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.
Easy “Cornbread” Recipe (Gluten-Free, Paleo)
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 large eggs
- 1 tablespoon raw honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons melted butter (plus a little more for greasing the pan and lightly oiling your hands)
Instructions
- 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.
Nutrition
I was super excited to see that this was a “cornbread” recipe since my daughter can’t eat corn. But she can’t eat almonds either! 🙁 What could be subbed in their place?
Maybe try coconut flour? Or arrowroot? Try a half or quarter recipe first. I’m not a food chemist, so I’m just guessing, but maybe?
Maybe another ground nut – cashew?
What would happen if you use almond flour that isn’t blanched? I don’t think we can get the blanched kind here. Kathy
checked google, it says if there are skins, they are unblanched. if skins are removed they are blanched. so if your flour is pretty pale cream color, i’d say you would be safe.
Does it taste…cornbready? Looks really good!
Has anyone tried this recipe with Ghee instead of butter?
Shauna, I’m going to try making it with ghee very soon. I get back to you and let you know how it turns out. I’m making it for two real Southerners who know their cornbread, so if it isn’t really good, they will tell me.
Just curious, why is this called cornbread?
Do you see the “quote” marks? That means it is NOT cornbread, but a substitute and you are using the name to ‘identify’ the item being faked.
I’m new to paleo baking. I have tried several different things at curious to know if all paleo baking come out with a slightly gummy texture? All the different bread recipes I have tried have come out this way. This “cornbread” recipe tastes good but has that same feel to it.
Any help would be appreciated.
Hi Anna, I haven’t noticed a gummy texture so I can’t speak to that unfortunately.
I just made this tonight and it was delicious! Thank you. I have given up wheat and corn so this was perfect.
Can you make this without eggs? I am vegetarian.
Yes! I make it without eggs using flax eggs, comes out just as good 🙂
I made it tonight and like it better than regular cornbread! Came out perfect and even looks like the real thing! Thank you!!!
So happy to hear that, Missy! Thanks for taking the time to let me know. <3
Do you think a flax egg would work in lieu of regular eggs? Looks delicious 🙂
It’s a good idea but the name..kind of..well it makes no sense at all seeing ass cornbread kind of has corn in it..I mean it still looks good but it really should be called nut bread not corn..or rather it should be called mock cornbread seeing as it’s not really made with corn..sorry I just will never get Americans. -_-‘ I’m not trying to be rude but the name is just kind of odd to me. I still can’t wait to try making this but I’ll be renaming..otherwise my German family won’t get it lol. ^_^’ ..really I feel bad for a country that has so many food allergy’s that just stinks. -_-,
Do you see the “quote” marks? That means it is NOT cornbread, but a substitute and you are using the name to ‘identify’ the item being faked.
She gets that, Carol. If you read her comment, she is just disagreeing with naming something that highlights an ingredient that is not in the recipe. Just a difference of opinion.
I love this recipe!! We eat a gluten free/grain free diet and this is perfect. Thanks so much!
Yummy! Even a non-paleo family member thought it tasted like cornbread. I left out the honey and it was still sweet (probably because coconut tends to make things taste sweeter than they actually are). Thanks!
I forgot to say that it took me about twice as long to cook this than the recipe says. Maybe the pan I used? It turned out delicious when it was done, though. Extra yummy with homemade mixed berry chia jam.
Hi, I’m a long time follower of your blog and totally love all you posts. Especially the “guy” applicable stuff. I was really excited when I saw this “corn bread” recipe come through my email. I’ve been in the keto/low carb train these days and when reviewing the ingredients especially the almond flour and honey I couldn’t reconcile the macros you posted with the recipe. With the ingredients you posted for this corn bread, excluding the honey ( and even WITH one TBSP of raw honey) this should be an ideal keto/low carb corn bread recipe. Again I was super excited until I saw 78 grams of carbs!? But it simply didn’t make sense with the ingredients you posted. A quick check on myfitness pal confirmed that with the ingredients you posted the carbs per serving should be less than 3 grams per slice. I just wanted to point out this fact because this could otherwise ALSO be listed as a low carb/keto alternate for all those cornbread lovers other there such as myself that otherwise would have to miss out on. I’m going to give this recipe a try confident it will taste as good as it looks and STILL be keto friendly. I’m sure the result will be as my girlfriend says, “it taste like cheating…”. Thanks and I look forward to your response. Best regards
Hi Stephan, the nutrition values are automatically calculated but it looks like something is wrong with this one in particular because I’m getting an error when I try to reset it. I’m asking tech support (my husband Daniel) to look into it. Thanks for letting me know about the issue!
I think we got it working!
Same with the “jalapeño “cornbread” recipe you posted today. I thought possibly it was for the whole thing, but even when I divided by 8 everything still seemed high.
How can you call it Corn Bread when there is NO corn meal in the recipe?
The “cornbread” is in parenthesis, meaning it is a ‘fake’ cornbread.
Hi Heather! I am so excited to see your recipe. The very first recipe I tried as GF was a “Hush Puppy” recipe I made up, I added 1/4 cup sour cream, 1/2 cup shredded cheddar cheese, and 1 tsp baking powder, the rest was just like your recipe. I have not made it in years but your recipe reminded me. I will have to make it.
Also, I will make a “Dressing” type after that by adding diced onion and celery cooked in butter. those celery leaves are like an herb and really flavors the “dressing” and after cooking the vegetables, sprinkle in 2 tsp poultry seasoning or to taste, and I need to use up some Costco canned chicken stored for Hurricane season, so I’ll throw that in too. Oh wow! Thanks, take care…
Just so very happy to have discovered you as we think and do the same.
Thank you for all that you share!