Paleo Cornbread (Grain Free, 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, 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.
• 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.

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.

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.

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.

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.

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.

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

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

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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.

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