Maple Paleo Cornbread
Marla Sarris

Maple Paleo Cornbread

I have to tell you, I can’t remember the last time I had corn. But it doesn’t matter because this Maple Paleo Cornbread is freaking delicious! I kid you not. Give it a try, I dare ya.

Maple Paleo Cornbread

Before we “went Paleo”, cornbread wasn’t something I would eat too often.

Maple Paleo Cornbread

But whenever I would I always enjoyed the smooth texture, not the one that included chunks of corn. This recipe is smooth like a baby’s bottom. ;)

Maple Paleo Cornbread

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Whenever I would eat cornbread with chunks I would think, why didn’t they finish grinding the corn?

Maple Paleo Cornbread

This Paleo Cornbread is sweetened with maple syrup, which I’ve found to be less offensive than honey (i.e. it doesn’t give me a sugar rush and make me crazy).

Maple Paleo Cornbread

If you’re planning your menu for a fantastic Paleo Thanksgiving or you just have a taste for cornbread, I highly recommend you try this one out.

Maple Paleo Cornbread

And even if you don’t have a craving it’s a nice change.

Side Note: If you make this Paleo Cornbread a few days ahead of Thanksgiving you’ll be prepared for the recipe I’m going to share tomorrow…so stay tuned.

Maple Paleo Cornbread

Ingredients

  • 2 cups blanched almond flour
  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 5 organic eggs
  • 1 cup canned coconut milk
  • 1/2 cup maple syrup
  • 8 tablespoons grass-fed butter, melted

Directions Makes 9 cups

  1. Preheat the oven to 350°F.
  2. Combine almond flour, coconut four, baking soda and sea salt in a large mixing bowl.
  3. Add eggs, coconut milk and maple syrup to a small mixing bowl and combine well with a hand mixer.
  4. Make a well in the center of the dry ingredients and add the wet ingredients. Mix with a hand mixer until fully combined.
  5. Slowly drizzle the melted butter into the bowl while the mixer is going and mix until fully combined. The mixture will become smooth, rather than grainy, once the butter is fully mixed.
  6. Pour the mixture into an 8×8 glass baking dish, smooth the top with the back of the spoon and transfer the dish to the oven.
  7. Bake for 25 minutes at 350°F.
  8. Increase the heat to 450°F and bake for 15 minutes, this will crisp up the top of the cornbread.
  9. Reduce the heat back to 350°F and bake for final 15 minutes. Test with a toothpick to make sure inside is fully cooked. If not, keep cookin and test every 5 minutes.
  10. Remove from the oven, slice and serve.
  11. Cover and store leftovers on the counter or in the refrigerator.
  12. Enjoy! :)

More Sides for a Paleo Thanksgiving

Comments

  1. This sounds great, but it sounds like cake, not cornbread. Why do you call this cornbread?

    • The consistency is more cornbready (i.e. grainy, thanks to the coconut flour) rather than light and fluffy like cake. I wouldn’t serve this as cake but maybe you would. Everyone’s taste are different so it may work for you as a cake…it’s definitely delicious on it’s own. Maybe more like coffee cake. :)

  2. Just made this, and it is soooo good! :D I added a small amount of sweet corn kernels from a can because that’s how I always made my regular cornbread. It is actually a bit more like real cornbread than I expected.

  3. I want to make this for a pot luck but I can’t find glass muffin pans – has anyone used a metal pan for this recipe and if so how did you adjust time/temps?

    • Hey Lindsey! Looks like glass takes longer to heat up so you might want to reduce the cook time before you increase the heat and after. Just keep a close watch and have a few toothpicks on standby and you should be good.

      Here’s the resource I used as a reference. :)

  4. Hi there! I’m a total noob to paleo and so excited to find your site with all it’s deliciousness- thanks for putting it out there!! I have an almond/cashew sensitivity (boo). Any great almond flour substitution ideas? Thanks so much!!!

    • If it’s only almonds and cashew’s that you’re sensitive too and you can still tolerate other nuts I would go with macadamia nut meal. (Just ground some whole unsalted mac nuts in the food processor until you create a fine flour consistency).

      If nuts are a flat out no go but seeds are cool, you could try sesame seed flour – do the same as with the mac nuts.

      Or you could experiment with replacing the nut meal with cassava/tapioca starch/flour (it goes by many names but it’s all the same). If I was adapting I would do 1.5 cups of coconut flour and 1.5 cups of tapioca flour and depending on the consistency possibly add another egg or additional melted butter if needed to make everything smooth.

      Let me know if you make any changes and how it went for ya! :)

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