Paleo Cornbread Minus The Corn

We had some non-paleo company over for dinner this week. I made the Crockpot Paleo Minestrone Soup, but I felt like maybe our regular-food-eating guests might want something bread-y with it like a baking dish. My first thought was cornbread, but since that’s a no-no, I had to find a suitable replacement. I had pinned this recipe a while back and remembered it was there and decided to try it out for somedelicious real cornbread flavor. I made a few modifications for this baking dish, and while it is certainly not an identical cornbread replacement or a tradotional cornbread, I really loved it, which actually surprised me.

Paleo Cornbread Without The Corn | Our Paleo Life

I always preferred my cornbread to be on the sweet side (technically, I’m from the South, so this should come as no surprise), and this definitely hits the spot. And if you really want to be wild, eat this stuff warm, covered in melty coconut butter and a teaspoon of maple syrup (or more). Now that is how you eat a delicious traditional cornbread.

I also added 2 additional variations. Personally, I’m a huge fan of the Bacon Jalapeno version (duh, bacon), but all the are great and you’ll have to give them all a shot.

Bacon Jalapeno Cornbread by Our Paleo Life
Bacon Jalapeno Cornbread by Our Paleo Life
Bacon Jalapeno Cornbread by Our Paleo Life

Since posting the original cornbread recipe back in April 2013, I’ve realized that a few alternate ingredients work just as well as the originals, so I’ve added those to the ingredient list. I prefer maple syrup if I’m making the Blueberry or Bacon Jalapeno versions, but stick to honey for the original recipe. And coconut milk works just as good if you’re trying to lay off the amount of almonds in this recipe or simply ran out of almond milk (happens to me all the time).

Bacon Jalapeno Cornbread by Our Paleo Life

Paleo Cornbread Minus The Corn + 2 Flavor Variations

Yield: 9
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Cornbread is the perfect side to many dishes, but with corn on the Paleo No-No List, many people have to give it up. Not anymore. Enjoy your favorite bread without any actual corn. Eat it plain, or use one of the 2 optional variations to change things up.

Ingredients

Original Recipe

  • 1/2 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1/2 tsp Sea Salt
  • 1/2 tsp Baking Soda
  • 3 Eggs
  • 2 Tbsp Ghee or Grass-Fed Butter, melted
  • 2 Tbsp Coconut Oil, melted
  • 2 Tbsp Honey or Maple Syrup
  • 1/2 cup Unsweetened Almond Milk or Full-Fat Coconut Milk

Bacon Jalapeno Cornbread

  • All ingredients mentioned in the Original Recipe
  • 6 slices Thick-Cut Bacon, diced
  • 1 small can Diced Jalapenos, drained

Blueberry Cornbread

  • All ingredients mentioned in the Original Recipe
  • 1/2 cup Fresh or Frozen Blueberries

Instructions

Original Recipe

  1. Preheat the oven to 325F.
  2. Line a baking pan (I use an 8x8 pan) with parchment paper or other non-stick covering, or grease well.
  3. Blend all the dry ingredients in a bowl.
  4. Add all the wet ingredients to the dry ingredients and blend well. Using a hand whisk is just fine for this, no need to break out the stand mixer.
  5. Pour the batter into the prepared baking pan.
  6. Bake for in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the bread comes out clean.
  7. If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.

Bacon Jalapeno Cornbread

  1. Place the bacon pieces in a cold skillet, and heat up over a medium-high flame. Cook, stirring occasionally, until bacon bits are crispy and browned. Remove from skillet with a slotted spoon and drain on a paper towel. Set aside.
  2. Prepare cornbread following steps 1-5 of the Original Recipe above.
  3. Sprinkle bacon bits over the top of the cornbread in the baking pan.
  4. Sprinkle drained jalapenos over the cornbread (you may only need 1/2 the can, it's up to you).
  5. Bake for in the preheated oven for 25-30, or until a toothpick inserted in the center of the bread comes out clean.
  6. If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.

Blueberry Cornbread

  1. Prepare cornbread following steps 1-5 of the Original Recipe above.
  2. Dot the top of the cornbread with the blueberries. No need to mix them in or press them into the batter, they will sink as the cornbread cooks.
  3. Bake for in the preheated oven for 25-30, or until a toothpick inserted in the center of the bread comes out clean.
  4. If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.

Notes

  • Nutritional Facts are for Original Recipe only, not the jalapeño or blueberry variations.

Nutrition Information:
Yield: 9 Serving Size: 1 slice
Amount Per Serving: Calories: 141Total Fat: 11gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 63mgSodium: 245mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 3g

Nutrition is calculated by a third party and may not be 100% accurate

57 comments
    1. Maybe it was just my family that liked it sweet. I wasn’t in the deep south though. It’s still good without the honey, and my kids really love it. Hope you enjoy it too, Megan!

      1. Being a southern girl I can vouch for the cornbread and the iced tea being sweet enough to choke a goat! Our cornbread also had peppers in it- yum

  1. I loooooove sweet cornbread! This is fantastic! Totally a new weekly addition to my family’s meals! Thanks so much!

    1. Ghee gives it a bit of a buttery taste, so I’m not sure how it would be without it. You could use butter if you are a dairy paleo eater. You could make your own ghee or get some on Amazon. I can find it locally at the Whole Foods or a couple other health food stores like that. Maybe try looking there if you have anything like that nearby. If you make your own, try to get grassfed butter to start.

    2. I made this with a “butter” made from coconut and other oils. Tastes like butter, but not dairy or vegetable oil. I found it at Sprouts in the butter/dairy section. It was fantastic!

  2. I loved this recipe! I made muffins with it for one of the sides to a brisket. They were very light and perfect fix for bread craving.

    1. I have only made it with honey, so I can’t say for sure, but if you are fine with using organic sugar, I don’t see it affecting the flavor too much. If you give it a try, let me know. I hope you and honey can be friends again 😉

  3. This was amazing! I served it with a big pot of chili and my family and I loved it. Great flavor even without the honey and perfect texture. Delicious! Thank you for sharing the recipe.

  4. I like to crumble my “corn” bread in my venison chili… does this paleo cornbread crumble? I am trying to get rid of the grains.. .want to lose that tiny extra bit of fat men get on their stomachs.. thought this would be a great addition and replacement to one of my vices. thanks

    1. It may be too moist to actually crumble, but you could try toasting it to dry it out a bit and it will probably crumble just fine after that.

    1. Ghee and coconut flour are two very different foods. Ghee is clarified butter and coconut flour is ground/powdered coconut meat. If you want to substitute the ghee, I would suggest coconut oil instead.

  5. I wonder if adding some hemp seed hearts might give it a slight “cornbread” grittiness? Perhaps if they are pulsed a few times in a coffee grinder first.

    I’m from Texas, and growing up my family made cornbread either: as cornbread sticks, as sweet cornbread, with jalepenos and red peppers in it, or in a cast iron skillet on top of the stove. Sometimes, if it was sweet cornbread, my dad would crumble it up in a glass and add honey and pour milk over it and eat it out of the glass with a spoon. I always thought that was weird, until I heard that was a common Texan country way of eating cornbread many years ago.

    1. I grew up in TX too, and I remember growing up my grandmother used to eat her cornbread mixed with buttermilk, and ate it out of a jelly jar. I love jalapeno cornbread.

      This is an awesome recipe; thanks for sharing it, Kendra.

    1. I haven’t made it with only coconut flour, so I couldn’t say for sure. You would definitely need a much lower amount of coconut flour than almond flour since it absorbs more moisture.

  6. I made the batter but I was not able to pour it? It was like soft cookie dough texture. I added a bit extra almond milk but still not able to pour. Is that a problem…lol They are in the oven now, hope they turn out anyway!

  7. So excited to try this on this cold winter day! Making a hearty Paleo Chili to go along with it! I love the fact that it doesn’t require things that I wouldn’t have in a basic Paleo cupboard.

    Thanks for the recipe!

  8. Currently baking in the oven and I’m so very excited! New to Paleo and I made a soup and I was just thinking gee cornbread would be so yummy paired with this!! Thanks so much!! 🙂

  9. I am new to the paleo world sadly still going back and forth between regular food and paleo because some of the recipes I have tried didn’t turn out that great. haha I really wanted cornbread so I found your recipe. I am in love never eating regular cornbread again!!! It is so tasty!! In place of the ghee I used olive oil as I read online. Everything else stayed the same. I can see this being a weekly side in our house. Thanks for sharing!

  10. How well does this cornbread freeze or refridgerate? I like to make as much of my meals ahead of time as I can. My son loves cornbread with his chili soup so this would be great but I wonder about the shelf life.
    Thanks

  11. Is there a substitution for coconut flour? One person in our family has an allergy to coconut and another to corn 🙂 Thanks

    1. I have not tried it without the coconut flour. Coconut flour is unique in how it absorbs liquid and the texture it offers. I’m not sure another nut flour would have the same effect.

  12. Do you have any nutritional information for this recipe? Closely monitoring my macros in my fitness pal and not sure what to put!! Please let me know asap!

  13. It’s in the oven… and I’m anxious to taste it!
    I’m wondering if the amounts I used are accurate,,,, 1/2 cup of the almond, and 1/4 of the other.
    It didn’t make much mix-only about a quarter inch in the bottom if the pan- does it relies a lot?
    Bob

    1. Those are the correct measurements. It doesn’t look like much in the pan before it’s baked but 1/4″ tall (unbaked) seems less than what it should be. Did you use an 8×8″ pan?

  14. This is the best bread I’ve ever had. I’ve been looking for a good paleo bread recipe for years!!! I made the original with coconut milk. It’s so moist & delicious!!! Thank you!

  15. Thank you so much! I have been really wanting something similar to cornbread but haven’t been successful in finding a recipe. Well, i have to change it up b/c my daughter is allergic to almond flour so I used oat flour instead. It was a hit at the table with my family served with chili! I observed that I need to use less milk next time b/c it took double the time to bake. Thanks again

  16. Kendra, can I double this successfully? I have tried to double some Paleo recipes and one time when it didn’t work the author told me you can’t always do that with baking soda/powder without checking with the author of the recipe first. I hope to hear from you soon is I need to bake this afternoon! Thanks

    1. ps-I’m a little nervous to double it without hearing from you especially since I have to use duck eggs instead of chicken eggs. Hope to hear from you!

      1. Hi Holly. I have never baked this in anything larger than a 9×9 pan. It has worked as muffins and mini loaves, and also as a topping to a skillet casserole, but I haven’t tested doubling it and baking in a larger pan (like a 9×13). You could double it and split it between two 8×8 or 9×9 pans and that should be just fine though.

  17. This is so good!! No it doesn’t taste like corn corn bread but that’s because there’s no corn meal. But it’s really close and really good! We loved the flavor and texture. My kids loved it also with maple syrup on top thanks for that suggestion. Great recipe!

  18. These have a nice taste, but the percentage of oils is way too high for my liking. Maybe the issue was that I made them into muffins and not a loaf, but the bottom 1/4 of the muffin lining and tin was an oil slick. I’d definitely cut it down to 3 tbsp of oils at most, perhaps even 2. Otherwise, they were very enjoyable.

  19. I doubled the recipe and had to cook it 40 minutes at the 325* setting. It comes out just fine.
    Also if you get a real thick dough, it is because you mixed up the amount of Coconut flour. It calls for 1/4 cup of Coconut flour and 1/2 cup of Almond flour.
    I do have a question though. For some reason the bottom of the bread had a greenish tint to it. I remade it just to make sure using a different almond milk carton. Still had the tint to it.

  20. I’ve tried this at least 3x doubled or as is and it is light and delicious every time. I put it in stuffing every year for thanksgiving and it always works. My *husband* eats it AND IT IS PALEO! Need I expound more on the virtues of this cornbread??? I will, at the slightest provocation. 🙂

  21. I have made this several times over the past couple years and never stopped to thank you for all you do to create great recipes for paleo. Thank you! I like to bake it in a preheated iron skillet for an extra crispy crust.

  22. We LOVE this recipe! I just tripled the recipe and cooked it in a large cast iron pan to use in our Thanksgiving stuffing. So grateful to have a delicious tasting option for cornbread without the corn. My husband named it “cakebread,” because of it’s light and airy consistency. Thank you again! This is a staple to go with any soup or chili!

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