|Our Christmas dinner at the cabin...sausage with cabbage, apples and onions; cauliflower "potato salad," and Grandma's cornbread, reimagined.|
AIP Cornbread (eggs reintroduced)
Wheat-free, corn-free, dairy-free but based on my grandmother Kelley’s version of the old standby...pretty darn good!
Preheat oven to 350̊
2 Eggs (can substitute gelatin eggs, applesauce or your favorite if you're on the elimination phase of the autoimmune protocol)
2/3 C. Coconut flour (for that cornmealy granularity)
2/3 C. Cassava flour
1 C. Coconut milk w/ 1 T lemon juice or ACV for “buttermilky” flavor–add more milk as needed to make a thick batter
2 T. Palm shortening (or bacon grease, to be more like grandma’s!)
1 T. Olive oil
1 t. Salt
2 t. Baking powder (2 t. cream of tartar, ½ t. baking soda)
bit of turmeric for color
1 T. Nutrutional yeast
garlic powder, optional but YUM!
Coconut flour is very thirsty, soaking up moisture, so you will probably need to add more milk. Mix well, smooth into a greased 8" x 8" pan, bake for 25 minutes or until firm and brown on top.
Good hot from the oven or cold (I’m going to have to try the “cornbread” and milk I grew up on). We had it split and toasted with breakfast this morning–J. made a cornbread McMuffin with sausage.