Paleo “Corn” Bread – No Corn

When I sat down to create the weekly menu for my Paleo meal service, I really wanted to make beef chili. I had just gotten back from my local pastured beef farm with a whole whack of ground beef. However, I really needed something to go with it…

Normally i would have had corn chips and a bit of cheese melted on top of the chili, but that won’t really fly these days. The other option would have been making a single serving bowl with a cornbread “crust” baked on top… It looks great and tastes even better haha. Those days are gone, so instead I made a close facsimile using ground almonds, coconut flour and some starch flours. I think it turned out pretty good, but it is not something I would have that often.

Ingredients:

Dry:

  • 3 1/2 C Almond Flour
  • 1/2 C Coconut Flour
  • 1/3 C Tapioca Flour
  • 1/3 C Arrowroot Flour
  • 1/2 tsp Baking Soda
  • 2 pinches Kosher Salt

Wet:

  • 4 Eggs
  • 1/4 C olive Oil
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Honey
  • Juice of 1/2 Fresh Lime
  • 1-1 1/2 C Water

Method:

  1. Mix together all of the dry ingredients in a bowl.
  2. Mix together all of the wet ingredients plus 1 cup of water.
  3. Add the wet to the dry and combine to a consistency of muffin batter… not to thick, not to runny, adding water as needed.
  4. Pour into a greased 9×5 cake pan and cook for 25-35 minutes at 325°

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