You will not be able to tell there is no corn in our version of "cornbread".  For many individuals with damaged guts, corn can cause unwanted symptoms. The addition of coconut flour makes this recipe easily digestible without compromising traditional cornbread texture. 

Ingredients

2 cups almond flour

1 cup coconut flour

1 teaspoon unrefined salt

1 teaspoon baking soda

6 pastured eggs

1/3 cup palm shortening or ghee, melted

1/4 cup honey or maple syrup

1 cup kefir or coconut milk*

Preheat the oven to 325 degrees.  Line a 9x13 baking dish with unbleached parchment paper.  In a large mixing bowl, combine all dry ingredients well.  In a separate bowl, combine the wet ingredients and pour over the dry ingredients.  Incorporate the wet and dry ingredients until a loose dough forms.  This can be done easily with a spoon, there is no need to get out any mixing equipment.  Pour batter into prepared 9 by 13 dish.  Bake at 325 degrees for 35 minutes, or until golden brown and a toothpick inserted into the middle comes out clean.    Serve warm with grassfed butter and a drizzle of raw honey or our favorite chili. 

*If you would like this recipe to be completely dairy free, add a scant cup of your dairy-free milk of choice and a teaspoon of apple cider vinegar.