• Janelle Bowman

Paleo Cornbread (Spooky Edition)

Have your cornbread, and eat it too! This is slightly sweet & buttery, and can double as an on-the-go breakfast if needed! Win-win!

#funfood #playwithyourfood #eatrealfood #nutrition #coach #habits #healthybyhabit #fitfam #notsospooky #yum


  • ½ cup almond flour

  • ½ cup coconut flour

  • ¼ tsp salt

  • ½ tsp baking soda

  • ⅛ cup melted grassfed butter or ghee

  • ⅛ cup melted coconut oil

  • ⅛  cup maple syrup or honey

  • 3 eggs (room temperature)

  • ½ cup unsweetened/unflavored almond or coconut milk (or milk of choice for non-paleo option)


  1. Preheat oven to 350

  2. Add dry ingredients to a medium mixing bowl and whisk together.

  3. In another bowl, mix the wet ingredients

  4. Gradually add the dry mixture to the wet, and stir together to form a thick batter.

  5. Scoop batter into into individual silicone muffin cups (about 2 Tbsp each), or transfer the entire batter to an 8x8 glass or stone baking pan

  6. Bake 30-40 minutes depending on the size/shape of your muffin cups or bakeware.  Edges should be slightly brown, and center set.


I had some fun for the holiday with my silicone skull molds!  You can use regular muffin tins, or even make your favorite chili recipe, pour it into a 9x13 baking dish and spread this batter over top, then bake for 40-45 min. For a cornbread chili casserole.  For a thicker cornbread layer, or for more muffins, just double the batter!

These are buttery with a hint of sweet, and can also sub for a paleo breakfast muffin, and taste amazing with a smear of nut butter on top!  If you want to use them this way, I’d add a hearty dash of cinnamon to the dry mixture too!

Ready in 40 minutes

Makes about 10 2x2 muffins

Per Muffin:

119 cal

8.8g fat

7.1g carb

3g protein

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