Happy Wednesday y’all!
Christmas is fast approaching.
I hope you have all of your Christmas shopping nearly finished.
If you’re like me, you have a big P for procrastination written across your forehead.
One thing I do have under control is my Christmas menu.
Bring on the pies, turkey, meatballs, pasta, stuffing, etc. etc.
Enough about me…check out this guest post from Louise at PaleoMagazine.com
I’m pretty sure you are going to love this recipe. Louise also just released her new cookbook, which comes with some amazing recipes and a bunch of awesome bonuses – click here to check it out! Let’s just say I’m pretty stoked about all of the delicious recipes in her book, oh, and the recipe featured here.
One time, before Jeremy (my husband) and I were Paleo, we were in Georgia visiting Jeremy’s mom. We decided to make cornbread that day, and we made a “Mexican” version that we found in a recipe online. It was the best cornbread we’d ever had.
So if you’re wondering why anybody made a Paleo Jalapeño Corn Bread Recipe, now you know.
We’ve made this recipe several times since then, mostly when we’re having someone over for dinner, and it’s pretty much always the dish that empties first.
If you are anything like me or Louise, there is always room for cornbread on the table. You should probably make it to go with your Christmas feat.
Jalapeño Corn Bread
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Serving Size: 2 muffins
- ¾ cup (90 g) almond flour
- ¼ cup (30 g) coconut flour
- 2 teaspoons (9 g) baking powder
- 1 teaspoon (6 g) salt
- 2 Tablespoons (42 g) raw honey
- 3 eggs
- ½ cup (120 ml) coconut milk
- 3 jalapeño peppers, diced
- Preheat oven to 350 F (177 C).
- Grease muffin pan with coconut oil or use muffin liners or silicone muffin pan.
- Mix together all ingredients well in a large bowl.
- Pour the batter into the muffin pan.
- Bake for 20 minutes.
- Almond milk can be used instead of coconut milk.
- Another Paleo sugar can be used instead of raw honey.
About Louise Hendon