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Paleo Cornbread Minus The Corn

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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

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Jennifer

Wednesday 25th of November 2020

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!

Kendra Benson

Saturday 28th of November 2020

So glad to hear it worked out for your Thanksgiving stuffing!

sharon george

Wednesday 15th of April 2020

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.

Tina

Monday 9th of December 2019

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. :-)

Beth Jones

Saturday 8th of June 2019

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.

Anne

Sunday 27th of January 2019

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.

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