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  • Writer's pictureCecili Wertz Eckert


New recipe! I grew up with homemade cornbread on my plate most days. I miss cornbread! I found a coconut and almond flour "cornbread" recipe that I love.

I plan to also use this recipe (toasted) to make my stuffing for Thanksgiving. This particular recipe was adapted from the cornbread recipe found in one of my favorite cookbooks, Cooking for the Specific Carbohydrate Diet by Erica Kerwien.

I played around a bit and added finely chopped chives and it is delicious!

"No corn cornbread"

1/2 cup almond flour (sifted) 1/4 cup sifted coconut flour 1/4 tsp salt 1/4 tsp baking soda 3 eggs 1/4 cup melted butter or coconut oil 1/2 cup non dairy milk

2 tablespoons honey(optional)

Preheat oven to 325.

Combine all the ingredients in a large bowl or blender and mix thoroughly. Pour batter I to 8x8 inch pan, lined with parchment if it is not non stick.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

Let cool.

Makes 9-12 servings.


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