by Lisa Wells / 21 Comments
This paleo cornbread recipe is gluten-free, grain-free, andrefined sugar-free. It's perfect with chili or to use to make paleo cornbread stuffing.
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Paleo cornbread
One of the hardest thing about eating paleo is missing breads. This paleo "cornbread" is agreat basic recipe to have on hand. It uses paleo pantry ingredients and is easy to whip up whenever you need a quick bread. The recipeis gluten and grain-free---made without cornmeal---but can be used in place of traditional cornbread.
The regular cornbread I used to make before going paleo was an old school cornbread recipe with cornmeal, wheat flour, white sugar, and a whole cup of sour cream. For my paleo version I wanted to keep themoist texture and slightly sweet cornbread flavor without using any of those traditional ingredients.
This no-corn cornbread gets its texture from almond flour and coconut flour, and richness from cashew milk and ghee. I use cashew milk because I usually have it in the refrigerator (I use it to make my morning latte), but you can substitute almond milk if you prefer.The ghee adds the traditional buttery flavor to this gluten-free cornbread recipe.
This recipe is so easy to stir together it takes just a few minutes. So you can have a quick cornbread anytime.And you can serve it with just about anything. It's great with paleorecipes likeeasy crock pot chili. Try it for breakfast with strawberry jam. Use it to make paleo gluten-free cornbread stuffing for the holidays.You can even use it to make paleo cornbread muffins.
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This gluten-free paleo cornbread recipe is a winner---quick, easy, and perfect with breakfast, soups, salads, dinner, or for snacking.
Paleo Cornbread Recipe
A simple paleo cornbread recipe that's gluten-free, grain-free, and refined sugar-free.
4.90 from 19 votes
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Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 16 squares
Course: Bread
Cuisine: American
Diet: Gluten Free, Keto, Low Carb, Paleo, Vegetarian
Author: Lisa Wells
Ingredients
- 200 grams almond flour about 2 cups
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 4 eggs
- ¼ cup ghee melted
- ⅓ cup cashew milk
- 3 tablespoons honey or low carb sweetener of choice
- 1 teaspoon apple cider vinegar
Instructions
Preheat oven to 350 degrees and grease 8x8 inch baking pan.
Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients.
Spread batter in greased baking pan. Bake 25-30 minutes until top is golden brown and toothpick inserted in center comes out clean.
Nutrition
Calories: 127kcal Carbohydrates: 6g Protein: 4g Fat: 10g Saturated Fat: 2g Cholesterol: 48mg Sodium: 127mg Potassium: 15mg Fiber: 1g Sugar: 3g Vitamin A: 60IU Calcium: 32mg Iron: 0.7mg
Keyword: Baking, Grain free, Quick and Easy
Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!
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Reader Interactions
Comments
Sabrina
I miss things like cornbread too, I'm not exclusively paleo but try to stick to it most of the time and something like traditional cornbread is a "crash and burn" for me in terms of carb and even sugar overload, so I try to avoid it even though I love it, so am very happy to have found this recipe, thank youReply
Lisa
I'm glad you found it, Sabrina! Hope you love this "cornbread" as much as my family does 🙂
Reply
Sylvia
Any ideas to sub eggs? i'm intolerant and was wondering if substitutions like flax eggs, chia eggs or gelatin would work? i know it wouldn't be this airy and fluffy.
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Jean
Found this recipe tonight and had to try it with my Nom Nom Paleo Instant Pot Kalua Pig. It was absolutely fabulous. I have been looking for a recipe that would suffice as a corn bread and you nailed it. Thank you so much!Reply
Lisa
Yay! I'm so glad you love it---this recipe is one of my favorites too 🙂
Reply
Jill
What can be used for a substitute for the coconut flour? My husband if allergic. Thank you! Jill
Reply
Lisa
Hi Jill, unfortunately, coconut flour doesn't have a direct substitute. It absorbs more liquid than any other flour. You could try swapping it for extra almond flour and reducing the liquid (cashew milk) to compensate---but I haven't tested this so I don't know how it would turn out.
Reply
Karen
Is there a different milk I can use besides cashew milk? Maybe almond or coconut milk?Reply
Lisa
Hi Karen, almond milk would work as a substitute.
Reply
Kris
Can I use melted butter instead of ghee?
Reply
Lisa
Yes you can, Kris 🙂
Reply
Bre
I am really impressed. I've never attempted a paleo bread before, but we are forced to do a paleo Thanksgiving, since it looks like our baby is gluten intolerant. So we decided to try this recipe for the cornbread stuffing and this stuff is genuinely tasty and really similar in taste to cornbread. I'm excited to see how it turns out once I have made it into stuffing tomorrow.Reply
Aprillee
Can I use oat flour in place of the almond flour?
Reply
Lisa
Almond flour and oat flour have very different properties so oat flour would not work in this recipe.
Reply
Amber
Would coconut oil or shortening work in place of ghee?
Reply
Lisa
I haven't tested it, but it would probably work although it would change the flavor. Butter would be a closer substitute in this recipe.
Reply
Ellen Petty
Loved this- I've made it three times. The last time I used one less egg (3 eggs) and found the texture more to my liking and more like "cornbread" I used "Swerve" brown sugar- and if gave it a slightly sweet full bodied flavorReply
Natalie
10/10 would recommend. My family just made this for our traditional Southern-style New Year's dinner and barely had any leftover. So yummy, but also so light. Not the gut bomb typical cornbread can be. We'll be making this again for sure!Reply
Lisa
Yay! So glad you and your family loved it, Natalie!
Reply
Babs Holifield
Most definitely a 5-Star recipe. I've made it numerous times since finding this recipe. Love it so much I've share it with friends. I also have substituted the cashew milk for the almond milk and use only 3 eggs and the changes work perfectly.
Thanks Lisa, for this recipe it keeps me enjoying cornbread with my collard greens and beans.Reply
Emily Boronkay
It’s definitely tricky using cup measure instead of weight!
I’m so glad I made these as muffins. The first time they looked beautiful but were wet inside. I put them back in until they were almost too dark. The second was too dry and hard.
BUT, the story has a happy ending. I cooled them and put them in a plastic storage bag. Thirty six hours in a bag in the fridge and they’re delicious and the texture is perfect. I was saving them to make into stuffing. They won’t be stuffing now!Reply
