Skillet Gluten Free Blueberry Cornbread
Ingredients
The cornbread
-
1
cup
blanched almond flour
-
½
cup
coconut flour
-
1
tsp
paleo baking powder
-
¼
tsp
sea salt
-
¼
cup
raw local honey
-
½
cup
grass-fed butter or ghee, melted (or coconut oil)
-
3
eggs
-
1
cup
blueberries (fresh, freeze-dried or dried; frozen makes it mushy)
The blueberry sauce
-
1
cup
blueberries (fresh or frozen)
-
½
lemon, juice of (more or less, to taste)
Instructions
- Preheat the oven to 375°F and grease a 10" cast iron skillet or 9x9" square baking dish.
- In a large mixing bowl, combine all ingredients except for the blueberries and mix with a fork.
- Fold in the blueberries and transfer the mixture to the greased skillet or dish, smoothing the top.
- Bake for 15-20 minutes until the top is golden brown, being careful not to overbake.
- While the cornbread is baking, prepare the blueberry sauce by cooking 1 cup of blueberries in a small saucepan over medium heat until they are broken down and saucy.
- Remove from heat, stir in lemon juice, and set aside.
- Once the cornbread is done, let it cool completely and serve with the blueberry sauce on top.
Nutrition Facts (estimated)
Servings
8 pieces
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
100mg
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