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}
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
- 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.
- 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!
Nutrition
Shop Products and Ingredients:
Want More Paleo Bread Recipes? Try One of These!
Grain Free and Paleo Hamburger Buns
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!
Michele-
Is almond milk and coconut milk interchangeable for all your recipes?
Thanks!
Hi there! Can this recipe be frozen?
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?
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!