This Paleo Cornbread is absolute perfection. It’s made with simple ingredients and is delicious with a drizzle of honey, maple syrup, or on it’s own. Everyone will love this gluten free dairy free cornbread!
Need another side dish? Check out these Instant Pot Baked Potatoes!
This almond flour cornbread recipe is:
refined sugar free
only 7 ingredients
Paleo Cornbread – Ingredients
Blanched almond flour – the main ingredient in this paleo cornbread recipe. It offers a great depth of flavor and a nice soft crumb.
Arrowroot powder – this is added to this grain free cornbread recipe to give it more of a gluten/bread texture.
Honey – the perfect unrefined sweetener.
Eggs – Binds everything together and gives this cornbread some body.
Baking soda – any type of bread will need some sort of leavening to get it to rise. For this recipe we’re using baking soda. (Don’t use baking powder!)
Oil – I use and prefer avocado oil in this gluten free paleo cornbread, but you can substitute melted coconut oil if you’d like.
Salt – Enhances the flavor of each ingredient.
Paleo Cornbread – How To Make
First, preheat the oven to 350 ℉ and line an 8×8 baking dish with parchment paper.
Next, combine the almond flour, arrowroot, salt, and baking soda into a mixing bowl and whisk until combined.
Then, add in the honey, oil, and eggs and mix until a batter forms. Don’t over mix.
Finally, pour the cornbread batter into the parchment lined baking dish and bake for 28-32 minutes or until lightly golden brown.
You can serve warm but it will continue to set up until it reaches room temperature.
Gluten free cornbread is a great side dish for meals like chile or soup. It’s kid friendly and super comforting.
Serve with butter, maple syrup, or honey. Who says paleo recipes aren’t delicious?! Enjoy!
Paleo Cornbread Tips
I used an 8×8 glass baking dish. If you use metal your results may vary and your cook time might be slightly different so be sure to keep an eye on it.
I like to use unbleached parchment paper so chemicals don’t leech into my food while baking.
I haven’t made paleo cornbread muffins with this recipe yet, but it should work! Let me know if you try it!
This recipe doesn’t work well with flour substitutions. Especially coconut flour. So stick to the recipe for this one. 🙂
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More paleo side dishes:
- Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper.
- In a mixing bowl, combine the almond flour, arrowroot, salt, and baking soda and whisk until combined.
- Add in the honey, oil, and eggs and mix until a batter forms. Don't over mix.
- Pour the cornbread batter into the parchment lined baking dish and bake for 28-32 minutes until lightly golden brown.
- Serve with honey or maple syrup.
Hungry for more? Check out some of my favorite recipes!
Viral Banana Bread Cookies
Chocolate Covered Strawberries
Cinnamon Oatmeal Cookies
Peanut Butter Snack Balls
Pumpkin Spice Energy Balls – perfect for November!
Instant Pot Baked Potatoes
Almond Butter Cups
Balsamic Chicken Drumsticks
Fudgy Paleo Brownies
Strawberry Banana Valentine’s Smoothie
Low Carb Keto Chicken Salad
Slow Cooker Elderberry Syrup
Halloween Sweet Potatoes
Full Fat Coconut Milk Fruit Dip
Healthy Lemon Popsicles
Vegan Peanut Butter Banana Nice Cream
Double Chocolate Walnut Cookies
Almond Flour Cookies
GF Texas Sheet Cake
Cast Iron Broiler Omelette