• Clara Blanchette

GF Cornbread

Yay for the weekend! Hope you're having a wonderful day and enjoying the beautiful weather.

This recipe is the best when receiving friends over. Prepare a chili bar and add this cornbread to it to add the cherry on top. (My favorite chili: chili con carne )

I feel like I'm always repeating this, but each time I make this recipe, I am ecstatic! You won't even know it's gluten free. And if you don't have a problem with gluten or dairy, easily replace the gluten free flour for whole wheat flour.

The maple syrup is optional, but I prefer a sweet cornbread. If you omit the maple syrup, chili is a must to add some flavour to it.

I followed the Bob's Red Mill's recipe but changed a couple things to make it paleo. This recipe uses cornmeal.

Now let's go on with the recipe!


- 1 cup Medium Grind Cornmeal ( i used Bob's Red Mill)

- 1 cup gluten free flour

- 1/2 tsp salt

- 1 tbsp baking powder

- 1 egg

- 1 tbsp sugar

- 1 cup almond milk

- 2-3 tbsp maple syrup

- 1/4 cup dairy free butter or palm shortening ( use butter if not dairy-free )


- Preheat oven to 425 F

- Sift together all dry ingredients in bowl.

- When mixed, add egg, milk and butter.

- Beat until smooth, about 1 minute.

- Bake in 20-25 minutes.

- Let cool for 5 minutes

- Serve with butter on top or with chili.

Bon appétit les amis!!

Clara a.k.a thepaleokid xoxo