OK, so I am about to share with you the most delicious, gluten-free, Paleo friendly cornbread recipe! This stuff is so good… in fact, my hubby and I managed to eat the whole pan in a matter of 24 hours. It’s very addicting!
The funny thing is that I never set out to make cornbread. I was actually trying to make pie crust… yep, pie crust. When the weirdly shaped pie crust came out of the oven… well, I sadly knew I had failed at trying to concoct pie crust. However, once I tasted my odd creation, I knew that with a few minor changes, I could turn this pie crust into some amazing cornbread!
Gluten-Free Paleo Honey Cornbread
1/4 cup almond butter
2 tablespoons Coconut oil
3 eggs, beaten
1/2 teaspoon pure vanilla extract
2 tablespoons honey
1/4 teaspoon liquid Stevia (if you don’t have this on hand, you may want to add a bit more honey)
1 cup almond flour
1 teaspoon baking powder
1/4 teaspoon sea salt
Melt almond butter with coconut oil in the microwave, then stir in vanilla extract, eggs, honey and Stevia. Mix dry ingredients (almond flour, baking soda and salt) in a separate bowl. Combine wet and dry ingredients together. Stir well. Pour into an 8×8 greased (or lined with parchment paper) baking dish or pan. Bake at 325 degrees for 20 to 25 minutes.
Side note, you could totally add in other ingredients you may have on hand to give this cornbread a different taste. For instance, you could add jalapenos and shredded cheese to change things up and give the cornbread a little kick!