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close up of grain-free cornbread muffin

Paleo Cornbread

  • Author: Sloan
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 muffins 1x
  • Category: Baked Goods
  • Method: Oven
  • Cuisine: Southern


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.


  • 2 tablespoons Honey - warm 
  • 2 tablespoons Ghee or Butter - melted
  • 2 tablespoons Pumpkin Puree 
  • 2 large Eggs
  • 1 cup Almond Flour
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 Jalapeno - chopped {optional}
  • Extra Butter, Ghee, or Cooking Spray 


  1. Preheat oven to 350 degrees. 
  2. 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.  
  3. Spray the muffin pan with cooking spray or lightly rub with butter. Spoon the cornbread mixture into the pan filling 3/4 of the way. 
  4. Bake in the center of the oven for 20-25 minutes or until the center is cooked through. 
  5. Remove and serve. 


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.

Keywords: almond cornbread, grain-free cornbread, jalapeno paleo cornbread