Healthier oat flour cornbread is made with just 8 ingredients! This easy recipe is a crowd pleaser that can be enjoyed on its own, as a dinner side, or dipped into chili.
Peter and I love going to coffee shops to enjoy a warm cup of coffee or a latte.
My go to drink is also always an almond milk latte, extra hot! Peter loves hot black coffee, no milk or creamer.
From time to time, we always try to branch out and try a new drink. Last weekend we got a sea salt maple latte and it was SO GOOD. Trying out new places is always a fun highlight to our weekend.
Now you’re probably thinking how coffee shops relate to this cornbread recipe LOL.
Well, one of the last coffee shops we went to, Peter ended up ordering a slice of corn bread as a snack. The cornbread was similar to a savory, gritty cake rather than actual corn bread.
This sparked me to create a perfect, slightly sweet cornbread that everyone will love!
This recipe is just that. It’s soft, chewy and fluffy and so easy to make.
Why you’ll love this healthier oat flour cornbread recipe
- It is gluten free as it’s made with whole grain oat flour. Oat flour is loaded with whole grains and only made from one ingredient: ground oats!
- This cornbread is very easy to make. Mix, bake and enjoy.
- Oat flour cornbread makes the perfect side ‘dish.’ It can accompany soups, chilis, BBQ food, or honestly any type of food that you enjoy!
- It can be made dairy free by substituting the butter for refined coconut oil or light olive oil.
Ingredients needed for healthier oat flour cornbread
Simple ingredients are needed to make this delicious corn bread!
Below you’ll find the 8 ingredients needed to whip up this recipe.
White sugar or coconut sugar, coconut sugar will result in darker cornbread
Baking powder
Salt
Butter or ghee
Almond milk
Egg
How to make these easy cornbread
Firstly, preheat your oven to 350 degrees and grease an 8×8 pan or line it with parchment paper. I like lining my pan with parchment paper and greasing it with cooking spray. This makes it super easy to remove when it’s done baking.
In a medium bowl, combine the fine cornmeal, oat flour, coconut sugar, baking powder and salt. Set aside.
In a large bowl, whisk together the butter, almond milk and egg.
Then, fold in the dry flour ingredients with a spoon or spatula.
Lastly, pour the batter into the prepared loaf pan and bake for 22 minutes. Slice and enjoy!
Tips for making the best cornbread
- Whisk together all the wet ingredients first, and then fold in the dry ingredients.
- Allow the wet ingredints to come to room temperature. Or allow them all to be around the same temperature. (Microwave the milk for 10-15 seconds in the microwave so it doesn’t harden the warm melted butter when mixed together. You can also soak the egg in a bowl of warm water to bring it to room temperature.)
- If you don’t like the grittiness of cornbread you definitely want to use a finely milled corn meal so it comes out soft and chewy.
- Once the cornbread has cooled, slice into 12 smaller squares, 10 long rectangles, or 9 larger squares.
Can I make this cornbread dairy free
In order to make this corn bread dairy free, sub the butter for refined coconut oil.
Refined coconut oil is neutral in taste so it won’t add a strong coconut flavor to this cornbread.
You can also try substituting the butter with light olive oil. Olive oil will add the same moisture and texture as the butter.
How can I store this cornbread
After the cornbread cools, you can store it in the fridge for 3-5 days or in the freezer for three months.
If there are leftovers, I like storing my sliced corn bread in the freezer. This makes it super easy to enjoy a slice or two without having to defrost the whole batch!
Cornbread stuffing
If you love cornbread, try out my cornbread stuffing!
It’s a tasty fall side dish and perfect for thanksgiving.
I have made this cornbread stuffing for thanksgiving the last few years and it is always the first item to be devoured!
Other oat flour recipes you’ll love!
If you’re a fan of baking with oat flour, definitely try some of my other oat flour recipes below.
I always buy this oat flour from amazon. It is finely ground which results in soft and fluffy baked goods.
If you have a high speed blender, you can make your own oat flour by blending rolled oats until they are very finely ground like flour.
Did you make this recipe?
If you make this corn bread, I would really appreciate a rating and review!
Find me on instagram! Share a photo and tag me @braesbites.
The Best Healthier Oat Flour Corn Bread
Ingredients
- 1 ¼ cups fine cornmeal
- 1 ¼ cup oat flour
- ½ cup coconut sugar or white sugar
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup butter or ghee
- 1 cup almond milk slightly warmed or room temperature
- 1 egg room temperature if possible
Instructions
- Preheat your oven to 350 degrees and grease an 8×8 pan or line it with parchment paper.
- In a medium bowl, combine the fine cornmeal, oat flour, coconut sugar, baking powder and salt. Set aside.
- In a large bowl, whisk together the butter, almond milk and egg.
- Now fold in the dry flour ingredients into the wet mixture with a spoon or spatula. Fold until combined.
- Pour the batter into the prepared loaf pan and bake for 22 minutes.
- Let it cool slightly, then slice and enjoy!
My daughter wanted to make corn muffins but my son is allergic to wheat so we went looking for a recipe that used oat flour (our favorite flour for muffins and pancakes) and we definitely found a winner! Thank you so much, they were so delicious!! The texture was also perfect!
For those with dairy and egg allergies like my son…we substituted 1/4 cup applesauce for the egg, olive oil for the butter (as suggested) and a combo of water and oat milk for the milk. We also halved the sugar since the applesauce added sweetness.
Thank you again, these will definitely be enjoyed for years to come! I highly recommend this recipe.