Coconut Flour “Corn” Bread

by brenda on December 5, 2011

Ok, so this isn’t really CORN bread, because that wouldn’t be GAPS legal. But if you want a bread to use in place of corn bread, that’s the consistency of corn bread, this is what you should make! It’s yummy with chili, or stew, or just by itself. Whip up some honey butter to serve it with, if you like!

Ingredients:
6 eggs

1/2 c butter or ghee

1/4 c honey

1/2 tsp sea salt

1 tsp baking soda

3/4 c coconut flour


Method:

Preheat oven to 350° F. Grease a pie plate with butter. In the bowl of an electric mixer, combine eggs, butter, honey, and sea salt. Sprinkle in baking soda and coconut flour, mix in well. Scrape batter into pie plate, bake for 25 to 30 min, or until light golden.

 

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{ 13 comments… read them below or add one }

Jill December 6, 2011 at 10:04 am

Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/2011/12/fat-tuesday-december-6-2011/

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Eileen Beran December 6, 2011 at 10:57 pm

My husband can’t eat corn and I love cornbread, so this will be a must-try.

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Rachel @ day2day joys December 7, 2011 at 9:09 am

When I saw the title, I was like cornbread with coconut flour, but I see, you still get the same consistency which is great! I would love for you to link this up to Healthy 2day Wednesdays and other posts that might fit every week! (until Saturday afternoon every week!) 🙂

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Donna @ My Tasty Journey December 8, 2011 at 10:01 pm

Found you on Miz Helen’s…I have a bag of coconut flour in my drawer just waiting to be used and this looks like the perfect recipe to whip up! Thanks for sharing:)

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Miz Helen December 9, 2011 at 8:28 am

Your Corn Bread looks so delicious, I really like the addition of the honey to give it a little sweetness. This is a great recipe. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week and come back soon!
Miz Helen

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joy February 11, 2012 at 9:14 am

I made this, and a friend who eats SAD ate one and said ‘it tastes just like cornbread’:D I also add vanilla sometimes to make muffins or cupcakes.

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KotosaMom June 6, 2012 at 3:28 pm

We love buttermilk cornbread. Would there be a way to add yogurt to this to make it a little tangy?

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Mo March 3, 2013 at 4:22 pm

New favorite recipe! Thanks a bunch. 🙂

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Mell May 19, 2013 at 6:24 pm

I reduced the coconut flour to 1/2 cup so it wouldn’t be so dense and added two diced jalapeno peppers and half a yellow onion to make mexican style cornbread. Turned out delicious!

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sage June 3, 2013 at 11:58 am

I found the bread to be a tad dry. Second time around I added 1/4 C applesauce, 1 TSP vanilla and 1/2 TSP cinnamon. Perfection! Thanks for sharing

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Paola January 19, 2015 at 4:22 pm

That was a clever move on the apple sauce. All my coconut flour recipes are almost always dry and oh so tiring, so I automatically just tried the recipe with your specifications on the applesauce/vanilla/cinnamon. It WAS PERFECTION! Almost like cake :). I also think Mell’s comment just below with the onion would make a lovely variation with that Mexican-food feel 🙂

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Erin March 10, 2014 at 8:24 am

Hi! Do you think this would work well as muffins? I’m sort of trying to replicate those cornbread muffins from the blue boxes that I used to eat before I read ingredients. 🙂 we used to melt butter in the muffin tins, and it was perfection! Maybe I’ll try with my cast iron pan, but muffins would be great. Thanks!

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Marchauna January 12, 2020 at 9:50 am

Love this recipe and your site. Thanks for sharing your journey and wisdom. You are a blessing!!

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