Paleo Cornbread
Valentina P
This Paleo Cornbread recipe is moist, fluffy, and easy! The combination of almond flour and coconut flour mimics the texture of cornmeal, with no corn needed!
How To MakeDiet Type: Paleo
Shopping List
- 1 cup + 1/3 cup blanched almond flour
- 33333333/100000000 cup + 2 tablespoons coconut flour
- 4 eggs, whisked
- 66666667/100000000 cup non-dairy milk
- 33333333/100000000 cup dairy or non-dairy butter, melted (Note 1)
- 3 tablespoons coconut sugar
- 2 teaspoons lemon juice
- 1 teaspoon baking soda
- 1 teaspoon sea salt
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit. Place 1 (9 inch) seasoned cast iron pan(s) in the oven to preheat. Alternatively, use a lined muffin tin or baking dish (no need to preheat).
- Step 2: Combine the milk and lemon juice in a bowl. Let sit for 5 minutes, or until curdled.
- Step 3: Combine all the dry ingredients in a mixing bowl: the almond flour, coconut flour, sugar, baking soda, and salt. Add the wet ingredients: the milk mixture, eggs, and melted butter. Stir until just combined.
- Step 4: Carefully take out the pre-heated skillet (the handle will be hot!). Pour in the thick batter and spread the top evenly with a spatula. Alternatively, pour this into muffin tins 3/4 of the way to the top.
- Step 5: Bake for 20 minutes, or until golden and a toothpick inserted in the center of the bread comes out clean.
- Serve: Cool before cutting. Perfect with a smear of butter. Freezes well.
Recipe Notes
Note 1: For a more golden cornbread color, substitute 1 tablespoon of the butter for 1 tablespoon of melted sustainable red palm oil (we use this one).
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