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.
๐,
Wendi
No Corn Cornbread
Course: Miscellaneous, SidesCuisine: Mexican, PaleoDifficulty: Easy8
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 1/2 extra virgin olive oil
1/3 cup 1/3 water
1/3 cup 1/3 pure maple syrup
1 tsp 1 organic vanilla
(!)2 (!)2 egg yolks (AIP Stage 1 reintroduction)
3/4 cup 3/4 (99 g) or 3 3/8 ozs. cassava flour
1/2 cup 1/2 (48 g) or 1 5/8 ozs. tigernut flour
1 tsp 1 grass-fed gelatin
1/2 tsp 1/2 baking soda
1/2 tsp 1/2 sea salt
1/4 tsp 1/4 cream of tartar
Directions
- Preheat oven to 350ยบF. 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. ๐
Has this been trued using chia seed or faba to replace egg yolks?
I havenโt tried that. If you do, will you let me know how it goesโฆ?