Chiropractic Healing and Wellness Center

Dr. Misty O'Toole, Wellness Chiropractor in Natrona Heights | 724-224-2100


Grain-Free Cornbread

I’ve never attempted a grain-free cornbread, and I’m happy to report that this did not disappoint!  If ever there was a time to experiment with food, this was it.  My chili needed it.  I looked up a few recipes and gathered ideas, as I most always do, and created my own version.  Even if you’re a grain eater, you will like this cornbread.

There are many possibilities here.  I’ll share a couple with you now.  You may omit the jalapeno and/or cheese and you’ll have a basic cornbread.  If you prefer a sweeter cornbread, simply add a tablespoon or two of honey.  I hope you try this and feel inspired to mix it up to your liking.  Here’s to more cool nights and warm cornbread!


  • ½ Cup almond flour
  • ¼ Cup coconut flour
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • 3 eggs
  • 1/4 cup butter OR coconut oil, melted (I used butter in this recipe)
  • 1/2 cup Greek yogurt
  • a few jalapeno peppers, minced (I used jarred)
  • 1/4 cup shredded raw cheddar cheese (freshly grated is best)
    *If you choose to omit the peppers and cheese, increase the sea salt to 1/4 tsp.

Preheat oven to 350° and line a 9x9 baking dish with parchment paper (or grease well if you prefer).

Mix together dry ingredients.  Add wet ingredients and mix well.  I just stirred with a spoon.

Pour the batter into your prepared pan and bake for 25-35 minutes until the top is golden and a knife inserted in the center comes out clean.

Cool and slice.