Gluten and Grain Free “Corn”bread

Ok, I know…. grain free cornbread is an oxymoron… but I promise you won’t miss the corn in these :) Obviously, corn is gluten free, but there are many who can’t do corn, those who follow the SCD or the Paleo diet, myself included. ┬áSo here is my rendition using almond flour. It makes a great base, feel free to add diced jalapenos or sprinkle with cheddar cheese to make it your own.

This recipe is based off of my “corn”dog bites, which are a fantastic game day snack or perfect for a birthday party! I decided to only use almond flour in this recipe, and it turned out great. So feel free to use this as a base for the “corn” dog bites if you don’t have coconut flour on hand.

Gluten and Grain Free “Corn”bread

  • 1/4 cup melted butter
  • 2 tablespoons honey
  • 3 eggs
  • 3/4 cup almond flour, firmly packed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  1. Preheat oven to 325.
  2. Whisk all ingredients together, pour into a greased 8×8 baking dish. Top with cheese (optional)
  3. Bake for 23-28 minutes until golden brown.
  4. Remove from oven and cool slightly before cutting and serving.

Now do yourself a favor and make a batch of these tonight, cut into cubes, throw into a ziplock and freeze! (Do not use cheese or jalapenos if you plan to make stuffing with it) You will be one step ahead for my Bacon-Cornbread Stuffing Recipe – coming very soon!!

sneak preview:

Many blessings,


16 thoughts on “Gluten and Grain Free “Corn”bread”

  • OMG!! I can’t wait to see the upcomin’ recipe!!! This Southern girl misses cornbread stuffing for Thanksgiving, as we’ve been on SCD/GAPS for 4 years.

  • Michelle,
    I’m so glad to have you back! I’ve missed you! Adore your recipes. We went gluten free about 4 months ago and your blog gave me back my beloved baking! I’m making the cornbread right now to go with our chili and can’t wait to try the stuffing sometime this week! Thanks for all you do for us!


  • Hi Michelle,

    I thought corn had gluten because it is a grain and all grains have gluten. It’s omitted from a true gluten free diet. What’s your take on this statement.
    Thank you Michelle, I love and value so many of your recipes.

    • Although there is a substance called corn gluten in corn, it is not the same gluten protein found in wheat, rye, and barley. Corn is perfectly acceptable on a true gluten free diet such as one required by a person with celiac disease. However, many people with celiac disease or gluten intolerance also have other food sensitivities, and corn is high on the list of foods that cause problems.

      In my house, I am the gluten-free person, and I can eat all the corn I want. My husband, on the other hand, is a happy, healthy consumer of gluten, but he is allergic to corn. Finding a gluten-free and corn-free recipe for corn bread is great for both of us! I hate fixing two meals.

      Thanks for the recipe! I can’t wait to try it out.

    • Lol…not all grains have gluten, ie corn, quinoa, buckwheat. Not to mention, this recipe has no corn in it.

  • The whole family loved this “corn” bread tonight! Thank you for your awesome recipes. They are so practical and always turn out.

  • Hi, I am new to your blog (someone shared your bacon cornbread stuffing link on FB). I am so glad I found you. I just started a wheat-free diet a few weeks ago and am slowly trying to wean the family off of wheat and possibly other grains. I wasn’t sure what I was going to do for Thanksgiving. I can’t wait to try your stuffing.

  • Omg!! You just maybe the answer to my prayers!! Found you by googling corn free cornbread. I suffer from very bad RA as well am allergic to corn. My babies are the same with the allergies & lest just say I sooo miss cornbread. It’s the hubbies fave. I’m going to give this a try tomorrow.

  • I tried this recipe with applesauce and baking powder instead of eggs but forgot the coconut oil (butter) and it didn’t firm up at all. It was just sweet mush. Today I try it and add a little corn starch and not as much applesauce and it’s not looking too good. The consistency is looking the same. My vegetarian chili will be all gone before I can figure this out. Help!!!

    • Olive oil should be fine…just might change the flavor. Try ghee (clarified butter) if you have sensitivities to milk protein, to help to preserve some buttery yumminess.

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