Enjoy a healthier take on traditional cornbread with a grain-free and low-sugar alternative!

Instead of using traditional cornmeal, refined wheats, and processed sugars, this recipe is packed with wholesome, heart-healthy ingredients! Not only is it easy to make, but you can also serve it with savory soups, stews, or beefy chili! If you need a quick morning snack, enjoy it for breakfast with homemade ghee or a drizzle of raw honey.

As a Paleo alternative, this recipe replaces traditional ingredients with gluten-free almond flour and coconut flour. The gritty texture of almond flour is perfect for giving the Paleo bread a crumbly, corn-like texture. It’s also a great way to avoid inflammation, which is commonly associated with grains and dairy.

Love Almond Flour Recipes? Then you’ll love our FREE Almond Flour Recipes.
Click here to get your FREE copy of our delicious Almond Flour Recipes!

A touch of honey adds natural sweetness to the cornbread without going overboard in sugar. It’s perfect if you like your cornbread a bit sweet, but you can also spice it up with diced jalapeños or chili powder for extra heat. If you’re not a fan of honey, you can also sub it out for equal amounts of maple syrup.

To get started, blend together the eggs, milk, and honey in a medium mixing bowl. In a separate bowl, combine the flours, baking soda, and salt. Incorporate the dry and wet ingredients together and stir in the coconut oil. Mix until fully combined and transfer the mixture to a baking sheet lined with parchment paper. Note: Although the consistency of the batter will be slightly liquidy, the flour will help prevent it from solidifying with cooler liquids.

Next, set the baking sheet with cornbread into the oven and bake for at least 22 minutes. The final result should be golden brown, but you can check for readiness by inserting a toothpick into the center of the cornbread to see if it runs clean. When finished, remove from the oven and slice into nine squares. Serve immediately and enjoy or refrigerate leftovers in an airtight container for up to 10 days (or 30 days in the freezer).

Megan Olson

Fluffy & Sweet Homemade Paleo Cornbread

Share on Facebook Pin It Tweet Email It

Total time:32 mins

Cook Time:22 mins 22 minutes

Prep Time: 10 mins 10 minutes

Serves:9

Fluffy & Sweet Homemade Paleo Cornbread

Recipe by: Megan Olson

Enjoy a healthier take on traditional cornbread with a grain-free and low-sugar alternative.

Tools

• 8”x8” baking pan
• Electric mixer
• 2 medium mixing bowls

Ingredients

• 3 eggs, room temperature
• ½ cup almond milk
• 2 T honey
• 1 cup almond flour
• ¼ cup coconut flour
• 1 T baking powder
• ½ t salt
• 2 T melted coconut oil

Instructions

• Preheat the oven to 350°F and line a baking pan with parchment paper.
• Combine the eggs, milk and honey with an electric mixer and process until eggs are broken down and smooth.
• In a separate mixing bowl, sift together the almond flour, coconut flour, baking powder and salt.
• Add the flour mixture and coconut oil to the egg mixture, then blend until smooth.
• Transfer the mixture to the prepared baking dish and spread into an even layer.
• Bake for 22 minutes, or until it is set and golden brown. Check for readiness by inserting a toothpick into the center of the cornbread to ensure it runs clear.
• Let the cornbread cool in the pan for 20 minutes before slicing into nine bars. Serve immediately and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Raw honey (Bee Farms)
Almond flour (Hodgson Mill)
Coconut flour (Nutiva)
Baking powder (Hain)
Sea salt (REDMOND)
Cold pressed coconut oil (Viva Naturals)

(You’ll Also Love: Paleo Pumpkin Cornbread Recipe)