This gluten-free cornbread recipe is paleo, grain-free, and refined sugar-free.
One of the hardest thing about eating paleo is missing breads. This paleo “cornbread” is a great basic recipe to have on hand. It uses paleo pantry ingredients and is easy to whip up whenever you need a quick bread. The recipe is gluten and grain-free—made without cornmeal—but can be used in place of traditional cornbread.
The cornbread I used to make before going paleo was an old school cornbread recipe with cornmeal, wheat flour, white sugar, and a whole cup of sour cream. For my paleo version I wanted to keep the moist texture and slightly sweet flavor without using any of those traditional ingredients.
This no-corn cornbread gets its texture from almond flour and coconut flour, and richness from cashew milk and ghee. The ghee also adds the traditional buttery flavor. This recipe is so easy to stir together it takes just a few minutes. So you can have a quick cornbread anytime.
This paleo gluten-free cornbread recipe is a winner—quick, easy, and perfect with breakfast, soups, salads, dinner, or for snacking. This post contains some affiliate links for your convenience. You can read my full disclosure policy here.
- Preheat oven to 350 degrees and grease 8x8 inch baking pan.
- Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients.
- Spread batter in greased baking pan. Bake 25-30 minutes until top is golden brown and toothpick inserted in center comes out clean.