Name: Low-Fat Almond Cornbread Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 1 cup cornmeal; 1 cup Almond Flour; ½ cup sugar; 1 tsp kosher salt; 1 tsp Baking Soda; 2 eggs; ⅔ cup Greek yogurt; ⅓ cup milk; 1 can corn kernel; 1 Jalapeno

This low-fat almond cornbread recipe is a healthy twist on a classic dish. Using almond flour and greek yogurt, this cornbread is high in protein and low in fat. The addition of corn and jalapeno gives it a flavorful kick. It's perfect for a quick breakfast or an easy side dish.

Photos of Low-Fat Almond Cornbread Recipe

The ingredients in this recipe are easy to find. You might not have almond flour at home, but it's readily available in most supermarkets in the health or baking section. Greek yogurt is used as a low-fat alternative to traditional fats used in cornbread. If you can't find it, you could substitute it with another type of yogurt, but bear in mind it might change the texture and fat content. Corn kernels bring sweetness and texture. Fresh jalapeno is optional, but it adds a spicy kick.

Ingredients for Low-Fat Almond Cornbread

Unsalted butter: Used to grease the skillet and to give the cornbread a rich flavor.

Cornmeal: This is the main ingredient that gives the cornbread its unique texture.

Almond flour: This is a low-carb, gluten-free baking alternative to wheat flour.

Sugar: Used to sweeten the cornbread.

Kosher salt: Enhances the flavors of the other ingredients.

Baking soda: A leavening agent that helps the cornbread rise.

Eggs: Acts as a binder for the ingredients.

Greek yogurt: A healthy, high-protein alternative to traditional fats. It also keeps the cornbread moist.

Milk: Adds moisture to the cornbread.

Corn kernel: Adds sweetness and texture to the cornbread.

Jalapeno: Optional ingredient that gives the cornbread a spicy kick.

One reader, Hy Fair says:

This low-fat almond cornbread recipe is a game-changer! The combination of almond flour and cornmeal gives it a unique, nutty flavor. The texture is moist and fluffy, and the jalapeño adds a nice kick. I love that it's healthier without sacrificing taste. It's a definite winner in my book!

Hy Fair

Techniques Required for Making Almond Cornbread

How to preheat oven: Preheat the oven to 350 degrees Fahrenheit before starting the recipe to ensure it reaches the desired temperature when the cornbread is ready to bake.

How to grease a cast iron skillet: Use a small amount of unsalted butter to coat the surface of the cast iron skillet to prevent the cornbread from sticking during baking.

How to mix dry ingredients: Combine the cornmeal, almond flour, sugar, kosher salt, and baking soda in a mixing bowl and stir until well combined.

How to beat eggs: Crack the eggs into a separate bowl and whisk vigorously until the yolks and whites are fully combined and the mixture becomes slightly frothy.

How to mix wet ingredients: In a separate bowl, combine the beaten eggs, Greek yogurt, and milk, and mix thoroughly to create a smooth, uniform mixture.

How to incorporate corn kernels and jalapeño: Gently fold in the canned corn kernels and diced jalapeño into the cornbread batter until evenly distributed.

How to bake cornbread: Transfer the prepared batter into the greased skillet and bake in the preheated oven for 18 to 20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

How to slice cornbread: Once the cornbread is baked, transfer it to a plate or cutting board and use a sharp knife to slice it into eight equally sized pieces.

How to serve: Serve the low-fat almond cornbread with a spread of butter and enjoy it as a delicious accompaniment to your meal.

How To Make Low-Fat Almond Cornbread

Make a healthier breakfast with a batch of these tasty almond cornbread! They’re low fat but still packs a lot of flavor from the almond flour and cornmeal.

Preparation: 5 minutes

Cooking: 20 minutes

Total: 25 minutes

Serves:

Ingredients

2tbspunsalted butter,for greasing
1cupcornmeal,(150 g)
1cupalmond Flour,(125 g)
½cupsugar,(100 g)
1tspkosher salt
1tspbaking soda
2eggs,beaten
⅔cupgreek yogurt,(165 g)
⅓cupmilk,(80 mL)
1cancorn kernel,optional
1jalapeño,finely diced, (optional)

Instructions

Preheat oven to 350 degrees F. Grease a cast iron skillet with butter and set aside.
Mix together all dry ingredients.
Add the beaten eggs, yogurt and milk. Mix thoroughly.
Mix in the corn kernel and jalapeño if using.
Bake for 18 to 20 minutes. Transfer to a plate or cutting board and slice into eight pieces.
Serve with butter and enjoy!

Nutrition

Calories: 298.36kcal
Fat: 13.14g
Saturated Fat: 3.70g
Trans Fat: 0.12g
Monounsaturated Fat: 1.36g
Polyunsaturated Fat: 0.59g
Carbohydrates: 37.56g
Fiber: 2.80g
Sugar: 15.39g
Protein: 8.74g
Cholesterol: 51.83mg
Sodium: 273.34mg
Calcium: 46.17mg
Potassium: 220.47mg
Iron: 1.29mg
Vitamin A: 51.74µg
Vitamin C: 2.08mg

Technique Tip for Making the Perfect Almond Cornbread

When incorporating the corn kernel and jalapeno into the batter, make sure to fold them in gently rather than stirring vigorously. This will help to maintain the texture of the cornbread and prevent it from becoming too dense. Additionally, if you prefer a spicier cornbread, leave the seeds in the jalapeno. For a milder flavor, remove the seeds before adding the jalapeno to the batter.

Time-Saving Tips for Making Low-Fat Almond Cornbread

Prep ahead: Prepare the dry ingredients the night before and store them in an airtight container to save time on the day of baking.

Use a food processor: Use a food processor to quickly mix the dry ingredients and incorporate the butter for a faster and more consistent result.

Batch cooking: Consider making a double batch and freezing the extra cornbread for future use. It can be easily reheated for a quick side dish.

Organized workspace: Keep your workspace organized and all ingredients within reach to streamline the cooking process.

One-bowl method: Look for recipes that use a one-bowl method to minimize cleanup and save time.

Substitute Ingredients For Low-Fat Almond Cornbread Recipe

unsalted butter - Substitute with applesauce: Applesauce can be used as a low-fat alternative to butter in baking recipes. It adds moisture and a subtle sweetness to the cornbread.
almond flour - Substitute with whole wheat flour: Whole wheat flour can be used as a lower-fat alternative to almond flour. It will add a nutty flavor and a slightly denser texture to the cornbread.
sugar - Substitute with honey: Honey can be used as a natural sweetener in place of sugar, adding a touch of sweetness and moisture to the cornbread.
unsalted butter - Substitute with olive oil: Olive oil can be used as a healthier alternative to butter, adding a rich flavor and moisture to the cornbread.
greek yogurt - Substitute with low-fat sour cream: Low-fat sour cream can be used as a substitute for Greek yogurt to reduce the fat content while still providing moisture and a tangy flavor to the cornbread.
milk - Substitute with almond milk: Almond milk can be used as a low-fat alternative to regular milk, adding a nutty flavor and moisture to the cornbread.
corn kernel - Substitute with diced zucchini: Diced zucchini can be used as a low-fat alternative to corn kernels, adding a subtle crunch and mild flavor to the cornbread.
jalapeno - Substitute with bell pepper: Bell pepper can be used as a milder alternative to jalapeno, adding a pop of color and a subtle sweetness to the cornbread.

Best Way to Present Almond Cornbread

Elevate the plating: Present the low-fat almond cornbread on a beautiful ceramic plate to showcase its rustic charm and artisanal appeal.
Garnish with finesse: Sprinkle a touch of chopped fresh herbs over the cornbread to add a pop of color and a burst of fresh flavor.
Incorporate texture: Place a delicate edible flower petal on top of the cornbread to introduce a subtle crunch and a visually stunning element.
Play with height: Arrange the sliced cornbread on the plate in a vertical stack, creating an eye-catching presentation that adds a sense of drama to the dish.
Utilize negative space: Embrace the simplicity of the plate by allowing ample space around the cornbread, drawing attention to its natural beauty and inviting the eye to focus on the dish itself.

How To Store and Freeze Almond Cornbread

Let the cornbread cool completely before storing or freezing. This will prevent moisture from building up and making the bread soggy.
To store at room temperature, wrap the cornbread tightly in plastic wrap or aluminum foil. It will keep for up to 3 days.
For longer storage, place the wrapped cornbread in an airtight container or resealable plastic bag. It will stay fresh in the refrigerator for up to 1 week.
To freeze, wrap the cornbread tightly in plastic wrap, then in aluminum foil or place in a freezer-safe container or resealable plastic bag. Label with the date and freeze for up to 3 months.
When ready to eat, thaw the frozen cornbread in the refrigerator overnight or at room temperature for a few hours. You can also reheat it in the microwave or oven until warmed through.
If you plan to freeze individual portions, slice the cornbread before wrapping and freezing. This way, you can easily thaw and reheat only what you need.
To maintain the best texture, avoid refrigerating or freezing the cornbread with any toppings or spreads, such as butter or honey. Add these after thawing and reheating.

How To Reheat Cornbread Leftovers

Preheat your oven to 350°F (175°C). Wrap the leftover cornbread in aluminum foil and place it on a baking sheet. Heat the cornbread in the oven for about 10-15 minutes, or until it's heated through. This method helps to retain the moisture and prevent the cornbread from drying out.
If you prefer a crispy exterior, unwrap the cornbread and place it directly on the oven rack. Bake for 5-7 minutes, or until the edges are slightly crispy and the center is warm.
For a quick reheat, place a slice of cornbread on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 20-30 seconds, or until the cornbread is heated through. The damp paper towel helps to prevent the cornbread from drying out during microwaving.
If you have a toaster oven, you can reheat individual slices of cornbread by placing them directly on the toaster oven rack. Toast for 2-3 minutes, or until the cornbread is heated through and slightly crispy on the edges.
For a tasty twist, cut the leftover cornbread into cubes and toast them in a skillet with a little butter or olive oil over medium heat. Stir occasionally until the cubes are crispy and golden brown on all sides. This method works well for making croutons or adding a crunchy texture to salads or soups.

Random Fact About Almond Cornbread

Almond cornbread is a delicious and nutritious alternative to traditional cornbread. Almond flour adds a nutty flavor and extra protein, making it a great low-fat option for those looking to cut back on calories. Plus, the addition of Greek yogurt helps keep the cornbread moist without adding extra fat. This recipe is a perfect choice for anyone looking to enjoy a healthier version of a classic favorite.

Is Making Low-Fat Almond Cornbread Economical for Home Cooking?

This low-fat almond cornbread recipe is quite cost-effective for a household. The use of cornmeal and almond flour provides a good balance of nutrition and affordability. The addition of eggs, greek yogurt, and milk adds protein and creaminess without breaking the bank. The inclusion of corn kernels and jalapeño gives a flavorful twist. Overall, this recipe rates a solid 8 for cost-effectiveness. The approximate cost for a household of 4 people is around $10, making it a budget-friendly option for a delicious and nutritious treat.

Is This Cornbread Recipe Healthy or Unhealthy?

This almond cornbread recipe has some healthy elements, but there's room for improvement. Let's break it down:

Healthy aspects:

Almond flour is a nutritious, gluten-free alternative to refined wheat flour
Greek yogurt provides protein and calcium while keeping the cornbread moist
Corn kernels add fiber and nutrients
Jalapeno offers vitamin C and capsaicin, which has potential health benefits

Less healthy aspects:

Sugar content is relatively high at ½ cup
Butter, while used in moderation, is still a saturated fat
The recipe lacks whole grains or additional fiber sources

To make this recipe even healthier, consider the following tweaks:

Reduce the sugar to ⅓ cup or replace it with a natural sweetener like honey or maple syrup
Swap the butter for heart-healthy olive oil or coconut oil
Incorporate whole grain cornmeal for added fiber and nutrients
Add more veggies like diced bell peppers or grated zucchini for extra vitamins and minerals
Experiment with using a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of regular eggs for an omega-3 boost

Editor's Thoughts on This Almond Cornbread Recipe

This low-fat almond cornbread recipe is a delightful twist on a classic favorite. The use of almond flour and Greek yogurt adds a nutty richness and moist texture, while the addition of corn kernels and jalapeño provides a pop of flavor and a hint of heat. The result is a tender, slightly sweet cornbread with a satisfying crumb. It's a healthier alternative that doesn't compromise on taste. Enjoy it as a side to your favorite chili or as a snack with a smear of butter. This recipe is a winner for those looking for a lighter, yet still delicious, cornbread option.

Enhance Your Low-Fat Almond Cornbread Recipe with These Unique Side Dishes:

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and topped with a zesty lemon zest for a burst of flavor.

Honey Glazed Carrots with Thyme: Sweet and tender carrots glazed with honey and sprinkled with fresh thyme for a delightful side dish.

Balsamic Roasted Brussels Sprouts: Crispy Brussels sprouts roasted with balsamic vinegar for a tangy and savory side dish.

Alternative Recipes Similar to Low-Fat Almond Cornbread

Savory Stuffed Bell Peppers: Combine ground turkey, quinoa, and a variety of vegetables to create a flavorful filling for bell peppers. Top with cheese and bake until golden brown.

Mango Coconut Chia Pudding: Mix chia seeds with coconut milk and diced mango for a refreshing and healthy dessert option. Let it sit in the fridge to thicken before serving.

Creamy Chicken and Wild Rice Soup: Simmer chicken, wild rice, and vegetables in a creamy broth for a comforting and hearty soup. Serve with a side of crusty bread for a complete meal.

Suggested Main Courses and Desserts to Pair with Almond Cornbread

Main Courses:

Grilled Salmon: Marinate the salmon in a zesty lemon and herb mixture before grilling to perfection. Serve with a side of roasted vegetables for a healthy and flavorful meal.

Mushroom Risotto: Sauté a variety of mushrooms with garlic and shallots before adding arborio rice and slowly incorporating broth until creamy. Top with freshly grated parmesan cheese for a rich and satisfying dish.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Strawberry Cheesecake: Delight in a velvety smooth strawberry cheesecake, featuring a buttery graham cracker crust and a luscious strawberry topping. Each bite is a perfect balance of tangy and sweet flavors.

Why trust this Low-Fat Almond Cornbread Recipe:

This low-fat almond cornbread recipe offers a delightful twist on a classic favorite. The combination of cornmeal and almond flour creates a unique texture and flavor, while the addition of Greek yogurt ensures a moist and tender crumb without the need for excessive butter. The inclusion of corn kernels and jalapeño adds a pop of color and a hint of heat, elevating this cornbread to a whole new level. With the perfect balance of wholesome ingredients, this recipe promises a guilt-free indulgence that's both delicious and nutritious.

Have you tried this delicious low-fat almond cornbread recipe? Share your thoughts and experiences with it in the Baking and Desserts forum section!

FAQ:

Can I substitute almond flour with another type of flour?

Yes, you can substitute almond flour with other types of flour such as whole wheat flour or all-purpose flour. However, keep in mind that this may alter the texture and flavor of the cornbread.

Can I use fresh corn instead of canned corn kernels?

Absolutely! Using fresh corn instead of canned corn kernels will add a delicious, sweet flavor to the cornbread. Simply cut the kernels off the cob and use them in the recipe.

Is it possible to make this recipe dairy-free?

Yes, you can make this recipe dairy-free by using a dairy-free butter alternative, such as margarine, and substituting the Greek yogurt with a dairy-free yogurt or applesauce. Additionally, use a non-dairy milk like almond milk or soy milk.

Can I make this recipe ahead of time?

Certainly! You can make the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. This is a great option if you want to prepare the cornbread in advance for a special occasion or gathering.

How can I store the leftover cornbread?

To store the leftover cornbread, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cornbread for up to 3 months by wrapping it well and placing it in a freezer-safe container.