These Paleo Cornbread Muffins taste amazingly like traditional cornbread and are sweet and almost cake-like! They’re great as a side or served as a dessert with coconut oil or butter and maple syrup.
Paleo Cornbread Muffins
Last week my sister-in-law Amanda made our family what I would consider the best cornbread I had ever eaten! She said it was her moms sweet cornbread recipe and she made it gluten free by replacing the cup of all purpose flour with almond flour and it turned out fantastic! It tasted like cornbread, but it was sweet and almost cake-like, I think that’s why we loved it so much 🙂
And while her recipe could in no way be improved to taste better, I did adjust it so it would be Paleo friendly while keeping the cornbread taste. To do this I replaced the cup of cornmeal with 1/4 C of coconut flour because coconut flour can taste surprisingly like cornmeal. Then, I added an egg, reduced the non-dairy milk by half, and replaced the 1/2 C of sugar with honey. …other than that I didn’t change anything, ~ha-ha~ 🙂
Tips for the perfect cornbread
- Tip when using coconut flour: When using coconut flour a basic rule of thumb is to replace 1 C of flour with 1/4 C of coconut flour, add an egg, and slightly increase the wet ingredients. Then, I refine the recipe from there.
- These are fairly sweet. If you like your cornbread more savory, you can reduce the honey to 2 Tbsp, but please don’t omit it.
- I’ve tried replacing the honey with erythritol to make these keto friendly, but unfortunately it didn’t work. If you’re looking for a keto cornbread, please check out my Coconut Flour Keto Cornbread or my Keto Breads E-book!
- These are great eaten as dessert with some butter (can use non-dairy) and pure maple syrup – YUM!
Looking for more Paleo Breads? Check these out!
and my new Keto Breads Cookbook!
Or if Keto is more your thing, you might be interested in my Keto Cornbread & Stuffing Recipe!!
Paleo Cornbread Muffins
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Ingredients
- 1 C Blanched Almond Flour very finely ground
- 1/3 C Coconut Flour
- 4 Tsp. Grain Free Baking Powder* Note- many people say they prefer 2 tsp.
- 1 Tsp. Sea Salt
- 1/4 C Honey
- 3 Eggs room temperature
- 1/2 Cup Dairy Free Milk
- 2 Tbsp. Coconut Oil melted
Instructions
- Preheat oven to 350 degrees and line a muffin tin with 9 baking cups.
- Whisk the almond flour, coconut flour, baking powder, and sea salt in a large mixing bowl.
- Add the eggs, honey, and milk to another bowl and mix well.
- Pour the wet ingredients into the dry and mix well, then stir in the coconut oil (so it doesn't solidify)
- Evenly divide the batter between the baking cups.
- Bake 17 -19 minutes or until lightly browned.
- Cool completely to properly set up.
Nutritional information is approximate and may vary.
pin paleo cornbread muffins for later:
These were amazing! My whole family loves them 🙂
YAY Lee, I’m so excited you and your family liked them so much!! Thanks for letting me know 🙂
-Cassidy
Hi. These sound really tasty however I am following a keto diet. Can I use erythritol or another granualted swetener in place of the honey??
Hi Sarah! Unfortunately, I’ve tried replacing the honey with erythritol and it didn’t turn out – sorry. I do have a keto cornbread recipe based on this one in my new Keto Breads Cookbook though if you want to check it out! Here’s the link: Keto Breads Cookbook
Thanks so much!
-Cassidy
Hi again! I wanted to let you know that I went ahead and posted my Keto Cornbread from my cookbook! If you want to take a look, here’s the recipe: Keto Cornbread
Have a great day!
-Cassidy
Do you know the Nutritional Content?
Hi Sue, I don’t have the nutritional content at this time but many people have been requesting that I post it so after I finish my cookbook I’m planning on adding that feature to my site 🙂 Sorry I couldn’t be of more help!!
-Cassidy
I never comment on these sites but after having these “cornbread” muffins I had to post that they are the best I’ve ever had!! My family loved them and though I was lying about them being Paleo. I’ve tried to make cornbread quite a bit and have found the ones I’ve made before we’re dry and tasteless, this recipe however is NOT and it’s a definite keeper. Thanks so much!!
What a great recipe! These turned out very tasty and moist! I did add a couple of tablespoons of mild, shredded cheddar and jalapeno pieces (so not quite so Paleo) and turned out great! This will definitely be my go-to muffin recipe. I can see a lot of variety to this recipe too – – more savory or sweeter. YUM! Thanks!
I’m doing whole30 and I love these! They taste so amazing and I’m wildly impressed!
Wondering about how many calories these are each?
Used Bob’s Red Mill Almond Flour and divided amongst 8 cups instead of 9. Cooked an extra 5 minutes and these turned out beautifully! Moist, sweet and perfect compliment to the Paleo Taco Soup I made for dinner tonight!
These muffins sound and look amazing! I’d love to give the recipe a try, and I know this isn’t how it’s written but I’m wondering if it would work in a cast iron skillet instead of a muffin pan? Any thoughts? That’s the kind of cornbread I’m craving!
Hi Samantha! I’ve never tried this recipe in a cast iron skillet so I can’t say how they would turn out. I would think they would turn out but I can’t say for sure because gluten free baking can be tricky and simple changes i’m sure will work sometimes don’t, sorry! If you give it a try come back and let me know how it turned out!!!
-Cassidy
Ok, so I tried it in a cast iron skillet and it came out really tasty! I wish I’d have used a smaller one though, it makes kind of thin slices in a 12 inch, still delicious! I’d probably use a 10 inch skillet next time. Just melt a tablespoon or so of coconut oil/butter in the skillet, swirl it around, and then pour in the batter. Even it out and put it in the preheated oven. Baking time was still about the same. One thing I had to change, though, was adding probably close to an additional 1/2 cup of coconut milk, the batter as is was too thick to pour. That’s probably fine for muffins but for the skillet it just didn’t seem right, and after sampling the bread, I’m glad I added the additional coconut milk. It’s delicious, not dry, and slightly sweet. After letting it cool, it held together very well. I think using a 10 inch skillet would make this bread perfect! Thanks for the recipe, it’s great!
OH YAY!!! Thank you so much for letting me know how it turned out!!! I think I will try them in a cast-iron skillet next time with your recommendations 🙂
Thanks again and I’m so happy you liked it and it worked for you!!!
XO,
Cassidy
I’m so sorry, I forgot to come back and see if you replied again, it’s been a crazy week! I keep thinking about this recipe and how good it’s going to be in the fall with chili and other comfort foods! Also, I’m thinking of adding some diced peppers and maybe some diced mango or something with it. Lol… Anyway, thanks again!
I made these last night and they were great. We are grain free in my house, but had a guest for dinner so I wanted to try to make something like a cornbread. Everyone like this. I did find that I will need to cook a little longer next time.
Thank for sharing!
Cristi
Hi Cassidy, Thanks so much for sharing this recipe. They look wonderful! I am thinking of trying these as a bread, maybe in an 11×7 pan to leave out overnight and use in a paleo dressing for Thanksgiving…any advice on anything you might do differently for making it that way?
Hi DoryB! I’ve never tried it that way so I’m so I’m not sure, but you might want to double the recipe unless you only want a very small amount of dressing 🙂 And of coarse the baking time will be different if you bake it in a pan instead of a muffin tin but I’m not sure how long it will take. Let me know how it goes!!!!
-Cassidy
Yum! They look delicious!
This recipe is one of my husband and my favorites! I found Blue Diamond brand blanched/fine ground almond flour at costco, and it does work with that flour too.
For fellow bakers: once I forgot to put in the coconut oil. Still turned out perfect. Hardly could tell the difference.
PRO TIP: for a delightful breakfast muffin, or a perfect “cornbread” substitute at thanksgiving, add the zest from 2 oranges. Oh my, it is heaven with a little cranberry sauce!
Thanks for the wonderful recipes Cassidy!
Hello Cassidy,
I happened across your recipe and decided to try it. I am also allergic to eggs, so I substituted one well mashed banana and 2 T. of ground flax seed meal for the eggs. The muffins took a bit longer to cook and were a little bit crumbly. I decided to leave them in the muffin pan to cool which helped. They tasted great and now I can have “cornbread” again. Thank you for a great recipe.
Yum, yum, yum! Thank you!
Thanks Kristina, I’m happy you liked them 🙂
I think this might be the only paleo recipe I have ever tried that came out like the ones in the pic. I have an electric oven so had to cook them 22 mins and I added a teaspoon of lemon flavor and honestly they taste like Jiffy Mix which my family loves
Thank you so much Ms z baby!! I tried to develop them to taste sweet like Jiffy so I’m excited that you liked them and thought that that’s what they tasted like 🙂
XO,
Cassidy
I don’t normally write reviews, but these are so phenomenal I had to. They are delicious with the perfect consistency. So good you don’t miss all the sugar of the original. I did add one packet of Truvia the second time I made them just for a tad bit more sweetness and just because sometimes when using coconut flour I taste it too much. Just a personal preference. But these are a winner. Thank you!
Awesome Kiera, thanks so much for the review – I’m happy you liked them so much!!!!
These look great, my husband loves cornbread. Do come and add your recipe to #freefromfridays http://www.freefromfarmhouse.co.uk/recipes/free-from-fridays/time-tea-freefromfridays/