Corn-Free "Corn Bread" (Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free)

Daddy Chef can make a mean pot of chili, it's been his signature dish for 20 years.
When we found out in June of 2010 that, because of all our allergies, switching to a Paleo diet would benefit us we did wonder..."Can we still enjoy his amazing chili without beans or corn?"

As always, the answer is YES!

We don't miss the beans in his chili, in fact I think the boys enjoy it more as they used to pick out the beans and beg for more meat. Adding in lots of chopped veggies is a nice replacement for beans too. A Paleo blog I follow has a yummy chili recipe HERE.

As for cornbread... we came up with something that looks and feels just like the real thing, the texture is identical. It tastes great and goes well with the chili, the whole pan was eaten up in seconds! It's wonderful dipped in the chili, on the side with pure fruit preserves, or crumbled up in a glass of almond milk. It might not taste like corn, but it's pretty darn close. It's also easy enough for the kids to make!

Corn-Free, Gluten-Free, Corn Bread

‎6 eggs
1/4 cups honey
1/4 cup grapeseed oil

1/3 cup coconut flour
1 teaspoon homemade baking powder* (baking powder has corn starch in it)
1/4 teaspoon salt

Beat eggs for a minute or so.

Beat in honey and oil. 

Mix dry in separate bowl, slowly beat into wet.

Pour into greased 9x9 pan, 

350 degrees (preheat)

Bake for 20-25 minutes

Homemade Baking Powder:
1 part baking soda
2 parts cream of tartar
2 parts arrowroot starch

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Junior Chefs' Opinions!
Sister Chef: "9.5 stars. It's good with jelly."

Brother Chef: "10 stars, next time make more though."

Little Chef: "Can I have cornbread and jelly but without the cornbread?"

For more Slightly Indulgent Tuesday Recipes click HERE!