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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 temperaturefresh lemon juiceraw honeymaple sugar, or coconut sugarghee, melted (or vegan butter)blanched almond flourarrowroot flourcoconut flour aluminum free baking powderbaking sodafine 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}
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! Prep Time: 15 minutesCook Time: 25 minutesCooling Time: 40 minsCourse:baking, bread, Side DishCuisine:Gluten-free, grain free, PaleoKeyword:grain free, paleoServings: 16 servings
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Ingredients
3large eggsat room temperature1/2cupfull fat coconut milkat room temperature2tspfresh lemon juice1/4cupraw honey1/4cupmaple sugaror coconut sugar1/3cupgheemelted (or vegan butter)1 3/4cupsblanched almond flour1/4cuparrowroot flour2Tbspcoconut flour1 1/2tspaluminum free baking powder1/2tspbaking soda1/2tspfine 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
Calories: 168kcalCarbohydrates: 13gProtein: 4gFat: 12gSaturated Fat: 4gCholesterol: 40mgSodium: 128mgPotassium: 87mgFiber: 2gSugar: 8gVitamin A: 45IUVitamin C: 1mgCalcium: 56mgIron: 1mg
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Want More Paleo Bread Recipes? Try One of These!
Paleo Sandwich Bread
Hearty Paleo Banana Bread
Paleo Pumpkin Bread
Grain Free and Paleo Hamburger Buns
Garlic Herb Dinner Rolls
Keto and Paleo Biscuits
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