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!
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.
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)
- 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.