Butter Addict Gone Paleo!

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Jalapeño Cornbread

Servings

6slices

Cook Time

20minutes

Servings

6slices

Cook Time

20minutes

Ingredients

1 1/2cups Bob’s Red Mill Paleo Flour
1/4cup Almond milksub cashew/coconut milk
1tsp Baking Soda
1tsp Pink salt
3 Eggs
4tbsp Ghee or Grass-fed buttermelted – sub avocado/coconut oil
1tbsp Honeysub maple syrup
2tsp Apple Cider Vinegar
1-2 Jalapeñosdeseeded and diced
1-2tbsp Coconut oilsub avocado or high heat oil

Maple Butter – optional

4tbsp Ghee or Grass-fed butter
1tbsp Maple syrup

Instructions

Preheat oven to 425 degrees.
On the stovetop over medium high heat, add 1-2 tbsp of coconut oil to a cast iron skillet (enough to cover the bottom).
In a bowl, combine the flour, baking soda, and salt.
In a separate bowl, beat together the eggs, milk, vinegar, honey, and butter.
Add the wet mixture and jalapeños to the dry ingredients and stir just to combine – don’t over mix.
Drop a drip of batter into the oil to test it. If it doesn’t sizzle immediately, continue to heat.
Once the oil is hot enough, add all of the batter to your skillet.
Cook for 1-2 minutes until the edges start to brown.
Transfer the skillet to oven and continue to cook for 12-15 minutes or until golden brown and done in the middle.

Maple Butter

Stir together butter and maple syrup until combined.

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