Low-Carb Cornbread Muffins

This content originally appeared on ForGoodMeasure. Republished with permission.

North versus South. In our house, my heritage battles with my husband’s over what else? Cornbread. Since my hand is on the mixer, I win every time. My northern-inspired cornbread is denser, less cake-like, and not at all sweet. The perfect accompaniment to a savory soup or hearty salad.


Cornbread Muffins

Course Breakfast
Cuisine American
Servings 8 muffins
Calories 150kcal


¼ cup butter room temperature2 eggs¾ cup almond flour¼ cup fine grind cornmeal1 teaspoon baking powder½ teaspoon salt¼ cup unsweetened plain yogurt


Before you begin, bring butter to room temperature.
Preheat oven to 350 degrees.
Line a muffin tin with parchment liners.
Separate eggs, reserving egg whites.
Mix almond flour, corn meal, baking powder and salt in a small bowl, set aside.
With an electric mixer, cream egg yolks and butter.
Add yogurt, followed by flour mixture until well combined, set aside.
Wash and dry beaters.
Using a separate bowl, whip egg whites on low until frothy, increasing to high until soft peaks form.
Fold egg whites into batter.
Measure 2 tablespoons of batter into prepared muffin tin.
Bake for 15 minutes, until golden.


Naturally low-carb & gluten-free


Serving: 1muffin | Fiber: 1g | Calories: 150kcal | Fat: 12g | Protein: 4g | Carbohydrates: 6g

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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