“Cornbread” Recipe (Gluten-Free, Paleo)

Heather Dessinger

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gluten free cornbread recipe

When I was growing up in Texas, cornbread was served hot out of the oven, with a giant blob of margarine and a drizzle of honey on top. In my kitchen, though, I’ve switched things up by replacing the fake butter with the real deal and leaving out the corn.

Although my family does occasionally eat some grains, this grain-free “cornbread” recipe is so satisfying that I that I don’t even miss the version I grew up with.

Actually, I think I like this recipe better because it’s pretty much mistake-proof. When making regular cornbread you have to be careful not to overmix, or the texture will become dry and crumbly.

This “cornbread” turns out light and moist even when I make it on a busy night when I’m only halfway paying attention. (As you know, the best time for a child to ask how electricity works is while you’re making dinner!)

It’s delicious with a simple main course like honey mustard chicken, but it can also be served on special occasions. I make it alongside my gluten-free homestyle stuffing, homemade cranberry sauce, pumpkin pie, cauliflower mashed “potatoes”, broccoli slaw and pastured turkey during the holidays, and I’m hoping to adapt into a cornbread stuffing next fall.

Oh, and if you love this recipe I bet you’ll love this jalapeno cheddar  “cornbread,” too.

gluten free cornbread recipe
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4.29 from 28 votes

Easy “Cornbread” Recipe (Gluten-Free, Paleo)

This paleo "cornbread" recipe is delicious slathered in butter and drizzled with a bit of honey.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Calories 263kcal
Author Heather Dessinger



  • Preheat your oven to 350F.
  • Place almond flour, baking soda and salt in a medium bowl and mix.
  • In a separate bowl, add eggs, honey, apple cider vinegar and butter and whisk until well combined.
  • Add the liquid to the dry ingredients and stir until combined.
  • Spread batter evenly in a well-greased 8-9 inch pie plate or a 2 quart casserole dish. An 8×8 pan works well, and an 11×7 will, too. I lightly oil my hands and pat the batter into place because I like the way it looks when it's baked, but you can use a spatula or spoon to smooth it, too.
  • If you're using an 11×7 baking dish, start checking for doneness at the 20 minute mark. It's ready when a knife comes out clean. If you're using a pie plate or 8×8 casserole dish, start checking around 25 minutes.


Calories: 263kcal | Carbohydrates: 10g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 270mg | Potassium: 34mg | Fiber: 4g | Sugar: 3g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg
paleo gluten free cornbread recipe

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.