Paleo Cornbread

An overhead view of 3 slices of cornbread stacked on a light coloured plate with honey dripping down onto the plate from the top.

Soft and flavorful, this Paleo Cornbread uses a handful of ingredients for delicious cornbread...without corn!

Course Recipes

Cuisine Paleo

Prep Time 5

Cook Time 30

Additional Time 10

Total Time 45

Servings squares

Calories 220kcal

Author Savanah

Equipment

Ingredients

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

Instructions

Preheat the oven to 350F and line an 8x8 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 8x8 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.

Notes

You can use grass-fed butter or ghee in place of the melted coconut oil, maple syrup instead of honey, and your favorite dairy-free milk instead of almond milk.

Nutrition