Serving Size: 8

Ingredients:

• 1 cup blanched almond flour (superfine)
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 4 large eggs
• ⅓ cup raw honey or raw agave syrup
• 4 tablespoons butter, melted
• 1 cup shredded cheese (cheddar and monterey jack, or similar)
• Extra-virgin olive or coconut oil, for the skillet or pie dish

Directions:

1. Preheat oven to 350 deg F.
2. In a medium bowl, completely blend together the almond flour and baking powder.
3. Blend in eggs, melted butter, and then honey until well combined.
4. Add and blend in the shredded cheese to a uniform consistency.
5. Pour your mixture into a 9 inch square baking tin or pie dish.
6. Cook the cornbread mixture for about 20-25 minutes until set and a toothpick pulls out clean.
7. Serve with a little butter and honey.

Pro-tip:

For extra crusty cornbread, bake your cornbread mixture in an iron skillet:

1. Heat your iron skillet in the oven for 5 minutes.
2. Brush or spray the pan with the oil.
3. Pour your cornbread mixture into the preheated skillet.

Approximate Nutrition (Base Recipe, per Serving):

Calories 605, Total Fat 53.9g, Total Carbs 23.5g, Dietary Fiber 1.6g, Protein 12.1g