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Gluten-Free Paleo Honey Cornbread Recipe

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OK, so I am about to share with you the most delicious, gluten-free, Paleo friendly cornbread recipe! This stuff is so good… in fact, my hubby and I managed to eat the whole pan in a matter of 24 hours. It’s very addicting!

The funny thing is that I never set out to make cornbread. I was actually trying to make pie crust… yep, pie crust. When the weirdly shaped pie crust came out of the oven… well, I sadly knew I had failed at trying to concoct pie crust. However, once I tasted my odd creation, I knew that with a few minor changes, I could turn this pie crust into some amazing cornbread! :)

Gluten-Free Paleo Honey Cornbread

Ingredients:

1/4 cup almond butter
2 tablespoons Coconut oil
3 eggs, beaten
1/2 teaspoon pure vanilla extract
2 tablespoons honey
1/4 teaspoon liquid Stevia (if you don’t have this on hand, you may want to add a bit more honey)
1 cup almond flour
1 teaspoon baking powder
1/4 teaspoon sea salt

Directions:

Melt almond butter with coconut oil in the microwave, then stir in vanilla extract, eggs, honey and Stevia. Mix dry ingredients (almond flour, baking powder and salt) in a separate bowl. Combine wet and dry ingredients together. Stir well.  Pour into an 8×8 greased (or lined with parchment paper) baking dish or pan. Bake at 325 degrees for 20 to 25 minutes.


Side note, you could totally add in other ingredients you may have on hand to give this cornbread a different taste. For instance, you could add jalapenos and shredded cheese to change things up and give the cornbread a little kick!

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49 Hip Readers Commented

  • Annie says:

    Thanks for sharing the recipe! I must be missing something but where is the corn in the list of ingredients? Or are you named is ‘cornbread’ but it contains only almond flour because its GF?

  • Rhonda says:

    Looks AWESOME!!

  • melanie says:

    Oh my gosh, this looks so good and I have all the ingredients on hand, I’m going to make this!! How in the world are you so talented, I really think you should be the next food network chef. You’re amazing!!! I love cornbread and this looks better, and really moist, and it even looks tastier than regular cornbread! I’m emailing Bobby Flay, lol!!

  • Connie N says:

    My guess is there isn’t any cornmeal. It would be subtituted with the 1 cup almond flour.
    That is how we do it low carb. Thank You for the recipe. Now I only need to sub. the honey and it will be Low Carb.

  • Heather says:

    you can try agave it’s the lowest on the glycemic chart as a sweetener. There is no corn because corn is a grain and I think paleo is grain free.

  • Jenny Bosse says:

    Collin,
    How do you get your hubby to eat so healthy? Mine would say no to this. I started cooking with whole grain pasta and he was not pleased?

    • I make sure the stuff I make actually tastes edible! ;)

      My hubby has really come along way and is willing to try a ton more veggies and dishes that I concoct. And surprisingly, he seems to be really enjoying them. :)

    • Willa says:

      When I tried switching to whole grain pasta, my hubby wasn’t thrilled. Later, I decided to try doing it little at a time so I made the next pasta salad with 1/4 whole grain and 3/4 white flour pasta :( I did this a couple times and then went 50/50 and later 75/25. After a couple or 3 months it was 100% whole grain. After a couple of months, he had a dinner at his company and he came in and told me that most of the food was good, but the pasta was gross (it was not whole grain).

  • Angela says:

    I am so in love, I cannot wait to try this. We hardly ever eat corn and I have been missing my cornbread!

    We are Gluten Free Vegetarians. We have found a lot of different recipes that we would not have known before changing our diet.

    Education is the key for my hubby, especially being vegetarian!

  • Laura says:

    This looks so good, but my husband hates cornbread and I don’t want to eat the whole pan myself so I’ll have to pass. ;)

  • Julie says:

    This looks so yummy! Is there a way to see all your recipes in one place without searching through pages of deals? Thanks!!

  • Dyani Stengel says:

    Do you have a good frozen bread or fresh bread recipe for gluten free?

    • Jenny says:

      I have been eating gluten free for 3 1/2 years now, and I highly recommend “Gluten-Free Baking Classics” by Annalise G. Roberts. I love her bread recipes, and all of my best cookie, brownie, cake and other recipes have come from this book. It is not, however, dairy free or grain free.

  • mandy says:

    this sounds wonderful!
    I sure do appreciate these recipes.

  • Sue Morgan56@yahoo.com says:

    This looks sooo yummy! Just curious, Collin…the 2 TBSP. of Coconut Oil…is it solid when you measure it, and then melt it with the Almond Butter, or is it already liquid? I bought some Nutiva Coconut Oil recently from one of the promotions on here, and it is in Solid Form. Thanks!

  • svetlanaknight@gmail.com says:

    Anyone knows how much net carbs here?

  • Carlen says:

    Oh my goodness, are you kidding me????? Who just comes up with recipes out of nowhere like this???? YOU ROCK Collin!
    p.s. I love how this is the “accidental cornbread”, LOL!

  • Emilytwinmom says:

    I have a question about the stevia you use – is it Rebaudioside A, or is it a different Stevia extract? Just curious, I have read many of your recipes and have to eat gluten free. I want to try one, but have heard awful things about stevias that are not the Reb A extract. Thanks :)

  • Summer says:

    when you microwave coconut oil, it gets rid of a bunch of the good nutrients…..warm on stove instead. Also, we are egg-free (in addition to other stuff– food allergies) here– do you think a powdered egg sub would work??

  • kristin says:

    this is awesome my daughter is on the ketogenic diet for epilepsy and his could be something she could eat. Thanks so muh for sharing.

  • Flora says:

    Collin, have you tried using Xylitol in any of your recipes? I know some hard core Paleo dieters do not use it since our ancestors would not have access to the process for it but it is found naturally occurring in the fibers of fruits and veggies. It has a decent amount of pros and a few side effects but I find it tastes a lot like sugar and use it to sweeten coffee or buy it in gum.

  • Ashley M says:

    Made these today! Amazing!!!

  • Lucy says:

    Thank you so much for sharing so many recipes with us! I’ve noticed you use almond butter in pretty much anything you bake. Why is that? What is it a substitute for?

  • Anu says:

    Looks delicious and perfectly baked

  • Deedra says:

    Thank you! I added raisins,cinnamon, chopped apple and pecans and turned them into muffins. They turned out so delicious!

  • Michelle says:

    Hey Colin, this recipe is fab, we made a batch for breakfast this morning and wow it pleased a picky hubby and toddler! Thank you for sharing! I’d love a recipe tab someone at the top of your site too since thats the main reason I’m here these days :)

  • May says:

    Hello! Looks like a great recipe. However, are you using baking powder (ingredients list) or baking soda (instructions)?

    Thanks!

  • This recipe isn’t paleo, but looks yummy.

  • So good and it does taste like cornbread! Enjoying a few slices with bacon for breakfast. After reading the Wheat Belly book by Dr. William Davis – I’m wheat/grain/sugar free and low carb. I added a seasoning from TJ’s called 21 seasoning salute and garlic powder. Honey is a no no being wheat free but I cut the recipe in half with just a Tbls.

  • Nicole03 says:

    I really want to try this but the question about baking soda/baking powder wasn’t answered, can you let us know? Also, can you substitute Almond Meal or Coconut FLour for the Almond flour? If so what would change to measurement be if any?

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