I love the taste and mouth feel of buttery cornbread, but corn is a grain, and if I'm going for a paleo version of gluten free bread, I'm going to try and tweak a recipe to do just that. So I tinkered with some grain-free flours, trying to get something that resembled cornbread in mouth feel and texture with a buttery taste like good cornbread. I made a couple big batches of this, took it to work for a few to sample, and there was nothing left but crumbs and I was asked to write the recipe out on about a dozen slips of paper on my lunch break (some just liked it, some have family members with Celiac). Plain or served with some honey, it's a treat and pairs of so nicely with sausages, bacon or a nice venison stew at supper.
click to enlarge picture
There is a a recipe/step-by-step tutorial for ghee over here. (Oh and Michelle's cookbook is wonderful, as entertaining as it is gourmet. Can you say smashed steak skewers with cherry barbecue sauce?)
Range Gluten Free "Corn"bread
1/2 cup plus 2 Tablespoons Almond Flour
1/4 cup plus 2 Tablespoons Coconut Flour (I used Bob's Red Mill, slightly larger grind which is great for this recipe)
1/2 tsp. salt
1/2 tsp. baking soda
3 large eggs
2 Tablespoons Honey
1/2 cup vanilla almond milk
1/4 cup Ghee (made with a good quality, grass-fed butter) nuked for about 20 seconds to warm it up for blending.
Bake 25 minutes or until toothpick inserted into the center comes out clean.