Paleo Pumpkin Cornbread
Substituting corn meal with coconut flour and adding pumpkin and coconut palm sugar is the perfect way to bake a flavorful, hearty alternative to traditional cornbread. This side dish will add even more comfort food to your paleo Thanksgiving meal.
½ tsp salt
Preheat the oven to 350℉ (180℃).
Grease muffin tins or 2 9x9 inch baking dishes with fat of your choice – coconut oil is recommended.
In a large mixing bowl, combine all of the ingredients until blended together well. '
Pour into baking dishes or muffin tins (2/3 to the top of muffin tins).
Bake at 350℉ (180℃) for about 30 minutes (20 minutes for muffins).
Your paleo “cornbread” will be ready when lightly browned on the top and firm to the touch.
If you’re not sure, slide a butter knife in the center and it will come out clean when cornbread is cooked through.
Note: You can add dried cranberries or nuts.