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.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
45 minIngredients
Directions
Preheat the oven to 350℉ (180℃).
Grease muffin tins or 2 9×9 inch baking dish es 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 (⅔ 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.
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