Corn-less Cornbread

Makes 9 squares

Advanced & Core Plan

This recipe was adapted from a post from my good friend and Maximized Living doctor, Dr. Rosie Main.  It is so delicious and for those of you who love and miss bread, this will leave you more than satisfied!

IMG_13181 cup almond flour
¾ tsp baking powder
½ tsp sea salt
2 large organic eggs
2 Tbsp butter, softened
¼ cup grass fed plain yogurt or full fat coconut milk

2 green onions, chopped
1 jalepeno, seeded and chopped

Preheat oven to 350 degrees
In a bowl, mix yogurt or coconut milk, softened butter and eggs
Add the almond flour, baking powder and salt and mix again
Mix in the chopped green onions.
Pour into a greased 8” glass baking dish and bake for 20 minutes or until the edges and top are slightly browned.

Published by

Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

3 thoughts on “Corn-less Cornbread

  1. Curious. Recipe ingredients do not match the wording of the recipe itself. How do you define “sour cream”??? In the ingredients list I do not see the term “sour cream”. But I see somewhat similar items which you list as “grass fed plain yogurt or full fat coconut milk”, but the consistency of these is not the same as “sour cream”. Not sure if they work the same way in the same measurements….. milka The Appreciator

    1. so sorry….I modified the recipe but forgot to change the ingredient in the description. You can use sour cream but it is much harder to find grass-fed organic sour cream. I can get grass fed plain yogurt at the regular grocery store now. You are correct, coconut milk would not give the exact same consistency but it would work. I would refrigerate the can of coconut milk first and just use the cream that separates. Sorry for the confusion.

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