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 gluten free cornbread recipe is dairy free, grain free, egg free, Vegan and 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. Sweet Potato puree is a good substitute 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.
2. Combine all the dry and wet ingredients in a mixing bowl and stir to combine.
3. Pour the dough into the pan and then bake for 30 minutes until the top is golden brown. Let cool completely before serving.
Top Tips for the Perfect 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.
- To turn this into Paleo Cornbread Muffins, use a muffin tin and bake for about 15 minutes.
- To turn this into Paleo Cornbread Stuffing or Dressing, check out this recipe.
- If you’re looking for a guide to making AIP Thanksgiving Meal, check out this post. You could easily add this recipe to your holiday meal.
- There’s no need for a grain free baking powder or baking soda as the Beth Blends flour blend is self-rising.
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.
Currently, cornbread is served all over the US, especially in November during Thanksgiving and the holiday season in general.
Why is corn not paleo?
While corn is gluten free, it’s not grain free therefore it’s not allowed on the Paleo diet. However, you don’t really miss the corn in this Grain Free Cornbread. And unlike most paleo bread recipes, this recipe is almond flour and almond milk free. No nuts!
What can I substitute for cornmeal in cornbread? What can I use instead of cornmeal?
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.
Why does cornbread stick to the pan?
Cornbread sticks to the pan because as it cooks it dries and adheres to the pan. To prevent this, our AIP Cornbread recipe recommends lining the loaf pan with parchment paper instead of a cast iron skillet.
Is cornbread batter supposed to be thick or runny?
It really depends on the recipe. However, this Grain Free Cornbread recipe is thick as you can see in the pictures of step 2 and 3.
Additionally, most AIP bread recipes require the batter to be thick. Such as our AIP Banana Bread and AIP Pumpkin Bread.
Why does my cornbread fall in the middle?
If your Grain Free Cornbread falls in the middle, that could mean a few things. It could mean that your baking soda has expired. Baking soda is an ingredient in Beth Blends Grain Free Flour Blend, so you need to make sure that it hasn’t expired.
Another common reason is that you’ve undercooked the Paleo Cornbread and the middle sank as it cooled. Make sure that your oven is working properly by using an oven thermometer.
Lastly a sunken cornbread could mean that you overworked your batter. Once you have combined all the ingredients as per the instructions, stop stirring.
If you like this recipe, you’ll love these AIP bread recipes
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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.
Paleo Cornbread (Grain free, AIP)
Equipment
- Loaf 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 Sweet Potato puree is a good substitute
- 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 degrees. Line bread pan with parchment paper.
- Combine all the dry and wet ingredients in a mixing bowl and stir to combine.
- Pour the dough into the pan and then bake for 30minutes until the top is golden brown. 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 or sweet potato puree.
- Get plain kombucha if possible. Whatever flavor kombucha you use will flavor the bread. Another good option is a lemon or ginger.
- To turn this into Paleo Cornbread Muffins, use a muffin tin and bake for about 15 minutes.
- To turn this into Paleo Cornbread Stuffing or Dressing, check out this recipe.
- If you’re looking for a guide to making AIP Thanksgiving Meal, check out this post. You could easily add this recipe to your holiday meal.
- There’s no need for a grain free baking powder or baking soda as the Beth Blends flour blend is self-rising.
Jeanne Seskauskas says
Hi Beth,
What is the flour you recommend in your baking? It does not appear anymore, says file not found.Thanks so much!
Beth says
It's Beth Blends Grain Free Flour Blend. https://bethblends.com/products/grain-free-flour-blend
Nancy says
Does this taste like coconut?
Beth says
Surprisingly, not really. It has a more neutral flavor.
Amy says
Would this work with your Nut/Cassava Free Blend too?
Beth says
Unfortunately, no. The Nut/Cassava free blend requires a binder like gelatin to hold it together. Additionally, the tigernut in the blend has a strong flavor which would completely change the flavor and it wouldn't taste like 'cornbread' anymore. If you're looking for a neutral bread recipe, try the hamburger bun recipe over on the Beth Blends website.
michele says
hello this sounds great but i cant get this flour in the uk what can i replace it with? thks michele
Beth says
Actually you can get the Grain Free Flour Blend at The River Cookshop in London.