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This recipe was created in partnership with Chosen Foods! All opinions are my own.

This “corn” bread is grain-free and dairy-free, but it tastes just like the real thing! It’s made with grain-free flour, avocado oil, honey, and more to make a cornbread dupe that you’ll love!

Cornbread feels like a must for the holidays! I always used to love getting boxed cornbread mix to make muffins as a side for Thanksgiving, and my husband loves cornbread year-round with chili. Corn is a huge trigger for my autoimmune disease and it always makes me feel exhausted. I wanted a corn-free alternative to cornbread that was easy to make, and everyone in my family would love.

This “corn”bread is a dupe that really tastes like the real thing! I’ve made a few batches and it’s gone in a couple of days every time.  My husband agrees that it tastes just like cornbread, even though it’s totally corn-free.

The Ingredients

  • Almond flour and tapioca starch. Almond flour helps to create that cornbread texture. If you need a nut-free alternative, I have an AIP cornbread muffin recipe that’s nut-free and egg-free!
  • Eggs. Egg help give the bread more of a rise, but you can also swap 2 flax eggs! It just won’t make the bread rise as much and it’ll change the look a bit.
  • Pumpkin puree. This recipe doesn’t taste like pumpkin! We use just a small amount to get an orange/yellow color to the bread so it looks more like cornbread, and it makes it slightly sweeter like a true cornbread.
  • Honey. I recommend sticking with honey rather than maple syrup for both color and flavor.
  • Avocado oil. Avocado oil is a great neutral oil for baking! It’s a great alternative to butter in this recipe, and the flavor is still spot on. I always use Chosen Foods Avocado oil & avocado spray in my kitchen!

How to make “corn” bread

  1. Make the batter. Combine the dry ingredients and wet ingredients. Stir well until a batter forms.
  2. Add to the baking dish and bake. Pour the batter into the prepared baking pan and spread to evenly cover the pan. Transfer to the preheated oven and bake for 18-20 minutes or until golden and baked through.
  3. Allow to cool and slice! 

 

Tips & Tricks

  • Use a lighter-colored baking pan. A white or light grey pan is preferable for this recipe as almond flour can easily burn.
  • Add toppings, or sides. I love drizzling it with extra honey on top, and my husband has been enjoying it with BBQ style meals!

Can you make cornbread stuffing?

Yes, you can try to make cornbread stuffing with this cornbread! I would dry it in the oven on very low heat, and then use it as you would regular cornbread in stuffing.

Can you make this recipe nut-free?

If you need a nut-free alternative, I have an AIP cornbread muffin recipe that’s nut-free and egg-free!

Can you make corn muffins with this recipe?

The cornbread comes out so well that I haven’t tried to make corn muffins yet! It should work with this recipe, so let me know if you try it!

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“Corn” Bread (Corn-free, Dairy-free)

  • Author: Michelle
  • Total Time: 30 minutes
  • Yield: 9 servings 1x
  • Diet: Gluten Free
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Description

This “corn” bread is grain-free and dairy-free, but it tastes just like the real thing! It’s made with grain-free flour, avocado oil, honey, and more to make a cornbread dupe that you’ll love!

Ingredients

Units Scale
  • 2 cups almond flour
  • 1/4 cup tapioca starch
  • 1/4 tsp baking soda
  • Pinch of salt
  • 2 tbsp pumpkin puree
  • 2 eggs
  • 1/4 cup avocado oil (I use Chosen Foods)
  • 1/4 cup honey

Instructions

  1. Preheat the oven to 350 F and spray an 8×8″ light-colored baking pan with avocado oil spray (I use Chosen Foods) and set aside.
  2. Using a large bowl, whisk the almond flour, tapioca starch, baking soda, and salt together until fully combined.
  3. Add the pumpkin puree, eggs, avocado oil, and honey and stir well until a batter forms.
  4. Pour the batter into the prepared baking pan and spread to evenly cover the pan. Transfer to the preheated oven and bake for 18-20 minutes or until golden and baked through.
  5. Remove from the oven and allow to cool before carefully slicing into 9 slices. Enjoy warm or chill in the fridge for 3-4 days.
  • Prep Time: 10
  • Cook Time: 20
  • Category: Sides
  • Method: Baked
  • Cuisine: American