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What Great Grandma Ate / Recipes / Desserts / Paleo Pumpkin Cornbread (With No Corn)

Paleo Pumpkin Cornbread (With No Corn)

Last Updated on November 13, 2019 by Jean Choi 10 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

If you are a pumpkin lover, you are going to want to make this Paleo Pumpkin Cornbread made with coconut flour and honey and no grains! It’s amazing drizzled with honey and butter.Paleo Pumpkin Cornbread

My very first pumpkin recipe of this season is here, and it does not disappoint! If you avoid most grains like me and are missing some cornbread in your life, this Paleo Pumpkin Cornbread may just fulfill your cravings. I used to be OBSESSED with cornbread growing up and used to get cornbread muffins anytime I saw them, so I’m so excited that this recipe turned out so well.

Paleo Pumpkin Cornbread Recipe

These days, corn and gluten bother my stomach, so I have to make my own paleo and grain free version that I can enjoy. And with Fall just around the corner, I thought it would be super tasty to add one of my favorite ingredients this time of year: pumpkin!

The result is pretty darn fantastic, if I do say so myself. While there is no corn in this, the combination of coconut flour and honey really do impart that cornbread flavor well with the slight sweetness, and the added pumpkin creates another level of flavor that goes so well with the rest of the ingredients.

Paleo Pumpkin CornbreadPaleo Pumpkin Cornbread

Texture Difference from Regular Cornbread

Because this Paleo Pumpkin Cornbread is gluten- and grain-free and has pumpkin added in, the texture will be a bit different than regular cornbread that you are familiar with. Pumpkin has a ton of moisture so whenever you add it to a recipe, especially baked goods, you have to expect a moister and denser result.

If you don’t like how moist it turns out, I highly recommend you take individual cut squares and toast them in the oven or on a pan. This will dry it up a bit and firm it up a bit like a regular cornbread. Plus, the toasty crispiness you get from outer layer and edges just makes it even more delicious, which I’m a huge fan of!

This Paleo Pumpkin Cornbread is best served with some chili or soup, but you can eat it alone like I do after toasting it with a pat of butter and a drizzle of honey. I purposely didn’t make it too sweet so I can add a bit more honey to it afterwards, because it’s seriously so good that way!

Paleo Pumpkin Cornbread (With No Corn)

If you are a pumpkin lover, you are going to want to make this Paleo Pumpkin Cornbread made with coconut flour and honey and no grains! It's amazing drizzled with honey and butter.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 9 servings
Author: Jean Choi

Ingredients

  • 1 cup coconut flour
  • ¼ cup tapioca starch
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 3 eggs
  • 1 cup canned pumpkin puree
  • ½ cup coconut milk
  • ¼ cup ghee melted and cooled
  • 3 tbsp honey omit for sugar-free option

Instructions

  • Click here for the full recipe. 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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By Jean Choi | September 20, 2018

Comments

  1. Tessa Simpson says

    September 24, 2018 at 10:34 am

    I love my bread more moist…this cornbread looks fabulous, and I adore the honey drizzle shot!

    Reply
  2. Katja says

    September 24, 2018 at 12:58 pm

    I am so excited for pumpkin season!! This looks fabulous. YUM!!

    Reply
  3. ChihYu says

    September 26, 2018 at 6:38 pm

    YUM! I love corn bread especially pumpkin flavored! How creative !

    Reply
  4. tina says

    September 27, 2018 at 2:40 pm

    Yaaaaas! This looks so delish – excited to try this out!

    Reply
  5. Emily @ Recipes to Nourish says

    September 28, 2018 at 2:11 pm

    I think it’s brilliant that you were able to come up with a corn-free version that’s legit. I would devour it with grass-fed butter and honey on top. Yum!

    Reply
  6. Renee says

    September 28, 2018 at 5:27 pm

    Gosh what a fun recipe! The ingredients are so simple! I can’t wait to try this!

    Reply
  7. Kari - Get Inspired Everyday! says

    October 1, 2018 at 7:05 am

    First off cornbread without the corn is a huge achievement and I love the pumpkin version as well, so creative and it looks incredible!

    Reply
  8. Erika says

    May 9, 2020 at 3:46 am

    5 stars
    I have made this recipe a few times now and it is the perfect substitute for when you want ‘cornbread’ with no grains. Yum!

    Reply
  9. Brooke says

    November 16, 2020 at 9:32 pm

    5 stars
    This was outstanding! I am so happy to find a replacement for cornbread with this recipe. We loved it so much! Great job 🙂

    Reply
    • Jean Choi says

      November 17, 2020 at 6:04 am

      That makes me so happy!! Thanks so much for leaving a review.

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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