Grain-free paleo cornbread made with diced jalapenos is the perfect side dish for chili on a cool fall day. Made with almond flour, these cornbread muffins have all the texture of traditional cornbread. You'll never know they're grain-free.
We've hosted a Halloween costume and Georgia Florida watch party at our house for the last two years. I make a huge pot of chili with a topping bar and cornbread. Paleo cornbread! And, it's always gone at the end of the night. This recipe is made with almond flour, which gives the texture of corn. Jalapenos are added for an extra kick because we like it spicy. I'm not sure if we'll have the party this year, but we'll definitely have chili, cornbread, and Georgia football!
My family does not put sugar in cornbread - sweet cornbread is cake or Yankee cornbread. I like Yankee cornbread... I don't want my Thanksgiving dressing made with it, but it's my go-to with BBQ or chili. The sweet taste is a perfect balance with spicy or savory foods.
This recipe has more of a sweet, cake-like texture than traditional southern cornbread!
How to Make Paleo Cornbread
Making grain-free paleo cornbread is just as easy as making any other cornbread. For this recipe, you'll need the following ingredients:
- Hot Honey - regular will work fine too!
- Ghee or Butter
- Pumpkin Puree
- Eggs
- Almond Flour
- Baking Soda
- Salt
- Jalapenos {optional}
Preheat the oven to 350 degrees and lightly grease a muffin pan with cooking spray or butter/ghee. Place the oven rack in the center of the oven.
In a large bowl, whisk together the honey, melted butter, pumpkin, and eggs. Add the almond flour, baking soda, and salt and stir to combine fully. Lastly, fold in the jalapenos.
Spoon the mixture into the muffin cups - about ¾ of the way full. Add a slice of jalapeno to the top of the muffins. This step is optional.
Place in the oven and cook for 20 to 25 or until the muffins' center is cooked through. Insert a toothpick to confirm the center is dry. Once cooked, remove and allow to cool slightly before removing from the muffin pan. Run a butter knife around the sides to help release the muffin from the pan.
Serve with warm ghee, butter, or honey if desired.
Cooking tip: Moving the oven rack to the middle and lower portion of the oven prevents the cornbread from burning before they're fully cooked. If you notice the muffins browning too quickly, move the rack further down or place a piece of foil loosely over the top.
How to Serve Paleo Cornbread
If using jalapenos, I like to add a slice of jalapeno to the muffins before cooking. It looks nice and lets people know that there are jalapenos in the recipe.
Serve this paleo cornbread on its own, or with softened butter or honey. It's also great crumbled over a big bowl of chili or served as a side for pork ribs or chicken with quick collard greens.
Make-Ahead and Storage
The cornbread is best when served warm, but can be made ahead of time. Store in an airtight container for 4-5 days in the refrigerator. To reheat, wrap in a damp paper towel and place it in the microwave for 10-15 seconds, or preheat the oven to 325 degrees and heat for 3-5 minutes or until warm.
I tested this recipe using the recipe below. I can not confirm if you can use any other style of grain-free flour.
No! Whole30 does not include baked items like cornbread, even if all the ingredients are compliant.
Sadly no! But, coming from a cornbread lover, it tastes really good, and it's a great option if you're grain-free or gluten-free. The texture of the almond flour is very similar to corn.
Nope! Make sure you are using plain pumpkin puree, though. You will taste it if you accidentally use canned pumpkin pie puree.
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Paleo Cornbread
- Total Time: 30 minutes
- Yield: 6 muffins 1x
Description
Grain-free paleo cornbread made with diced jalapenos is the perfect side dish for chili on a cool fall day. Made with almond flour, these cornbread muffins have all the texture of traditional cornbread. You'll never know they're grain-free.
Ingredients
- 2 tablespoons Honey - warm
- 2 tablespoons Ghee or Butter - melted
- 2 tablespoons Pumpkin Puree
- 2 large Eggs
- 1 cup Almond Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 Jalapeno - chopped {optional}
- Extra Butter, Ghee, or Cooking Spray
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the honey, butter, pumpkin puree, and eggs. Add the almond flour, baking soda, and salt and stir to combine fully. Add the jalapeno and stir again.
- Spray the muffin pan with cooking spray or lightly rub with butter. Spoon the cornbread mixture into the pan filling ¾ of the way.
- Bake in the center of the oven for 20-25 minutes or until the center is cooked through.
- Remove and serve.
Notes
Store leftovers in the refrigerator for 4-5 days. Reheat in the microwave for 15 seconds or the oven for 5 minutes at 325 degrees.
This recipe can be doubled to make 12 muffins.
Use our Hot Honey recipe in place of regular honey for added spice.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Oven
- Cuisine: Southern
Keywords: almond cornbread, grain-free cornbread, jalapeno paleo cornbread
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