Stack of No Corn Cornbread squares with honey drizzling down the sides like a waterfall of deliciousness.

No Corn Cornbread

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!

This is simply squares of No Corn Cornbread stacked on a plate on a gold and cream dish towel.  It sits next to a small board with a honey pitcher and dipper.
No Corn Cornbread

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.

Stack of No Corn Cornbread squares with honey drizzling down the sides like a waterfall of deliciousness.
Delish with honey!

Serving suggestions

Try this “cornbread” with:

Closeup of the AIP Chili from my mini e-cookbook.  It is garnished with coconut yogurt, black olive slices, and cilantro.
AIP Chili from SIMPLY FLAVORFUL, my mini e-cookbook

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

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Miscellaneous, SidesCuisine: Mexican, PaleoDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

20

minutes

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!

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.

We are a participant in the Amazon.com Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.