This one is for all you Paleo Patrons! Going Paleo doesn’t change our meat courses as much as it affects the side dishes–like cornbread. I mean, what’s the point of having chili (sans beans if you are truly Paleo) without cornbread? Challenged by my love of chili, I decided to create cornbread without corn, grains, dairy or eggs. What?!? I fell in love!
So, why in the world am I calling this cornbread? Well, life isn’t fair, and sometimes when I’m in the kitchen, I don’t play by the rules. I was cooking chili, and I wanted cornbread. Thus, Paleo “Corn” Bread. There.
It pairs nicely with anything you’d fancy eating traditional cornbread with, whether sweet or savory. Give it a try and let me know what you think!
If you’re familiar with gluten-free or grain-free baking, you may be used to the concept of keeping portions small to reduce crumbling. When I first started testing this, I used only half the recipe. As you can see in the picture, it comes out like squashed lady fingers, and that’s not what I want when I’m gonna have me a big pot of chili!!! I needed substance to meet my cravings, so I doubled the batch. Perfect! It’s not crumbly or flimsy. These babies hold their own.
Also, I recommend you refrigerate the loaf before serving as this gives the coconut flour time to soak up any extra moisture and become more “bread” like. As you can see in the pictures, the loaf on the cooling rack is a bit wet while the slices on the plates are dry.
Lastly, you’ll need one of these loaf pans.
Now, without further ado…