You might never guess that this No Corn Cornbread is anything other than the real thing. Enjoy this next to a big bowl of chili, or a creamy soup. Gluten, dairy, and coconut free!
You know how some of the best things in art happen by mistake? Such was the case here. I was trying to make something else. It failed. But then… I took a bite, and thought, “Hey! This tastes just like cornbread!” Huzzah!
But we need a reintroduction…
For the last five years, I have been writing AIP elimination phase recipes with nary a reintroduction, save the odd bit of black pepper. Friends, we must branch out. We do best when we can have the wiiiidest diet template that our bodies can handle. The elimination phase is not meant to last forever – just until you feel better, and can identify your triggers.
To that end, I may, from time to time, include a recipe with a reintroduction. THIS recipe uses a Stage 1 reintroduction, egg yolks. Happily for some of you, this recipe contains NO COCONUT. Woo hoo!
You can think of the letters of AIP not just representing Autoimmune Protocol, but also “autoimmune personalized!” After you discover your triggers, you end up with a diet template that is unique to YOU.
Serving suggestions
Try this “cornbread” with:
One last thing
I am coming to realize how very important it is in baking to weigh the flours. I never bothered before, but I’ve had enough tragic experiences with AIP/Paleo to have learned that it really is important. If you don’t have a food scale, please do yourself a favor, and get or borrow one.
Here’s hoping you can enjoy this cornbread without corn – and a reintroduction! As always, I’m wishing you great love, and deep healing.
💗,
Wendi
No Corn Cornbread
8
servings15
minutes20
minutesYou might never guess that this No Corn Cornbread is anything other than the real thing. Enjoy this next to a big bowl of chili, or a creamy soup. Gluten, dairy, and coconut free!
Ingredients
1/2 cup extra virgin olive oil
1/3 cup water
1/3 cup pure maple syrup
1 tsp organic vanilla
(!)2 egg yolks (AIP Stage 1 reintroduction)
3/4 cup (99 g) or 3 3/8 ozs. cassava flour
1/2 cup (48 g) or 1 5/8 ozs. tigernut flour
1 tsp grass-fed gelatin
1/2 tsp baking soda
1/2 tsp sea salt
1/4 tsp cream of tartar
Directions
- Preheat oven to 350ºF. Grease an 8″X8″ glass pan with palm shortening, or line it with parchment paper. In a large bowl, whisk together olive oil, water, maple syrup, vanilla, and egg yolks.
- In another bowl, gently whisk together the remaining ingredients. Add to the wet ingredients. Stir well to combine. (Watch for lumps. Then squish them.) Pour batter into the prepared pan. Bake for 20 minutes, or until toothpick inserted in the center comes out clean. Let cool COMPLETELY before serving. It needs time to set up, or it will fall apart when you try to take some out.
Notes
- For best results, always weigh your flour on a food scale.
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Melts in your mouth delicious! Thank you for this recipe.
Hi, Lorna! Thank you so much! Isn’t it amazing how our brain can be “tricked” into thinking it’s actually cornbread? I’m glad you enjoyed it, and thank you for taking the time to write. 🙂
Has this been trued using chia seed or faba to replace egg yolks?
I haven’t tried that. If you do, will you let me know how it goes…?
I was wondering, since this needs to be cooled completely before eating, could you make it a day or two in advance? Would it keep OK?
Also, does it freeze? It would be handy to cook up a big batch and keep some in the freezer for future meals.
Hi! I do believe it would keep in the fridge. I haven’t tried the freezer, so I’ll leave that to you! If you’re planning this for a meal with guests, try giving it a trial run beforehand. AIP baking is soooo different than regular baking. Good luck! 👍🏻
Hi, can this be made without maple syrup? What would the adjustments be?
Thanks
Hi, Jeannie! When it comes to AIP baking, I don’t generally recommend any subs or changes. You could try honey instead, but that’s about it. I wish I had better news for you!
Hi,
What replacement can I use for the eggs?
Hi, Alex! This particular recipe is definitely a reintroduction recipe. It’s made specifically with egg yolks. If eggs are a no-go for you, this recipe will not work. I’m sorry. Baking AIP is realllly tricky. But I do have a baking AIP cookbook with many other baking recipes that are “core” AIP compliant. (See home page.) Best wishes!