Maple Paleo Cornbread

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Question: What goes best with chili?  Answer: cornbread.  A friend of mine who made the Chicken Chili recipe, that I recently posted, commented that I needed to find a good cornbread recipe.  A couple weeks after that, I came across this recipe.  The site that posted it is called Paleo Porn.  Because of the name, I actually kind of felt a little dirty looking at it.  The food looks ridiculously delicious.  Paleo Porn is ok to look at on the work computer.  Guilt-free.


Maple Paleo Cornbread

Ingredients
2 cups blanched almond flour
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon sea salt
5 organic eggs
1 cup canned coconut milk
1/2 cup maple syrup
8 tablespoons grass-fed butter, melted

Instructions
1.  Preheat the oven to 350°F.
2. Combine almond flour, coconut four, baking soda and sea salt in a large mixing bowl.
3. Add eggs, coconut milk and maple syrup to a small mixing bowl and combine well with a hand mixer.
4. Make a well in the center of the dry ingredients and add the wet ingredients. Mix with a hand mixer until fully combined.
5. Slowly drizzle the melted butter into the bowl while the mixer is going and mix until fully combined. The mixture will become smooth, rather than grainy, once the butter is fully mixed.
6. Pour the mixture into an 8×8 glass baking dish, smooth the top with the back of the spoon and transfer the dish to the oven.
7. Bake for 25 minutes at 350°F.
8. Increase the heat to 450°F and bake for 15 minutes, this will crisp up the top of the cornbread.
9. Reduce the heat back to 350°F and bake for final 15 minutes. Test with a toothpick to make sure inside is fully cooked. If not, keep cookin and test every 5 minutes.
10.  Remove from the oven, slice and serve.
11. Cover and store leftovers on the counter or in the refrigerator.
12. Enjoy! 🙂

Another one that makes the kitchen smell delightful.  When this guy comes out of the oven, you can’t help but slice out a little chunk.  Warm Paleo cornbread with a smear of Kerrygold butter….good for the soul.  This is fairly moist and quite a bit more dense than actual corn cornbread.  The flavor actually reminds me of the almond flour pound cake that you make for the Blueberry Chocolate Chip Bread Pudding recipe that I posted awhile ago. Not gonna lie, it doesn’t taste like the cornbread we all know and love.  The gritty corny cornbread…not so much.  BUT, this is definitely a perfect grain-free, dairy-free alternative to the actual thing.  I goes really quite well with chili.  And eggs.  And turkey.  And ham.  Really, most anything.

Happy eating!

Recipe HERE.

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