Easy "Cornbread" Recipe (Gluten-Free, Paleo)

4.34 from 30 votes

This paleo "cornbread" recipe is delicious slathered in butter and drizzled with a bit of honey.

Prep Time 10

Cook Time 20

Servings

Calories 263kcal

Author Heather Dessinger

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)

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.