We had some non-paleo company over for dinner this week. I made the Crockpot Paleo Minestrone Soup, but I felt like maybe our regular-food-eating guests might want something bread-y with it like a baking dish. My first thought was cornbread, but since that’s a no-no, I had to find a suitable replacement. I had pinned this recipe a while back and remembered it was there and decided to try it out for somedelicious real cornbread flavor. I made a few modifications for this baking dish, and while it is certainly not an identical cornbread replacement or a tradotional cornbread, I really loved it, which actually surprised me.
I always preferred my cornbread to be on the sweet side (technically, I’m from the South, so this should come as no surprise), and this definitely hits the spot. And if you really want to be wild, eat this stuff warm, covered in melty coconut butter and a teaspoon of maple syrup (or more). Now that is how you eat a delicious traditional cornbread.
I also added 2 additional variations. Personally, I’m a huge fan of the Bacon Jalapeno version (duh, bacon), but all the are great and you’ll have to give them all a shot.
Since posting the original cornbread recipe back in April 2013, I’ve realized that a few alternate ingredients work just as well as the originals, so I’ve added those to the ingredient list. I prefer maple syrup if I’m making the Blueberry or Bacon Jalapeno versions, but stick to honey for the original recipe. And coconut milk works just as good if you’re trying to lay off the amount of almonds in this recipe or simply ran out of almond milk (happens to me all the time).
Paleo Cornbread Minus The Corn + 2 Flavor Variations
Yield: 9
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Cornbread is the perfect side to many dishes, but with corn on the Paleo No-No List, many people have to give it up. Not anymore. Enjoy your favorite bread without any actual corn. Eat it plain, or use one of the 2 optional variations to change things up.
Ingredients
Original Recipe
- 1/2 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Soda
- 3 Eggs
- 2 Tbsp Ghee or Grass-Fed Butter, melted
- 2 Tbsp Coconut Oil, melted
- 2 Tbsp Honey or Maple Syrup
- 1/2 cup Unsweetened Almond Milk or Full-Fat Coconut Milk
Bacon Jalapeno Cornbread
- All ingredients mentioned in the Original Recipe
- 6 slices Thick-Cut Bacon, diced
- 1 small can Diced Jalapenos, drained
Blueberry Cornbread
- All ingredients mentioned in the Original Recipe
- 1/2 cup Fresh or Frozen Blueberries
Instructions
Original Recipe
- Preheat the oven to 325F.
- Line a baking pan (I use an 8x8 pan) with parchment paper or other non-stick covering, or grease well.
- Blend all the dry ingredients in a bowl.
- Add all the wet ingredients to the dry ingredients and blend well. Using a hand whisk is just fine for this, no need to break out the stand mixer.
- Pour the batter into the prepared baking pan.
- Bake for in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the bread comes out clean.
- If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.
Bacon Jalapeno Cornbread
- Place the bacon pieces in a cold skillet, and heat up over a medium-high flame. Cook, stirring occasionally, until bacon bits are crispy and browned. Remove from skillet with a slotted spoon and drain on a paper towel. Set aside.
- Prepare cornbread following steps 1-5 of the Original Recipe above.
- Sprinkle bacon bits over the top of the cornbread in the baking pan.
- Sprinkle drained jalapenos over the cornbread (you may only need 1/2 the can, it's up to you).
- Bake for in the preheated oven for 25-30, or until a toothpick inserted in the center of the bread comes out clean.
- If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.
Blueberry Cornbread
- Prepare cornbread following steps 1-5 of the Original Recipe above.
- Dot the top of the cornbread with the blueberries. No need to mix them in or press them into the batter, they will sink as the cornbread cooks.
- Bake for in the preheated oven for 25-30, or until a toothpick inserted in the center of the bread comes out clean.
- If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.
Notes
- Nutritional Facts are for Original Recipe only, not the jalapeño or blueberry variations.
Nutrition Information
Yield 9Serving Size 1 slice
Amount Per ServingCalories 141Total Fat 11gSaturated Fat 5gUnsaturated Fat 0gCholesterol 63mgSodium 245mgCarbohydrates 7gFiber 1gSugar 4gProtein 3g
Nutrition is calculated by a third party and may not be 100% accurate
