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Paleo “Cornbread” (Gluten-Free, Grain-Free + Dairy-Free Options)

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!

Paleo cornbread in a skillet with two pieces missing and whipped honey butter on top with more on the side.

Disclaimer: We partnered with Bob’s Red Mill to bring you this post. We only work with companies and brands we truly believe in and use ourselves. Therefore, all opinions and recipes are entirely our own. Thank you for supporting Real Simple Good and our partners.

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.

A piece of paleo cornbread served up on a plate with whipped honey butter on top. A bite taken out and on a fork on the plate.

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!

Paleo cornbread in a skillet. Cut into pieces with a big dollop of whipped honey butter on top.

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!

Angled image of a slice of paleo cornbread with whipped honey butter on top.

Some soups to enjoy this cornbread with

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!

Close up image of paleo cornbread in a skillet with honey butter on top and text overlay at top.

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Two vertical images of paleo cornbread with text over lay between them. Top image is close up of slice of cornbread and bottom image is close up of cornbread in a skillet with a couple pieces missing.

Paleo “Cornbread” (Gluten-Free, Grain-Free + Dairy-Free Options)

4.45 from 27 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 27 minutes
Course: Side Dish, Snack
Servings: 8 pieces
Soup and chili season just begs for cornbread, right?! This Paleo "cornbread" brings a little comfort food to your winter this year and it's easy to make!
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  • 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.
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!
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25 thoughts on “Paleo “Cornbread” (Gluten-Free, Grain-Free + Dairy-Free Options)

  • 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!

  • 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.

  • 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.

  • 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!

  • I swapped out our traditional cornbread for this recipe a while back and my kids are none the wiser.

  • 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! 🙂

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