I don’t know about you, but in the wintertime it kind of feels like something is missing if I don’t get at least one good batch of cornbread in. I mean soup and chili season just begs for cornbread, right?! But…I can’t do traditional cornbread and can only do a gluten-free cornbread from time to time. So, I decided to make this Paleo “cornbread” to fill the gap and bring a little comfort food to our winter this year!
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We like to make this Paleo cornbread in a cast iron skillet
It just feels right making this Paleo “cornbread” in a cast iron skillet. There’s just something a little rustic and authentic about it that makes my little heart happy. We use a smaller cast iron than usual…about an 8 inch skillet will be great. If you don’t have one, no worries. You can use a square baking dish instead. You could even make muffins if you really wanted to. Regardless of what you use, just keep an eye on it in the oven. Remove it when the tops gets golden brown and a toothpick or knife comes out clean.
What gluten-free and grain-free flours do you use in this Paleo “cornbread”?
We’ve used Bob’s Red Mill gluten-free and grain-free flours for years. For this Paleo cornbread recipe, we used their Almond Flour and Coconut Flour. Their Almond Flour is made from non-GMO whole blanched almonds and is super fine, which is perfect for this cornbread! It makes the texture light, while still holding together well. Bob’s Red Mill Coconut Flour is organic and made from the highest quality desiccated coconut. We appreciate that they focus on high quality, minimally processed products and from mill to table. Plus, we love supporting our local partners and Bob’s Red Mill is headquartered in Oregon!
I see corn in the recipe – that’s not Paleo?!
Correct. You’ll also notice that it is an optional ingredient. Sometimes we will indulge with a little corn in our lives, and that’s cool. If you are a lover of cornbread with corn in it like me and Justin, maybe it’s worth the splurge to you. If not, no biggie. Just leave the corn out, and call it good! It’s really that easy!
Some soups to enjoy this cornbread with
- Instant Pot White Chicken Chili (Paleo, Whole30 + Keto)
- Sweet Potato Chili (Paleo + Whole30) Instant Pot or Slow Cooker
- Paleo Squash Chili – Quick + Easy (Whole30, Dairy-Free + Bean-Free)
- Chicken Coconut Curry Soup (Paleo, Whole30 + Keto)
- Curried Butternut Squash Soup (Paleo, Whole30 + Vegan)
- Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Keto)
Your turn to try our Paleo “cornbread”
If you’re looking for a cozy side to go with your favorite soups this winter, make this Paleo “cornbread”. Add the corn, or don’t! Leave a comment below, and let us know how it goes. Also, take a pic to share on Instagram. Tag us @realsimplegood, so we can check it out. And make sure to give us a follow if you don’t already – let’s stay connected!
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Paleo “Cornbread” (Gluten-Free, Grain-Free + Dairy-Free Options)
Ingredients
- 1 cup blanched almond flour
- 1/2 cup coconut flour
- 1 tsp paleo baking powder
- 1/4 tsp sea salt
- 1/4 cup raw local honey
- 1/2 cup grass-fed butter or ghee, melted, (or coconut oil for dairy-free)
- 3 eggs
- 1 cup yellow corn kernels, (optional, omit for paleo and grain-free)
Instructions
- Preheat oven to 375° Fahrenheit, and grease a 8" cast iron skillet or 8×8" square baking dish and set aside.
- Place all of the ingredients, except for the corn (if using) in a large mixing and mix with a fork.
- Fold in corn (if using), and transfer to greased skillet or dish. Smooth the top and place in the oven.
- Bake for 20-25 minutes until the top turns golden brown, and a knife or toothpick comes out clean.
- Remove from oven and cool. Serve – it's great with some grassfed butter or ghee and honey drizzled on top! We whipped honey and butter together to go on top for the pictures in this post.
I used 1/2 cup almond flour and 1/2 cup + 1/4 cup corn meal. Also added 1/8 cup of oat bran, 1/8 tsp of xanthan gum. Combined honey and birch benders keto maple syrup and used avocado oil. I use oat bran in anything I can as it lowers cholesterol. This turned out lighter than corn bread but still had texture and corn taste was slight. This recipe was simple and quick, I used parchment paper and aluminum foil pan. This Will always be my Go To recipe for corn bread. I did it this way for lower carb.
So glad you were able to make it work for you! Thanks for coming back to share. 🙂
This looks tasty. This would be great for dinner with chili.
Can you leave out the honey all together? I don’t like sweet cornbread.
I haven’t tried it without the honey, so I can’t say for sure. I’m guessing it would still work, but might be a little more crumbly. Let us know if you give it a try. 🙂
Made this tonight but did not see a liquid other than the melted butter. So,I used half the amount of butter and subbed in some grass fed milk. Baked it a little longer in a convection oven and oh my – delicious with my first ever pot of nightshade free chili. First chili and cornbread supper since 2017 and can’t wait to make again. Will pan toast the cornbread for breakfast and top with either maple syrup or molasses.
So glad you enjoyed it and were able to make it work how you wanted. We love that it helped you make version you could enjoy! Thanks for taking the time to come back and report back how it went! 🙂
What is the yellow corn kernels.
We are referring to canned corn, that’s what was used in our recipe and pictures. Enjoy!
I was hoping to find a cornbread recipe using cornmeal, which I eat. I’d love to substitute out both the almond and coconut flours as I’m highly sensitive to both. Is this possible? I can use Arrowroot, cornmeal and/or tigernut flour. I have absolutely no “bread” in my life as I’m also sensitive to cassava and tapioca. It would be so nice to have one now and then.
Hey there – I haven’t tried this recipe with any other flours, so I can’t say how it would turn out. I know that’s not super helpful. I just don’t use tigernut flour as I don’t digest it well if eaten too often, and we try to save corn for tortillas and popcorn sometimes. If you happen to play around with this recipe, report back what works. Good luck!
I need to make this for a crowd (potluck). Am I able to double or triple the recipe and bake in a 9×13 pan?
I have only tried to make a single batch in a cast iron skillet and in an 8×8″ glass dish, so I can’t say for sure. But the recipe is pretty forgiving, so I think it would probably work. You just might have to watch it in the oven closely as the cooking time might vary. Let us know how it goes if you give it a try!
Will do. Thank you!
I was just wondering if it freezes well? 🙂
We haven’t tried freezing it, but I imagine it would do ok. You’ll have to let us know if you try.
Can I use all almond flour instead of coconut flour?
Unfortunately, no. They absorb liquid differently and can’t be swapped 1:1. Also, the coconut flour helps gives it a texture like cornbread. Sorry.
Wow so quick, easy and tasty! After cooking through in the oven I topped with more butter and honey and broiled for a few minutes which only added to the greatness.
Hooray! So happy to hear you loved it! Thanks so much for giving our Paleo Cornbread a try! We appreciate you coming back to leave a review, too! 🙂
Just made your cornbread. It’s delicious and so easy to make, I made it in my cast iron pan. Soup is on the pairing will be perfect. I’m sure I’ll be making this often.
We’re so glad you enjoyed it! We love it with a bowl of soup, too! Thanks for coming back to leave your rating/review. We really appreciate it. 🙂
Can I use maple syrup or regular sugar as a replacement??
I haven’t tried it, but maple syrup should work. Let us know how it goes.
Can I substitute the eggs for flax egg or apple sauce? And if so which would be better?
I haven’t tried it, but I think a flax egg would work better. Let us know how it goes!
Made this last night to go with chili and the kids asked for more! It was delicious and easy to make. This will be my new go-to when we need corn bread!
So glad to hear it was a hit for the whole fam! Thanks so much for trying our recipe! 🙂
I swapped out our traditional cornbread for this recipe a while back and my kids are none the wiser.
That is pretty much the ultimate test!
I can’t believe how quick & easy this recipe was for how good it is! Best I’ve ever had. Moist, perfect amount of sweetness, and best of all – PALEO! I’ve recommended to so many friends. One bowl recipes are my thing… simple to whip up and bake while you’re working on your main dish or sides!
Thanks so much for giving our recipe a try! We are thrilled to hear it was a hit, and appreciate you coming back to leave a rating and comment. We hope you enjoy it often, and thanks for sharing with your friends, too! 🙂