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Paleo Cornbread

Paleo Cornbread
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Comfort food with a healthy twist! This grain-free Paleo Cornbread is soft, golden, and just the right amount of sweet. Whether you pair it with soups, stews, or enjoy it on its own, it’s the perfect side dish. Made with almond flour, coconut milk, and natural sweeteners, it’s gluten-free, dairy-free, and refined sugar-free.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups blanched almond flour
  • ¼ cup arrowroot flour
  • 2 Tbsp coconut flour
  • 1 ½ tsp aluminum-free baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt

Wet Ingredients

  • 3 large eggs (room temp)
  • ½ cup full-fat coconut milk (room temp)
  • 2 tsp fresh lemon juice
  • ¼ cup raw honey
  • ¼ cup maple sugar or coconut sugar
  • ⅓ cup melted ghee (or vegan butter)

Instructions

1. Preheat & Prep

Set your oven to 325°F (165°C). Line an 8” square pan with parchment paper, leaving some overhang. That overhang? It makes lifting out the cornbread later super easy.

2. Mix the Wet Ingredients

In a big mixing bowl, whisk together:

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

Keep whisking until smooth and just a little frothy. This helps evenly mix everything and incorporate air for a fluffier texture.

3. Combine the Dry Ingredients

In another bowl, mix:

  • Almond flour
  • Arrowroot flour
  • Coconut flour
  • Baking powder
  • Baking soda
  • Sea salt.

Stir well to get everything evenly distributed and clump-free.

4. Bring It All Together

Slowly add the dry ingredients into the wet mixture, stirring gently as you go. Stop as soon as it’s combined—you don’t want to overmix. The batter should be thick but still pourable.

5. Bake

Pour the batter into your lined pan and smooth the top. Pop it in the oven for 25-28 minutes. When the top turns golden and a toothpick inserted into the center comes out clean, you’re good to go! Pro Tip: Start checking at the 25-minute mark. Overbaking dries it out.

6. Cool & Slice

Let the pan cool on a rack until it’s just warm. Then, grab those parchment paper edges and lift the cornbread out. Let it cool fully before slicing into squares. Patience is key—it sets the texture for clean, perfect slices.

Notes

Serving Suggestions

  • Pair with chili, soups, or stews for a hearty meal.
  • Add it to your holiday table as a gluten-free side dish.
  • Snack on a slice with a drizzle of honey or dairy-free butter.

Add-Ins for Extra Flavor

  • Feeling savory? Toss in chopped jalapeños or dairy-free shredded cheese.
  • Craving fall vibes? Mix in a little cinnamon or pumpkin puree.

Storage & Reheating

  • Room Temp: Store in an airtight container for 1-2 days.
  • Refrigerator: Keeps up to 5 days.
  • Freezer: Wrap individual slices in plastic, then place in a freezer-safe bag. Freeze up to 3 months.
  • Reheating: Warm slices in a 300°F oven for about 5 minutes to keep them soft and fresh.

Find it online: https://paleo.recipes/paleo-cornbread/