Paleo Cornbread

Yeah yeah, I know. Corn isn't paleo. Hence, there is no corn in this bread. YET somehow this magical loaf still happens to taste like the real corny deal. I think it must be the coconut oil and multiple flour combo or something...because both the consistency and flavor is spot on. Dense, yet slightly crumbly, a hint of sweetness but still totally savory. I mean...spread some butter on there, dowse it in some chili and you'll want to slap your grandma. I've never understood that expression, but it's fun to say nonetheless.


  • 1 1/3 cups almond flour
  • 1/3 cup tapioca flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup almond milk
  • 1/4 cup coconut oil, melted
  • 3 eggs
  • 3 tbsp raw honey


  1. Preheat oven to 350.
  2. In a mixing bowl, combine dry ingredients. Add almond milk and stir thoroughly. Add remaining ingredients and stir. The consistency should be a thick, almost grainy-like dough. 
  3. Spread the mixture in a standard sized loaf pan and bake for 30-35 minutes, or until a toothpick comes out of the center clean. The edges should be golden brown. Let cool for 5-10 minutes then cut into squares.
  4. Serve with your favorite corn bread accomplice. Chili? Pulled pork? Do you!

Servings: 9 squares