Paleo Cornbread (Spooky Edition)
Have your cornbread, and eat it too! This is slightly sweet & buttery, and can double as an on-the-go breakfast if needed! Win-win!
½ cup almond flour
½ cup coconut flour
¼ tsp salt
½ tsp baking soda
⅛ cup melted grassfed butter or ghee
⅛ cup melted coconut oil
⅛ cup maple syrup or honey
3 eggs (room temperature)
½ cup unsweetened/unflavored almond or coconut milk (or milk of choice for non-paleo option)
Preheat oven to 350
Add dry ingredients to a medium mixing bowl and whisk together.
In another bowl, mix the wet ingredients
Gradually add the dry mixture to the wet, and stir together to form a thick batter.
Scoop batter into into individual silicone muffin cups (about 2 Tbsp each), or transfer the entire batter to an 8x8 glass or stone baking pan
Bake 30-40 minutes depending on the size/shape of your muffin cups or bakeware. Edges should be slightly brown, and center set.
I had some fun for the holiday with my silicone skull molds! You can use regular muffin tins, or even make your favorite chili recipe, pour it into a 9x13 baking dish and spread this batter over top, then bake for 40-45 min. For a cornbread chili casserole. For a thicker cornbread layer, or for more muffins, just double the batter!
These are buttery with a hint of sweet, and can also sub for a paleo breakfast muffin, and taste amazing with a smear of nut butter on top! If you want to use them this way, I’d add a hearty dash of cinnamon to the dry mixture too!
Ready in 40 minutes
Makes about 10 2x2 muffins