Hope everyone had a fabulous weekend! We were visiting family and friends in Ohio for one of my friends weddings. The wedding was awesome but the weather was freeeezing. When we got back yesterday it was also cold and gloomy in Colorado, so we decided to make chili. I didn’t grow up eating corn bread with chili, but Mitch did, so I did some research and came up with this paleo corn bread recipe. It’s not everyday that a brand new recipe turns out okay, but this was super successful! My little brother came over for dinner and he loved it too – we accidentally ate the entire 8×8 pan.
Since corn is technically un-paleo, you can’t really make real corn bread…but this tasted pretty close to the real thing! It’s also easy. Just whisk all ingredients together, pour into an 8×8 pan and bake for 30 minutes. Instant, delicious bread to accompany whatever you’re having for dinner, or just on its own. Enjoy!
- 1/2 c almond flour (not meal)
- 1/2 c coconut flour
- 1/2 tsp sea salt
- 3 eggs - whisked
- 2 tbsp grass-fed butter - melted
- 2 tbsp coconut oil - melted
- 2 tbsp honey
- 1/2 c unsweetened almond or coconut milk
- Preheat the oven to 325F.
- Grease an 8x8 pan with coconut oil or butter
- Whisk all dry ingredients in a small bowl
- Add all wet ingredients to the dry and whisk together
- Pour the batter into the prepared baking pan
- Bake for 25 minutes at 325F. then increase heat to 350F. and bake for the last 5 minutes
- Test your bread with fork or knife and make sure it comes out clean - if not, put back in the oven for a few minutes and test again
- Cut into squares and serve immediately with honey and/or butter
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