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.
-
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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Want More Paleo Bread Recipes? Try One of These!
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We loved this sweet cornbread! At3 it with you chili recipe last night! Ours sank as well and I went a few minutes longer because it seemed very jello/liquid like when I went to take it out the first time, but when I actually checked it the second time, the toothpick came out clean. Taste amazing!!!
Thank you for creating content that both nourishes the body and soul. Cornbread dressing is my favorite and I was not looking forward to our Thanksgiving dinner without this landmark dish. But I found your recipe and it saved the day! I did half the sugars, as other reviewers suggested, and it was perfect for me. I love the rich buttery taste of the almond water. Thank you!
I never leave reviews but this recipe is so good! We made it for multiple thanksgivings and everyone thought it was so good. Can’t tell it’s GF, the texture is perfect.
Its really very delicious, everyone should try this amazing recipe. I bookmark this for Paleo Cornbread recipe for family and friends.
This was very good!!! Even my 14 year old son who is always suspicious of anything that is “healthy” said it was good. I did add some corn bread flavoring but otherwise followed the directions as written. Nobody here thought it was too sweet.
Looks tasty, but way too much sugar in the honey and coconut sugar to be truly paleo. Sad, because it looks delicious but I have to do true paleo, can’t have any sugar.
Best Paleo cornbread recipe I’ve had. I baked at 325 degrees for 30 min with a convection oven.
This isn’t paleo with baking powder. It has cornstarch
Confused about 13/4 cups blanched almond flour.
Not sure of the measurement.
This was delicious and my little ones are seconds and still wanted more. Only did a tablespoon of honey and subbed cassava flour for almond. Also did 1/2 palm shortening and 1/2 tallow instead of the olive oil. Could make a great snack cake if I kept the sweetener and maybe added a paleo chocolate frosting:) super good. I used wet hands to smooth the top- not sure if the almond flour one operates differently.