Jalapeño Corn Bread Recipe (GF, Dairy Free, Paleo)

 

This is a guest post from Louise at PaleoMagazine.com, and I think you’ll love this recipe.  Louise also just released her new cookbook, which comes with some amazing recipes and a bunch of awesome bonuses – click here to check it out! This Jalapeño “Corn” Bread recipe is in the book, so go grab it to get the rest of the amazing recipes in this book!

Here’s Louise…

One time, before Jeremy (my husband) and I were Paleo, we were in Georgia visiting Jeremy’s mom. We decided to make cornbread that day, and we made a “Mexican” version that we found in a recipe online. It was the best cornbread we’d ever had.

So if you’re wondering why anybody made a Paleo Jalapeño Corn Bread Recipe, now you know.

We’ve made this recipe several times since then, mostly when we’re having someone over for dinner, and it’s pretty much always the dish that empties first.

Jalapeño Corn Bread

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Serving Size: 2 muffins

Ingredients

¾ cup (90 g) almond flour

¼ cup (30 g) coconut flour

2 teaspoons (9 g) baking powder

1 teaspoon (6 g) salt

2 Tablespoons (42 g) raw honey

3 eggs

½ cup (120 ml) coconut milk

3 jalapeño peppers, diced

Instructions

Preheat oven to 350 F (177 C).

Grease muffin pan with coconut oil or use muffin liners or silicone muffin pan.

Mix together all ingredients well in a large bowl.

Pour the batter into the muffin pan.

Bake for 20 minutes.

Substitutions

Almond milk can be used instead of coconut milk.

Another Paleo sugar can be used instead of raw honey. 

Want lots more awesome recipes? Check out The Essential Paleo Cookbook below:

 

About Louise Hendon

Louise is the co-founder of PaleoMagazine.com and author of the Essential Paleo Cookbook.  Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.

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