Paleo Cornbread

Paleo Cornbread

Corn has been one of the hardest things for me to give up since going Paleo. I could sit and eat half a dozen corn cobs. And I LOVED cornbread. Does such a thing as Paleo cornbread exist?

On a whim, I decided to run a Google search for Paleo-friendly cornbread recipes and found this really simple recipe from hip2save which I modified into my own version.

If you are going to get technical, it is probably “primal” because I chose to use organic butter. In any case, it was simply delicious and it tasted better than any regular cornbread I had ever had.

The best part was – it only took half an hour end-to-end.

Paleo Cornbread Ingredients:

  • 8×8 pan – greased generously with coconut oil or lined with parchment paper
  • Preheated oven to 325
  • 1/4 cup of butter (or almond butter if you prefer)
  • 2 TBSP coconut oil
  • 3 pastured eggs, beaten
  • 1/2 tsp pure vanilla extract
  • 2 to 2 1/2 TBSP honey (to taste)
  • 1 cup Bob’s Red Mill Almond Flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Paleo Cornbread Directions:

  1. Melt butter and coconut oil in the microwave or over slow heat on stove top
  2. Stir in and combine with eggs, vanilla and honey
  3. In a separate bowl, combine flour, baking powder and sea salt
  4. Add wet ingredients to dry and stir until they are combined well (Don’t overdo it!)
  5. Pour into your pan and stick it in the 325 oven for 20-25 minutes
  6. Test with a fork or toothpick in the center. When it comes out clean, this is done.

Paleo Cornbread


  1. We made this yesterday and it was wonderful! I thought a pan would last us for a few breakfasts, but somehow a pan only lasted 1 day 🙂

  2. Could I use palm shortening in place of the butter? Or coconut oil?

  3. My husband made your cornbread with our Paleo chili and it was wonderful!!! Great recipe!

  4. No corn?

  5. Has anyone tried this with an egg substitute?