Paleo Cornbread

Cornbread. There’s just something about it. Warm, golden, and the ultimate sidekick for soups, stews, or even by itself. But if you’re on a Paleo diet or avoiding grains, the usual recipe is off-limits. Don’t sweat it—we’ve got you covered. Say hello to Paleo Cornbread!

This grain- and dairy-free twist on a classic gives you all the flavor and texture you crave, minus the stuff you’re avoiding. It’s made with wholesome ingredients like almond flour and coconut milk. The result? A healthier version of a fan favorite. Whether you’re new to Paleo baking or a seasoned pro, you’ll want to bookmark this recipe. Trust me.

What to Know Before You Start

Prep and Bake Time

• Total Time: About 40 minutes
• Prep: 10 minutes
• Bake: 25-28 minutes

Servings

• Makes 16 squares using an 8” pan.
• Need more? Double the recipe and use a 9×13” pan—just bake a little longer.

Skill Level

• Beginner-friendly. No fancy tricks or skills required.

What You’ll Need

• 8” square pan (a round pan works too!)
• Parchment paper
• 2 mixing bowls (one big, one medium)
• Whisk or hand mixer
• Measuring cups and spoons

Pro Tip: Make it ahead! Bake it the day before, store it in an airtight container, and reheat slices in the oven right before serving. Easy breezy.

Ingredients (and Substitutions)

Here’s what you’ll need:

• 3 large eggs (room temp)
• 1/2 cup full-fat coconut milk (room temp)
• 2 tsp lemon juice
• 1/4 cup raw honey
• 1/4 cup maple sugar or coconut sugar
• 1/3 cup melted ghee or vegan butter
• 1 3/4 cups blanched almond flour
• 1/4 cup arrowroot flour
• 2 Tbsp coconut flour
• 1 1/2 tsp aluminum-free baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt

Swaps

• No coconut milk? Use almond or cashew milk.
• Ghee not your thing? Sub in grass-fed butter or coconut oil.
• Don’t have maple or coconut sugar? Use more honey or leave it out if you prefer less sweetness.

Step-By-Step Instructions

Step 1: Get Ready

Preheat your oven to 325°F. Line an 8” pan with parchment paper so you can lift the cornbread out easily later. (Trust me, you’ll thank yourself.)

Step 2: Mix the Wet Stuff

In a large bowl, whisk together:

• Eggs
• Coconut milk
• Lemon juice
• Honey
• Maple sugar
• Melted ghee

Whisk until it’s smooth and a little bubbly. This means the eggs are doing their job!

Quick Tip: Make sure everything is at room temp—keeps the ghee from clumping.

Step 3: Combine the Dry Stuff

In another bowl, stir together:

• Almond flour
• Arrowroot flour
• Coconut flour
• Baking powder
• Baking soda
• Salt

Mix well so there are no clumps. You want it light and fluffy.

Step 4: Bring It Together

Slowly fold the dry ingredients into the wet ones. Don’t overmix! You’re aiming for a thick, pourable batter.

Step 5: Bake

Pour the batter into the lined pan and smooth it out. Bake for 25-28 minutes, or until the top is golden. Stick a toothpick in the middle—it’s done if it comes out clean.

Timing Tip: Check at 25 minutes. Overbaked cornbread = dry, and no one wants that.

Step 6: Cool and Slice

Let the pan cool on a rack for a bit. Then, grab the parchment paper edges to lift the cornbread out. Cool completely before slicing.

Why Wait? Cooling helps it firm up so you can cut clean squares.

Make It Your Own

For Vegans

• Replace eggs with flax eggs (1 Tbsp ground flax + 3 Tbsp water per egg).
• Use coconut oil instead of ghee.

Nut-Free Option

• Sub almond flour with sunflower seed flour (flavor will change a smidge).

Want More Flavor?

• Add diced jalapeños or shredded dairy-free cheese for a savory kick.
• Sweet tooth? Stir in cinnamon or nutmeg.

Seasonal Twist

In fall, mix in some pumpkin or sweet potato puree. It adds moisture and a cozy vibe.

Serving & Storing

How to Serve It

• Pair it with chili, soup, or stew.
• For breakfast, serve with eggs and avocado.

Leftovers?

• Store at room temp in an airtight container for up to 2 days.
• Want it to last longer? Refrigerate for up to 5 days.

Reheating Tip

Pop slices in the oven at 300°F for a few minutes. Keeps them soft and fresh.

Freezing

Wrap slices in plastic, then toss them in a freezer-safe bag. They’ll stay good for 3 months. Thaw at room temp before reheating.

The Bottom Line

Who says comfort food has to be unhealthy? This Paleo Cornbread proves that good-for-you food can taste amazing. It’s soft, slightly sweet, and just plain satisfying. Whether you follow the recipe to a T or add your own spin, this grain-free cornbread is bound to be a hit. Even with the non-Paleo crowd.

So what are you waiting for? Grab your ingredients, and let’s bake something delicious!

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