Our Paleo Family

Paleo “Corn” Bread

dsc_5344With 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.


Paleo "Corn" Bread
Print Recipe
All the goodness of homemade cornbread, but minus all the grains.
Servings Prep Time
10 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
25 minutes
Paleo "Corn" Bread
Print Recipe
All the goodness of homemade cornbread, but minus all the grains.
Servings Prep Time
10 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375 degrees. Add ghee to a 9 inch cast iron skillet and put the pan in the oven to heat.
  2. While the skillet and oven heat, make the batter by combining all the dry ingredients in one bowl (almond flour, flaxseed meal, arrowroot, salt, baking soda and coconut flour) and all the wet ingredients in another bowl (eggs, shortening, honey and almond milk).
  3. Mix the dry ingredients well and mix the wet ingredients well. Now add the wet to the dry and mix to combine. Don't over work the batter, just get it all combined. A rubber spatula works well for this.
  4. Remove skillet from oven, swirl to make sure the melted ghee is coating the entire bottom and sides of the skillet. Remember that it is hot! Put a pot holder over the handle so you don't accidentally touch it. Pour the batter into the pan, being careful not to splatter the melted ghee. Spread the batter evenly.
  5. Bake 23-25 minutes, until a toothpick inserted in the center comes out clean or with just one or two crumbs attached. Allow to cool slightly before cutting into desired pieces.
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