Tailgating On Your Couch - Our Paleo Life
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Tailgating On Your Couch

Recipe Macros

Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.

Fat

Fat: 11g

Protein

Protein: 3g

Carb

Carbs: 6g (net)

Icons do not reflect ingredients.

We are full-blown into football season, and football = food, amiright? So guess what I have for your today? A fantastic collaboration between myself, Stacy & Matt from Paleo Parents, and Nicole from Merit + Fork.

Stacy and Nicole are lucky enough to live near each other and get together often to enjoy food and fun times. They recently had a potluck and Nicole was sweet enough to make my cornbread recipe. After rave reviews from Stacy’s adorable boys, Stacy got the 3 of us together to join forces to bring you a menu perfect for tailgating right from your living room.

For our main course, Matt is making a delicious nightshade-free AIP Pumpkin Chocolate Chili. You guys, chili with chocolate! It’s not sweet like you might be thinking, but a savory perfect deliciousness. I’m not even on the AIP and I want this chili.

So first of all, this chili is nightshade-free. The are no peppers of any kind and thus don’t expect it to be spicy, it’s not intended to be spicy. However, despite the pumpkin and chocolate, it’s not sweet either. It’s a perfect savory bite, warming from the inside with a rich spice blend, that we know you’ll love.

 

Next up, Nicole‘s mouthwatering Apple Pie Bars. If you have yet to try one of Nicole’s recipes that she guest blogs on this site, you are missing out. She’s is a genius in the kitchen and my family is a huge fan.

Paleo Apple Pie Bars by Merit + Fork

Take a twist on a classic and try this grain-free, modernized rendition of Not Yo Mama’s Apple Pie! aka Paleo Apple Pie Bars! Old-fashioned, flaky, lard-based pie crust, sweet & gooey, tart apple filling, with a crumbly, cinnamon-streusel topping. Americana in a bite-sized bar.

 

Lastly, I revamped the original “Corn Bread Without Corn” recipe so you would have not 1, but 3 variations. Personally, I’m a huge fan of the Bacon Jalapeno version (duh, bacon), but all the are great and you’ll have to give them all a shot.

Bacon Jalapeno Cornbread by Our Paleo Life
Bacon Jalapeno Cornbread by Our Paleo Life
Bacon Jalapeno Cornbread by Our Paleo Life

Since posting the original cornbread recipe back in April 2013, I’ve realized that a few alternate ingredients work just as well as the originals, so I’ve added those to the ingredient list. I prefer maple syrup if I’m making the Blueberry or Bacon Jalapeno versions, but stick to honey for the original recipe. And coconut milk works just as good if you’re trying to lay off the amount of almonds in this recipe or simply ran out of almond milk (happens to me all the time).

Corn Bread Without Corn by Our Paleo Life
Bacon Jalapeno Cornbread by Our Paleo Life

Paleo Cornbread Minus The Corn + 2 Flavor Variations

Course: Side Dish
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 9
Calories: 141 kcal
Author: Kendra Benson
Cornbread is the perfect side to many dishes, but with corn on the Paleo No-No List, many people have to give it up. Not anymore. Enjoy your favorite bread without any actual corn. Eat it plain, or use one of the 2 optional variations to change things up.
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Ingredients

Original Recipe

Bacon Jalapeno Cornbread

  • All ingredients mentioned in the Original Recipe
  • 6 slices Thick-Cut Bacon diced
  • 1 small can Diced Jalapenos drained

Blueberry Cornbread

  • All ingredients mentioned in the Original Recipe
  • 1/2 cup Fresh or Frozen Blueberries

Instructions

Original Recipe

  1. Preheat the oven to 325F.
  2. Line a baking pan (I use an 8x8 pan) with parchment paper or other non-stick covering, or grease well.

  3. Blend all the dry ingredients in a bowl.
  4. Add all the wet ingredients to the dry ingredients and blend well. Using a hand whisk is just fine for this, no need to break out the stand mixer.
  5. Pour the batter into the prepared baking pan.
  6. Bake for in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the bread comes out clean.
  7. If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.

Bacon Jalapeno Cornbread

  1. Place the bacon pieces in a cold skillet, and heat up over a medium-high flame. Cook, stirring occasionally, until bacon bits are crispy and browned. Remove from skillet with a slotted spoon and drain on a paper towel. Set aside.
  2. Prepare cornbread following steps 1-5 of the Original Recipe above.
  3. Sprinkle bacon bits over the top of the cornbread in the baking pan.
  4. Sprinkle drained jalapenos over the cornbread (you may only need 1/2 the can, it's up to you).
  5. Bake for in the preheated oven for 25-30, or until a toothpick inserted in the center of the bread comes out clean.
  6. If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.

Blueberry Cornbread

  1. Prepare cornbread following steps 1-5 of the Original Recipe above.
  2. Dot the top of the cornbread with the blueberries. No need to mix them in or press them into the batter, they will sink as the cornbread cooks.
  3. Bake for in the preheated oven for 25-30, or until a toothpick inserted in the center of the bread comes out clean.
  4. If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.

Recipe Notes

  • Nutritional Facts are for Original Recipe only, not the jalapeño or blueberry variations.
Nutrition Facts
Paleo Cornbread Minus The Corn + 2 Flavor Variations
Amount Per Serving (1 slice)
Calories 141 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 63mg 21%
Sodium 245mg 10%
Potassium 20mg 1%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 3g 6%
Vitamin A 1.6%
Calcium 3.8%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

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11 Comments on “Tailgating On Your Couch

  1. Janice

    Erin, we are also a nut-free home cuz my son is allergic to nuts. I’ve been using raw sunflower seeds to make sunflower seed flour and replacing that for any recipe that calls for almond flour. It has been working well as a great replacement.

    Reply
  2. Amanda

    I made this yesterday. First of all, I will say it tasted pretty good and everyone ate it… However, it was extremely moist and spongy, to the point of being soggy. The texture was also waaay to eggy. It stuck to the bottom of my cast iron skillet, even with copious amounts of butter. I think this would be ok if it wasn’t so wet. So yeah, it tastes pretty good but the texture and consistency are probably going to be off-putting to most.

    Reply
  3. teajae

    Can you swap out coconut flour with an alternative flour? I’m allergic. Finding baking so hard so coconut flour is in everything lol

    Reply
  4. Veronica Corriher

    I’m on phase 1 paleo diet and can’t have eggs or butter. I substituted eggs w flax water mixture for each egg and I used Earth Balance Soy free butter spread which is mainly vegetable oils. However, although tasty, it did not come out fluffy. Do u have any suggestions on how I can fix this differently to come out more fluffy versus thin and gooey? The batter was very thick. Thank u!

    Reply
    1. Karl

      why didn’t you substitute the butter for ghee? it’s dairy free and what makes butter taste like butter. using a highly processed butter substitute like earth balance soy free butter or anything like it is against the point of what paleo stands for and why paleo works.

      Reply
  5. Emily

    I made the cornbread with a few modifications and it came out perfect!

    I left out the almond milk, and reduced the coconut flour to 1 Tbs.

    Increased the almond flour to 3/4 cup.

    Only used a squeeze of honey and it was just the right amount of sweetness for me.

    Used all butter instead of coconut oil.

    And the best part– this was baked into a taco pie as the top layer crust. Browned 1 lb beef with lots of veggies and taco seasoning. Spread the cornbread batter on top & Baked at 350 for 20 minutes in cast iron.

    Yummy! 🙂 will definitely make again!

    Reply
  6. Karen

    Do you think the original recipe would work as a substitute in cornbread stuffing? I’m thinking of trying it for Thanksgiving dinner this week.

    Reply

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