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gluten free cornbread recipe
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4.34 from 30 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 8x8 pan works well, and an 11x7 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 11x7 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 8x8 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