A corn-free paleo cornbread that's tender, flavorful and it actually tastes like cornbread.
For anyone who is looking for a good grain-free cornbread recipe you're going to love how easy and delightful this almond flour cornbread is.
In this post we're covering what ingredients make paleo cornbread, how to make paleo cornbread, working with almond flour, and what substitutions you can use when making paleo cornbread.
Serve this paleo cornbread with Gluten-Free Chili for the perfect meal. If you are looking for more paleo side dishes you'll want to make my Paleo Stuffing. If you don't follow a paleo diet you can make my Gluten Free Cornbread.
For more recipes check out my Gluten-Free Recipes section.
Paleo Cornbread
If you thought you'd never be able to have cornbread on the paleo diet, you might want to make this paleo cornbread recipe.
The combination of flavors from the almond flour, ghee, honey and turmeric in this almond flour cornbread are incredible.
This grain-free cornbread actually tastes a lot like cornbread, even though there's no corn in the recipe. I served it to my family and they loved it and they didn't know that there wasn't a single crumb of corn in it.
This recipe is based off of the base recipe in my Paleo Chocolate Chip Muffins, only these are made in a pan and there aren't any chocolate chips. You can bake this paleo cornbread in muffin tins for cornbread muffins.
Ingredients In Paleo Cornbread
Almond Flour - Use fine ground almond flour. I have tested this paleo cornbread with almond meal and it also worked great.
Salt - Salt helps bring out the other flavors.
Baking Soda - Helps the paleo cornbread rise and also helps with texture.
Turmeric - Combined with the honey and almond flour, the turmeric helps create that cornbread-like flavor.
Honey - We're using honey to sweeten this paleo cornbread, but pure maple syrup also works.
Ghee - We like to use ghee in this recipe, but you can use a neutral flavored oil or melted and cooled butter.
Eggs - For added protein and fat, and to hold everything together. Eggs also help with texture.
If you have any questions about the ingredients in paleo cornbread, please leave a comment below and I will get back to you.
Paleo Cornbread Recipe
This paleo cornbread recipe is insanely easy to make. It only uses 7 ingredients from start to finish and it bakes up super quick. You can store this corn-free cornbread in an airtight container for up to three days without it losing any of its moisture.
For this almond flour cornbread recipe I have used honey to sweeten it. If you don't want to use honey, you can also use maple syrup or your favorite paleo sweetener.
This recipe uses melted ghee, but if you need to stick to a dairy-free paleo diet you can make this paleo cornbread dairy free by using a mild flavored oil, like avocado oil in place of the ghee.
How to make Paleo Cornbread
- Gather and measure all your ingredients.
- In a large mixing bowl, mix the almond flour, baking soda, salt, and turmeric.
- Add in the honey, ghee, and eggs, and mix until the batter is smooth and no lumps remain.
- Mix until the batter is smooth and no lumps remain.
- Pour the paleo cornbread batter into a 8x8 (or 9X9) square pan and smooth the top.
- Bake as directed.
For the full list of ingredients in this paleo cornbread recipe, see the recipe card below.
Can I use an egg replacer?
I haven’t tried using an egg replacer in this paleo cornbread recipe because of the amount of eggs that it calls for. I have had others comment on similar recipes that chia egg and flax egg worked well, but they didn’t rise as much.
Almond Flour Cornbread
This is an almond flour cornbread. A note about using almond flour - It's NOT a 1-to-1 for other flours, like coconut flour, so it reacts differently in recipes.
It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two. ALWAYS SPOON your almond flour into your measuring cup, unless otherwise noted.
Always bring Almond meal or flour to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.
And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.
You can use almond flour or almond meal to make this paleo cornbread. Just note that the texture will slightly vary depending on which you use. It's basically almond flour cornbread.
It's recommended to use a fine ground almond meal. It produces a more tender texture in this almond flour cornbread.
Recipes to serve this almond flour cornbread with:
Beef Short Ribs - Take your dinner to the next level with this simple, yet stunning beef short ribs recipe. Your house will smell amazing and your family will be racing to the table for dinner to enjoy these slow cooker beef short ribs.
Hawaiian Chicken - This sweet, juicy, Gluten-Free Hawaiian Chicken is the perfect chicken to whip up on a weeknight and throw on the grill.
Keto Chili - A simple, filling keto chili recipe that's full of spices, healthy protein, and is ready in less than thirty minutes.
Keto Taco Pie - Keto Taco pie is a family friendly and delicious weeknight meal. This easy low carb recipe will soon make it on your regular dinner plan rotation.
What would you serve with this paleo cornbread?
More Paleo Recipes:
If you love paleo cornbread, you might like more of our paleo recipes.
Paleo Apple Crisp - Learn how to make the perfect paleo apple crisp! With a crunchy sweet topping and tender, tart apples, this paleo apple crisp recipe is quick to make and its grain-free, gluten-free, and vegan.
Paleo Pumpkin Bread - This tender, flavorful paleo pumpkin bread is simple to make, and it only uses a handful of ingredients. The only question is, do you like to add chocolate chips to your almond flour pumpkin bread?
Paleo Chocolate Cupcakes - These Paleo Chocolate Cupcakes are tender, rich and packed with healthy fats and protein. Top these paleo almond flour cupcakes with your favorite paleo frosting or mine.
Paleo Pancakes - A Paleo Pancake Mix Recipe that is simple to make, a tried and true grain-free pancake recipe, and can be made right away, or stored for future use. Dairy-free, and refined-sugar free, these paleo pancakes are fluffy and the perfect start to any morning.
Paleo Banana Muffins - These scrumptious Paleo Banana Muffins are simple to make, and ready to devour in less than thirty minutes.
Paleo Apple Cake - One bowl paleo apple cake that's tender, rich with apples and cinnamon, and simple to make. This paleo apple cake recipe is also gluten-free, dairy-free, and refined sugar free.
Paleo Chocolate Zucchini Muffins - Grain-Free Chocolate Zucchini Muffins that are gluten-free, dairy-free, and Paleo friendly. These paleo chocolate zucchini muffins are tender, chocolaty, and perfect for breakfast or snack.
This paleo cornbread also goes great with soups and stews.
Did you make this Paleo Cornbread? Leave a comment below letting us know what you thought.
Paleo Cornbread
A corn-free paleo cornbread that's tender, flavorful and it actually tastes like cornbread. For anyone who is looking for a good grain-free cornbread recipe you're going to love how easy and delightful this paleo cornbread is.
Ingredients
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon turmeric
- ¼ cup honey (or maple syrup)
- ¼ cup ghee, melted and cooled
- 3 large eggs, room temperature
Instructions
- Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
- In a large mixing bowl, mix the almond flour, baking soda, salt, and turmeric.
- Add in the honey, ghee, and eggs, and mix until the batter is smooth and no lumps remain.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 20 - 22 minutes or until the top starts to darken and the center is set (always start with the lowest time).
- Remove from the oven and let cool completely before cutting.
- Store in an airtight container at room temperature.
Notes
- Egg-free option: I haven’t tried using an egg replacer in this paleo cornbread recipe because of the amount of eggs that it calls for. I have had others comment on similar recipes that chia egg and flax egg worked well, but they didn’t rise as much.
- Working with almond flour: ALWAYS SPOON your almond flour into your measuring cup, unless otherwise noted.
- Dairy-free option: use a dairy-free butter or a mild flavored oil, like avocado oil, in place of the ghee.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 139Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 86mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 4g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Marianne
Is there a substitute for almond flour for those who are allergic to almonds?
Thanks.
chrystal
I don't have one for this recipe, but you could make my regular cornbread recipe. It uses a gf flour blend.
Best,
Chrystal
Susie Anderson
5 stars! Best recipe ever for grain free corn bread! Made this as a side for me on Christmas dinner, but only got one. These muffins were a huge hit and one I wound up throwing out all the regular corn bread I made for others. They all loved these! I've made this 3 times and it is amazing everytime!!
Sam
Went just as well for my family, 3 toddlers, a baby, and two sister didn’t leave a crumb!! Plan on making this for my son's first birthday party as a side and hopefully (with some adjustments) his birthday cake!
chrystal
Hello Sam,
I am so glad everyone loved it! I use a similar base recipe for all my paleo muffins. Check out my Gluten Free Chocolate Muffins (they are paleo) and my paleo chocolate chip muffins. You can use both recipes as cupcakes.
Best,
Chrystal
Samantha
GIRL! What a awesome recipe to play with!! I definitely did some things to make it sweeter, and added peanut butter. Added some great chocolate avocado icing, it was a hit! My sister and her family are all gluten-free, and they loved that they could come to dinner and not have to worry about the food having gluten in any of the dinner. Such a hit, thank you for your recipe! It will definitely be a go-to!
chrystal
I'm so glad you like it. Did you add peanut butter to the batter? I haven't heard of adding that to a cornbread recipe but it sounds yummy.
Best,
Chrystal
Faythe
Can I leave the syrup out altogether? I don’t want a sweet bread. Should I use a liquid in its place? If so, any suggestions?
chrystal
I haven't tried leaving out the maple syrup and adding something else in it's place. Applesauce might work.
Best,
Chrystal
Sam
Hi! I am making this now, but my batter was more like... A dough. I had to spread it out in my pan with my spatula. I checked the recipe so many times to be sure I had it right, but in your photos, yours looks far more pourable. But there is no liquid (like almond milk), right?
chrystal
Hi Sam,
If your batter is too thick, it could be one of two things: If too much almond flour was added. You need to spoon the almond flour into the measuring cup and then add it. The second thing, if almond flour is cold or not fresh, it absorbs too much of the liquid. Next time, add a couple tablespoons of water.
Best,
Chrystal
Liz
Can I use cassava flour as substitute?
chrystal
I haven't personally every worked with Cassava flour. Sorry I can't be more help.
Best,
Chrystal
Melanie
THIS "CORNBREAD" IS AWESOME! My husband who doesn't have any dietary restrictions loves it! The carb content is much lower than other flours. Thank you for this recipe!
Happy New Year,
Melanie
Jasmine
Can I replace the ghee with some other fat?
chrystal
You can use oil, just note that the butter/ghee adds to the flavors.
Best,
Chrystal
Sally
This was amazing! I used a fine grain almond flour which I think changed the color some. It wasn't cornbread yellow but the taste was incredible and no one cared. I put some of the melted butter (we were out of ghee) in the bottom of a cast iron pan and warmed that up for 1min on stove top and then put the batter in the cast iron and into the oven. YUM! Thank you so much for your generosity in sharing. I can't wait to try your other recipes.
chrystal
Hi Sally,
I am so glad you liked it. Thank you for sharing. I hope you are able to check out some of my other paleo recipes and that you find many more that you enjoy.
Best,
Chrystal
Pattie
This paleo cornbread is so, so good! Even my husband, who usually doesn't like paleo recipes, likes it. Thank you for this delicious cornbread recipe!
chrystal
I'm so glad everyone loves it. Thank you for letting me know.
Best,
Chrystal
SummerW
How is this cornbread? Tasty, though.
chrystal
I'm glad you like it. It's a mock cornbread developed to give you a cornbread like flavor without the actual corn since corn isn't paleo. 🙂
Best,
Chrystal
DLL
Hands down fantastic! I have just recently had to go dairy free. I do have some vegan butter on-hand, but since I haven’t tried it yet, I subbed avocado oil for the butter. I also used Lakanto sugar free maple syrup in this. I’m thrilled I’ve found a grain-free/dairy-free cornbread! This was to die for!
DLL
And sugar-free....I forgot that above!
chrystal
I am so glad you like it. We also use the Lakanto maple flavored syrup sometimes 🙂
Best,
Chrystal
Kathryn Olson
If I want to bake these as muffins should I reduce the bake time? Also is it done when a toothpick is inserted and comes out clean?
chrystal
Yes, I'd start with 18 minutes and watch them from there. You can press lightly on the tops, if it doesn't leave a dent, they are done.
Best,
Chrystal
Shelly
This was GREAT! Could not tell the difference. I’ll never make traditional cornbread again. Thank you!
Lily
Do you think this could work with Bob’s Red Mill Egg replacer?
Thanks in advance!
chrystal
I haven't tried it personally but if you do consider making 2 eggs worth with the bobs and maybe 1 eggs work of a flaxegg or chia egg, just to help with the texture and flavor.
Best,
Chrystal
Stephanie
Hi! I made this last night to go with ribs and it was amazing! I'd made other grain free cornbread recipes before, but this was much simpler and tastes so much better! I didn't have the full 1/4 cup of ghee, so I used 1/2 ghee and 1/2 goat butter, and it still tasted great. I'm at high altitude and had to bake for 25 min. I was wondering what the difference in taste would be if I used maple syrup vs honey? Would it also brown less? Thanks for such a great recipe!
chrystal
I am so glad you liked it. The difference with honey vs. maple syrup is the flavor mostly. Honey tends to be a little stronger in flavor.
Best,
Chrystal