Plum & Almond Skillet Cornbread

• gluten-free • dairy-free • whole food

Jammy plums, golden cornmeal with an almond crunch lightly sweetened with maple syrup ~ dessert, breakfast or a tea-time snack that is high in fibre, protein, minerals and antioxidants and low in sugar gluten & dairy-free.


I love good cornbread, but there needs to be some “nutritional bang for your bite” to really enjoy it and feel good about eating it. This recipe delivers great texture and moisture using simple, affordable ingredients; a healthy cornbread made with cornmeal, no flour or refined starches, in-season plums and a touch of maple syrup.

  • Prep 10 mins
  • Cook Time 25 -30 mins
  • Difficulty Low
  • Serving
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Low GI Blood Sugar

    Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.

  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.

  • Vitamins Minerals


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  • 4 tbsp coconut oil
  • ¼ cup boiling water
  • ¾ cup water | milk
  • 2 eggs
  • ¼ cup maple syrup
  • 2 tsp vanilla
  • 2 ¼ cups cornmeal
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup sliced almonds
  • 3 plums
  • 1 tbsp raw sugar - optional


Healthy Plum & Almond Skillet Cornbread


PREHEAT oven 400F / 200C  Heat cast iron skillet in the oven OR line a square cake or springform tin.


CUT plums = 2 x small diced.  1 x sliced in half, remove stone & sliced into 8 – 12 wedge slices.


ADD coconut oil to a bowl & pour over boiling water WHISKING until coconut oil is melted.  WHISK in ¾ cup water or milk, eggs, vanilla & maple syrup for 20 secs until well combined. 


WHISK in cornmeal, baking powder, salt – mix well.  ADD sliced almonds + diced plums – fold gently to combine.  TASTE – if you want it sweeter, mix in 2 tbsp – ¼ cup raw sugar.


CAREFULLY REMOVE hot skillet from oven brush with coconut oil to coat. POUR IN cornbread batter spreading evenly.  OR in the cake tin, if using.


ARRANGE PLUM slices evenly around cornbread placing skin-side up.  SCATTER over 1 tbsp sugar.


BAKE 25 – 30 mins until golden, springy in the middle and inserted skewer comes out clean.


REST in skillet for 5mins then serve warm or carefully flip onto a cooling rack to cool. 


SERVE with yoghurt, coconut cream, cream, ice cream, plum or berry compote or a dollop of plum jam, fresh plums – or eat as is.


STORE in an airtight container.

Tips + Suggestions

WATER or MILK – I used hot water, but you can use whatever milk you like – coconut or cashew would be great!


SWAP Coconut Oil for melted butter or another healthy oil – the flavour will vary.


SWAP sliced almonds for sunflower seeds, pumpkin seeds, small walnut or pecan pieces.