Paleo Cornbread (Grain free, AIP)

slice of Paleo Cornbread with ghee and honey

5 from 3 votes

Paleo Cornbread (Grain free, AIP)

This 6 ingredient Paleo Cornbread recipe is the perfect side for just about any holiday meal. Plus it’s the simplest AIP bread you’ll find! This recipe is dairy free, grain free, egg free, Vegan and AIP.

Prep Time5

Cook Time30

Total Time35

Course: Dinner, Side Dish

Cuisine: American

Servings: servings

Calories: 200kcal

Author: Beth Chen

Equipment

Loaf Pan
Parchment Paper

Ingredients

2 cups Beth Blends Grain Free Flour Blend
1/2 cup Plain Kombucha or substitute with 1 packet Dry Active Yeast, 1 teaspoon Maple Syrup and 1/2 cup warm Coconut Milk or water
1/4 cup Pumpkin Puree Sweet Potato puree is a good substitute
1/2 cup Extra Virgin Olive OIl or substitute avocado, melted coconut oil
1/2 cup Coconut Milk or Water
1/2 teaspoon Salt

Instructions

Preheat oven to 375 degrees. Line bread pan with parchment paper.
Combine all the dry and wet ingredients in a mixing bowl and stir to combine.
Pour the dough into the pan and then bake for 30minutes until the top is golden brown. Let cool completely before serving.

Video

Notes

If you don’t have kombucha, you can substitute with 1 packet Dry Active Yeast, 1 teaspoon Maple Syrup and 1/2 cup warm Coconut Milk or water. Dry active yeast is less expensive than kombucha
Pumpkin puree can be substituted with butternut squash puree or sweet potato puree.
Get plain kombucha if possible. Whatever flavor kombucha you use will flavor the bread. Another good option is a lemon or ginger.
To turn this into Paleo Cornbread Muffins, use a muffin tin and bake for about 15 minutes.
To turn this into Paleo Cornbread Stuffing or Dressing, check out this recipe.
If you’re looking for a guide to making AIP Thanksgiving Meal, check out this post. You could easily add this recipe to your holiday meal.
There’s no need for a grain free baking powder or baking soda as the Beth Blends flour blend is self-rising.

Nutrition