Last night I made chili for dinner. As I was cooking it, I had a flash back to my childhood, and remembered that when my mom served chili, she would also serve cornbread with honey butter. I remember it being amazingly delicious.
Suddenly, I wanted cornbread. But since no one in my family eats corn and feels well afterward, I knew that it couldn’t be a traditional cornbread.
So I started to flip through my bread recipes and thought about which one I could modify to make a sort-of-sweet, sort-of-crumbly cornbread-type bread to serve with our chili.
By the time I had found the recipe I wanted to use and had some ideas on how to modify it, I no longer had time to whip up a batch of cornbread before dinner. However, this morning was the perfect time to make a test batch of Grain-Free Cornbread to serve with the leftover chili I was planning on us eating for lunch.
This turned out really well. So well, the entire batch disappeared during lunch, and I’m pretty sure my boys would have eaten more if it wouldn’t have been gone. I’m also positive that if we weren’t eating it smothered in chili, it would taste absolutely marvelous covered with honey butter.
Here’s my Grain-Free Cornbread recipe:
Ingredients
- 1/4 cup Almond Butter
- 2 tablespoons Coconut Oil
- 3 Eggs
- 2-3 tablespoons Honey
- 1 cup Almond Flour
- 1/4 teaspoon Salt
Instructions
- If your coconut oil is solid, gently warm it on your stove over low heat until it’s liquefied.
- Add the almond butter and honey to the coconut oil, and mix until they’re thoroughly combined (if your honey is solid or your almond butter just came out of the refrigerator, which was true of both of mine, continuing to gently warm them until they mix easily is helpful). DO NOT make this mixture hot; simply warm enough that you can mix it together easily.
- Pour the almond butter mixture into the food processor.
- Add the eggs, almond flour and salt. Pulse gently until thoroughly combined.
- Pour the batter into an 8x8 baking dish greased with coconut oil.
- Bake for 15-20 minutes, or until it tests done, in a preheated 350 oven.
Grain-Free Cornbread
1/4 cup Almond Butter
2 tablespoons Coconut Oil
3 Eggs
2-3 tablespoons Honey
1 cup Almond Flour
1/4 teaspoon Salt
If your coconut oil is solid, gently warm it in a small saucepan on your stove over low heat until it’s liquefied.
Add the almond butter and honey to the coconut oil, and mix until they’re thoroughly combined (if your honey is solid or your almond butter just came out of the refrigerator, which was true of both of mine, continuing to gently warm them until they mix easily is helpful). DO NOT make this mixture hot; simply warm enough that you can mix it together easily.
Pour the almond butter mixture into the food processor.
Add the eggs, almond flour and salt. Pulse gently until thoroughly combined.
Pour the batter into an 8×8 baking dish greased with coconut oil.
Bake for 15-20 minutes, or until it tests done, in a preheated 350 oven.
Do you also enjoy Chili and Cornbread? Have you dreamed about a Grain-Free Cornbread recipe?