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Cornbread

Yield: 9 servings

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 Original Recipe Ingredients
• 6 slices Thick-Cut Bacon diced
• 1 small can Diced Jalapeños, drained

BLUEBERRY CORNBREAD

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

Directions:

1. Preheat the oven to 325° F.
2. Cook bacon for BACON JALAPENO CORNBREAD.
3. Line 8x8 pan with parchment paper.
4. Blend all the dry ingredients in a bowl.
5. Add all the wet ingredients.
6. Pour the batter into pan.
7. Sprinkle bacon and jalapeños on the cornbread before baking for BACON JALAPENO CORNBREAD.
8. Pour blueberries on top of cornbread for BLUEBERRY CORNBREAD.
9. Bake 25-30 minutes.
10. Cool and slice.