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!
Want more paleo baking recipes that taste just like the real deal? Purchase my book, Paleo Baking at Home here!
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!
In last few days, I was looking a perfect content about paleo cornbread grain and dairy free but I didn’t find any well decorated content except you. Thank you sharing this content with us.
This is hands down the best paleo bread I’ve ever made. I served this along side some paleo chicken pot pie soup and it was a HUGE hit with my family. Everyone including my toddler had seconds. My sister in law said it tastes just like regular cornbread. I’ll make this again for sure! Thank you for this genius recipe!
this is very good
The taste is on point but I baked this for 28 minutes and it came out barely cooked and was not golden brown at all. Next time I’ll bake it 5-10 minutes longer. I followed the recipe exactly as well.
Oh, how I love stumbling upon delightful recipes like this Paleo Cornbread! As someone who follows a grain-free and dairy-free lifestyle, I’m always on the lookout for delicious alternatives that won’t compromise on taste. This recipe truly checks all the boxes, and I couldn’t be more thrilled to give it a try.
One of the things I appreciate most about the Paleo diet is its focus on whole, natural ingredients, and this cornbread recipe perfectly aligns with those principles. Swapping out traditional cornmeal for almond flour and coconut flour not only makes this recipe grain-free but also adds a lovely nutty flavor and a moist texture. It’s a win-win for those of us who steer clear of grains for health reasons or simply enjoy exploring different culinary paths.
The use of coconut oil instead of butter or other animal fats is an excellent choice, not only for its dairy-free aspect but also for the added health benefits. Coconut oil is a great source of medium-chain triglycerides (MCTs), which are known to boost metabolism and promote better digestion.
I can already imagine the wonderful aroma that will fill my kitchen as this cornbread bakes to perfection. And what’s better than savoring a warm, crumbly slice of cornbread fresh out of the oven? Pair it with a hearty soup or chili, and you’ve got yourself a comforting and satisfying meal that’s perfect for any time of the year.
Beyond being nutritious and allergen-friendly, this Paleo Cornbread can also be a great way to introduce healthier options to family and friends who might be curious about alternative diets. Sharing delightful dishes like this can open up conversations about the benefits of choosing whole foods and exploring different culinary horizons.
In conclusion, thank you for sharing this wonderful Paleo Cornbread recipe! It’s inspiring to see how creative and delicious grain-free and dairy-free options can be. I can’t wait to make this for my next family gathering and share the love of wholesome eating with my loved ones.
Here’s to happy, healthy eating!
I searched Pinterest for the BEST PALEO CORNBREAD recipe and this one came up. It’s going on my dinner menu tonight and I cannot wait to try it! I’ll post after. I’ve read the comments about it being too sweet – that’s what we like! So thank you for another great recipe, I’m sure. Everything you share is fantastic!
Okay, I’m back with my review of the cornbread. IT IS FREAKING DELICIOUS!!! This recipe is going at the top of my “KEEP” file to fix often. Everyone loves it. The sweetness is perfect to me, the texture, everything makes this my favorite cornbread, even if there’s no corn in it! Thank you for the recipe! I love it!!!
Delicious recipe! I reduced the sugar by half and on the second batch I added 1/4 tsp xanthan gum. It improved the texture even more! Slightly less crumbly with that tweak. Thanks for a great recipe!
This recipe is FANTASTIC!!!!! I modified it a bit – almond milk instead of coconut milk, apple cider vinegar instead of lemon juice, 1/2 cup of Lakanto golden (monkfruit) + 1/4 cu water, and 1/3 cu avocado oil instead of ghee. Mine needed 45 minutes at 325. I’m going to use this for Thanksgiving stuffing. THANK YOU, EXCELLENT RECIPE!!!
Are you at a higher altitude by chance? I also have to bake for about 45 minutes and it sinks in the middle every time.
It doesn’t look like anyone responds to comments here but I’m hoping someone might see this and offer We love this recipe and have made it several times, however we have to bake it for 45 minutes or more and it sinks in the middle every time. Not a huge deal but it would be nice if it came out looking more presentable. We do live at almost 6500 feet but we bake a lot and have used “paleo ingredients” and recipes for years. Help! Thanks in advance.