Paleo Cheesy Jalapeño “Cornbread” (Grain-Free, Paleo)

Photo by ROBandSEAN ..

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

9

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

9

servings

Ingredients

  • 1 1/2

    cups grated raw Cheddar cheese (omit for Paleo)

  • 1/2

    yellow onion, minced

  • 2

    medium jalapeños, minced (optional)

  • 1

    cup sour cream (or plain, whole coconut yogurt)

  • 8

    tablespoons unsalted butter or ghee, melted and cooled slightly

  • 2

    large eggs, lightly beaten

  • 2

    teaspoons coconut sugar (or 1 teaspoon honey for gaps protocol)

  • 1/2

    teaspoon baking soda

  • 1

    teaspoon Celtic sea salt

  • 3

    teaspoons baking powder
 (make sure it's grain-free) (you can omit for the gaps protocol, just keep in mind the bread won't rise as much)

  • 3

    tablespoons coconut flour

  • 2

    cups almond flour

Directions

Preheat oven to 425°F and adjust rack to middle position of oven. Butter an 8 x 8-inch baking dish. Whisk almond flour, coconut flour baking powder, sea salt, baking soda and coconut sugar together in a large mixing bowl. In a separate bowl, whisk together the eggs, butter, and sour cream. Pour sour cream mixture, jalapeños and onions into flour mixture and gently fold all ingredients together. Pour half of the cornbread batter into the baking dish and spread out evenly. Sprinkle the shredded cheese on top, and then pour the remaining batter on top. Bake for 30-35 minutes, or until the top is golden brown.

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