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.

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 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.

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 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

1. Gather and measure all your ingredients.
2. In a large mixing bowl, mix the almond flour, baking soda, salt, and turmeric.
3. Add in the honey, ghee, and eggs, and mix until the batter is smooth and no lumps remain.
4. Mix until the batter is smooth and no lumps remain.
5. Pour the paleo cornbread batter into a 8×8 (or 9X9) square pan and smooth the top.
6. 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.

Working with almond flour

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 recommended to use a fine ground almond meal. It produces a more tender texture.

Did you make this Paleo Cornbread? Leave a comment below letting us know what you thought.

Happy Baking and Cooking,

Chrystal

Yield: 16 slices

Paleo Cornbread

Print

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.

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon turmeric
• 1/4 cup honey (or maple syrup)
• 1/4 cup ghee, melted and cooled
• 3 large eggs, room temperature

Instructions

1. Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
2. In a large mixing bowl, mix the almond flour, baking soda, salt, and turmeric.
3. Add in the honey, ghee, and eggs, and mix until the batter is smooth and no lumps remain.
4. Pour the batter into your prepared pan and smooth the top.
5. Bake for 20 - 22 minutes or until the top starts to darken and the center is set (always start with the lowest time).
6. Remove from the oven and let cool completely before cutting.
7. 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:

16

Serving Size:

1
Amount Per Serving: Calories: 139 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 43mg Sodium: 86mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 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.