I love the smell of baking cornbread. I grew up in south Texas, and you knew fall had rolled around when it was cool enough for there to be chili on the stovetop and cornbread in the oven. There is so much nostalgia wrapped up in the sweet fragrance when it fills the whole house. As the weather begins to cool down here in Honduras, my heart was feeling a little of that southern nostalgia, and that’s where this AIP Egg Free, Grain Free Cornbread recipe came from.
Also, not going to lie, I also worked on cornbread to create the perfect Grain Free AIP Stuffing.
In the past when I had made AIP cornbread recipes, either they did not turn out like “bread” and were more like bread gummies or they didn’t taste at all like cornbread (which, I mean what can I say? It’s a little hard for something to taste like cornbread without the corn).
I wanted to create a recipe that didn’t use my inheritance in AIP flour, could be whipped up in a few minutes, and defied the laws of nature to taste “corny” without corn. I finally knew I accomplished my mission, because Micah couldn’t quite believe it when I told him it was “cornless” cornbread (when your husband can’t even tell, that’s when you know it’s good).
I used a secret ingredient to make the “cornbread” taste corny. And no, it’s not corn. This AIP cornbread is pretty simple to make, is ready in less than 30 minutes, and tastes just like your mama made it, or dare I say, better!
Tips on Making AIP Egg Free, Grain Free Cornbread
Ok, here is the secret ingredient, green plantains. I love baking with plantains (check out the Spice Cake made with plantains). They are an AIP secret weapon, seriously. Plantains act as a binding agent and add mass to your baking without an overpowering flavor. In this recipe it is very important that you use a green plantain.
Plantains have two very distinct states– green and starchy or yellow and sweet. The texture and flavor of your cornbread can change drastically depending on where your plantain is on the spectrum. That is why it is very important that your plantain is not overripe or try to substitute a banana (don’t do it, don’t even think about it!).
Something else very different about this recipe is that the batter is more like a dough than a proper “batter.” So don’t worry if the consistency of your cornbread mix is more on the doughy side. It will still turn out perfect! too much liquid will actually make the bread turn out overly chewy.
How to Make AIP Egg Free, Grain Free Cornbread
First, preheat the oven to 375 degrees Fahrenheit.
Peel half of a plantain and place it in a blender. Add the coconut milk, honey, and olive oil to the blender with the plantain. Depending how green your plantain is, you may need to add 1-2 additional tablespoons of milk for the mixture to fully blend and become smooth. But be careful not to add TOO much liquid. Too much liquid to flour ratio can create chewy bread. Ew!
In a separate bowl mix the dry ingredients together and pour the blended plantain batter into the mixture.
Stir until the mixture becomes thick and then add the apple cider vinegar to help activate the baking soda.
Spread mixture into loaf pan and bake for 20-25 minute at 375 degrees. The bread will be done when the center is firm to the touch and the edges have turned golden brown.
Serve right away with a nice drizzle of honey, or store in the refrigerator in an airtight container for up to a week.
AIP Cornbread (AIP, Paleo, Vegan friendly)
Ingredients
- ⅓ Cup Coconut flour
- 2 Tablespoons Cassava flour
- 2 Tablespoons Tapioca starch can sub arrowroot
- ½ Green plantain
- ⅓ Cup Coconut milk
- 3 Tablespoons Olive oil
- 2 Tablespoons Honey For vegan sub maple or molasses
- ½ teaspoon Salt
- ½ Teaspoon Baking soda
- 1 Tablespoon Apple cider vinegar
Instructions
- First, preheat the oven to 375 degrees Fahrenheit.
- Peel half of a plantain and place it in a blender. Add the coconut milk, honey, and olive oil to the blender with the plantain. Depending how green your plantain is, you may need to add 1-2 additional tablespoons of milk for the mixture to become smooth. Be careful not to add TOO much liquid. Too much liquid to flour ratio can create chewy bread.
- In a separate bowl mix the dry ingredients together and pour the blended plantain batter into the mixture.
- Stir until the mixture becomes thick, and then add the apple cider vinegar to help activate the baking soda.
- Spread mixture into loaf pan and bake for 20-25 minute at 375 degrees.
