Healthy Cornbread Paleo, Gluten-free Healthified Cornbread (w/ Vegan option)

Paleo, Gluten-free Healthified Cornbread. This was golden, and the corn kernels? Little gold nuggets. Hopefully you will enjoy this as much as I did! ✨image




imageNote: Vegan option is simply omitting the cheese.


1.5 cups yellow cornmeal
3/4 cup corn/any gluten-free flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup corn kernels, fresh or frozen, thawed
2 cloves garlic
1 white onion
1/2 of a red bell pepper
1/2 stalk of celery
1 habanero (can sub for a milder pepper; jalapeño is great)
2 flax eggs
3/4 cup unsweetened almond milk
1 tablespoons canola oil
3 tablespoons honey/agave/maple
3 tbs grated sharp cheddar, plus extra
Minced cilantro


Preheat oven to 400°F. Coat an 8-inch-square baking pan with cooking spray/favorite oil. (I used a cast-iron skillet.)
Whisk cornmeal, flour, baking powder and salt in a large bowl. Reserve half of corn. Set aside. Pulse other half of corn and egg in a food processor or blender until almost smooth. Add milk, 3 tbs cheese, oil and honey (or sugar); pulse until combined. Add the liquid ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly. Sprinkle with cilantro and about shredded cheese.
Bake the cornbread until a toothpick inserted in the center comes out clean and edges brown, about 15 – 20 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature.


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