In my previous post, I mentioned a great cornbread receipe. I am posting that now.
It’s not Paleo (or Primal), but its southern and country, which is what is close to my heart and I am. It’s the perfect receipe for cornbread, as it is a near identical knock-off of CrackerBarrel Country Kitchen’s receipe. I know if you search for it, most of the ones call for creamer (EWWW!) but I was able to find one and modify it to be an almost match. The best result I had was with bacon fat in it, but the coconut oil was great too, and didn’t leave a finite taste.
I found the main receipe for this on a girl name Tamarra’s (if I remember right) website, unfortunately I cannot find it again. Let me know if you have, and I will put it in the links.
Here is my receipe verison of it:
CRACKER BARREL CORNBREAD
Makes 12-16 muffins
1 C. White, plain cornmeal
1 C. yellow, plain cornmeal
1/2 C. all purpose flour
2 tsp. baking powder
1 T. sugar
3/4 tsp. salt
1 1/2 C. buttermilk (or more to make it a slightly loose consistancy)
3 T. butter, melted
3 T. shortening (or coconut oil/bacon fat)
1/8 C. oil (or coconut oil/bacon fat)
1) Preheat oven at 400 degrees. Put the clean muffin tin in oven while it’s preheating.*
2) Mix all Dry Ingredients in large bowl.
3) Then add Wet Ingredients to bowl. Mixing well (the batter should be a little lumpy).
4) Use the 1/8 C. oil to grease muffin tin (warning: tin is hot!).
5) Pour mixture into the greased tin, each cup about 2/3 full.
6) Bake for about 14-18 minutes (depends on your desired level of doneness)
7) Pull out when toothpick is clean and then let cool in tin.
*This is the trick to the crispy edges