Sweet and Moist Coconut Flour Corn Bread

I love corn bread and I want them sweet and moist. This recipe is the healthier version, it’s gluten-free, moist and delicious. I suggest using a good brand of corn meal so that the coconut flour would not overpower the taste and instead, the corn flavor would pop more.


Dry ingredients:

1/4 cup sifted coconut flour
1/2 teaspoon baking powder
1/3 cup cornmeal
1/2 teaspoon salt

Wet Ingredients:
6 eggs
1/3 cup butter, melted
1/3 cup honey (or agave nectar)
1/2 teaspoon vanilla

Combine the dry ingredients together. I advise sifting them for finer texture. Blend together the wet ingredients. Combine the dry ingredients into the wet ingredients and whisk them together until there are no more lumps.

Bake at 400 degrees for 15-18 minutes. Makes 8 servings or more depending on how you cut your cornbread.

Source: Cooking with Coconut Flour by Brufe Fife

27 Responses to Sweet and Moist Coconut Flour Corn Bread

  • Andriy says:


    What size of dish/pan did you use for this recipe?

  • Paula says:

    This was actually quite good considering its gluten free… most gluten free baked goods taste so bland and boring… but this was good, i was surprised… cannot say it was omg, so delicious, but good! My husband is so freaky and picky and he even liked… will make again… i used 4 eggs, and turned out quite well…

  • Phil says:

    Hi I’m on a Poleo Diet what could I use instead of the 1/2 tea spoon of vanilla … Thanks

  • Susanne says:

    Way to
    Much liquid in this recipe. After baking the bread never firmed up, it stayed in a semi wet state.

  • Steph says:

    Worked great… I didn’t use the vanilla and it was still yummy. Wish I had read the comments about pan size. I used a 8 by 13 and it was a bit thin.

  • Tracy says:

    Has anyone tried replacing the cornmeal with almond flour?

  • Monique says:


    Would love to try this. Is there anything I could use to replace the butter (dairy product)??

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  • Jennica says:

    I was looking for a cornbread recipe that used coconut flour just because I didn’t have regular flour. This was good! I only used 4 eggs and it turned out pretty moist. I’m not crazy about the honey flavor, but otherwise I like the recipe. Thanks!

  • Ashlee says:

    Can you post the carbs in this recipe??

  • Sherry says:

    Suggestions for high altitude adjustments (5200 ft)? I don’t want to make this without that first. I know normally the baking soda would be decreased, the heat increased, flour slightly increased and a little more liquid, but having never baffled with coconut flour, i don’t know what to do with it yet. Thanks!

  • Mary says:

    This is excelllent. So many low carb corn breads don’t include cornmeal. Moist and great flavor; we will have this again and again. Thanks!

  • Christine says:

    I tried this last night and baked it in my 6″ cast iron skillet. It tasted good, but the cornmeal and coconut flour separated while baking, forming a dense corn layer on the bottom with a sweet coconut cake on top. I also had to bake for about 21 minutes before it was cooked through. I may try this again, but with fewer eggs and more coconut flour so the cornmeal is better suspended in the batter.

  • Heather says:

    I just made this today. It smells like a cake looks like a cake, and actually tastes like a cake :) I used flaxseed as an egg replacement. I loved it.

  • To follow your protocol (directions) if baked in the oven, will it brown-at least moderately? Can’t wait to see. Another thing, one of the responders replaced the eggs with flaxseed. Don’t know how many eggs she said she replaced; however, give the amount of flaxceed
    should you use. I have no problem using eggs, one of the healthiest food to eat. I know vegetarians don’t think so.

  • I used earth balance vegan butter, 6 flax eggs, and a little more than 1/3C agave nectar, 1tbsp coconut sugar, with bobs red mill cornmeal and coconut flour. Next time I may use 5 flax eggs but this recipe veganized into muffins is spot on!

  • Mary Bungert says:

    I am new to using Coconut flour. I’m excited to try this recipe!! It actually has corn meal in it! Yay! One thing, I cannot have the honey. Do I need a replacement? Does it contribute to the texture? or can I just leave it out and add Stevia powder, that I have on hand? Thank you!

  • Sheila B says:

    I also used flax eggs. But I find if I use more than 2 flax eggs, it gives me indigestion so I made 2 flax eggs and mixed with 4 reg eggs. I happened to have some Agave syrup I wanted to use and mixed it with all the other ingredients first dry then wet then mix together. Also used a butter vanilla emulsion which I’ve never used before. With added fres frozen cranberries they came out smelling heavenly…waiting to cool now. Left in about 5 min longer as they looked wet in the middle at 15 min. Cooling now. Can’t wait

  • Sheila B says:

    Yum! Very moist. Next time I make, I reduce by one egg. The cranberry gave it some zip.

  • Sheila B says:

    One more note…these browned very evenly and at about 15 min were a light golden left in another 5 and they browned even more…beautiful!

  • Adriana A says:

    Baked them as muffins instead of in a big pan. They firmed up quite nicely. Great texture and wonderful with coffee in the morning.

  • Christopher says:

    Thanks for the recipe, made some changes due to allergies and preference. Used corn flour instead of corn meal, unsweetend apple sauce instead of eggs, brown sugar instead of honey and canola oil instead of butter. It is currently sitting in my pyrex waiting to go in the oven. Smells and looks great!

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