- 4 eggs
- 1 cup water
- 2 tablespoons apple cider vinegar
- 1/2 cup coconut flour
- 1/2 teaspoon garlic powder
- 1/4 cup coconut oil (melted)
- 1/4 teaspoon sea salt (course)
- 1/2 teaspoon baking soda
|Calories280Calories from Fat250|
|% DAILY VALUE|
|Calories from Fat250|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
carolyn s. a year ago
I have a problem calling something CORNBREAD when it the ingredients list doesn't contain CORN. It should be called Foe Cornbread, Fake Cornbread, the no corn cornbread, just Paleo bread or apple cider garlic coconut flavored Paleo Bread. When you analyze the recipe: liquids (eggs, oil, apple cider vinegar & water = ~1 1/2 cups of fluid while the dry ingredients only = ~ 1/2 cup. That suggest to me that, unless you live in high altitude, the dough will be to wet. It looks like it needs at least 1/4 - 1/2 cup of flour added a tablespoon at a time .
Jordan Colt Allen a year ago
Due to a few of the comments, the bread came out perfectly formed. I even turned the broiler on in the last minute to give it the baked appeal. However, it tased like a chicken broth loaf. My friend even had a taste and agreed. Then we reminisced on a Paleo sandwich bread at home here in Austin, and I made it in NM. Both of our loafs came out perfect and we were in different states. Mostly, I’m curious about the people who had a good experience with the cornbread. I made it exactly like the directions said. Oh, and for those that said that it came out spongy. Mine did too. But i let the loaf cool over night and its perfect. Anyone complaining that it didn’t come out like bread need to take heed of the Paleo in the name of the recipe!
Shobha a year ago
First time and success!
Anne Bernaert a year ago
I followed the recipe as described but the final result looked nothing like the bread shown in the recipe. I ended up with a flat, soggy bread. I tried to rescue it by toasting the loaf but even then, the texture remained spongy and it left an oily taste in my mouth. Will not be making this again.
Kimberly Everhart a year ago
Good garlic bread. It goes well with marinara sauce. No idea why they call it cornbread; maybe the color.
Alexis Palmer 2 years ago
Sooooo good!! Mind blowing that these ingredients can produce this! I've made it a couple times, one time it did not turn out right so be careful to measure correctly! I also think adding some herbs and spices for flavorings would be good :-)
Colleen G. 2 years ago
I'm sorry to say, because I this looked really good, this was horrible. It tasted more like I baked eggs in a bread pan. The texture was squishy (I left it in long enough for toothpick check) and it was no where near to a corn bread or any other bread. We tried topping it with yogurt butter and tried with honey, nothing worked. Sorry to say this won't be made again.