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11.02.20

Paleo Cornbread {Grain Free, Dairy Free}

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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!

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}

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! #paleo #glutenfree #cleaneating #grainfree

Ultimate Paleo Cornbread {Grain Free, Dairy Free}

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!
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 40 mins
Course: baking, bread, Side Dish
Cuisine: Gluten-free, grain free, Paleo
Keyword: grain free, paleo
Servings: 16 servings
Print this Recipe
Did you make this recipe?
Leave a review
4.41 from 37 votes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Calories: 168kcal
Carbohydrates: 13g
Protein: 4g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 40mg
Sodium: 128mg
Potassium: 87mg
Fiber: 2g
Sugar: 8g
Vitamin A: 45IU
Vitamin C: 1mg
Calcium: 56mg
Iron: 1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

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Want More Paleo Bread Recipes?  Try One of These!

Paleo Sandwich Bread

Hearty Paleo Banana Bread

Paleo Pumpkin Bread

Grain Free and Paleo Hamburger Buns

Garlic Herb Dinner Rolls 

Keto and Paleo Biscuits 

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Audrey Galey says

    November 2, 2020 at 10:42 am

    Michele-

    Is almond milk and coconut milk interchangeable for all your recipes?

    Thanks!

    Reply
  2. Sheila Wojo-Rich says

    November 2, 2020 at 10:50 am

    Hi there! Can this recipe be frozen?

    Reply
  3. Ashley says

    November 2, 2020 at 2:07 pm

    Would this recipe work with an egg replacement? Like applesauce?

    Reply
  4. Paula says

    November 4, 2020 at 12:16 am

    5 stars
    I made this for my daughter. It looks just like cornbread and it was delicious. I was Leary, but it is fantastic.

    Reply
  5. Deborah says

    November 5, 2020 at 2:12 pm

    5 stars
    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.

    Reply
  6. Shari Richart says

    November 9, 2020 at 7:32 pm

    Will Monk fruit give the same consistency/results?

    Hoping for a reply…

    Reply
  7. Soccar says

    November 11, 2020 at 10:39 pm

    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!

    Reply
  8. Amanda says

    November 16, 2020 at 2:00 pm

    Can you make this unsweetened?

    Reply
  9. Vanessa says

    November 19, 2020 at 9:35 pm

    can I use tapioca it’s all I have

    Reply
    • Jessica says

      November 26, 2020 at 6:09 pm

      I used tapioca flour bc that’s all I had too and it turned out amazing 🙂

      Reply
  10. April says

    November 26, 2020 at 12:43 am

    4 stars
    It’s too sweet for cornbread to me, can i cut the sugar in half?

    Reply
  11. Michelle Nevelson says

    November 26, 2020 at 12:14 pm

    5 stars
    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!

    Reply
  12. Jessica says

    November 26, 2020 at 6:08 pm

    5 stars
    I just made this today for thanksgiving and it was DELICIOUS! So moist, flavorful and easy to make!

    Reply
  13. Selma says

    January 3, 2021 at 8:33 pm

    5 stars
    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.

    Reply
  14. Jenette says

    January 31, 2021 at 3:32 pm

    4 stars
    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!

    Reply
  15. Carol Gallagher says

    February 4, 2021 at 1:17 pm

    5 stars
    Moist and delicious. Satisfies anyone’s desire for cornbread. Even those that don’t eat paleo!

    Reply
  16. Dede Small says

    February 9, 2021 at 6:52 pm

    5 stars
    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.

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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