Paleo Cornbread

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!

Paleo Cornbread


45 minutes

9 Servings



– Almond Flour – Coconut flour – Baking Soda – Fine Sea Salt – Coconut oil – Maple Syrup or Honey – Almond or Coconut Milk – Eggs – Apple Cider Vinegar

Preheat the oven to 350F & line an 8×8 baking pan with parchment paper, or grease it really well. In a large bowl sift together the dry ingredients – almond & coconut flour, baking soda, & salt.

In a medium-sized bowl add eggs, coconut oil, maple syrup, plant-based milk, apple cider vinegar & whisk. Add wet ingredients to the dry ingredients & mix gently. There shouldn’t be any dry spots.

Pour the batter into the prepared 8×8 pan & spread well. Tap slightly to distribute the batter evenly. Bake for 25-30 minutes, until golden brown & 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.

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