This is a corn-free paleo cornbread that’s fluffy, flavorful and actually tastes like cornbread. Thanksgiving for those of us that are gluten and grain free can be a bit of a doozie those first couple of years as you are figuring it all out. But as someone who has already walked through the fire, I’ve been collecting my favorite paleo Thanksgiving recipes, and this is one of them!
Servings
4
Ready In:
0hrs 30min
Calories:
315
Good For:
Side
Ingredients
- 2 cups almond flour or cassava flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon turmeric
- ¼ cup honey (or maple syrup)
- ¼ cup ghee, melted and cooled
- 3 large eggs, room temperature
Dairy-free option: use a dairy-free butter or a mild flavored oil, like tallow or avocado oil, in place of the ghee.
Nutrition Facts
Cassava is a good source of resistant starch, which supports gut health and blood sugar management. It also contains vitamin C, a key micronutrient that can enhance immune function and collagen production.
If you choose to use almond flour instead, you’ll be dealing with a nutrient powerhouse. An ounce of almonds, which is about a quarter cup or 23 whole nuts, provides a generous amount of heart-healthy fat, along with 7 g of plant protein, 4 g of filling fiber (13% of the daily minimum), 20% for magnesium, B vitamins and smaller amounts of calcium, iron, and potassium.
Whether it’s a festive side dish or an anytime snack, this paleo cornbread is going to become a favorite! Grab your ingredients and preheat the oven because it’s time to bake – let’s go!
| Servings | 4 |
| Amount per Serving | |
| Calories | 315 |
| Total Fat | 23.2 g |
| – Saturated Fat | 9.6 g |
| Cholesterol | 172 mg |
| Sodium | 365 mg |
| Total Carbohydrate | 20.9 g |
| – Dietary Fiber | 1.6 g |
| – Total Sugars | 17.7 g |
| Protein | 7.8 g |
Step by Step Instructions
Step 1
Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.
Step 2
In a large mixing bowl, mix the almond flour, baking soda, salt, and turmeric.
Step 3
Add in the honey, ghee, and eggs, and mix until the batter is smooth and no lumps remain.
Step 4
Pour the batter into your prepared pan and smooth the top. Bake for 20 – 22 minutes or until the top starts to darken and the center is set (always start with the lowest time).
Step 5
Remove from the oven and let cool completely before cutting. Store in an airtight container at room temperature.
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