Grain Free, Paleo Cornbread

Few things are more comforting than a delicious piece of cornbread straight out of the oven.  It’s the perfect side dish at your Thanksgiving Dinner and goes perfectly with a big bowl of Chilli.  This recipe for Paleo Cornbread tastes so similar to the real thing that you wont even realise that there’s no corn in it.  It’s such a great alternative recipe without using any grains. It uses almond flour (ground almonds) instead but the texture and taste are so similar to real cornbread.  If you don’t tell anyone, I doubt they’ll know it’s not the real thing.Grain Free, No Corn, Paleo Cornbread by Emma Eats & Explores - Glutenfree, SCD, Low Carb & VegetarianThis Paleo Cornbread is also such an easy recipe to make!   To make it start by preheating the oven to 160C (320F).   Grease a baking tin with butter or oil, mine was 10in by 8in size.  Mix all the ingredients except the bicarbonate of soda together in one mixing bowl.  This is the melted butter, almond flour (ground almonds), eggs, salt and honey.Grain Free, No Corn, Paleo Cornbread by Emma Eats & Explores - Glutenfree, SCD, Low Carb & Vegetarian

Add the bicarbonate of soda and mix again.   Pour the batter into the greased baking tin, slice up the chillis and sprinkle them over the top.Grain Free, No Corn, Paleo Cornbread by Emma Eats & Explores - Glutenfree, SCD, Low Carb & VegetarianBake the Paleo Cornbread in the oven for 20-25 mins or until a skewer comes out clean when inserted.  The top should have turned a golden brown colour.  Allow to cool slightly before slicing into squares and serving.  And that’s all there is to it!  A deliciously moist, dense, sweet Cornbread that takes only 5 minutes to prep and get in the oven.  Serve it warm from the oven or heat it up before you eat it!Grain Free, No Corn, Paleo Cornbread by Emma Eats & Explores - Glutenfree, SCD, Low Carb & VegetarianYou could also make different versions of this depending on your own tastes.  Top it with grated cheese before baking it in the oven for a delicious Cheesy Cornbread.  If you’re not a fan of spice you can leave them off the top or if you’re a spice lover, add more throughout the mix.  I bet it would taste delicious if you chop and fry up some bacon before adding it to the wet mix!  Everything’s better with bacon right?

Serve this as a side for a delicious Roast Prime Rib of Beef or Turkey for your Thanksgiving dinner.  I also like to serve this with a big bowl of Chilli or a delicious stew or soup.  You could also pour the batter into muffin cases if you prefer Cornbread Muffins!

Print Recipe
Grain Free, Paleo Cornbread Yum
Grain Free, No Corn, Paleo Cornbread by Emma Eats & Explores - Glutenfree, SCD, Low Carb & Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Grain Free, No Corn, Paleo Cornbread by Emma Eats & Explores - Glutenfree, SCD, Low Carb & Vegetarian
Instructions
  1. Preheat the oven to 160C (320F) and grease a 10x8 baking tin with butter.
  2. Melt the butter and then add it to a mixing bowl containing the almond flour (ground almonds), eggs, honey and salt.
  3. Mix well and then add the bicarbonate of soda. Mix again.
  4. Pour the batter into the greased baking tin.
  5. Optional step - Slice the chillis and sprinkle over the top of the batter.
  6. Bake the cornbread in the oven for 20-25 minutes or until a skewer inserted comes out clean and the top is golden brown.
  7. Allow to cool slightly and then slice into squares and serve warm.
Share this Recipe

Allergy & Dietary Information for Grain Free, Paleo Cornbread

This Paleo Cornbread recipe is Grain-Free, Gluten-Free & Refined-Sugar Free.  It’s also suitable for SCD, Paleo, Low Carb, & Vegetarian Diets.

See my Products Page for Ingredients & Bakeware that I recommend.

Pin it for laterGrain Free, No Corn, Paleo Cornbread by Emma Eats & Explores - Glutenfree, SCD, Low Carb & Vegetarian

10 Comments Add yours

  1. chelseyhorne says:

    I will have to try this I love healthy spins on classics! Thanks for sharing!

  2. Joanna says:

    I really need to eat it asap

  3. I defiantly need to try this next time I make chili! I love cornbread and I’m always looking for a health-er version!

  4. Eileen Mendoza Loya says:

    I like your cornbread recipe. Although we do not have any special diets, I still find it great to have a paleo, gluten free, and grain free recipe for corn bread. I’d skip the chillis though. We like our meats spicy and our bread plain.

  5. Crystal says:

    This looks so yummy! As a person who loves corn bread, but doesn’t use regular flour- I was elated to find this!!!! Thank you!

  6. Annie says:

    Looks delicious.

  7. Jenny says:

    Hi there. What depth of tin should I use? Could I use a loaf tin so it would be more like a loaf of bread that can be cut into slices? Mine is 8cm deep, 10cm wide and 25cm long. Thanks 🙂

    1. emmaeatsandexplores says:

      You could definitely use a loaf tin and I’d probably keep the recipe quantity the same but maybe it would need cooking a little longer as it would be much thicker than the one I made. Check with the skewer method after an extra 7-10 minutes!

      1. Jenny says:

        Many thanks for your response! Can’t wait to try it out 🙂

        1. emmaeatsandexplores says:

          In fact, now I think about it, I might do 1 and a half or two times the ingredients – if you want it to rise as high as the loaf tin, otherwise there might not be enough batter?

I'd be thrilled to hear any comments you have. I read each and every one and it means so much to me!