Paleo Cornbread? But corn is not allowed on the Paleo Diet, so how does that work? Well, ma friends, that’s why I absolutely love baking substitutes and why I think there is a ton of power in learning how to be tricky in the kitchen (wink wink)!
After becoming Paleo, due to major food sensitivities, I was forced to get creative and learn how to trick my taste buds into thinking they were getting the foods that I so loved and missed.
I couldn’t have bread anymore, so I had to quickly learn how to make grain-free and dairy-free bread. I couldn’t have ice cream anymore, so I had to quickly learn how to make a non-dairy substitute that would satiate my cravings. I couldn’t have granola anymore, so I had to learn how to make oat-free granola that was just as crunchy and hearty.
Out of necessity, you learn. You are pretty much forced to learn. And that can be a really good thing, because that necessity makes you go places you wouldn’t necessarily go before, and going there allows you to learn new things…perhaps even develop completely new skills.
That is exactly how this Paleo Cornbread came to be. Out of necessity.
On my last post I talked about our (hubby’s and mine) love for chili and how we eat it often in the fall months. For a few years now, we’ve enjoyed chili by itself, maybe alongside a nice salad, but that whole time a little something was missing. Something starchy. Cornbread.
I wanted to surprise Preston one of these evenings by preparing a complete chili dinner for him. One that involved some kind of cornbread as a side. So, I pulled up my sleeves and went in my pantry. I stared at the ingredients that I had readily available to see what I had to work with, and I starting pulling out a few. I grabbed ingredients that I knew worked well for Paleo breads, and ingredients that I knew would create that sweet corn taste I was going for.
For my bread ingredients I grabbed a nut meal, baking soda and powder, eggs and some sea salt. For the sweet and buttery taste, I grabbed honey, ghee and coconut butter. I was curious as to what kind of concoction all of those combined would create. So I baked.
And oh boy, did I hit a home run. The bread not only tasted very similar to cornbread, but it sort of looked like it! I was so happy. When Preston came home after work, I had fresh homemade crockpot chili ready to be enjoyed, and warm Paleo Cornbread all sliced and ready to go. We sat down at the dinner table and went to town. We were in chili heaven.
If you’ve been missing cornbread for a while, I highly encourage you to give this recipe a go. Obviously, it wont be the real thing, but it’s pretty darn close!
- 1 ¼ cups cashew meal
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 4 eggs, whisked
- ¼ cup ghee, melted
- 2 tablespoons coconut oil, melted
- ½ teaspoon vanilla extract
- 2 tablespoons honey
- In a mixing bowl, mix dry ingredients (cashew meal, baking soda, baking powder and sea salt) until well combined and set aside.
- In a separate mixing bowl, mix wet ingredients (eggs, ghee, coconut oil, vanilla extract and honey) until well combined.
- Pour wet ingredients into dry ingredients and lightly fold until combined.
- Transfer mixture into baking dish, and bake for 25 minutes.
- Let cool, slice and enjoy with a hearty chili bowl!
− 9” x 11” baking dish
− Mixing bowls
− Measuring cups
− Measuring spoons