Jodi
Paleo Cornbread
Cornbread never tasted so good…until made paleo! This paleo cornbread will satisfy all your southern needs!
Every summer, my sister, brother, and I would all venture out to visit my father (my parents divorce when I was very young). One of the things my southern step-mom always used to make for us kids was cornbread, so it is naturally a comfort food. When I found that I could make a healthy, low carb, sugar-free paleo version that tasted amazing, I was super excited to share it. However, my 4 and 6 year-olds had NO CLUE as to what I was referring. Having been raised their whole life on healthy eating and living, it was as if I was speaking an alien language to them when I said the words “cornbread” and “corn dogs” to them, and rightfully so. They shouldn’t have to know what those words mean, so I just said, “It is meat with a crust,” LOL. No matter what I called it, they LOVED it, and it makes a great addition to their lunch menu’s for this upcoming school year.
For this recipe, it is a cornbread base, so I doubled it to make a half batch of corn-dog muffins and half batch of corn-dog dish bake. You could definitely do just the corn-dog, or omitted it and just make the cornbread recipe. Either or both ways are sure to please!
Paleo Corn-dog
- 2 eggs beaten
- 1/2 cup blanched almond flour
- 1/4 cup flax meal
- 1/2 cup minced onion
- 2 tbsp can, full fat coconut milk
- 1 tsp Dijon mustard
- 1/4 tsp black pepper
- 1.5 lbs ground pork
Directions
1. Preheat oven to 350 degrees.
2. Combine all ingredients well; then add pork and mix again.
3. Form into hotdog rolls and place onto greased cooking sheet.
4. Bake for 40 minutes (more or less depending on your oven).
Paleo Cornbread Ingredients:
- 1 1/2 cups blanched almond flour
- 1/2 cups arrowroot starch
- 1/2 cup coconut flour
- 1/2 tsp salt
- 4 eggs
- 3/4 can full fat coconut milk
- 2 tsp apple cider vinegar
- 1/4 cup coconut oil
- 3 tbsp raw honey
- Dash of turmeric
Directions:
1. Preheat oven to 350 degrees.
2. Grease muffin holders or a baking dish (whichever style you are using).
3. In a small bowl, combine the wet ingredients.
4. In a medium to large bowl, combine the dry ingredients. Slowly add the wet to the dry. Combine well! Finally add several dashes of turmeric to give it the yellow-cornbread-coloring and mix!
5. Pour batter into muffin tins or baking dish (whichever you are using).
6. (If using Corn-dogs) stuff dogs into the center of muffins or push to the bottom of baking dish.
7. Bake for 20 minutes until golden on top.
