for sharing your recipes. I love to experiment in the kitchen, but sometimes I just want something tried and true!
Deborah
Thank you!!!! I cannot wait to try it!!!
Can’t wait to try your corn bread. Sounds delish!!!!
What is sweet ocm extract? I typed it in Amazon bar , but nothing came up. Where did you see this?
I believe it should be sweet corn extract
Is there a substitute for the sweet corn extract? it is quite expensive for me anyway…
You can leave it out, I’ve done that it still tastes great.
Out of pure curiosity, would almond flour work as well? I have an allergy to coconut, and as a Type 1 diabetic corn is just basically poison, being pure sugar. I really want to try this and I don’t react quite as much to almond as I do coconut haha.
Might be better to look for a recipe that uses almond flour. Swapping coconut and almond doesn’t usually work as coconut flour is quite dense. Just for the record there is no corn in this recipe.
Also, seriously, love what you’re doing on here. All of it. Great to see.
my concern is the use of corn extract. is it made with a corn grain alcohol?
If you click the link in the recipe the one I found online is organic and does not use alcohol.
yay!! my 81yo mom will be SO happy i found your *cornbread* recipe!! 😉
thank you, thank you, thank you!!
How do you think this would be to make stuffing? Was thinking about cutting it into cubes and dehydrating it, in place of the white bread I used to use.
Yep I’ve done that, just cut into cubes and lay on a baking sheet overnight, it dries out perfectly. https://www.sugarfreemom.com/recipes/low-carb-apple-sausage-cornbread-stuffing/
Thank you for getting back to me. I plan on making this for Thanksgiving. I am excited to try it.
Quick question……does the cheese make the cornbread “cheesey”? Or could I leave it out for “regular” cornbread? I know it wouldn’t matter on the Mexican cornbread but not sure about regular. Oh my goodness!!! You just might be a lifesaver. My boyfriend was diagnosed with T2 diabetes this past January and it has completely changed my way of cooking. One of the things he has missed most is cornbread. He loves, loves, loves it!! I am ordering the sweet corn extract today!!!
The cheese really doesn’t make it gooey cheesy, just adds a bit of flavor so it tastes more like cornbread to me than without it.
Thanks for the quick reply!!! And your site is awesome; it has helped me so very much. Keep up the good work.
Being a southern girl who was raised on cornbread I know good cornbread when I taste it. This is amazing! Being a type 2 diabetic I eat low carb and cornbread made with cornmeal is not a choice for me . I have tried many cornmealless “cornbread” recipes and none have had the right texture or flavor. I tried this one and was blown away because the taste and texture is what I have been craving. Next time I will use less sweetener but this recipe cured my cornbread craving and I will be using it often! Thank you, thank you, THANK YOU!
Thank you so much for your comment, made my day!
I can’t wait to get the sweet corn extract and try this. I have missed cornbread with my chili for several years since I started my low carb way of life. And then I am going to make your Mexican cornbread casserole after that! I just recently found your site and I love the recipes. Keep ’em coming.
Thank you so much.
I am so excited to have found your recipe but there is a typo in it. One cup of coconut flour weighs 112 grams not 121 grams. Knowing how important measurements are in baking, I thought you would want to edit it. Thanks again for developing and sharing your recipe.
It was so good to make a recipe that replaces something I have been wanting with a low carb version. So nice to satisfy the desire for corn bread with my fajitas minus the tortillas. Thank you for such a wonderful recipe!
Does the sweet corn extract give it a sweet flavor? I prefer the non sweet cornbread, so just curious.
I don’t think so, just eliminate my sweetener if you don’t want any sweetness.
Thanks!
Got to find the corn extract to make this sounds so yummy can wait thank you for all the hard work you do .
Can you taste the sweetener in the recipe? I prefer unsweetened cornbread but didn’t know if the sweetener was necessary to the recipe.
No you really can’t taste it, it’s just s subtle little bit of sweetness.
Your link for the sweet corn extract goes to “corn silk extract” . Is that the correct product to use in this recipe? I don’t want to order the wrong thing.
Here is the correct link:https://amzn.to/2wW75ZL
I love you Brenda. I just found this website. I can not wait to make all of your recipes and be a healthier man.
I am dying to try this recipe but have the same question as Anna. Your link goes to Corn Silk Extract. Amazon also carries a Sweet Corn Extract which is much more expensive. I thought the Corn Silk Extract was a dietary supplement and Sweet Corn Extract was a flavoring. Can you clarify which you used? Would love to use your affiliate link but want to make sure it’s what is needed. P.S. LOVE YOUR RECIPES!
Here’s the link , and it is expensive but worth it.https://amzn.to/2wW75ZL
Thanks so much for your quick response and clarification! Ordering right now.
I forgot cheese ? I’ll try to put some on top, but let’s hope for the best!
I’ve been keto for quite a while and although I have found some very good grain-free recipes for many types of breads, I was getting pretty desperate for a corn bread recipe I could have with my keto chili. Then I came across your recipe last week and started searching for a sweet corn extract. I bought a bottle from Nature’s Flavors and I CANNOT WAIT to make your CORN bread – yes, “CORN” – Ok, hear me? C-O-R-N – heck, if it has an extract from CORN then it IS CORN BREAD, no matter what the naysayers claim (seriously naysayers get a “bleeping” life!)
Ok, off my soapbox, I just wanted to ask a question… if I wanted to leave out the cheese do I have to alter anything else in the recipe so I don’t screw up the texture? Seriously, girl, my mouth is watering just THINKING about this! And I still have half my keto chili in the fridge and I need this corn bread like YESTERDAY! THANK YOU for all your hard work and awesome recipes!
Rock on, Girl!
Thank you! You can leave out the cheese without needing to change anything in the recipe, I’ve done that but honestly it’s really better with the cheese. The taste is not overly cheesy and provides a bit of the chew that regular cornbread has with gluten in it.
I don’t have sweet corn extract, but I do still want to make this today. I like my cornbread sweet so would it be ok to up the sweetener and use vanilla extract instead?
Sure that will work.
Now that the cooler temps have hit in the Northeast I will be cooking up a nice pot of keto chili and would LOVE to try this cornbread! I have a bottle of sweet corn extract from Nature’s Flavors and I’ve never used it. I saw another “cornbread” recipe that stated to use only 1/8 tsp of sweet corn extract. Yours calls for 1 tsp. How do I know whether or not I am using too much extract? I assume they are all different according to the manufacturer.Unfortunately, this manufacturer doesn’t have any recipes on their site to guide me. Should I just taste the batter as I go? Thanks so much for an awesome recipe!
Hi Brenda,
I have used so many of your recipes. My husband and I are not Keto but low carb. Living a balanced life and have lost a lot of weight in a large part because of you. Thank you for all the recipes that keep us happy. I wonder if you can recommend something less expensive than the sweet corn extract. It is really expensive.
You really could leave it out, it will still taste like cornbread.
Could you use coconut milk from a can? Seems like the Asian canned version may be thicker than silk. If not, could you use heavy whipping cream diluted with some water? If so, what would be the measurements of cream to water ratio?
I’m wondering if I could use almond flour instead of coconut flour. I’m not a fan of coconut and have only used almond flour in a few recipes.
Sorry you can’t easily swap them in recipes without changing the other ingredients to accommodate. I would really recommend trying this recipe as you can’t taste the coconut at all. The cheese masks that flavor as well as the corn extract.