This Paleo Cornbread is entirely grain free, dairy free, and low carb, with all of the texture of crunchy cornbread! It is the perfect low-carb bread to pair with any soup or holiday dinner.
Happy Monday friends! Did you spend your weekend cooking away and running to the grocery store too many times? I totally did. I should just move into the produce section at Sprouts and make it official. I think I went to the store five times, which is possibly my new record. I just really love hanging around the veggie aisle, man.
Speaking of stores, have you ever heard the song Same Old Lang Syne by Dan Fogelberg? If not, you’re missing out on a real treat. It’s possibly the worst song I’ve ever heard, but it came on the Christmas station today and I laughed out loud at the first line: Met my old lover in the grocery store. He proceeds to talk about how he found her int he frozen food aisle. SO yeah, this horrible song is probably how I’ll meet my husband one day, except we will meet next to the produce in Sprouts. And we won’t ever sing about it–I’ll forbid it.
I do firmly believe that now is the time to begin listening to Christmas music, even if it is slightly before Thanksgiving. I like to give myself a solid month and a half to enjoy the songs, so I usually begin November 14. I want to be good and over with all Christmas music by January 1. Besides, how can you not like Christmas music? I feel like the type of person that doesn’t like Christmas music is the same type of person who doesn’t clean up their dog’s poop in public places. Total grinches, the lot of them.
In other news, this Paleo cornbread is ROCKING MY WORLD FRIENDS. Its like Christmas music, but better. YES! I swear it’s possible. It has even passed the taste test of non-Paleo human beings, so I know it’s good. I’ve even seen those people reach for seconds, so I know they weren’t just being polite.
I plan on trying to make Paleo Cornbread Stuffing out of this recipe, so there may be a Part 2 coming soon. The problem is that I keep eating all of the cornbread before I have time to make the stuffing. It’s not my fault I’ve been deprived of corn for so long.
On a technical note, I used Thrive Market coconut flour in this recipe, which has quickly become my favorite coconut flour. It’s also super cheap! You can’t beat Thrive Market prices, man. I’m definitely using Thrive to stock up for all of my holiday baking, and you should totally do the same! Grab the link below to get an extra 25% off your first purchase, plus all of the usual free Thrive Perks (hello cashback and free daily gifts!) Do it! Doooooo it!
Paleo Cheesy Jalapeno Skillet Cornbread
- 1/2 cup cauliflower rice
- 3 eggs
- 1/4 cup coconut oil
- 1/4 cup full fat coconut milk
- 1/3 cup coconut flour sifted
- 1/3 cup almond flour
- 2 tbsp nutritional yeast
- 1/2 tsp baking soda
- Himalayan sea salt for garnish
- 1 jalapeno
Preheat oven to 350 F and grease an 8 or 9 inch cast iron skillet.
In a blender, mix cauliflower and eggs for a few seconds to combine. Add coconut oil and coconut milk to the blender a blend on low for more 1 minute.
In a large bowl, stir together coconut flour, almond flour, nutritional yeast, baking soda, and salt. Pour the egg mixture from the blender into the dry ingredients and stir to combine. The batter will be somewhat thick. Stir in jalapeño if desired.
Pour the batter into the greased skillet.
Bake at 350 for 30-35 minutes, until edges are crisp.
Cool for 10 minutes, and then slice and enjoy!
This freezes great! Just wrap slices tightly in plastic wrap and tinfoil, and then reheat in a toaster oven after thawing.