I just love cornbread ... but eating it became difficult when I went mostly Paleo. Then ... in searching for a recipe for Thanksgiving (and knowing that I couldn't do without traditional cornbread and sausage stuffing), I found this Paleo cornbread recipe from fastpaleo.com.
It goes GREAT with the Paleo Cornbread and Sausage Stuffing recipe I also found ... and am taking to Thanksgiving THIS year too. But it's also sooo easy and fast I can do it every week as an accompaniment to soups, chilis, and just about every kind of entree I can think of.
It also uses many of the Paleo ingredients I have on my sleeves and in jars on my kitchen counter. Including almond and coconut flours, almond milk, and coconut oil. Eat it up ... or use it in recipes ... FOR REAL!
Preheat oven to 350 degrees. Grease an 8 x 8" baking pan, spray with cooking spray, or line with parchment paper (I like to do the last two in a nonstick pan).
Combine all dry ingredients in a large bowl.
Add wet ingredients and mix well until well-incorporated.
Pour mixture into prepared pan and spread evenly.
Bake at 350 degrees for 20 to 25 minutes or until a knife inserted in the middle comes out clean.
Serve with chili, maple syrup, butter, or however you like to eat cornbread!
Ingredients
Directions
Preheat oven to 350 degrees. Grease an 8 x 8" baking pan, spray with cooking spray, or line with parchment paper (I like to do the last two in a nonstick pan).
Combine all dry ingredients in a large bowl.
Add wet ingredients and mix well until well-incorporated.
Pour mixture into prepared pan and spread evenly.
Bake at 350 degrees for 20 to 25 minutes or until a knife inserted in the middle comes out clean.
Serve with chili, maple syrup, butter, or however you like to eat cornbread!
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