“Corn” Bread

I totally forgot about this recipe from last year. I was perusing Pinterest and came across this recipe from another blogger (and I apologize in advance for not giving proper credit to whomever that was!) Anyway, it was a chilly (yes chilly in Florida) weekend and I was recreating some of the comfort foods from “up north” that we used to enjoy. As always these days, in paleo fashion. So - I came across this recipe and thought it was a perfect afternoon thing to try. Simple, wouldn’t make a big mess, and quick to prepare and get into the oven. The results were superb. I did change a couple of things. The original recipe called for honey as well as coconut sugar, I felt the latter was unnecessary and omitted it. No one missed the added sugar. I used almond flour, but not superfine grind, and I think it lends to the texture having a more cornmeal consistency.

If you wanted to take it to the next level, try adding shredded vegan cheese, nutritional yeast (about 1/4 cup) sliced jalapeños, diced. bacon, or anything else that would make this feel like your favorite traditional cornbread. It holds up well for a couple of days, too, if you individually wrap the pieces in plastic wrap or store in an airtight container.

Next I’m thinking that I’m going to make my traditional Thanksgiving cornbread stuffing substituting this cornbread recipe and the focaccia dough recipe. Stay tuned!

Yield: 9

Living Delish & Nutrish: Tina Wells

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"Corn" Bread Grain-Free

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

• 3 large eggs
• 1/2 cup full fat coconut milk
• Zest of one lemon (see pro tip)
• Juice of one fresh lemon
• 1/4 cup honey
• 1/3 cup ghee melted
• 1 3/4 cups almond flour
• 1/4 cup tapioca flour
• 2 Tablespoons coconut flour
• 1 1/2 teaspoon grain free baking powder I like Otto’s)
• 1/2 teaspoon baking soda
• 1/2 teaspoon pink Himalayan salt, kosher or sea salt

Method

1. Preheat oven to 350ºF and prepare and 8" X 8" pan with avocado or ghee spray and parchment paper. Set aside.
2. Combine the eggs, coconut milk, honey, lemon zest and lemon juice. Mix with a whisk to thoroughly combine and break up the eggs.
3. In a separate bowl, combine the dry ingredients. Sift or whisk to ensure there are no lumps.
4. Add the wet ingredients to the dry and mix just until all of the dry is incorporated. Do not over mix.
5. Pour into the prepared pan and spread evenly.
6. Bake 20 to 25 minutes, until a skewer inserted into the center comes out clean.
7. I like to change it up by adding plant-based cheese, jalapeños, crumbled bacon and any other ingredients to make this just like your favorite traditional corn bread.

Pro Tip

always zest the lemon, then cut in half and juice. It's much easier to zest the fruit while it's whole.

https://livingdelishandnutrish.com/recipe/corn-bread

©Tina Wells Luxury Brands, LLC

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