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What? You should be asking, “Leslie..how do we make grain free cornbread? Tell us now!”

Now don’t be fooled, we are using a small amount of sweet corn. Sweet corn is considered a veggie and field corn that is harvested when the corn is dry is considered a grain. Although corn is botanically considered a grain! Ahhh! Ok, bottom line corn is not worthy of daily consumption as a fortifying vegetable. Organic corn is best, fresh if you can get and frozen if you can’t. Traditionally cornmeal is made with maze which is dried corn AND considered a grain anyway you cut it. This recipe calls for about 1/4 cup of sweet corn and can be omitted if you are totally avoiding corn…but you’ll miss those nuggets of goodness on the bottom!

Grain Free Cornbread

2/3 cup almond meal/flourgrain free cornbread
1 1/3 cup arrowroot starch
3 large pastured eggs
1/4 cup grass fed butter
2-3 tbsp coconut sugar (depends on how sweet you like your cornbread)
2 tsp aluminum free baking powder
1 tsp apple cider vinegar
1/4 tsp sea salt
1/4 cup organic sweet corn (can be omitted)
1/4 tsp coconut oil

Preheat oven to 350 degrees, grease lightly a 9″ cast iron skillet or 8×8″ pan with coconut oil. In a blender or food processor add all ingredients, except sweet corn. blend until very smooth, scraping sides to ensure everything is blended well. Add sweet corn in one layer on the bottom of skillet/pan. Pour mixture over top and spread evenly. Bake for 15-20 minutes until golden brown or a toothpick inserted can be removed clean. Allow to cool slightly before cutting, this will allow it to firm up.

Perfect companion to my Farm Hand Soup!

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