# Paleo Cornbread

- Cuisine: American
- Category: Dessert
- Diet: paleo, gluten-free
- Language: en

## Ingredients

- 3/4 cup almond or coconut milk
- 1/4 cup ghee
- 1/4 cup raw honey
- 4 whole egg
- 1 tsp apple cider or white wine vinegar
- 1 cup almond flour
- 3/4 cup tigernut flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cheese (optional)
- 1/4 cup corn (optional)
- 1/4 cup diced green chiles (optional)
- 1 tbsp nutritional yeast (optional)

## Instructions

1. Preheat your oven to 375 degrees and spray a pie plate, square baking dish, or oven safe skillet with avocado oil cooking spray.
2. Whisk together the milk, melted ghee, honey, and vinegar.
3. Beat in the eggs one at a time until all are well combined.
4. In a separate bowl, whisk together the almond, tigernut, and coconut flour along with the baking soda, baking powder, and salt.
5. Fold the wet ingredients into the dry until fully combined and smooth.
6. Fold in any optional add-ins like cheese, nutritional yeast, chiles, or corn.
7. Transfer the mixture to the prepared baking dish.
8. Bake for 25-30 minutes, rotating 180 degrees halfway through, until the cornbread is golden brown and a knife inserted into the middle comes out clean.
9. Allow to cool before slicing and serving.

## Equipment

- pie plate
- square baking dish
- oven safe skillet
- whisk
- mixing bowl

## Tips

- You can always sub more almond flour if you don't have tigernut flour.
- Extra cornbread can be kept in an airtight container at room temperature for up to 5 days.

## Source

- Original video: https://www.instagram.com/p/CIdvw1RAiIx/
- Creator: RACH ✨ Functional Health Practitioner + Nutritionist
- Recipe page: https://www.cliprecipe.com/recipe/66d5f392-cd65-4b20-ade8-6c5f6a3cef10
- Extracted: 2026-07-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt