One meal we love to eat is cornbread and chili. After cutting out grains and refined sugars, we were still able to make chili paleo, but it starts to get a little tricky when it comes to cornbread…pretty much a paleo oxymoron. For quite some time, we would “cheat” and make a gluten-free version of cornbread. This winter I finally started experimenting with a recipe that would resemble cornbread, but actually wouldn’t contain any corn or grains. And here is the result! I hope you enjoy it! I know there are a ton of ways people like cornbread, so I apologize if this doesn’t taste exactly like the cornbread you are used to. We love to eat ours with butter and pure maple syrup–yum!!
Grain-free “Cornbread”
Ingredients:
1 1/2 cup Almond Flour
1/3 cup arrowroot
1/3 cup + 1 Tbsp. coconut flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup almond milk
1/4 cup coconut oil, melted
3 eggs
3-4 Tbsp. honey
Directions:
1. Preheat oven to 350 degrees. Grease an 8×8 baking pan or line with parchment paper.
2. Combine all the dry ingredients in a large bowl.
3. Add wet ingredients and mix until well-incorporated.
4. Pour mixture into prepared 8×8 pan and spread evenly.
5. Bake at 350 degrees for 20-25 minutes or until a knife inserted comes out clean.
*Serve with chili, maple syrup, butter or however you like to eat cornbread!
Shared at Pennywise Platter, Allergy-Free Wednesday
This post contains affiliate links for which I may receive compensation. Thanks you for your support!
Effie J. Sorg
Jun 12, 2017 -
Hey, it is my favorite. Mmh, cornbread look so inviting!
It’s fantastic that it is so easy to prepare as well, great recipe.
Joanne
Dec 10, 2015 -
This looks interesting and would be great but I am allergic to tree nuts. Just thought you might like to know for those like myself millet grit can be used for the corn meal in recipes and most people will not be able to tell the difference. The millet flour is too fine but I grind the grit down just a little more and it makes wonderful “corn bread” and I am going to try it making indian pudding that usually calls for corn meal and molasses. 🙂 I plan to keep this recipe on file for company though. Thanks so much.
Terry Robinson
May 10, 2014 -
I started the Paleo diet and lost several pounds. I started eating almond bread and couldn’t quit! I gained some weight! Is there a way to measure calories in these Paleo recipes such as the cornbread?
Jennifer
May 10, 2014 -
There are multiple websites that will calculate nutritional info for you. Myfitnesspal is one you could try. Eating a ton of nut-based products isn’t the best idea. They are meant to be treats 🙂 That could be your problem. But I am not a doctor or expert by ANY means. Just sharing my personal experience 🙂
Darle
Mar 2, 2014 -
Almonds are great for you !!!!! Don’t be afraid of almonds or any other nuts because they are good for the body . I eat them every day and lots of them . No need to limit to a measly 6 almonds or any other nut . They are one of natures best gifts to us!!! Learn more about them .
Sue
Jun 15, 2017 -
I agree that nuts are great, I stopped eating rice and bread to lose weight and I replaced them with nuts, every day I will have a whole lot of them, they make me feel awake and give me energy. My cousin is allergic to nuts and she can’t have any, she is also allergic to fish! I feel bad for people that can’t have nuts, you’re right, these are one of nature’s best gifts.
Alima
Oct 27, 2013 -
Stumbled across your website searching for “paleo corn bread.” So glad I found you because it IS amazing! I was initially suspicious that it would even resemble corn bread since it obviously has no corn, but I was surprised at how moist and delicious it was. I had it on the side of some paleo taco soup and it was the perfect compliment. I’m going to make it again this week with paleo sloppy joes!
I think it would be great as the base for strawberry shortcake and I also think it could be made savory with scallions and bacon! Yum. Lots of variations to try!
Can’t wait to try some of your other recipes too! Excited to find a new paleo resource.
JoeM
Oct 14, 2013 -
The problem with using almond flour is the fact that eating even a small amount is like shoving a bunch of almonds down your throat. So when you eat that slice of “cornbread” you are getting more than a handful of almonds. This equals bad. If you consider what you are getting and the fact that cooking them in the oven is also bad.
Connie
Jun 16, 2013 -
What non-starchy thing can I sub for arrowroot? A) I don’t have any, and B) after looking up what it is, it seems to be one of the things I’m studiously avoiding: starch. I found this AWESOME-looking recipe while Googling “grain-free corn bread”, hoping against hope there was such a thing. But, I don’t know what arrowroot is, and as I said, upon looking it up, I think I don’t want it.
I saw someone above subbed tapioca for arrowroot, but again, that’s a starch. Does anyone have any recommendations what I could use that is NOT a starch?
Thanks very much for any suggestions~
c.
Jessica
Jun 17, 2013 -
If you can have chia seeds, this works well-use the very thick gel… http://www.tealightfullyours.com/chia-seed-gel-recipe/TeaSmittenMomma
Paula Reed
Mar 13, 2013 -
Made this tonight for the first time – left out the honey because we’re doing a sugar detox – it was delicious! My entire family loves this, and my son thought it was real cornbread (and I never told him the difference). 🙂 Thanks for a great recipe! 🙂
Katie
Feb 17, 2013 -
I made this tonight to go with some turkey chili. I used tapioca instead of arrowroot, unsweetened coconut milk (carton-style) instead of almond, and 3 T agave instead of honey…just because these items are what I had on hand. It turned out OK (though I wouldn’t say it tastes like cornbread) but it took forever to bake – probably close to 40 minutes and that was with the last 8 minutes or so at 425 degrees. Even after this long, it is still extremely moist and lacks the “crumb” that makes cornbread recognizable in my opinion. I’m assuming my substitutions are what created this issue, but I’m wondering – how moist is your finished product? An idea why your combo of ingredients worked better than mine? Thanks for the delicious recipes!
amber
Feb 6, 2013 -
Hi There,
I made this recipe tonight to eat with clam chowder. Amazing. Everyone loved it. I didn’t have any nut milk (I make my own, and just ran out…and I don’t do the box stuff), so I mixed 1/3 cup coconut milk with water to equal 3/4 cup, and 3 tablespoons honey was the perfect sweetness. Really great recipe. This will be a regular in our house. Thanks for a great recipe. And oh, before I forget…here is the New England Clam Chowder recipe (dairy free, SCD/Paleo): http://www.thetastyalternative.com/2013/02/thick-and-creamy-dairy-free-new-england.html
Be Well,
–Amber
Amber
Feb 4, 2013 -
Oh boy, oh boy…this recipe would be EXCELLENT with my dairy free New England clam chowder recipe. I’m drooling just thinking about it. I also agree that almond flour baked goods taste A LOT like corn bread. Thanks for sharing with us on AFW. This was a reader favorite last week (and for good reason). 🙂
Be Well,
-Amber
Chris
Feb 4, 2013 -
Can you share your dairy free clam chowder recipe? I would love that!!!!
hris
Feb 1, 2013 -
Can you replace the eggs with chia egg?
Jennifer
Feb 1, 2013 -
You could sure try! I would love to know if it works if you do try! Please let us know how much you do and if you like the texture!
Chris
Feb 4, 2013 -
It works!!!!! I used chia eggs. It was absolutely delicious. Warm from the oven and melt in your mouth buttery. I could not believe that I was actually having “corn bread!” Thank you, thank you!!!! Even the non-allergy sufferers were enjoying it and wanting more. The deliciousness made me change my dinner plans for tonight…went from planning on having pizza to having chili with CORNBREAD! I only wish I had a hot batch coming out of the oven…wil have to place it back in the oven to heat up. I also had some other substitutes because I cannot have honey.
Saint
Jul 14, 2015 -
Can you tell me more about the “chia eggs” and how much you used? thank you in advance!!
Jessica
Jan 29, 2013 -
Thank you–very yummy! What I don’t like about “regular” cornbread is that it can be sort of dry, but this was absolutely moist and delicious!! I found it sweet enough with just 2 T of honey.
Jenna
Jan 20, 2013 -
I am unfortunately allergic to almonds:( so I wa wondering if flax meal could replace the almond flour in the recipe? It sounds delicious!!!
Jennifer
Jan 20, 2013 -
I’m not sure…you could sure try it and let us know! It might change the texture but it could be delicious!
Jen
Jan 17, 2013 -
OH MY WORD!! I made this – but subbed more almond flour (I only had Honeyville on hand) for the arrowroot. I didn’t have almond milk, so I used cashew milk. Only other sub was ghee in place of coconut oil. I baked it in a preheated cast iron skillet which was greased with ghee.
WHOA MOMMA! Everyone RAVED! Even my gluten loving son who said, “There’s no corn in the cornbread? That doesn’t seem right…” He took a bite and was wowed like the rest of us.
This is going to be a regular in our house…Thanks so much.
Jen
Jennifer
Jan 17, 2013 -
Oh thank you so much for letting us know your substitutions and that it worked! I’m so glad you all liked it! I just get excited when I read comments like yours! Thank you!!
Jen
Jan 17, 2013 -
We’re having chili tonight and I am MAKING THIS! I used to make the terrible-for-you boxed stuff, then gluten-free boxed stuff. My kids are going to LOVE me tonight! Thanks so much for posting this recipe. We’re not southerners by blood, so we like ours with butter and honey/syrup/anything sweet too. I wonder how this would be if I made it in a cast iron skillet? If I’m brave enough to try that part, I’ll let you know how it works…
Jen
Tosha
Jan 17, 2013 -
I finally tried it! It was awesome. I made my own almond flour so that might have made it a little different but it was an excellent sub for cornbread! Thanks for the recipe Jen!
Jennifer
Jan 17, 2013 -
I’m so glad you like it, Tosha! It was so fun to post a recipe you had requested! (Although, I had already been working on it 🙂
Jocelyn
Jan 16, 2013 -
Oh my dear GOODNESS!! This was so good! Thank you so much for coming up with this recipe! I modified it (with fingers crossed) to more closely match how I used to make our actual cornbread, and it worked! I used buttermilk instead of almond milk, added a small amount of vanilla, and used bacon fat to grease my pan. I am SO HAPPY! 😀
susan
Jan 15, 2013 -
Can you substitute cornstarch for the arrow root. I’m out of arrowroot.
Trisha
Jan 10, 2013 -
Can the almond milk be vanilla unsweetened?
Jennifer
Jan 12, 2013 -
That should work great!
Tosha
Jan 10, 2013 -
I am so excited! I have been wanting a recipe that could replace cornbread! Can’t wait to give it a try…
Trisha
Jan 9, 2013 -
I am totally going to try this! Cornbread is one of the breads (if not the only…) that we really miss.