Paleo Cornbread Recipe

Delicious Paleo cornbread

Whether you’re from the South, or just enjoy good old-fashioned Southern comfort food, you probably know that cornbread is a cherished mealtime staple.

Served with soups and chili, eggs and bacon, barbeque and stew – this humble bread is such a tradition in Southern cuisine it’s often considered a “vegetable” at Southern meat-and-threes.

But when it comes to your health, very few things spike blood sugar as quickly and as a high as an old fashioned slice of this sweet-and-savory bread.

In fact, a single two-ounce serving of cornbread has a glycemic index of 110 and a glycemic load of 30! That means indulging in a square will skyrocket your blood sugar more than:

  • An ounce of jelly beans (78 GI/22 GL)
  • A large glazed donut (76 GI/24 GL)
  • A 12 oz. can of cola (63 GI/25 GL)

And contrary to common belief, corn is actually a grain… not a vegetable. And besides the rapidly digestible carbs, this food is also a common allergen. What’s more, most corn is genetically modified and then stored in silos where it fosters the growth of aflatoxin, a cancer-causing mold toxin.

Paleo Cornbread: A “Corn” Bread for the New Generation

Since most corn is off limits if you care about your health, we were determined to find a way to capture the essence of cornbread with our favorite, grain-free ingredients. We needed to come up with a blend that captured the nutty density and classic sweet crumbles that cornmeal typically provides.

So we tapped into our Miracle Mix for some experimenting. Made with ingredients, including almond and coconut flour, we were already on the right track for the seedy yet fluffy consistency that traditional cornbread has. In order to get the creamy flavors that corn naturally brings, we melted in some grass-fed Kerrygold butter (of course, butter makes everything taste better!).

But there was still something missing that would turn this bread into a Paleo-approved “cornbread.” Oddly enough, the answer was… Corn.

Though not the starchy kernels we avoid. Instead, we used organic baby corn – an immature form of corn that is low in carbohydrates and high in sweet corn flavor. Baby corn is actually much more like a vegetable than the grain it becomes in maturity. It’s very similar to green beans, which are also picked at an immature stage, and are more like a vegetable than a legume.

Now, back to “corn” bread…

The finishing touches of making a time-honored cornbread meant cooking it in its original vessel. Well, almost. We don’t have the tools that Native Americans used, nor the time to roast over a fire, so we turned to our cast-iron skillet to get the most authentic tasting crust.

The result? A buttery, fluffy “almost” cornbread that pairs perfectly with warm chili… or makes the perfect dipping breakfast bread for your sunny side up eggs.

Let’s get to baking!

Step-By-Step Paleo Cornbread Recipe

First, preheat your oven to 400 F. Add a tablespoon of butter or oil to a 9″ cast iron pan and transfer to the oven to melt.

Now gather your ingredients. You’ll need 3 eggs, half a cup of melted butter (or coconut oil), a quarter cup of coconut milk, 1 1/4 cups Miracle Mix. Plus 1 cup of chopped baby corn (and a dash of stevia or coconut sugar if you like a sweeter corn bread).

ingredients for Paleo cornbread

In a medium bowl, whisk together the melted butter (or oil), eggs and coconut milk with a hand mixer.

wet ingredients for Paleo cornbread

Add the Miracle Mix and blend on medium speed to incorporate.

Miracle Mix in Paleo Cornbread

Fold in the baby corn and sweetener (if using).

fold in the corn into Paleo Cornbread

Carefully remove the cast iron pan from the oven and swirl the melted butter or oil to coat evenly.

Swirl melted butter for Paleo Cornbread

Spread batter into the pan and transfer to the oven.

Paleo cornbread batter

Bake 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Paleo cornbread baked

5 from 1 reviews
Paleo Cornbread Recipe
Prep time
Cook time
Total time
Yield: 12
  • 1¼ cups Miracle Mix (125 g)
  • 3 pastured eggs
  • 4 Tbsp. coconut milk
  • ½ cup butter or coconut oil, melted + 1 Tbsp. for pan
  • ½ tsp. liquid stevia extract (optional)
  • 1 cup chopped baby corn
  1. Preheat oven to 400 F. Add 1 Tbsp. butter to a 9" cast iron pan and set in oven to melt.
  2. Add ½ cup melted butter (or oil), eggs and coconut milk to a medium bowl.
  3. Beat on medium speed to combine.
  4. Add Miracle Mix. Beat on medium speed to incorporate.
  5. Fold in stevia and baby corn.
  6. Transfer to preheated oven and bake 20-25 minutes until golden brown and a toothpick comes out clean.



    • Jon Herring says

      Hi Jeffry – We have not calculated the exact nutrition information for this particular recipe. But the only material addition (that is not included in our nutrition information for the product itself) is the baby corn.

      You can easily check the label on that product to see what it may add to the recipe.

      For the “as is” and “as prepared” nutrition information for Miracle Mix, you can find that in the “Nutrition Information” tab on this page:

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