Jalapeños provide a nice kick to this paleo cornbread recipe. I shared this recipe on my Instagram page a while back if this looks familiar. Tomorrow is National Chili Day and what’s chili without cornbread?? This is my first time making cornbread since I got my Lodge L8CB3 Pre-Seasoned Cornbread Wedge. Confession…I kind of bought the Lodge for this cornbread recipe in particular.
I created this recipe a couple of years ago when I was a hard-core follower of the paleo lifestyle. I’m not so much anymore but I still enjoy the recipe. If you cook a lot of paleo recipes then you probably have all the ingredients for this already. You can find almond and coconut flour at your local Whole Foods, Trader Joe’s and/or Sprouts Farmer’s Market. How many jalapeños to use? I used 1 but I’m a wimp when it comes to spicy food. Even with the 1 jalapeño I did use, I removed all the seeds. So my cornbread had the jalapeño flavor but it was not spicy at all.
This cooks fairly quickly, 20-30 minutes depending on what pan you’re using. My Lodge L8CB3 Pre-Seasoned Cornbread Wedge cooked mine in about 20. You can of course omit the jalapeño all together for a plain paleo cornbread.
- ½ C almond flour
- ¼ C coconut flour
- ½ tsp salt
- ½ tsp baking soda
- 3 eggs
- 2 tbsp ghee, melted
- 2 tbsp avocado oil
- 2 tbsp honey
- ½ C almond milk
- 1 jalapeño, diced (saving a few slices for garnish)
- Preheat the oven to 325.
- Oil skillet well.
- Blend all the dry ingredients in a bowl.
- Whisk wet ingredients to the dry ingredients until well blended.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center of the bread comes out clean.
- Top with jalapeño slices.
This cornbread is perfect with chili. Here is a unique chili recipe for you that uses apples: Slow Cooker Chicken Apple Chili.