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!
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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?
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!