Soft and flavorful, this Paleo Cornbread uses a handful of ingredients for delicious cornbread . . . without the corn! This gluten-free cornbread pairs perfectly with your favorite chili or smother with butter and enjoy!
If you thought cornbread was something you'd never be able to enjoy on a paleo diet, think again!
This almond flour cornbread has all of the flavours of your favorite cornbread AND still has the right texture and tenderness! No tough or extra dry cornbread here.
Even better, Paleo Cornbread is made with ingredients you probably already have in your cupboard, especially if you've been eating paleo, so no need to go buy any special ingredients.
In the time it takes your oven to preheat you can have the batter ready and fresh, warm cornbread on your table in under an hour.
Enjoy as a side dish or as a snack with plant-based butter and honey.
What You Need to Make Paleo Cornbread
- Almond Flour
- Coconut flour
- Baking Soda
- Fine Sea Salt
- Coconut oil or grass-fed Butter or Ghee
- Maple Syrup or Honey
- Almond or Coconut Milk
- Apple Cider Vinegar
How to Make Gluten-Free and Paleo Cornbread
Preheat the oven to 350F and line an 8×8 baking pan with parchment paper, or grease it really well.
In a large bowl sift together the dry ingredients – almond and coconut flour, baking soda, and salt.
In a medium-sized bowl, crack 4 eggs. Add the melted coconut oil (or grass-fed butter or ghee), maple syrup (or honey), almond or coconut milk, apple cider vinegar and whisk well.
Add the wet ingredients to the dry ingredients and gently mix it in. There shouldn’t be any dry spots.
Pour the batter into the prepared 8×8 pan and spread it well. Tap it slightly to distribute the batter evenly.
Bake for 25 to 30 minutes or until the top is golden brown and the toothpick inserted in the center comes out clean.
Let it cool for 10 minutes and then slice it into 9 squares.
Serve warm with plant-based butter and honey.
How to Serve Cornbread
- Enjoy a slice with honey, plant-based butter, or ghee
- Serve as a side to chili
- With red beans and rice
- As a side dish to your favorite paella recipe
- With ham and beans
- As the side dish for any of these Southwest Slow Cooker recipes
Questions & Tips for Making Cornbread
How to store cornbread?
Allow your cornbread to cool then place in an airtight container. You can keep it in the pan you baked it in and wrap it with plastic wrap. I typically do this if baking an extra batch to serve later in the week. For leftovers, I prefer to transfer to a container that fits the amount left and has an airtight lid.
Do you have to refrigerate it?
That depends on how long you want to keep it around. If the kids are eating the leftovers for breakfast, I may leave it out on the counter, covered & they just reheat it in the morning. If I made a large batch, I toss it in the fridge because it lasts longer that way.
Can you you reheat it?
Yes! The best way to do it is to preheat the oven 350° and bake, covered with aluminum foil, for about 10-15 minutes.
My kids often microwave it, with a damp paper towel on top to keep it from drying out, for about 60-90 seconds.
How long does it last?
At room temp, I wouldn't keep cornbread longer than a day or two. If stored in the fridge in an airtight container, it will last up to a week.
Can you freeze cornbread?
Yes, you can! Simply wrap with plastic wrap and then place inside a container, like a freezer bag or other freezer-safe container. It will last about 3-4 months in the freezer.
Is this a Southern Cornbread?
I'll be honest, I have no idea. While I've spent most of my life in Iowa, we did live in North Carolina while my father was in the Marines. Much to my mother's annoyance, I always retained a little of my southern drawl and love for southern recipes.
When I tried to research the difference between Northern & Southern cornbread, I found a lot of conflicting information. Some claim Northern is sweeter and cake-like while others claim traditional Southern cornbread is.
To me, this isn't really a sweet cornbread, unless you slather it in honey. I like to use this recipe as a base for more savory variations like paleo jalapeno cornbread too.
Can I make this in a cast iron skillet?
I haven't tried this gluten-free cornbread recipe in the cast iron skillet. My traditional cornbread is done in the skillet with about a tablespoon of either bacon grease or melted butter, then baked at 350°F for about 22-25 minutes. If you do give it a go, please let me know how it goes!
Is this cornbread dairy-free?
Yes, this gluten-free cornbread is also dairy-free! We're using non-dairy milk and coconut oil instead of butter. You can substitute in your favorite plant-based butter if you prefer.
Other Paleo Recipes
- Tips for Cooking Paleo Meals
- Paleo Slow Cooker Teriyaki Cups
- Paleo Slow Cooker Chicken Soup
- Easy Paleo Omelette Muffins
- 1.5 cups Almond Flour
- 2 tablespoons Coconut flour
- ½ teaspoon Baking Soda
- ½ teaspoon Fine Sea Salt
- ¼ cup Melted Coconut oil
- 2 tablespoons Honey
- ½ cup Almond Milk
- 4 eggs
- 1 teaspoon Apple Cider Vinegar
- Preheat the oven to 350F and line an 8×8 baking pan with parchment paper, or grease it really well.
- In a large bowl sift together the dry ingredients – almond and coconut flour, baking soda, and salt.
- In a medium-sized bowl, crack 4 eggs.
- Add the melted coconut oil, maple syrup, almond or coconut milk, apple cider vinegar, and whisk well.
- Add the wet ingredients to the dry ingredients and gently mix it in. There shouldn’t be any dry spots.
- Pour the batter into the prepared 8×8 pan and spread it well. Tap it slightly to distribute the batter evenly.
- Bake for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool for 10 minutes and then slice it into 9 squares.
- Serve warm with ghee and honey.