Paleo Egg and Cornbread Bake

Paleo Egg and Cornbread Bake

A recipe for paleo cornbread that makes great dinner muffins. Blend the eggs, applesauce and vinegar in a food processor or blender for about 5 seconds. She said it was her moms sweet cornbread recipe and she made it gluten free by replacing the cup of all purpose flour with almond flour and it turned out fantastic! It tasted like cornbread, but it was sweet and almost cake-like, I think that’s why we loved it so much.

I’ve updated this recipe and added a couple new variations as well. OK, so I am about to share with you the most delicious, gluten-free, Paleo friendly cornbread recipe! Melt almond butter with coconut oil in the microwave, then stir in vanilla extract, eggs, honey and Stevia.

Thick and a delicious mouthful, this Paleo Cornbread recipe is best when smothered in butter. I did find that making sure the eggs are at room temperature and mixing this up in the blender really helps to give it volume. -stir in vanilla extract, eggs, honey and Stevia with melted almond butter and coconut oil mixture in a small bowl.


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