Paleo Cornbread

paleo cornbread recipe

It’s strange to admit when sharing a bread recipe that I don’t miss bread. That’s a serious statement from a gal who would often eat a mini loaf of french bread a day. What I miss is the convenience of bread. I miss the ability to sop up the juices from a meal. Yes, I can still get them with my spoon but it’s different. Anyway, I’ve been trying like mad to come up with a paleo bread recipe that has a nice texture, rise and flavor. I hit two on the money with this recipe – texture and flavor.

I did find that making sure the eggs are at room temperature and mixing this up in the blender really helps to give it volume. One day I hope to share something with a little more poof but for now you get a yummy paleo cornbread recipe using coconut flour. You could use this recipe as the bread for any type of meal but it really reminds me of cornbread. We’ve discovered that this is excellent grilled and if you eat dairy, smothered in butter.

paleo cornbread


4.6 from 17 reviews
Paleo Cornbread
Prep time
Cook time
Total time
Serves: 10
  1. Take out your 4 eggs and bring to room temperature. I crack mine in the blender and let them sit for 20 minutes or so.
  2. Add the apple cider vinegar, water and ¼ cup of melted coconut oil(not hot so you don't cook the eggs) blend on low for 30 seconds.
  3. Then add in the coconut flour, garlic power, salt and baking soda and blender for one minute.
  4. Grease your baking tin with the 1 tsp coconut oil. I used two small mini loaves for this recipe.
  5. Pour the batter in your pans and bake at 350 degrees for 40 - 45 minutes or until a toothpick comes out clean.
  6. Optional - if you want to get that nice golden look - 1 minute before you take the bread out of the oven, rub a small tsp of coconut oil on the top and broil on low until you get the color you want.
  7. Enjoy!

If you liked this post, Don’t miss out on these free Paleo bread recipes!
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  1. Laura says

    the recipe instructions say to add melted coconut butter, but there is not coconut butter listed in the ingredients. How much?

  2. Dean says

    Any idea how long the bread will last?

    I made some muffins using almond flour and they were great, but lasted only about two days before turning into the most vile tasting things I’ve ever eaten.

    • Rachel says

      I ended up using 1/2 tsp. of baking soda and poured all of the batter into a 8.5″x4.5″ loaf pan. It didn’t rise very much, but the texture is really light and bread-like. I’m not sure I would compare it to cornbread at all, but it’s very tasty! The caraway seeds are a nice touch.

      • says

        Thanks Rachel! For some reason it reminds me of cornbread but not pumpernickel – which is often what caraway seeds are used in. I’m still searching for a way to get a better rise in coconut flour breads :)

    • says

      Thanks! One kind reader reported back that it was tasty but didn’t remind her of cornbread so it could just be our taste buds in the Bejelly household.

  3. says

    As someone who’s also been grain free for awhile, I can totally understand not missing bread, yet, missing bread. I get it and this looks amazing, especially since coconut flour is my go-to! Pinning now!

  4. April says

    Hi! I just put my bread into the oven- but I have a few questions. I didn’t really get a batter that my Blendtec could puree- it was quite dry because of the coconut flour. It definitely was not a “pourable” batter. Did I do something wrong? Thanks :)

    • Kelly Bejelly says

      Hope, you could skip it. Off the top of my head I can’t think of a flavor replacement. I’ll email you if I think of one.

    • says

      Hrmm. because coconut flour is such an absorbent beast this recipe is centered around that fact. You could try another flour – almond or such but you would have to tweak the wet measurements.

  5. says

    wow, this looks really great!
    i am all about coconut flour right now, i think baking with too much nut based flour has really been inflammatory for me.
    do you think it would hold up as a sandwich? grilled cheese and tomato soup would really hit the spot tomorrow!

    • says

      It’s a little delicate but with melted cheese you should have no problem with it falling apart. It is SO good grilled. Yum! I’ve been getting back to nut free as nuts, even soaked, tend to mess with me too. I hope you like it!

  6. Deidre says

    I made this and it was blah! Are you sure that there should be 2 TABLESPOONS of ACV? That is the only think that I think that could have made it so bad. Thanks. Love your other recipes!

  7. Mo says

    I made this over the weekend and I have a second batch in the oven now! It really doesn’t taste like cornbread to me (I am using coconut vinegar instead of ACV, just because that’s what I have on hand right now, so perhaps that’s why?) but I LOVE the flavor of caraway and I love baking with coconut flour so it’s delicious either way! The only thing I changed this time is adding more caraway and garlic, just ’cause I can. 😉 I also used a handmixer instead of blending it just to see how the texture varies.

    Anywho, thanks for this; I have a new favorite recipe! 😀

  8. mom2one01 says

    OH! How I miss cornbread…I’m a southern gal! 😉 So, any plans now to create a Thanksgiving stuffing using this bread? Plllleeeease!? :) My mother use to make the best cornbread stuffing every Thanksgiving. I may need to revive it using this recipe! Thank you! :)

  9. says

    I’m very nervous about this recipe, yet I want to try it. I’ve used coconut flour in several recipes lately and they’ve been epic fails. But I’m willing to try again… and I hope I have great results!

  10. Ada victor says

    I made this (very late) last night – and it came out PERFECTLY!!!
    All the way from South Africa – Cape Town!

    Eating it with some beef as I’m busy typing!!!

  11. Nadia says

    I haven’t made this yet, but I really want to! I’m always so paranoid about making things that are american, though. Darn America for having different measurements to Australia!

  12. says

    I tried this tonight and was really disappointed. It looked great – the loaf was pretty with some lovely browning on top. It was easy to mix and there are no weird ingredients – no special purchases here. My loaf took about 5 minutes longer to bake because the top dented in when I tested it. After cooling a bit my husband and I tried it. The taste/flavor was ok, but nothing like cornbread. The texture was too fine and very crumbly. I made this to go with a hungarian stew, so it tasted fine with the meal. I was just disappointed in the overall texture.

  13. Fatima says

    I just tried this bread! it came out moist and yum! although it crumbled as i tried to take it out of the loaf tin
    i used ghee (clarified butter) and coconut oil
    and instead of 4 eggs i used 2 eggs, and then chia soaked in water as an egg substitute
    (i had made coconut flour pancakes this morning, they were so eggy that i didn’t want to risk it)
    a recipe worth making again!

  14. Marzi says

    Made a garlic-herb version of this last night with the ingredients I had already; here’s what I used:

    4 eggs, room temp
    1 cup warm water
    1/2 cup of coconut flour
    6 cloves garlic, minced
    1/4 cup and 1 teaspoon of organic salted butter (warm / room temp)
    1/4 teaspoon celery salt
    Some Örtgårds krydderurte (dried herb mix of onion, pepper, parsley, mustard seed, paprika, rosemary, oregano, basil, marjoram, coriander)
    1 1/2 teaspoon baking powder
    1/4 teaspoon xanthan gum
    1 Tablespoon psyllium husk

    I whisked the coconut flour, baking powder, herbs, celery salt, xanthan gum, and psyllium in a bowl. Then I blended in the blender the eggs, water, garlic, and butter. Then added the wet ingreds to the dry, mixed by hand until thickened, and baked 60 minutes in a loaf pan.

    My housemates ate half the loaf before I even got to it! They said it was good; I’m going to try it in the toaster oven tomorrow baked with tomato mackerel, or cold topped with cod liver salad.

  15. Marzi says

    Sorry, forgot to mention that when I say “mixed by hand” I mean with a spoon instead of the blender, not literally with my bare hands! 😛

  16. Paparazzi says

    I tried the Autoimmune Biscuits and they turned out horribly despite following your tips and recipe meticulously HOWEVER, this bread (more like rye to me than cornbread) turned out magically deliciously! Thanks you for sharing!

  17. Carol says

    This recipe looks interesting. I have not used coconut flour very often; usually I’m using almond flour. Before I try this recipe, I have a question: does it taste like coconut, because of the coconut flour? I have to admit I’m not fond of that taste in breads…folks, please respond. Also, are the caraway seeds necessary to make it taste like cornbread? They normally give a “rye” flavor, so I’m hesitant to include them. I notice you say you can leave them out. What makes this taste/feel like cornbread.

    It does look like a good Paleo bread recipe regardless. Enjoyed your video, too. Wonder how many people tried it with the ground coriander? Might be a nice variation…

  18. Jillian says

    I just made this and it came out SO spongey and totally deflated when it came out of the oven :( I’m not quite sure where it went wrong? Any recommendations?

  19. lexi Zahn says

    I made this corn bread. It came out of the oven looking great but it tastes terrible! It’s a cake like texture which I have no problem with but in my opinion it was a complete waste of ingredients!

  20. April Stearns says

    I was a bread-aholic too, before going #wheatbelly a year ago (& losing 95 lbs). Can’t wait to try this paleo cornbread recipe.

  21. Yan says

    I made this today, it was so watery, moist. Not like a bread, but kind of a steamed egg pudding! I guess the 1 cup water is too much. Don’t know if I am right or not.

  22. Kate says

    Hi Kelly!

    I’m making ribs this week and the hubs requested cornbread. I nearly caved to making the real stuff, but I refuse to buy non-organic cornmeal, which I can’t find ANYWHERE last minute. *huff*

    Anyway, does this come out very savory? I’m wondering about subbing out the garlic and adding a little honey instead. Have you tried anything like that?

    • says

      Kate, do you have my cookbook? I recreated a almond flour based cornbread in there and it is scary close to the real deal. This cornbread recipe is savory but you can take out the garlic and add honey 1 tablespoon.

      • Kate says

        I don’t have it yet, but good to know for future! I’m trying to keep my nut intake down, so this one of better for me anyway.
        Thanks for the suggestion! :)


  1. […] 6. Paleo Cornbread This is cornbread that doesn’t contain any corn, and is made with coconut flour instead. This makes it a great recipe to employ when you’re in the mood for cornbread and are reminded that corn isn’t allowed on the Paleo diet. It’s perfect combined with any of these Paleo chili recipes. It’s also great with most any meat dish, as well as soups and stews of all types. It’s so important to avoid corn and products made from corn because in most instances it contains GMOs which can really be a problem for the body. That’s what makes the Paleo diet so effective, because it cuts out so many foods that have been ruined by the food industry and brings things back to a simply time, or at least attempts to. […]

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