Cornbread is one of those foods that, while not Paleo-friendly, goes with a lot of Paleo recipes (think chili!) Typically made of cornmeal, it’s also loaded with sugar and wheat flour. Not a healthy side dish, to say the least.
Luckily, it’s easy to make a Paleo version of cornbread that still has that crumbly texture that goes so nicely with your favorite soups or stews. The secret: a combination of almond flour and coconut flour, combined with a few eggs and buttermilk. Honey adds a touch of sugar, if you like your cornbread on the sweeter side.
This recipe is easy to customize according to your tastes. You can add chopped jalapeño or chili powder if you like it spicy, or substitute your favorite non-dairy milk for the buttermilk if you are dairy-free.
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 T baking powder
- 1/2 t sea salt
- 3 eggs
- 2 T honey
- 1/2 cup buttermilk or non-dairy milk
- 2 T melted butter or coconut oil
How to Make It:
1. Preheat oven to 350°F.
2. Lightly grease a square baking pan with coconut oil or butter.
3. Combine the flours with the baking powder and salt in a bowl. In a separate bowl, whisk the eggs with the honey, buttermilk, and butter. Add this to the dry ingredients and whisk until combined.
4. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15-18 minutes. Cool before cutting into squares and serving.
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