I lean toward foods that are nutrient-dense and low in inflammatory ingredients, and most days I don’t feel like I’m missing much. Then chili season rolls around. The air turns crisp, a pot simmers on the stove, and I find myself longing for cornbread.
This is my version. It’s meant to stir up nostalgia and warmth, the kind that drifts out of the oven, through the kitchen, and into every corner of the house.
Yields about 20 servings in a longer baking pan.
Ingredients
3 cups blanched almond flour
3 tsp baking powder
1/8 tsp pure monk fruit extract
2 tsp honey
2 large eggs
2 flax eggs
8 egg whites (or 1 1/2 cups liquid egg whites)
1/4 cup salted butter, melted (if using unsalted butter, add 2 tsp salt to the dry ingredients)
1/4 cup coconut cream (thick part only)
2 tsp sweet corn extract (or leave it out and use 4 tsp honey in total)
Instructions
Prep. Preheat the oven to 350°F (175°C). Grease a baking pan or line it with parchment.
Mix the dry ingredients. In a large bowl, whisk together the almond flour, baking powder, and salt (if using unsalted butter).
Mix the wet ingredients. In a separate bowl, whisk the eggs, flax eggs, and egg whites until combined. Add the melted butter, coconut cream, monk fruit extract, honey, and sweet corn extract, and whisk until smooth.
Combine. Pour the wet mixture into the dry ingredients and fold until just combined. The batter should look like thick pancake batter. Add a splash more coconut cream if it seems dry.
Taste. Check the sweetness before baking and add a touch more honey if needed.
Bake. Bake about 30 minutes, until golden and a toothpick comes out clean. Go by doneness rather than time alone.
Cool. Let it rest in the pan for 10 minutes before slicing.
Nutrition
Estimated per serving, based on 20 servings.
Calories: about 135–145
Protein: about 6 g
Fat: about 11–12 g
Total carbs: about 4–5 g
Fiber: about 2 g
Net carbs: about 2–3 g
These are estimates. Actual values depend on the brands you use, especially the monk fruit, coconut cream, and almond flour.
