Coconut Flour Cornbread

Buttered cornbreadHaving been born and always lived in the South, cornbread is one of my favorite foods, especially served hot with lots of butter melted inside.  I’ve posted a recipe for traditional Southern Cornbread before; however, I’ve been wanting to reduce the amount of grains and carbohydrates in my diet. When I saw a recipe for cornbread using coconut flour, I really doubted that it could be as good as my traditional recipe, but I thought I would give it a try.   Well, my version of this recipe turned out to be just what I was looking for–it had the familiar taste and texture I loved and had only a few grams of carbohydrates per piece.  Although this is not a grain-free recipe, it has far less grain than traditional cornbread.  To further lower the carb count, I also used only one tablespoon of honey and added a few drops of stevia.  Here’s how I made my Coconut Flour Cornbread:

Ingredients

6 eggs, preferably from pastured chickens
1/3 cup butter, melted, from grass-fed cows
1 tablespoon honey
4 drops liquid stevia
½ teaspoon organic vanilla
½ teaspoon unrefined sea salt
¼ cup sifted organic coconut flour
½ teaspoon baking powder (aluminum free)
1/3 cup cornmeal (sprouted corn flour)

Preparation

CornbreadBlend together eggs, butter, honey, stevia, vanilla, and salt.  Combine coconut flour, baking powder, and cornmeal and whisk into batter until there are no lumps.  Fill buttered 8x8x2 inch baking dish.  Bake at 400 degrees F for 15-18 minutes.  Makes 9 servings.

There are approximately 5 net grams of carbohydrates per serving.

This cornbread is extra good with soups and stews like Southwestern Stew and Vegetable Beef Soup.

 

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6 Responses to Coconut Flour Cornbread

  1. Caitlin says:

    YES!!! I still get to eat cornbread!!! You’re awesome, Mom. Though I will not be using stevia. Think it would be fine without it?

    • Carolyn says:

      Yes, the cornbread would be fine without the stevia, although I don’t think you could tell it had stevia with this small amount. Cornbread does not need to be very sweet, but you could increase the honey slightly if you want it sweeter. Adding more honey would increase the carb count.

      • Caitlin says:

        What about replacing the honey with molasses? That’d be a slightly stronger flavor, wouldn’t it? Molasses to me always seems much sweeter than honey so I wouldn’t need as much. I actually don’t need my cornbread to be sweet at all (I did, after all, grow up on yours <3 ) but John…

        • Carolyn says:

          Molasses should be good–a traditional Southern sweetener, and Blackstrap molasses does have some nutrients. You’re right, sweeteners in cornbread are optional. I’ve never thought cornbread should taste like cake, but most commercial cornbread does.

  2. Pingback: Cornbread – Gluten-Free, Made with Sprouted Corn Flour | Real Food Houston

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