The Best Gluten-Free Cornbread (grain-free, Paleo)

Last Updated on August 11, 2025 by Carrie Korem, FNTP

This is hands down the best gluten-free cornbread I’ve ever made—and it’s completely grain-free, with a simple paleo and dairy-free option! Inspired by my Grandma’s tried-and-true recipe, this cornbread is soft, flavorful, and the perfect companion to soups, chili, or your Thanksgiving table.

Now, you might be wondering—how can you make cornbread without cornmeal? The answer is simple: almond flour, coconut flour, and one secret ingredient… fresh minced onion! It’s the magic touch that gives this recipe the same depth of flavor you’d expect from traditional cornbread, without the gluten or grains.

Layered with melty cheddar cheese in the center (or made completely dairy-free with easy swaps), this gluten-free cornbread is a recipe you’ll come back to over and over again.

Why You’ll Love This Gluten-Free Cornbread

• Grain-Free & Paleo-Friendly – Uses almond flour and coconut flour instead of cornmeal or wheat flour.
• Rich Flavor – Fresh onion adds authentic cornbread flavor without corn.
• Customizable – Make it cheesy, spicy, dairy-free, or sweet.
• Perfect Texture – Tender and moist, with a golden-brown crust.

Ingredients You’ll Need 

• Almond flour – Finely ground for the best texture.
• Coconut flour – Helps with structure and lightness.
• Baking powder & baking soda – Grain-free versions keep it paleo-friendly.
• Celtic sea salt – Enhances the flavor.
• Organic cane sugar – Just a touch for balance (optional).
• Organic Eggs – Helps the bread rise and hold together.
• Unsalted butter or coconut oil – For richness.
• Sour cream or whole coconut yogurt – Adds moisture and tenderness.
• Yellow onion, minced – The flavor secret!
• Raw cheddar cheese – Optional, but makes for a delicious gooey layer.

Dairy-Free & Paleo Variations

• Swap coconut oil for butter.
• Use whole coconut yogurt instead of sour cream.
• Omit the cheese for a fully dairy-free paleo cornbread.

What to Serve With Gluten-Free Cornbread

This cornbread is perfect alongside:

• My Simple All-Beef Chili 
• Soups like lemon chicken vegetable, creamy tomato, or butternut squash
• Holiday dinners – turkey, ham, or roast chicken

Storage & Freezing Tips

• Store: In an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freeze: Wrap tightly and freeze for up to 3 months. Thaw at room temperature and warm in the oven before serving.

FAQ

Can I make this into muffins?
Yes! Pour the batter into a lined muffin tin and bake for 18–20 minutes.

Does it taste like traditional cornbread?
Absolutely! The minced onion gives it that classic cornbread flavor without the cornmeal.

Can I make it ahead?
Yes, it reheats beautifully in the oven.

Whether you make it cheesy for comfort food season or dairy-free for a paleo side dish, this gluten-free cornbread is sure to become a family favorite. Give it a try—I think you’ll agree it’s the best gluten-free cornbread you’ve ever had!

The Best Gluten-Free Cornbread

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• Author: Carrie Korem, FNTP
• Prep Time: 20
• Cook Time: 30
• Total Time: 50
• Yield: Serves 9
• Category: bread
• Diet: Gluten Free

Ingredients

Units USM

• 2 cups almond flour
• 4 tablespoons coconut flour
• 3 teaspoons baking powder (make sure it’s grain-free) (you can omit for the gaps protocol, just keep in mind the bread won’t rise as much)
• 1 teaspoon Celtic sea salt
• 1/2 teaspoon baking soda
• 2 teaspoons organic cane sugar
• 2 large eggs, lightly beaten
• 8 tablespoons unsalted butter or 7 tablespoons coconut oil, melted and cooled slightly
• 1 cup sour cream (or plain, whole coconut yogurt)
• 1 small yellow onion, minced
• 1 1/2 cups grated raw Cheddar cheese (omit for Paleo or dairy-free)

 

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Instructions

Preheat oven to 425°F and adjust rack to middle position of oven. Butter an 8 x 8-inch baking dish. Whisk almond flour, coconut flour baking powder, sea salt, baking soda and sugar together in a large mixing bowl. In a separate bowl, whisk together the eggs, butter, and sour cream. Pour sour cream mixture and onions into flour mixture and gently fold all ingredients together. Pour half of the cornbread batter into the baking dish and spread out evenly. Sprinkle the shredded cheese on top, and then pour the remaining batter on top. Bake for 30-35 minutes, or until the top is golden brown.