If you are on a gluten-free or keto diet, this low-carb coconut flour corn bread is a great alternative to regular cornbread. It's tasty and moist, and goes well with soups and stews or as a snack by itself.
Ingredients: 1/2 cup coconut flour. 1/4 cup unsweetened shredded coconut. 4 large eggs. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. 1 teaspoon baking powder. 1/2 teaspoon salt. Optional: 1 tablespoon erythritol or preferred low-carb sweetener for a slightly sweet taste.
Instructions: Preheat oven to 350F 175C and grease a loaf pan with coconut oil. In a mixing bowl, combine coconut flour, shredded coconut, baking powder, salt, and optional sweetener if using. In another bowl, whisk together eggs, melted coconut oil, and almond milk until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. Transfer the batter into the greased loaf pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Slice and serve as desired. Enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Hilliard Comstock Middle School
