This dairy-free paleo cornbread is also gluten-free, grain-free, and refined sugar-free. Definitely tastes just like the genuine thing. With a little ghee or vegan butter and a sprinkle of honey, it's perfect for dinner or breakfast!
Preheat your oven to 325° F and line an 8” square pan with parchment paper. In a large bowl, use a whisk or an electric hand mixer to blend together the eggs, coconut milk, lemon juice, raw honey, maple sugar, and ghee.
In a separate bowl, combine the almond flour, arrowroot, coconut flour, baking powder, baking soda and salt. Stir this mixture into the wet ingredients until just combined.
Transfer the batter to the prepared pan and smooth the top. Bake in the preheated oven for 25-28 minutes or until set, golden brown on top and a toothpick inserted near the center of the bread comes out clean.
Set the pan on a cooling rack and cool until just slightly warm. Remove from the pan using the parchment paper, and continue to cool until near room temperature. Cut into 16 squares to serve. Enjoy!