Paleo "Corn"Bread

This started out as an attempt to make Snickerdoodles. I mixed up the batter, even added some extra almond flour, but it was way too runny to even think about making cookies out of. So I made it into bar cookies. Well, we were having chili that night, and Teddy Beast came up with the great idea to crumble it into his chili. It was a match made in heaven, the perfect cornbread texture and everything. So I played with the seasoning, and here it is. Paleo "Corn"Bread.

The edges are crispy and slightly sweet, the inside is soft and falling apart.

It's sturdy enough to hold up to a good bowl of chili. For an awesome chili recipe, check out Mark's Daily Apple's Texas Chili. We usually just use about 3 pounds of whatever meat we can find on sale. Sausage is really good in this too.

Paleo "Corn"Bread
1 1/2 c Almond Flour
1/4 c Tapioca Flour
1 t Salt
1/3 c Honey
1/2 t Baking Soda
1 t Cream of Tartar
6 T Butter, melted (coconut oil is not a good substitution)
1 Egg
1/2 c Cheese (optional)
1 Diced Jalapeno (optional)

1. Preheat oven to 325.
2. Mix together dry ingredients.
3. In separate bowl, whisk together melted butter, honey, and egg.
4. Slowly incorporate dry ingredients.
5. Fold in cheese and/or jalapeno.
6. Spread in greased 9x9 pan.
7. Let stand for about 15 minutes. This allows the batter to thicken up and give you that crumbly corn bread texture.
8. Bake at 325 for 25 to 30 minutes, until set in the middle.