Let's talk about... cornbread!
It's one of my very favorite side dishes, that's warm & comforting and fills you right up.
My favorite way to indulge is with a fresh, hot cornbread muffin sliced in half, slathered with whipped butter or ghee, served alongside a bowl of hot chili.
The part I haven't always loved is the amount of sugar and the use of corn.
Corn really doesn't have any nutritional value that I can't get tenfold from another food, and it's one of those crops that I would really strive to find organic & non-GMO if I was going to eat it.
So when I realized I could do "corn" bread without the corn, and with more nutritionally dense ingredients in its place? I was on board!
This recipe is grain & dairy free, and is only sweetened with honey. I love using raw local honey for the flavor and quality, but any honey will work!
And while there's not much of it in this recipe - it's just enough to add that natural sweetness that cornmeal has, and gives you the perfect flavor!
The taste & texture of these muffins are so spot on, your family won't guess you've snuck a healthy recipe past them!
Serve these up with one of my chili recipes, alongside your favorite soup, or as a yummy side at Thanksgiving or any holiday meal!
And I can't forget- they taste like a heavenly dessert with a little Slow Cooker Apple Butter!
I hope you enjoy them as much as we do!
Ingredients:
- 5 eggs
- 3/4 cup coconut milk (cashew or almond will work)
- 1/4 cup ghee, melted
- 1/4 cup honey
- 1 tsp apple cider vinegar
- 2 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Tools:
- 12 cup muffin tin
- parchment paper cups or silicone baking cups (to keep things from sticking)
- mixing bowls
- cookie dough scoop (for filling up the muffin tin!)
Directions:
- Preheat the oven to 350ºF. Line a 12 cup muffin tin with parchment paper cups or silicone baking cups to keep the muffins from sticking.
- In a large bowl, combine the wet ingredients (eggs, milk, melted ghee, honey, and apple cider vinegar) until smooth.
- In a separate bowl, mix the dry ingredients (almond flour, coconut flour, baking powder, baking soda, and salt).
- Add the dry ingredients to the wet slowly until fully incorporated and smooth.
- Distribute the batter evenly into the muffin tin (I added 6 standing silicone muffins cups to a baking sheet to make 18 total muffins). Transfer to the preheated oven, and bake for 20 to 25 minutes or until muffins are golden brown on top and a toothpick comes out clean.
*Notes:
- To make this in a skillet or baking dish, grease the dish thoroughly with ghee or line with parchment paper to keep the bread from sticking. Bake for 30 minutes or until golden brown & cooked through.
8 comments:
What do these taste like? Since there isn't any corn in he recipe?
I talked about it in the post- You can read more for details! 😊 They taste just like cornbread! Slightly sweet and buttery
Can I replace the ghee with an oil? Coconut? Avocado?
I don't really use ghee. Thanks Jessie! These sound amazing!!! :)
Hi Elisabeth! You can try replacing with regular softened butter (we like the grass-fed one from Kerrygold) or coconut oil. But I promise the ghee has a purpose here! It really adds flavor and gives a great texture. :)
I made these last night and woo hoo! They’re so good and the texture and taste is like cornbread. I followed your recipe exactly. I had to hold myself back from eating all of them. Thank you!
My family and I really loved these cornbread muffins
Just curious . . . with 5 eggs in the batter do they have an "eggy" taste?
Hey Kathy! They really don't - the eggs are just needed to work with all of the almond/coconut flour being used. They have a great muffin texture! Definitely worth a try! :)
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