This is a guest post from Louise at PaleoMagazine.com, and I think you’ll love this recipe for paleo corn bread. Louise also just released her new cookbook, which comes with some amazing recipes and a bunch of awesome bonuses – click here to check it out!
Here’s Louise…
One time, before Jeremy (my husband) and I were Paleo, we were in Georgia visiting Jeremy’s mom. We decided to make paleo corn bread that day, and we made a “Mexican” version that we found in a recipe online. It was the best cornbread we’d ever had.
So if you’re wondering why anybody made a Paleo Jalapeño Corn Bread Recipe, now you know.
We’ve made this recipe several times since then, mostly when we’re having someone over for dinner, and it’s pretty much always the dish that empties first.
Jalapeño Paleo Corn Bread
makes 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 2 muffins
Ingredients
-
- ¾ cup (90 g) almond flour (I use THIS brand)
- ¼ cup (30 g) coconut flour (I use THIS
brand)
- 2 teaspoons (9 g) baking powder
- 1 teaspoon (6 g) salt (I use THIS
brand)
- 2 Tablespoons (42 g) raw honey
- 3 eggs
- ½ cup (120 ml) coconut milk (where to buy BPA and additive free coconut milk)
- 3 jalapeño peppers, diced
Instructions
- Preheat oven to 350 F (177 C).
- Grease muffin pan with coconut oil or use muffin liners
or silicone muffin pan.
- Mix together all ingredients well in a large bowl.
- Pour the batter into the muffin pan.
- Bake for 20 minutes.
Substitutions
- Almond milk can be used instead of coconut milk.
- Another Paleo sugar can be used instead of raw honey.
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Louise is the co-founder of PaleoMagazine.com and author of the Essential Paleo Cookbook. Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.
Great recipe! I love how quick and easy it was to put together – literally, just a few minutes. I omitted the jalapeños because I didn’t have any, but they still came out delicious. Loved by paleo and non-paleo eaters alike. I got 10 muffins instead of 12. Thanks for posting!
So glad that you enjoyed them! 🙂
Going to try this in a small cast iron skillet tonight to go with our collard greens and smoked sausage dinner. Will add a few minutes to the baking time…
I wanted a savoury bread to serve with soup for dinner so replaced the honey with tallow, the coconut milk with almond milk, and added yeast flakes and chopped parsley and baked it in a cake tin. A good base recipe with nice texture …
How can this be cornbread without cornmeal??
Hi, Summer! I know. It seems a bit silly. But for those of us who can no longer have some of our childhood favs, it’s nice to come up with allergy-friendly alternatives. It’s nice to be able to eat things similar to what we used to be able to eat. Thanks so much for stopping by. 🙂