One meal we love to eat is cornbread and chili. After cutting out grains and refined sugars, we were still able to make chili paleo, but it starts to get a little tricky when it comes to cornbread…pretty much a paleo oxymoron. For quite some time, we would “cheat” and make a gluten-free version of cornbread. This winter I finally started experimenting with a recipe that would resemble cornbread, but actually wouldn’t contain any corn or grains. And here is the result! I hope you enjoy it! I know there are a ton of ways people like cornbread, so I apologize if this doesn’t taste exactly like the cornbread you are used to. We love to eat ours with butter and pure maple syrup–yum!!
1 1/2 cup Bob’s Red Mill Almond Flour
1/3 cup arrowroot
1/3 cup + 1 Tbsp. coconut flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup almond milk
1/4 cup coconut oil, melted
3-4 Tbsp. honey
1. Preheat oven to 350 degrees. Grease an 8×8 baking pan or line with parchment paper.
2. Combine all the dry ingredients in a large bowl.
3. Add wet ingredients and mix until well-incorporated.
4. Pour mixture into prepared 8×8 pan and spread evenly.
5. Bake at 350 degrees for 20-25 minutes or until a knife inserted comes out clean.
*Serve with chili, maple syrup, butter or however you like to eat cornbread!
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