I don't know about you, but I absolutely ADORE cornbread. Unfortunately, if you go Paleo, wafting whiffs of gingery-grainy goodness are no more.
So when I found this recipe for Paleo Cornbread Chili Pie on jaysbakingmecrazy.com, it soon became another cooking go-to basic. It's definitely a crowd-pleaser ... especially with kids. And so easy even they can make it.
And ... with the same grainy-goodness as original cornbread ... you'll never miss the original! You can also swap out the beef for pork, chicken, turkey ... or even "Beyond Meat" crumbles. Eat it up FOR REAL!
AuthorJill PlaceI don't know about you, but I absolutely ADORE cornbread. Unfortunately, if you go Paleo, wafting whiffs of gingery-grainy goodness are no more. So when I found this recipe on jaysbakingmecrazy.com, it soon became another cooking go-to basic. It's definitely a crowd-pleaser ... especially with kids. And so easy even they can make it.
Preheat the over to 325 degrees and grease a 9x13" pan. Set aside
In a large skillet, brown beef (or other meats), breaking it up into small pieces as it cooks (If using "Beyond Meat", skip this step and instead just combine all ingredients in skillet). Once it is fully cooked, add the salsa, marinara sauce, and chili powder. Stir and let cook for 5 to 10 minutes.
While the chili is simmering, make the cornbread.
In a large bowl, combine the almond flour, coconut flour, salt, and baking soda. Mix well.
Add the ghee, coconut oil, honey, eggs, and almond milk. Stir well until mixture is well combined and no dry lumps remain.
Pour the chili in the 9 x 13" pan and spread evenly.
Scoop the cornbread mixture on top of the chili, spreading it out as much as possible to completely cover chili (I find a large silicone spatula works well for this). Scoop small amounts and spread to cover small area ... then move on.
Bake for 45 to 50 minutes, until the edges are slightly brown and the center is set. Let sit 10 to 15 minutes on the counter, then cut into pieces and enjoy!
Ingredients
Directions
Preheat the over to 325 degrees and grease a 9x13" pan. Set aside
In a large skillet, brown beef (or other meats), breaking it up into small pieces as it cooks (If using "Beyond Meat", skip this step and instead just combine all ingredients in skillet). Once it is fully cooked, add the salsa, marinara sauce, and chili powder. Stir and let cook for 5 to 10 minutes.
While the chili is simmering, make the cornbread.
In a large bowl, combine the almond flour, coconut flour, salt, and baking soda. Mix well.
Add the ghee, coconut oil, honey, eggs, and almond milk. Stir well until mixture is well combined and no dry lumps remain.
Pour the chili in the 9 x 13" pan and spread evenly.
Scoop the cornbread mixture on top of the chili, spreading it out as much as possible to completely cover chili (I find a large silicone spatula works well for this). Scoop small amounts and spread to cover small area ... then move on.
Bake for 45 to 50 minutes, until the edges are slightly brown and the center is set. Let sit 10 to 15 minutes on the counter, then cut into pieces and enjoy!
Leave a Reply