Paleo Coconut Almond Flour Cornbread Recipe
Golden, grain-free cornbread made with almond and coconut flours, naturally sweetened with honey. This paleo-friendly version delivers the classic comfort food texture without traditional corn or wheat flour. Perfect for those following gluten-free or paleo diets, it pairs beautifully with chili, soups, or enjoyed on its own with a drizzle of honey. The combination of two nut flours creates a tender, slightly sweet crumb that satisfies cornbread cravings while staying true to paleo principles.
Ingredients
Instructions
- 1
Preheat oven and line baking pan with parchment paper
- 2
Combine eggs, almond milk and honey with electric mixer until smooth
- 3
Sift together almond flour, coconut flour, baking powder and salt in separate bowl
- 4
Add flour mixture and melted coconut oil to egg mixture and blend until smooth
- 5
Transfer mixture to prepared baking dish and spread into even layer
- 6
Bake until set and golden brown, testing doneness with toothpick
- 7
Cool in pan before slicing into bars and serving
Tips
Ensure eggs are at room temperature for better mixing and smoother batter consistency.
Sift dry ingredients to prevent lumps and create a lighter texture in the finished cornbread.
Cool completely in pan before cutting to prevent crumbling and achieve clean slices.
Good to Know
Store covered at room temperature for 2-3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve warm or at room temperature, optionally with butter or honey
Common Mistakes
Use room temperature eggs to avoid lumpy batter
Don't overmix after adding flour to avoid tough texture
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this without coconut flour?
Coconut flour absorbs moisture differently than other flours, so substituting may affect texture. Try adding more almond flour but expect a denser result.
How long does this cornbread keep?
Store covered at room temperature for 2-3 days or refrigerate up to 1 week. Warm briefly before serving for best texture.
Can I freeze this cornbread?
Yes, wrap individual pieces in plastic wrap and freeze up to 3 months. Thaw at room temperature and warm in oven before serving.