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.
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.
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
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.
2. Combine all the ingredients in a mixing bowl and stir to combine.
3. Pour the dough into the pan and then bake for 30 minutes. Let cool completely before serving.
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
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Paleo Cornbread (Grain free, Vegan, AIP)
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
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.
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