Ok, so this isn’t really CORN bread, because that wouldn’t be GAPS legal. But if you want a bread to use in place of corn bread, that’s the consistency of corn bread, this is what you should make! It’s yummy with chili, or stew, or just by itself. Whip up some honey butter to serve it with, if you like!
Ingredients:
6 eggs
1/2 c butter or ghee
1/4 c honey
1/2 tsp sea salt
1 tsp baking soda
3/4 c coconut flour
Method:
Preheat oven to 350° F. Grease a pie plate
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Monday Mania, Simply Indulgent Tuesday, Fat Tuesday, Domestically Divine Tuesday, Titus 2 Tuesday, Real Food Wednesday, Works for Me Wednesday, Gluten Free Wednesday, Women Living Well, Ultimate Recipe Swap, Turning the Table Thursday, Simple Lives Thursday, Full Plate Thursday
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/2011/12/fat-tuesday-december-6-2011/
My husband can’t eat corn and I love cornbread, so this will be a must-try.
When I saw the title, I was like cornbread with coconut flour, but I see, you still get the same consistency which is great! I would love for you to link this up to Healthy 2day Wednesdays and other posts that might fit every week! (until Saturday afternoon every week!) 🙂
Found you on Miz Helen’s…I have a bag of coconut flour in my drawer just waiting to be used and this looks like the perfect recipe to whip up! Thanks for sharing:)
Your Corn Bread looks so delicious, I really like the addition of the honey to give it a little sweetness. This is a great recipe. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week and come back soon!
Miz Helen
I made this, and a friend who eats SAD ate one and said ‘it tastes just like cornbread’:D I also add vanilla sometimes to make muffins or cupcakes.
We love buttermilk cornbread. Would there be a way to add yogurt to this to make it a little tangy?
New favorite recipe! Thanks a bunch. 🙂
I reduced the coconut flour to 1/2 cup so it wouldn’t be so dense and added two diced jalapeno peppers and half a yellow onion to make mexican style cornbread. Turned out delicious!
I found the bread to be a tad dry. Second time around I added 1/4 C applesauce, 1 TSP vanilla and 1/2 TSP cinnamon. Perfection! Thanks for sharing
That was a clever move on the apple sauce. All my coconut flour recipes are almost always dry and oh so tiring, so I automatically just tried the recipe with your specifications on the applesauce/vanilla/cinnamon. It WAS PERFECTION! Almost like cake :). I also think Mell’s comment just below with the onion would make a lovely variation with that Mexican-food feel 🙂
Hi! Do you think this would work well as muffins? I’m sort of trying to replicate those cornbread muffins from the blue boxes that I used to eat before I read ingredients. 🙂 we used to melt butter in the muffin tins, and it was perfection! Maybe I’ll try with my cast iron pan, but muffins would be great. Thanks!
Love this recipe and your site. Thanks for sharing your journey and wisdom. You are a blessing!!