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.
-
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
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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