Paleo Cornbread
Serves 1
Directions
- 1Preheat your oven to 375 degrees and spray a pie plate, square baking dish, or oven safe skillet with avocado oil cooking spray.
- 2Whisk together the milk, melted ghee, honey, and vinegar.
- 3Beat in the eggs one at a time until all are well combined.
- 4In a separate bowl, whisk together the almond, tigernut, and coconut flour along with the baking soda, baking powder, and salt.
- 5Fold the wet ingredients into the dry until fully combined and smooth.
- 6Fold in any optional add-ins like cheese, nutritional yeast, chiles, or corn.
- 7Transfer the mixture to the prepared baking dish.
- 8Bake for 25-30 minutes, rotating 180 degrees halfway through, until the cornbread is golden brown and a knife inserted into the middle comes out clean.
- 9Allow to cool before slicing and serving.
Ingredients
- 3/4 cup almond or coconut milk
- 1/4 cup ghee
- 1/4 cup raw honey
- 4 whole egg
- 1 tsp apple cider or white wine vinegar
- 1 cup almond flour
- 3/4 cup tigernut flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cheese (optional)
- 1/4 cup corn (optional)
- 1/4 cup diced green chiles (optional)
- 1 tbsp nutritional yeast (optional)
Equipment
pie platesquare baking dishoven safe skilletwhiskmixing bowl
Tips
- You can always sub more almond flour if you don't have tigernut flour.
- Extra cornbread can be kept in an airtight container at room temperature for up to 5 days.
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