This cornbread isn’t made with corn at all, but it sure tastes like the real thing. Buttery and slightly sweet with a rich, cake-like texture, Primal cornbread is the perfect side with a bowl of chili or stew. It can also be used to make cornbread stuffing when Thanksgiving rolls around.
What makes Primal cornbread taste better than all the others is combining finely ground almond flour with cassava flour. The cassava flour is the real secret, because it gives baked goods a smooth, rich texture. This bread has no graininess, no coconut flavor, and only real, whole food ingredients like eggs, butter, and honey.
Time in the Kitchen: 25 minutes, plus 25 minutes to bake
- 4 eggs, separated into yolks and whites
- 3/4 cup cassava flour (96 grams)
- 3/4 blanched finely ground almond flour (84 grams)
- 3 tablespoons unsalted butter, melted (45 g)
- ¼ cup honey (60 ml)
- 1/2 teaspoon salt (2.5 ml)
- 3 teaspoons aluminum-free baking powder (15 ml)
- ¼ cup water (60 ml)
- ¼ teaspoon cream of tartar (1.2 ml)
If you have a kitchen scale, use it for this recipe, since scooping with measuring cups can result in inadvertently using too much, or too little, of each flour. Changing the flour quantities even slightly will result in bread that has a slightly different flavor and texture. Using more almond flour results in bread that’s less flavorful and slightly drier. Using more cassava flour has nice flavor, but the loaf is heavier and the outside is likely to burn before the inside is cooked through.
This cornbread is baked in a regular loaf pan because it rises better in a loaf pan. The bread won’t rise properly in a square pan.
To view the original web page Click Here
Image(s) Courtesy of https://www.marksdailyapple.com