This paleo cornbread has a golden top, a tender, moist crumb, and just enough sweetness from honey and maple sugar. Made with almond flour and no cornmeal, it’s a grain-free, gluten-free alternative to classic cornbread that’s perfect alongside chili, soup, or your Thanksgiving dinner. Use the dairy-free option below to make it without ghee.
*Originally published in November 2020. Updated with additional baking tips, refreshed photos, ingredient guidance, and storage instructions. The original recipe is unchanged.
After making grain-free corn muffins for my cookbook, Paleo Baking at Home, I knew I wanted a version that baked in a simple square pan. This cornbread is the result, and it’s become a favorite with my family!
It has everything I love about sweet cornbread: golden edges, a soft center, and a crumb that’s delicious with a little butter and honey. You can serve it as a dinner side, but I’m just as happy eating a square with breakfast or as an afternoon snack.
The batter comes together in two bowls, and there’s no mixer required. Let’s bake!
Why You’ll Love This Paleo Cornbread
- Tender and moist: A blend of almond flour, arrowroot, and a little coconut flour creates a soft crumb that holds together once cooled.
- No cornmeal or wheat flour: A cornbread-style side for anyone avoiding grains.
- Easy to make: Whisk, stir, spread in the pan, and bake.
- Dairy-free option: Use vegan butter or refined coconut oil in place of the ghee.
- Great for everyday meals and holidays: Serve it with a bowl of chili or add it to your Thanksgiving bread basket.
Can You Make Cornbread Without Cornmeal?
Yes—with a different flour blend! Traditional cornbread contains cornmeal, so this is a grain-free alternative rather than traditional corn-based cornbread.
Finely ground almond flour makes the bread rich and tender, arrowroot helps give it structure, and a small amount of coconut flour absorbs moisture. Honey and maple sugar add the sweetness you’d expect from a sweet-style cornbread.
It doesn’t contain corn, but the golden color and tender crumb make it a delicious stand-in when you want something to serve with chili or soup.
Ingredients You’ll Need
You’ll find the complete measurements in the recipe card below. Here are a few things to keep in mind before you start.
Blanched almond flour: Use finely ground, blanched almond flour for a lighter crumb. Coarse almond meal will give the bread a different texture and appearance.
Arrowroot flour: Also labeled arrowroot starch, this works with the almond flour to help the bread hold together.
Coconut flour: You only need 2 tablespoons, but it plays an important role in absorbing moisture. Measure carefully rather than adding extra.
Eggs: Three large eggs provide structure. Bring them to room temperature so they mix more easily with the melted fat.
Full-fat canned coconut milk: Stir or blend the contents of the can until smooth before measuring. You want a mixture of the cream and liquid, not just one or the other.
Fresh lemon juice: Adds acidity to the batter and works with the baking soda.
Honey and maple sugar: This combination gives the bread its sweet cornbread flavor. Coconut sugar can replace the maple sugar, although it will make the bread darker.
Ghee or vegan butter: Ghee adds buttery flavor. For a dairy-free version, use vegan butter or refined coconut oil.
Baking powder, baking soda, and fine sea salt: These help the bread rise and balance the sweetness. If you need to avoid corn entirely, check your baking powder and choose one made without cornstarch.
How to Make Paleo Cornbread
1. Prepare your pan
Preheat your oven to 325°F and line an 8-inch square baking pan with parchment paper. Leave some overhang so you can lift the bread out after it has cooled slightly.
2. Mix the wet ingredients
In a large bowl, whisk together the eggs, coconut milk, lemon juice, honey, maple sugar, and melted ghee or vegan butter until well combined.
The melted fat should be warm or cooled slightly, not hot.
3. Combine the dry ingredients
In a separate bowl, whisk together the almond flour, arrowroot, coconut flour, baking powder, baking soda, and salt. Break up any lumps in the almond flour.
4. Stir and bake
Stir the dry ingredients into the wet ingredients until just combined. Transfer the batter to the prepared pan and smooth the top.
Bake for 25–28 minutes, or until the top is golden, the center is set, and a toothpick inserted near the center comes out clean. Use those doneness cues along with the time, since ovens can vary.
5. Cool before slicing
Set the pan on a wire rack and let the bread cool until just slightly warm. Use the parchment to lift it out, then let it continue cooling until nearly room temperature.
Cut into 16 squares and serve plain or with your favorite topping.
Tips for the Best Texture
Use the full flour blend. Almond flour, arrowroot, and coconut flour absorb moisture differently. Replacing one with an equal amount of another can change the texture considerably.
Measure the flours carefully. Spoon them into your measuring cups and level the tops rather than packing them down.
Bring the cold ingredients to room temperature. Cold eggs or coconut milk can cause melted ghee or coconut oil to firm up as you mix.
Use an 8-inch square pan. A larger pan will spread the batter more thinly and change the baking time.
Don’t slice it straight from the oven. Grain-free bread is more delicate while hot. Cooling gives the crumb time to firm up so the squares hold together.
How to Make It Dairy Free
To make this cornbread dairy free, replace the ghee with the same amount of melted vegan butter or refined coconut oil.
Vegan butter gives you a more buttery flavor. Refined coconut oil has a neutral flavor, making it a better choice here than unrefined coconut oil if you don’t want a noticeable coconut taste.
Ghee is made from butter, so use one of the dairy-free alternatives if you’re avoiding dairy. If you also follow a strict paleo diet, choose an alternative with ingredients that fit your needs.
What to Serve with Paleo Cornbread
This bread is a natural match for hearty soups and chilis. Serve a square alongside a bowl from my paleo soups, stews, and chilis roundup, or add it to a dinner of roasted chicken and vegetables.
It’s also a delicious addition to a Thanksgiving bread basket.
For toppings, try:
- A little ghee or dairy-free butter
- A drizzle of honey
- Your favorite fruit preserves
The bread is sweet enough to enjoy plain, too!
Make-Ahead and Storage Tips
Allow the cornbread to cool completely before storing so condensation doesn’t collect in the container.
Refrigerator: Store in an airtight container for up to 4–5 days. Bring individual squares to room temperature or gently warm them before serving.
Freezer: Wrap individual squares and place them in a freezer-safe bag or container. Freeze for up to 2 months for best quality, then thaw in the refrigerator.
Reheating: Warm individual squares briefly in the microwave, or wrap in foil and warm in a 300°F oven until heated through. Avoid overheating, which can dry out the edges.
For a holiday meal, bake the bread the day before, cool completely, and refrigerate. Warm gently before serving.
Frequently Asked Questions
Is cornbread paleo?
Traditional cornbread contains cornmeal, which is made from a grain and isn’t included in a paleo diet. This version uses almond flour, arrowroot, and coconut flour instead.
Is this cornbread gluten free?
Yes. The recipe uses naturally gluten-free flours instead of wheat flour. Choose ingredients labeled gluten free when needed.
Does this recipe contain corn?
There is no cornmeal or corn in the batter. However, some baking powders contain cornstarch, so choose a corn-free baking powder if you need the finished bread to be completely corn free.
Can I use coconut sugar instead of maple sugar?
Yes, use the same amount. Coconut sugar will give the bread a darker color and a slightly deeper caramel flavor. Use maple sugar if you want a lighter, golden appearance like the photos.
Can I replace the almond flour with coconut flour?
No, not as a direct substitution. Coconut flour absorbs much more liquid, so replacing the almond flour with it would require a different recipe.
Can I make this without eggs?
This recipe relies on three eggs for structure, and an egg-free version hasn’t been tested. I wouldn’t assume that flax eggs or another egg replacement will give the same result.
Why is my cornbread crumbly?
Slicing while it’s still hot can cause the bread to fall apart. Let it cool until nearly room temperature first. Overbaking, packing too much flour into the measuring cups, or changing the flour blend can also make it more crumbly.
More Grain-Free Baking Recipes
- Paleo Sandwich Bread
- Banana Bread with No Added Sugar
- Garlic Herb Paleo Dinner Rolls
- Paleo Pumpkin Bread
- Simple Paleo Pumpkin Muffins
- Grain Free and Paleo Hamburger Buns
- Garlic Herb Dinner Rolls
- Keto and Paleo Biscuits
If you make this paleo cornbread, leave a comment and a star rating below. I’d love to hear what you served it with!
Want more paleo baking recipes that taste just like the real deal? Purchase my book, Paleo Baking at Home here!
Paleo Cornbread Recipe
Ingredients
- 3 large eggs at room temperature
- ½ cup full-fat canned coconut milk stirred smooth, and at room temperature
- 2 teaspoons fresh lemon juice
- ¼ cup raw honey
- ¼ cup maple sugar or coconut sugar
- ⅓ cup ghee melted and cooled slightly, or vegan butter for a dairy-free option
- 1¾ cups blanched almond flour
- ¼ cup arrowroot flour or tapioca flour
- 2 tablespoons coconut flour
- 1½ teaspoons aluminum-free baking powder corn-free if needed
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Instructions
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Preheat your oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
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In a large bowl, whisk together the eggs, coconut milk, lemon juice, honey, maple sugar, and melted ghee or vegan butter until well combined.
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In a separate bowl, whisk together the almond flour, arrowroot, coconut flour, baking powder, baking soda, and salt, breaking up any lumps.
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Stir the dry ingredients into the wet ingredients until just combined. Transfer the batter to the prepared pan and smooth the top with a spatula.
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Bake for 25–28 minutes, or until the top is golden brown, the center is set, and a toothpick inserted near the center comes out clean.
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Place the pan on a wire rack and cool until just slightly warm. Carefully lift out the bread using the parchment paper and continue cooling until nearly room temperature.
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Cut into 16 squares. Serve plain or with ghee, dairy-free butter, or a drizzle of honey. Enjoy!
Recipe Notes
Dairy-free option: Replace the ghee with an equal amount of melted vegan butter or refined coconut oil. Choose refined coconut oil for a neutral flavor.
Coconut milk: Mix the cream and liquid in the can together before measuring.
Sweetener: Coconut sugar works in place of maple sugar but makes the bread darker. Don’t replace the maple sugar with additional liquid sweetener without adjusting and testing the recipe.
Flours: For the intended texture, use all three flours in the amounts listed. Coconut flour is not a direct substitute for almond flour.
Corn-free option: Check that your baking powder contains no cornstarch.
Storage: Cool completely, then refrigerate in an airtight container for up to 4–5 days or freeze individual squares for up to 2 months.
Nutrition
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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? 🙂