Bacon Jalapeno Cornbread by Our Paleo Life
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Paleo Cornbread Minus The Corn + 2 Flavor Variations

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.
Course Side Dish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 9
Calories 141kcal
Author Kendra Benson

Ingredients

Original Recipe

  • 1/2 cup Almond Flour
  • 1/4 cup Coconut Flour
  • 1/2 tsp Sea Salt
  • 1/2 tsp Baking Soda
  • 3 Eggs
  • 2 Tbsp Ghee or Grass-Fed Butter melted
  • 2 Tbsp Coconut Oil melted
  • 2 Tbsp Honey or Maple Syrup
  • 1/2 cup Unsweetened Almond Milk or Full-Fat Coconut Milk

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

  • Preheat the oven to 325F.
  • Line a baking pan (I use an 8x8 pan) with parchment paper or other non-stick covering, or grease well.
  • Blend all the dry ingredients in a bowl.
  • 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.
  • Pour the batter into the prepared baking pan.
  • Bake for in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the bread comes out clean.
  • 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

  • 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.
  • Prepare cornbread following steps 1-5 of the Original Recipe above.
  • Sprinkle bacon bits over the top of the cornbread in the baking pan.
  • Sprinkle drained jalapenos over the cornbread (you may only need 1/2 the can, it's up to you).
  • Bake for in the preheated oven for 25-30, or until a toothpick inserted in the center of the bread comes out clean.
  • If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.

Blueberry Cornbread

  • Prepare cornbread following steps 1-5 of the Original Recipe above.
  • 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.
  • Bake for in the preheated oven for 25-30, or until a toothpick inserted in the center of the bread comes out clean.
  • If you used parchment to line the pan, grab the flaps and lift the bread out of the pan. Cool and slice.

Notes

  • Nutritional Facts are for Original Recipe only, not the jalapeƱo or blueberry variations.