This paleo cornbread is totally gluten free, grain free, dairy free and refined sugar free but tastes exactly like the real deal. It’s perfect to serve with a meal or with breakfast with a little ghee or vegan butter and a drizzle of honey!
Want more paleo baking recipes that taste just like the real deal? Purchase my book, Paleo Baking at Home here!
After making grain free corn muffins for my book, Paleo Baking at Home, I knew I had to tweak the recipe for cornbread.
My family goes wild over this recipe, alone or as a side dish, with a little bit of honey and butter or plain. It’s delicious!
I tweaked my book recipe to make the bread fluffier and more moist, and fit into a square baking pan. It’s a breeze to throw together plus it bakes and cools quickly.
What You Need to Make Paleo Cornbread
Simple ingredients is all it takes to make a delicious faux-cornbread! If you’ve been baking with paleo ingredients for awhile, you will probably have these ingredients in your kitchen.
Here’s everything you’ll need to prepare the recipe:
- eggs, at room temperature
- full fat coconut milk, at room temperature
- fresh lemon juice
- raw honey
- maple sugar, or coconut sugar
- ghee, melted (or vegan butter)
- blanched almond flour
- arrowroot flour
- coconut flour
- aluminum free baking powder
- baking soda
- fine sea salt
How to Make Grain Free and Paleo Cornbread
Preheat your oven to 325° F and line an 8” square pan with parchment paper. In a large bowl, use a whisk or an electric hand mixer to blend together the eggs, coconut milk, lemon juice, raw honey, maple sugar, and ghee or butter.
In a separate bowl, combine the almond flour, arrowroot, coconut flour, baking powder, baking soda and salt. Stir this mixture into the wet ingredients until just combined.
Transfer the batter to the prepared pan and smooth the top. Bake in the preheated oven for 25-28 minutes or until set, golden brown on top and a toothpick inserted near the center of the bread comes out clean.
Set the pan on a cooling rack and cool until just slightly warm. Remove from the pan using the parchment paper, and continue to cool until near room temperature. Cut into 16 squares to serve. Enjoy!
How to Make this Cornbread Dairy Free
While ghee is clarified butter, with most of the dairy particles removed, it is still technically dairy and not tolerated by some people with dairy allergies.
Using vegan butter or palm oil shortening to replace the ghee will work well for this recipe. I prefer vegan butter for flavor, but it is completely up to you what you use.
You can also use refined coconut oil in this recipe, but I don’t recommend using extra virgin coconut oil here due to the flavor.
With extra virgin coconut oil, the flavor will overwhelm the recipe since you’re also using coconut milk. Refined coconut oil has no flavor at all which is why it’s the better choice for baking.
I hope you’re ready for a grain free and paleo treat that you’ll want to add to your baking regulars!
Whether it’s a festive side dish or an anytime snack, this paleo cornbread is going to become a favorite! Grab your ingredients and preheat the oven because it’s time to bake – let’s go!
Paleo Cornbread {Grain Free, Dairy Free}
Ultimate Paleo Cornbread {Grain Free, Dairy Free}
Ingredients
- 3 large eggs at room temperature
- 1/2 cup full fat coconut milk at room temperature
- 2 tsp fresh lemon juice
- 1/4 cup raw honey
- 1/4 cup maple sugar or coconut sugar
- 1/3 cup ghee melted (or vegan butter)
- 1 3/4 cups blanched almond flour
- 1/4 cup arrowroot flour
- 2 Tbsp coconut flour
- 1 1/2 tsp aluminum free baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
Instructions
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Preheat your oven to 325° F and line an 8” square pan with parchment paper. In a large bowl, use a whisk or an electric hand mixer to blend together the eggs, coconut milk, lemon juice, raw honey, maple sugar, and ghee.
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In a separate bowl, combine the almond flour, arrowroot, coconut flour, baking powder, baking soda and salt. Stir this mixture into the wet ingredients until just combined.
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Transfer the batter to the prepared pan and smooth the top. Bake in the preheated oven for 25-28 minutes or until set, golden brown on top and a toothpick inserted near the center of the bread comes out clean.
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Set the pan on a cooling rack and cool until just slightly warm. Remove from the pan using the parchment paper, and continue to cool until near room temperature. Cut into 16 squares to serve. Enjoy!
Nutrition
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Michele-
Is almond milk and coconut milk interchangeable for all your recipes?
Thanks!
Hi there! Can this recipe be frozen?
This is my go-to “corn”bread recipe. I leave out the coconut sugar but don’t make any other adjustments, and it always turns out amazing. My husband loves it.
Would this recipe work with an egg replacement? Like applesauce?
I made this for my daughter. It looks just like cornbread and it was delicious. I was Leary, but it is fantastic.
This is a great recipe. I added about a half a cup of chopped hot and sweet jalapeños from Trader Joe’s. Everyone loved it.
Will Monk fruit give the same consistency/results?
Hoping for a reply…
I have been looking for a new idea for making our stuffing this year! I absolutely love this recipe! The presentation is gorgeous and looks so delicious!
Can you make this unsweetened?
I only used 2 Tbsp of honey and none of the sugar (no other alterations to the recipe) and it turned out perfectly!
can I use tapioca it’s all I have
I used tapioca flour bc that’s all I had too and it turned out amazing 🙂
It’s too sweet for cornbread to me, can i cut the sugar in half?
AMAZING. Seriously, everyone couldn’t stop eating it. I can’t believe how much it resembles cornbread, like fully feels and tastes like cornbread if not better! Will be making this often!
I just made this today for thanksgiving and it was DELICIOUS! So moist, flavorful and easy to make!
Thank you for this recipe!! I was missing cornbread since going grain free and most cornbread recipes I found were seriously lacking in flavor and texture. I didn’t have all the ingrdients (lemon, maple, honey, baking soda) and I have a nut alergy, so I had to do some substitutions. I had chickpea flour on hand and figured it would be a good swap for almond four. I also used a mixture of vegan butter with coconut oil. Even with so many changes it was wonderful and had a great consistency. The taste is amazing. I will definitely make this again.
I was skeptical, but it ACTUALLY tastes like cornbread! Very tasty, but a little too sweet for us – it’s like cake. Going to cut the sugar in half next time. Great with chili!
Moist and delicious. Satisfies anyone’s desire for cornbread. Even those that don’t eat paleo!
I made this last night. Always had corn bread with chili! It is very different, more like a cake. I have to say, I love it! Will make it often, thank you so much.
This recipe is amazing! Followed the recipe exactly and it really tastes like cornbread. Second time I made it I omitted the maple sugar used some of the batter to make mini corndog muffins with grass fed hotdogs and they are a hit. Used the rest of the batter to make griddle cakes with maple syrup and it was a perfect breakfast. Thank you!!
Quick question… Do you think that I could use Cassava flour instead of the almond flour? Our grandson who is 10 months old is allergic to nuts and while he didn’t pull a strong scale with tree nuts, his parents have decided to keep him from this until they can do more testing. Better to be safe than sorry. He’s also allergic to eggs, so would flax eggs work or do you have any other suggestions? Thankfully this is already dairy free.
Have you tried flax eggs? Wondering myself!
Would this recipe work for cornbread stuffing?
Yum!!! Making this for thanksgiving, thoughts on making it in individual muffin tins like cupcakes? Would you adjust the time? 🙂
How long can you leave this out on counter/ does it need to be refrigerated?
These are delicious! Just ate one fresh out of the oven w a little butter. I used 3 tsp baking powder and a little less salt. They are amazing!!!!!!!!! Can’t wait to have them with our chili on our camping trip this weekend!
Very sweet! I left out the sugar and should have cut or eliminated the honey as well. This is a recipe for very sweet, yankee-style cornbread. If you are from the deep south, skip the sweeteners. Even with leaving out the sugar, we decided to have this for dessert rather than with the meal. I am making the recipe again today sans sugar but with the honey, and baking it in a muffin tin for “cupcakes;” that’s how sweet it is. The texture is great, it smells amazing, but it is not an old-fashioned cornbread substitute as written. Minor tweaks make it great.
Amazing recipe you have got there. Thanks for sharing it with us.
Hi, I’m trying your recipe and I just want to ask about the coconut milk, is this canned coconut milk or the refrigerated milk substitute? Thanks, can’t wait to try this.
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This is by far THE MOST INCREDIBLE “corn” bread I’ve ever had. Including the real corn bread. A mini miracle 😍
Absolutely awesome recipe. I just made it and it really does taste close to the taste of normal cornbread. I left out the maple sugar and ghee and only used 1/8 a cup of honey and it tastes awesome with just the right amount of sweetness.
Excellent!!! Texture was perfect.
This recipe is amazing!!! My husband said “I don’t normally like cornbread but this is delicious, you don’t even need butter. You can definitely make this again!” I told him the secret is no corn. He was blown away! Saving this recipe for the future
I haven’t made this yet because I can’t handle coconut flour, and I wonder if I could substitute tapioca flour for the coconut and arrowroot? Are there other adjustments I would have to make? This recipe looks like an awesome replacement for actual cornbread. Thank you.
looks like this recipe is very much healthy for us that’s why i tried this recipe at home and all my family member liked it. i made this recipe with the help of all instruction mentioned in this article that’s why i think my recipe was good.
I left out both the honey and the sugar and it was still really tasty. Next time I would add more salt, maybe 1/4 tsp more. I recently made a similar paleo cornbread that called for more ghee (1/2 cup) and it was too buttery and heavy even though I LOVE butter. This one had a fluffier texture and was really moist. Leaving out the sweeteners didn’t seem to effect the texture. I wonder what it would be like made with a flavored ghee, like a sage/garlic ghee? Though at that point I might be trying to make it into a focaccia 😉
I had to make a LOT of changes for my own dietary needs but these still taste pretty good. Not a ton like corn bread but still yummy enough to substitute for it.
I used flax eggs – not bad but definitely extra crumbly.
I used 1/4 cup maple only – this was probably the trickiest since it’s liquid and I didn’t get any browning on the top like I might have with coconut sugar.
I also had to swap out the lemon and use ACV instead – not too shabby.
Like I said, I couldn’t get it to brown on the top even after 45 minutes, and it’s not very “corny” flavor like other comments implied, but it still tastes yummy. I’ll definitely make again! Thanks for the recipe!
Made this for my husband and his coworkers and got rave reviews! I read the reviews before making and decided to leave out the maple sugar because people were saying it was sweet like cake, and I agree this would have been too sweet as written. It’s perfect without the maple sugar, and paired excellently with the white chicken chili on this website. 🙂
First time making these and they were perfect! Just the right amount of sweet and fluffy. These will be on repeat in our house!
Delicious! This is better than cornbread! I reduced the sugar a bit like others suggested. Also, since I had no ghee and a little bit of canned pumpkin leftover in the fridge I used 1/3 of a cup of that. It even helped give it more of that yellow corn color!
We found this very sweet. Next time I would use 1/2 the sugar and honey.
After few days ago I was read your content, and last night I was trying recipe in my home. It was so delicious . My all family love it so much. Thank you for your content. I hope you will continue this journey.
Trader Joe’s baking powder contains corn starch. King Arthur has a recipe for cornstarch-free baking powder: https://www.kingarthurbaking.com/recipes/paleo-baking-powder-recipe
Awesome ‘cornbread’!! The BEST!
First recipe of paleo cornbread I have found that is worthy to make more than once! Love the flavor and the texture 🤗😋
Thank you Michele
Absolutely amazing!!!! I have been on a healing diet for over 7 months and recently reintroduced almond flour and eggs. So this was a huge treat! I also went 6 months with no honey or maple syrup. Indo not miss the corn here one bit.
Even my kids and husband approve.
These are delicious! Just ate one fresh out of the oven w a little butter. I used 3 tsp baking powder and a little less salt. They are amazing!!!!!!!!! Can’t wait to have them with our chili on our camping trip this weekend!
¡Estos son deliciosos! Acabo de comer uno recién salido del horno con un poco de mantequilla. Usé 3 cucharaditas de polvo de hornear y un poco menos de sal. ¡¡¡¡¡¡¡¡¡Son sorprendentes!!!!!!!!! ¡No puedo esperar para tenerlos con nuestro chile en nuestro viaje de campamento este fin de semana!
This recipe is amazing!!! My husband said “I don’t normally like cornbread but this is delicious, you don’t even need butter. You can definitely make this again!” I told him the secret is no corn. He was blown away! Saving this recipe for the future
Has anyone tried this in an Instant Pot – either in the egg bite mold or spring form pan?
This was so yummy! but… the center was browned after 29 mins cooking but the center sunk down and wasn’t fully cooked. So strange, never had an issue with baking ever. Don’t live in altitude. Any idea why that could’ve happened?
This “cornbread” is so good! No one could tell that it didn’t have corn meal in it. So moist and delicious! Thanks
First time making paleo cornbread and I really enjoyed it alongside our chili. There is no way this recipe needs 1/2 cup of sweetener. I used 3T of honey and turned out great. Also used coconut oil instead for ghee.
The first paleo cornbread that taste like cornbread and is very moist!
This will be my go to recipe.
In last few days, I was looking a perfect content about paleo cornbread grain and dairy free but I didn’t find any well decorated content except you. Thank you sharing this content with us.
This is hands down the best paleo bread I’ve ever made. I served this along side some paleo chicken pot pie soup and it was a HUGE hit with my family. Everyone including my toddler had seconds. My sister in law said it tastes just like regular cornbread. I’ll make this again for sure! Thank you for this genius recipe!
this is very good
The taste is on point but I baked this for 28 minutes and it came out barely cooked and was not golden brown at all. Next time I’ll bake it 5-10 minutes longer. I followed the recipe exactly as well.
Oh, how I love stumbling upon delightful recipes like this Paleo Cornbread! As someone who follows a grain-free and dairy-free lifestyle, I’m always on the lookout for delicious alternatives that won’t compromise on taste. This recipe truly checks all the boxes, and I couldn’t be more thrilled to give it a try.
One of the things I appreciate most about the Paleo diet is its focus on whole, natural ingredients, and this cornbread recipe perfectly aligns with those principles. Swapping out traditional cornmeal for almond flour and coconut flour not only makes this recipe grain-free but also adds a lovely nutty flavor and a moist texture. It’s a win-win for those of us who steer clear of grains for health reasons or simply enjoy exploring different culinary paths.
The use of coconut oil instead of butter or other animal fats is an excellent choice, not only for its dairy-free aspect but also for the added health benefits. Coconut oil is a great source of medium-chain triglycerides (MCTs), which are known to boost metabolism and promote better digestion.
I can already imagine the wonderful aroma that will fill my kitchen as this cornbread bakes to perfection. And what’s better than savoring a warm, crumbly slice of cornbread fresh out of the oven? Pair it with a hearty soup or chili, and you’ve got yourself a comforting and satisfying meal that’s perfect for any time of the year.
Beyond being nutritious and allergen-friendly, this Paleo Cornbread can also be a great way to introduce healthier options to family and friends who might be curious about alternative diets. Sharing delightful dishes like this can open up conversations about the benefits of choosing whole foods and exploring different culinary horizons.
In conclusion, thank you for sharing this wonderful Paleo Cornbread recipe! It’s inspiring to see how creative and delicious grain-free and dairy-free options can be. I can’t wait to make this for my next family gathering and share the love of wholesome eating with my loved ones.
Here’s to happy, healthy eating!
I searched Pinterest for the BEST PALEO CORNBREAD recipe and this one came up. It’s going on my dinner menu tonight and I cannot wait to try it! I’ll post after. I’ve read the comments about it being too sweet – that’s what we like! So thank you for another great recipe, I’m sure. Everything you share is fantastic!
Okay, I’m back with my review of the cornbread. IT IS FREAKING DELICIOUS!!! This recipe is going at the top of my “KEEP” file to fix often. Everyone loves it. The sweetness is perfect to me, the texture, everything makes this my favorite cornbread, even if there’s no corn in it! Thank you for the recipe! I love it!!!
Delicious recipe! I reduced the sugar by half and on the second batch I added 1/4 tsp xanthan gum. It improved the texture even more! Slightly less crumbly with that tweak. Thanks for a great recipe!
This recipe is FANTASTIC!!!!! I modified it a bit – almond milk instead of coconut milk, apple cider vinegar instead of lemon juice, 1/2 cup of Lakanto golden (monkfruit) + 1/4 cu water, and 1/3 cu avocado oil instead of ghee. Mine needed 45 minutes at 325. I’m going to use this for Thanksgiving stuffing. THANK YOU, EXCELLENT RECIPE!!!
Are you at a higher altitude by chance? I also have to bake for about 45 minutes and it sinks in the middle every time.
It doesn’t look like anyone responds to comments here but I’m hoping someone might see this and offer We love this recipe and have made it several times, however we have to bake it for 45 minutes or more and it sinks in the middle every time. Not a huge deal but it would be nice if it came out looking more presentable. We do live at almost 6500 feet but we bake a lot and have used “paleo ingredients” and recipes for years. Help! Thanks in advance.
We loved this sweet cornbread! At3 it with you chili recipe last night! Ours sank as well and I went a few minutes longer because it seemed very jello/liquid like when I went to take it out the first time, but when I actually checked it the second time, the toothpick came out clean. Taste amazing!!!
Thank you for creating content that both nourishes the body and soul. Cornbread dressing is my favorite and I was not looking forward to our Thanksgiving dinner without this landmark dish. But I found your recipe and it saved the day! I did half the sugars, as other reviewers suggested, and it was perfect for me. I love the rich buttery taste of the almond water. Thank you!
I never leave reviews but this recipe is so good! We made it for multiple thanksgivings and everyone thought it was so good. Can’t tell it’s GF, the texture is perfect.
Its really very delicious, everyone should try this amazing recipe. I bookmark this for Paleo Cornbread recipe for family and friends.