Soup and chili season just begs for cornbread, right?! This Paleo "cornbread" brings a little comfort food to your winter this year and it's easy to make!
1cupyellow corn kernels(optional, omit for paleo and grain-free)
Instructions
Preheat oven to 375° Fahrenheit, and grease a 8" cast iron skillet or 8x8" square baking dish and set aside.
Place all of the ingredients, except for the corn (if using) in a large mixing and mix with a fork.
Fold in corn (if using), and transfer to greased skillet or dish. Smooth the top and place in the oven.
Bake for 20-25 minutes until the top turns golden brown, and a knife or toothpick comes out clean.
Remove from oven and cool. Serve - it's great with some grassfed butter or ghee and honey drizzled on top! We whipped honey and butter together to go on top for the pictures in this post.