Inspired by my love for cornbread and leftover Christmas cranberries . . .
I have loved cornbread since I was a kid, but over the past few years, I have realized that corn products no longer love me. My body doesn’t run best when fueled by corn so I try to avoid it. I came across this recipe and tweaked it a bit to meet my families needs and taste buds.
My kids weren’t thrilled with the jalapenos, but it went great with winter soups and chili. I think next time I’ll try it with a bit more sweetener and just cranberries for them.
- 1 cup Almond Flour
- 1/2 cup Coconut Flour
- 3 tbsp Swerve Sweetener
- 1 tbs baking powder
- 1/2 tsp Salt
- 4 Eggs
- 3/4 cup Unsweetened Almond Milk
- 5 tbsp Coconut Oil, melted
- 1/4 tsp Vanilla Extract
- 3/4 cup Cranberries, chopped
- 1/2 Jalapeno, seeded and diced
- Preheat oven to 350 degrees and coat an 8 inch round baking pan with cooking spray.
- In a small bowl, whisk the eggs, milk, coconut oil, and vanilla.
- In a separate bowl add the dry ingredients.
- Add the reserved wet ingredients to the dry ingredients, then stir in the cranberries and jalapenos.
- Spread mixture into the greased pan and bake for 30-32 minutes, or until the center is set.