Why must 88% of all corn grown in America be genetically modified?!?? Srsly, Monsanto & co, you stink. Makes me so angry.
Corn is a fantastically delicious ingredient, but unfortunately my body does not like corn and revolts against it. I miss cornbread, more specifically, my dads cornbread. His recipe calls for canned creamed corn and canned corn kernels which makes it the most delicious corn bread/pudding EVER. It's one of those things that I can bake and tell myself, "I'll only have one slice" and then I go back and tell myself that until half of the tray is empty.
I was in search of a solid cornbread replacement and have tried several recipes. I first made this recipe a couple years ago for Thanksgiving, and have since made them again. I got this recipe from a great bloggers' website, Lauren at Empowered Sustenance. She posts pretty great innovative recipes and also really great posts on health and healthy living on her blog. I am always learning something new and she always triggers me to do my research on various topics to learn more. One day on Facebook I saw her post this recipe for Paleo Cornbread Muffins. I knew I had to try them. I also knew that they would not taste like my dads cornbread because he used the whole kernels and creamed corn combo, but I was willing to accept that as long as they still tasted corny, haha :)
These faired well, the closest I have come to a cornbread style recipe. I would definitely recommend them toasted with some jam, or alongside some good ol' BBQ. Another great thing about these, aside from being so stinkin' easy to make, is that they're made from coconut flour, which I find is easier on my stomach. Almond flour muffins and cookies tend to be very heavier.
Serves: 6 large muffins or 12 small muffins
Prep time: 5 minutes
Bake time: 18-20 minutes
1/4 Cup coconut flour
1/4 Cup fat of choice (I used lard)
2 eggs, at room temperature
1 tablespoon unsweetened applesauce
1 tablespoon raw honey
1/4 teaspoon baking soda
1 teaspoon apple cider vinegar
1. Preheat the oven to 350. Line 12 small muffin tins with liners.
2. Mix together the coconut flour and oil until smooth, then beat in the eggs until smooth.
3. Add the remaining ingredients and stir until evenly incorporated.
4. Divide between the cups and bake about 20 minutes (it took mine 18 minutes), until a toothpick comes out clean and the top springs back when lightly pressed.
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