No Corn Cornbread (Grain Free, Dairy Free, Egg Free, and AIP)

   No Corn Cornbread
Today’s post is all about this No Corn Cornbread. One of the foods that I absolutely loved way back when I was not eating Paleo or AIP was cornbread. My mom made a cornbread recipe that was to die for. My favorite part was when the cornbread was under baked and slightly gooey in the middle….total bliss.
 No Corn Cornbread
It only stands to reason then that this is one of the foods that I miss and therefore wanted to create my own grain free corn-less version that I can eat and enjoy. The only problem….conventional cornbread recipes and even Paleo recipes use eggs as the predominate binder to hold the bread together. Eggs are one of the foods not allowed on the AIP (autoimmune protocol). The reason eggs are not allowed on the AIP lifestyle is mainly due to the egg white.
No Corn Cornbread
There are many enzymes in the egg white that break down proteins making them ineffective. One major enzyme is lysozyme, which is resistant to heat, stable in acidic environments, and  resistant to digestion.  This enzyme creates a complex that remains intact; and binds to bacterial proteins (like E. coli) and protease inhibitors from the egg white. Protease inhibitors are compounds that protect the protein from digestion. So lysozyme has a unique property where it remains positively charged which allows to it cross across the lining of the small intestine and into the bloodstream. This process of crossing into the blood is made even easier if you have an autoimmune disease or leaky gut.
 No Corn Cornbread
  When it crosses into the bloodstream it brings all protease inhibitors, bacterial proteins, and even other proteins presently in the gut that are bound to it. These foreign proteins in the bloodstream generate an immune response from the body, which also creates antibodies against them.  In normal healthy people (without leaky gut or autoimmunity) there will most likely not be significant damage to the gut lining or a resulting immune response from eating egg whites. For a more in deph explanation please see this link from the Paleo Mom, written by Dr. Sarah Ballantyne PhD from whom I got all this information.
No Corn Cornbread
Finding a substitute for eggs was a challenge, especially when the main flour used to give this bread a “cornbread” taste (or as close to it as possible) doesn’t like to hold together very well and likes to be crumbly. At the end of the day, this recipe worked with gelatin, but I will no doubt continue to experiment to find a binder or combination of binders that will work even better so that all of us AIP folks can enjoy “cornbread” without the corn (and eggs) too. BTW this bread would be perfect eaten with some sort of chili or even a thanksgiving meal.
No Corn Cornbread

No Corn Cornbread (Grain Free, Dairy Free, Egg Free, and AIP)

Servings 9 pieces


  • 3/4 c . water
  • 3 Tbs . gelatin *see note below
  • 1 c . coconut flour
  • 1/3 c . + 2 Tb. tapioca starch
  • 2 tsp baking soda
  • 1 tsp cream of tartar
  • 1/4 tsp sea salt
  • 1/4 c . honey
  • 2 Tbs . coconut oil melted
  • 1 tsp . vanilla omit if AIP
  • 1 tsp apple cider vinegar
  • 1/2 c . applesauce
  • 1/2 c . full fat canned coconut milk


  1. Preheat oven to 400 F and grease a 8x8 baking dish.
  2. Mix together the water and gelatin in a small sauce pan and set aside.
  3. Combine dry ingredients in a large bowl.
  4. In a separate bowl mix together the rest of the wet ingredients (honey through canned coconut milk). Do not mix in the gelatin.
  5. Heat the gelatin over medium heat, constantly whisking. Heat until the gelatin dissolve and becomes clear.
  6. Remove the gelatin from the heat and whisk until frothy. Set aside.
  7. Pour the honey/oil/ applesauce mixture into the dry ingredients and fold until just barely combined. The batter doesn't have to be completely mixed.
  8. Fold in the gelatin.
  9. Pour in the prepared pan and gently spread out in the pan being careful not to press down too hard.
  10. Bake for 20-30 minutes.
  11. Remove from oven, and let cool. At this point the bread is quite crumbly and it doesn't stay together well, but it should set up as it cools. It will set up even more if placed in the refrigerator.

Recipe Notes

If you are not following the AIP lifestyle you can use 3 eggs instead of the gelatin and water used in this recipe. I have not tried this though, since I am following the AIP.






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  1. Christopher Ordonez | 12th Jan 18

    Thank you for this its amazing! My grandma would makes this with corn flour every month with some fresh squeezed lemonade. Brings me back to the good times as a kid

  2. Kristy Stephenson | 1st Jun 17

    Can arrowroot be used in place of tapioca?

    • The Sweet Pea Blogger | 2nd Jun 17

      Hi Kristy, arrowroot can be used to replace the tapioca starch in a 1:1 ratio. There shouldn’t be an issue and arrowroot should, theoretically, work well since it is similar in taste, texture, and properties to tapioca starch. Hope that helps! 🙂

  3. Sunny | 21st Apr 17

    I made this tonight using eggs. I separated the whites, whipped them, and folded them in at the end. Also used maple syrup instead of honey and grapeseed oil instead of coconut oil (we were out). Turned out well. Like you said, is super crumbly but gets better as it cools.

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