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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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.
It’s so good still without the coconut flour or any substitutions for it at all! I know because I accidentally forgot to put it in the first time I made it 😆
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 😉
Thanks for sharing that you made it without the sugar and it was still good! I’ll try it that way – can’t have any sugar, and that would make it true paleo. Glad you experimented successfully!
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!
We found this very sweet. Next time I would use 1/2 the sugar and honey.
After few days ago I was read your content, and last night I was trying recipe in my home. It was so delicious . My all family love it so much. Thank you for your content. I hope you will continue this journey.
Trader Joe’s baking powder contains corn starch. King Arthur has a recipe for cornstarch-free baking powder: https://www.kingarthurbaking.com/recipes/paleo-baking-powder-recipe