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    Home » Diet

    Paleo Cornbread (Grain Free, Vegan, AIP)

    Nov 15, 2021 · Leave a Comment

    November 15, 2021 by Beth Leave a Comment

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    slice of Paleo Cornbread with ghee and honey

    This 6 ingredient Paleo Cornbread recipe is the perfect side for just about any holiday meal. Plus it’s the simplest AIP bread you’ll find! This recipe is dairy free, grain free, Paleo, Vegan and AIP.

    piece of Paleo Cornbread with butter and honey

    Where is cornbread originally from?

    While people generally associate cornbread with the South, it has its roots in American Indian cooking. Maize was an important food for indigenous people. It was used for thousands of years prior to Europeans settled in North America.

    slices of Paleo Cornbread (Grain free, Vegan, AIP)

    What can I substitute for cornmeal in cornbread?

    In this recipe, I use a few different ingredients to get texture and taste of cornmeal in cornbread. The pumpkin puree gives the distinctive yellow color along with giving it moisture. It keeps it from drying out as well as giving it that bread like texture. The combination of flours in Beth Blends Grain Free Flour Blend is the cornmeal substitute. The coconut flour in the blend tastes surprisingly similar to cornmeal.

    ingredients for Paleo Cornbread (Grain Free, Vegan, AIP)

    Ingredients

    Just 6 ingredients to make this simple AIP bread recipe.

    • Beth Blends Grain Free Flour Blend. This is the substitute for cornmeal in this paleo recipe.
    • Plain Kombucha. Dry active yeast is a great substitute plus it’s less expensive than kombucha and works better
    • Pumpkin Puree. This helps keep the bread moist and light. It helps give it a good texture as well.
    • Extra Virgin Olive Oil. This also keeps the bread from being too dry.
    • Coconut Milk. You could use water as a substitute.
    • Salt. Make sure to use sea salt.

    How to make Paleo Cornbread

    1. Preheat oven to 375. Line bread pan with parchment paper.

    step 1 for Paleo Cornbread (Grain Free, Vegan, AIP)

    2. Combine all the ingredients in a mixing bowl and stir to combine.

    step 1 for Paleo Cornbread (Grain Free, Vegan, AIP)

    3. Pour the dough into the pan and then bake for 30 minutes. Let cool completely before serving.

    step 3 for Paleo Cornbread (Grain Free, Vegan, AIP)

    Tips for making the BEST Paleo Cornbread

    • If you don’t have kombucha, you can substitute with 1 packet Dry Active Yeast, 1 teaspoon Maple Syrup and 1/2 cup warm Coconut Milk or water. Dry active yeast is less expensive than kombucha
    • Pumpkin puree can be substituted with butternut squash puree.
    • Get plain kombucha, if possible. Whatever flavor kombucha you use will flavor the bread. Another good option is a lemon or ginger.

    If you like this recipe, you’ll love these AIP bread recipes

    • AIP Banana Bread
    • AIP Pumpkin Bread
    • AIP Zucchini Bread
    • Gluten Free Flatbread
    • AIP Focaccia Bread

    Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.

    slice of Paleo Cornbread with ghee and honey
    Print Recipe

    Paleo Cornbread (Grain free, Vegan, AIP)

    This 6 ingredient Paleo Cornbread recipe is the perfect side for just about any holiday meal. Plus it’s the simplest AIP bread you’ll find! This recipe is dairy free, grain free, Paleo, Vegan and AIP.
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Dinner, Side Dish
    Cuisine: American
    Servings: 10 servings
    Calories: 200kcal
    Author: Beth Chen

    Equipment

    • Bread Pan
    • Parchment Paper

    Ingredients

    • 2 cups Beth Blends Grain Free Flour Blend
    • 1/2 cup Plain Kombucha or substitute with 1 packet Dry Active Yeast, 1 teaspoon Maple Syrup and 1/2 cup warm Coconut Milk or water
    • 1/4 cup Pumpkin Puree
    • 1/2 cup Extra Virgin Olive OIl or substitute avocado, melted coconut oil
    • 1/2 cup Coconut Milk or Water
    • 1/2 teaspoon Salt

    Instructions

    • Preheat oven to 375. Line bread pan with parchment paper.
    • Combine all the ingredients in a mixing bowl and stir to combine.
    • Pour the dough into the pan and then bake for 30 minutes. Let cool completely before serving.

    Video

    Notes

    • If you don’t have kombucha, you can substitute with 1 packet Dry Active Yeast, 1 teaspoon Maple Syrup and 1/2 cup warm Coconut Milk or water. Dry active yeast is less expensive than kombucha
    • Pumpkin puree can be substituted with butternut squash puree.
    • Get plain kombucha if possible. Whatever flavor kombucha you use will flavor the bread. Another good option is a lemon or ginger.

    Nutrition

    Serving: 1serving | Calories: 200kcal | Carbohydrates: 22g | Protein: 1g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 118mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 953IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

    Helpful Info for All Recipes

    • I always use extra virgin olive oil in all of my recipes unless stated otherwise.
    • I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
    • The majority of my recipes are strict AIP or include notations for reintroductions. However, while I make every effort to label non-AIP ingredients and recipes sometimes, they slip past me. If you have questions, please ask in advance.

    Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

    More about me →

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