Corn is one of those ‘tweener’ foods for us when it comes to being paleo or primal. It’s gluten-free, so we allow it into our diets on special occasions, just like rice. With Thanksgiving approaching, we wanted to try a cornbread stuffing recipe. Many of the boxed cornbread mixes have wheat flour in them, though. So I found this quick, easy recipe and did a test run. I can’t believe how wonderful the bread turned out! I’ll be making some for the stuffing (recipe to come) and some just to eat with butter.

Almost as easy as the box but without any of the bad stuff!

  • 3/4 cup cornmeal or corn flour
  • 1 cup white rice flour (I used Bob’s Red Mill brand)
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 Tbs. butter or coconut oil
  • 2 eggs
  • 1-2 Tbs. local honey (optional)
  • 1 cup whole milk (I used unsweetened almond milk)
  • 1/4 cup melted butter or coconut oil

Preheat the oven to 400 degrees. In a cast iron skillet or glass pie dish, place 1 Tbs. butter or coconut oil. Put the dish into the oven and let the butter/oil melt.

Sift together the cornmeal, rice flour, salt, and baking powder. In another bowl, combine the eggs, milk, melted butter/oil, and honey (if using). Add the wet to the dry and mix until just combined.

Pour into the hot greased pan and bake for 15 minutes or until a toothpick comes out clean.

Adapted from Gluten-Free Mommy