This paleo cornbread recipe is gluten-free, grain-free, and refined sugar-free. It's perfect with chili or to use to make paleo cornbread stuffing.
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 regular 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 cornbread 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. I use cashew milk because I usually have it in the refrigerator (I use it to make my morning latte), but you can substitute almond milk if you prefer. The ghee adds the traditional buttery flavor to this gluten-free cornbread recipe.
This recipe is so easy to stir together it takes just a few minutes. So you can have a quick cornbread anytime. And you can serve it with just about anything. It's great with paleo recipes like easy crock pot chili. Try it for breakfast with strawberry jam. Use it to make paleo gluten-free cornbread stuffing for the holidays. You can even use it to make paleo cornbread muffins.
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This gluten-free paleo cornbread recipe is a winner—quick, easy, and perfect with breakfast, soups, salads, dinner, or for snacking.
How to make paleo cornbread
Paleo Cornbread Recipe
- 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.