Paleo Pumpkin “Cornbread”. (Gluten/Grain/Corn/Dairy Free)

by Brittany on October 10, 2013

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So, let’s talk about cornbread. Cornbread is hands-down one of my favorite things.  I don’t know what it is about it… slightly sweet, slightly salty…I just love it! Now that I’m mostly grain-free,  I limit how much corn I eat.. which most of us know is also a common allergen for a lot of people. But, never fear! There’s always a solution.

This recipe was honestly a happy accident. I was making a basic pumpkin muffin recipe and the first thing I thought of when I pulled them out of the oven was that they smelled a lot like cornbread….lightbulb! After a little tweaking, the Paleo Pumpkin Cornbread was born!

If you’re like me and love cornbread, I promise you will love this recipe! It’s a wonderful alternative and super versatile for flavor variations.

Paleo “Cornbread”.

  • 5 large eggs
  • 1/2 cup pumpkin
  • 2 Tablespoons of coconut palm sugar
  • 1/2 cup coconut flour
  • 1/2 cup tapioca or arrowroot starch
  • 1 teaspoon lemon juice
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon sage
  • big pinch of black pepper (optional)
  1. Preheat oven to 350 degrees and line a 9 x9 baking dish with parchment paper. 
  2. In a large mixing bowl, combine all of the ingredients and pour into baking dish.
  3. Bake for 30-32 minutes until firm to the touch and lightly browned on the top.


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{ 17 comments… read them below or add one }

Lisa Rybka October 10, 2013 at 8:06 pm

Hi Brittany–I know you usually recommend substitutions if there are some…but in addition to wheat, tree nuts, shellfish, dairy and all spices–I had an anaphylactic reaction to eggs a week ago. Do you have any recommendations on subs for the eggs? I normally sub 1 tbsp baking powder mixed with 1 tbsp vinegar/lemon juice per egg. Just wondering how that might impact the recipe since it uses coconut flour and I am new to baking with coconut flour and egg free. Thanks!


Brittany October 10, 2013 at 8:23 pm

I wouldn’t attempt to remove the eggs from this recipe! I may experiment in the future- but it will take me a bunch of trial and error (and I’m usually pro at replacing eggs!) So..unless you want to throw a lot of experiments into the trash..I wouldn’t attempt it!


Brittany October 10, 2013 at 8:24 pm

(and this is due to the fact that coconut flour is one of those flours that NEEDS eggs. Its the only one like that)


Lisa October 10, 2013 at 8:29 pm

:-( . Thanks Brittany. I am finding paleo baking pretty daunting since I’m allergic to tree nuts…and now eggs too. Argh!!!


Brittany October 10, 2013 at 9:14 pm

I have an ebook coming out soon with a bunch of coconut flour- egg free recipes in it! :)


Nicole October 10, 2013 at 9:16 pm

Hi Brittany – Any subs for the coconut palm sugar? I’m on a strict no sugar diet (of any kind) – would Xylitol or a stevia baking blend work? Thanks for all you do!

Lisa – Have you tried duck eggs? I’m allergic to chicken and chicken eggs, but have no problems with duck eggs. It’s been a life saver for me as I’m gluten and dairy allergic too! I get them at my co-op.


Brittany October 10, 2013 at 9:48 pm

Nicole- you can just leave the sugar out! :)


Brittany October 10, 2013 at 9:49 pm

OR xylitol would work too!


Jackie October 10, 2013 at 9:42 pm

Thank you for this recipe! I try not to use a lot of nuts as they don’t agree with me, and I’ve been looking for an easy, coconut flour-based “cornbread”. This looks absolutely perfect – can’t wait to pop it in the oven! I would love to see more coconut flour recipes from you as everything you post always looks so delicious :)


Laurie October 11, 2013 at 3:44 pm

NIIIIIICE!!!!! I’m putting this at the top of my week-end baking list! Love your blog! :)


JoeM October 15, 2013 at 4:33 am

This is exactly what I was looking for. The only thing that turns me away is the addition of starch. I wonder how it would do if I just omitted it? Also, what honey would do to the flavor? Thanks.


Lana October 16, 2013 at 2:11 am

I had my doubts about this one, made it tonight with soup. Unbelievable!! Three of us ate the whole pan and it did taste like cornbread~you’re a genius :)


Kelli @ Confections + Coffee October 21, 2013 at 3:39 am

I have a question! I was wondering if you could replace the arrowroot with corn meal? I know that would take away the “paleo” aspect, but my diet is not as strict when it comes to corn grain.

Thanks! This recipe looks great! Can’t wait to try it!


Brittany October 21, 2013 at 11:55 am

Hmmmmm. Well. I’m not sure what the correct ratio would be to exchange the two. This ” corn” bread is very moist so I feel like you could almost get away with just adding some cornmeal right to the batter. But in all honestly this shock take some experimentation. I wish I could provide a better answer.


Stacey October 27, 2013 at 4:10 am

Can almond sub for coconut? My son is allergic to corn and coconut. I’m hoping we gain coconut back this week with his allergy testing.


Jeannette October 30, 2013 at 12:55 am

Really good substitute for corn bread. I used honey, because that’s what I had, it was a little sweeter than I would have liked, but really good


Lisa November 7, 2013 at 1:51 am

This sounds delicious! Just pulled some sweet potatoes out of the garden and boiled and mashed them up this past weekend. Might use some instead of pumpkin and see how it turns out.


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