With fall in the air and Thanksgiving just around the corner, I thought it would be prudent of me if I started working on a paleo cornbread recipe. We used to use cornbread in our dressing recipe and we would also serve some alongside the buttered rolls in the bread basket. Cornbread has been conspicuously absent from the Heinze family Thanksgiving table for a few years now.
But this year, it’s coming back! Thanks to some flax seeds and a screaming hot cast iron skillet, we can have the most delicious cornbread, minus the corn and gluten and dairy.
We have eaten this cornbread alongside vegetable soup, beef stew and even with breakfast. The skies the limit here. Smothered with some ghee and dripping with honey, mmmmm….make this!
P.S. If you want my gluten free dressing/stuffing recipe, you can find it in my holiday cookbook here.