I love the taste and mouth feel of buttery cornbread, but corn is a grain, and if I'm going for a paleo version of gluten free bread, I'm going to try and tweak a recipe to do just that. So I tinkered with some grain-free flours, trying to get something that resembled cornbread in mouth feel and texture with a buttery taste like good cornbread. I made a couple big batches of this, took it to work for a few to sample, and there was nothing left but crumbs and I was asked to write the recipe out on about a dozen slips of paper on my lunch break (some just liked it, some have family members with Celiac). Plain or served with some honey, it's a treat and pairs of so nicely with soups and stews.
click to enlarge picture
There is a a recipe/step-by-step tutorial for ghee over here.
Gluten Free "Corn" bread
1/2 cup plus 2 Tablespoons Almond Flour
1/4 cup plus 2 Tablespoons Coconut Flour (I used Bob's Red Mill, slightly larger grind which is great for this recipe)
1/2 tsp. salt
1/2 tsp. baking soda
3 large eggs
2 Tablespoons Honey
1/2 cup vanilla almond milk
1/4 cup Ghee (made with a good quality, grass-fed butter) nuked for about 20 seconds to warm it up for blending.
Bake 25 minutes or until toothpick inserted into the center comes out clean.