Why make cornbread without corn? Because corn is a grain that contains gluten. Because corn is high in carbs and low in nutrients. Because corn is hard to digest. Because corn is second only to soy as the most commonly genetically modified food.
So when you have a craving for a hunk of warm cornbread with your dinner, this recipe for Jalapeño Skillet Cornbread saves the day.
Note: You don’t really have to make this in a skillet if you don’t want. If you prefer your cornbread to be square shaped, use a greased 8 × 8 pan. Sprinkle the cooked jalapenos on the bottom of the pan, or mix them into the batter. This bread is delicious sans jalapeños if you prefer. Simply skip steps 2 and 3.
4 jalapenos
1 tablespoon olive oil
1 tablespoon Garlic, minced
1½ cups blanched almond flour
⅓ cup arrowroot starch
⅓ cup coconut flour
½ teaspoon baking soda
¼ teaspoon sea salt
¼ teaspoon ground turmeric
4 eggs
¾ cup coconut milk, canned and full-fat
2 teaspoons apple cider vinegar
¼ cup coconut oil
3 tablespoons raw honey
Preheat the oven to 425 ̊F.
Gather and wash 4 fresh jalapenos. Put on some gloves, or this part can be painful. Slice the jalapenos in half and remove the seeds. Mince the jalapenos.
Place the oil, garlic, and jalapenos in a medium, oven-proof skillet. Cook over medium heat until the jalapenos become tender. Remove from heat.
Combine the almond flour, arrowroot starch, coconut flour, baking soda, salt, and turmeric in a medium bowl.
In another bowl, combine the eggs, coconut milk, apple cider vinegar, coconut oil, and raw honey. Add the wet ingredients to the dry ones. Mix until just combined, removing any lumps with the spoon as you mix.
Rub the sides of the skillet with olive oil. Pour the batter over the jalapenos and smooth out the top. Bake for 20 minutes or until golden on top. Let sit for 5 minutes then invert on a cutting board and slice into wedges. Enjoy!
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