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September 26, 2013

Cornbread with Jalapeños (Grain-free, Paleo)

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Cornbread has always been a favorite of mine, and I’ve missed it since going grain-free. So, I got in the kitchen and adapted my Grandma’s tried-and-true recipe to give you a grain-free cornbread recipe! It reminds me of our summer visits to Baton Rouge when I was a young girl. Of course, I’ve removed the grain but honestly, it tastes very much like cornbread!

The jalapeños add a tangy touch of heat, but are completely optional. I usually make this bread half with jalapeños and half without to suit everyone’s taste. It makes a great complement to gumbo, soups, and salads.

And, if you need to avoid dairy right now, I’ve got some easy adaptations for you so you can enjoy your grain-free cornbread along with the rest of us!

And, on a side note, I want to give a shout-out to Andrew Wilder and Jen Maki for their beautiful website redesign. Thank you Andrew and Jen!

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Grain-Free Cornbread with Jalapeños (Gluten Free)

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5 from 1 review

This recipe is a grain-free adaptation of a recipe in my first cookbook, Deliciously Organic. In fact, I’ve created a grain-free adaptation to each recipe! To read more about the grain-free adaptations for the cookbook click here.

  • Author: Carrie Vitt
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Category: Side Dish
  • Diet: Gluten Free

Ingredients

Units
  • 2 cups almond flour
  • 4 tablespoons coconut flour
  • 3 teaspoons baking powder (make sure it’s grain-free) (you can omit for the gaps protocol, just keep in mind the bread won’t rise as much)
  • 1 teaspoon Celtic sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons coconut sugar (or 1 teaspoon honey for gaps protocol)
  • 2 large eggs, lightly beaten
  • 8 tablespoons unsalted butter or 7 tablespoons coconut oil, melted and cooled slightly
  • 1 cup sour cream (or plain, whole coconut yogurt)
  • 2 medium jalapeños, minced (optional)
  • 1 small yellow onion, minced
  • 1 1/2 cups grated raw Cheddar cheese (omit for Paleo)

Instructions

  1. Preheat oven to 425°F and adjust rack to middle position of oven. Butter an 8 x 8-inch baking dish. Whisk almond flour, coconut flour baking powder, sea salt, baking soda and coconut sugar together in a large mixing bowl. In a separate bowl, whisk together the eggs, butter, and sour cream. Pour sour cream mixture, jalapeños and onions into flour mixture and gently fold all ingredients together. Pour half of the cornbread batter into the baking dish and spread out evenly. Sprinkle the shredded cheese on top, and then pour the remaining batter on top. Bake for 30-35 minutes, or until the top is golden brown.

Nutrition

  • Serving Size: Serves 9

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Filed Under: Baking, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Gluten Free Recipes, Grain Free Recipes, Holiday, Paleo Recipes, Sides and Salads, Thanksgiving, Thyroid Support and Health Recipes (Days 31+) | 65 Comments

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65 Comments

  1. chris

    October 8, 2013 at 3:02 pm

    What do you do with the jalapenos and onions?
    to chris" aria-label="Reply to this comment to chris">Reply to this comment
    • Deliciously Organic

      October 9, 2013 at 8:28 am

      Thanks for pointing that out. I made the edit. You add them to the batter along with the wet ingredients.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
    • Shannah Ferguson

      November 21, 2017 at 9:33 pm

      I made my baking powder by the recipe you posted. I doubled the recipe to make a 13X9 inch loaf - it tastes like it has too much baking soda. Do you have to use both baking soda and baking powder?
      to Shannah Ferguson" aria-label="Reply to this comment to Shannah Ferguson">Reply to this comment
      • Karen L

        January 30, 2024 at 9:44 am

        I made this last night for my boyfriend who is celiac but recently so (he loves his breads) but he loved it so much! This is my go-to recipe for when I make chili. Thank you, Carrie! Your recipes rock.

        to Karen L" aria-label="Reply to this comment to Karen L">Reply to this comment
        • Deliciously Organic

          January 31, 2024 at 10:21 am

          I'm so glad he enjoyed it!!
          to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
        • Sara

          October 5, 2024 at 8:29 am

          Can this be made ahead and frozen?
          to Sara" aria-label="Reply to this comment to Sara">Reply to this comment
          • Carrie Korem, FNTP

            October 7, 2024 at 10:58 am

            Yes!
            to Carrie Korem, FNTP" aria-label="Reply to this comment to Carrie Korem, FNTP">Reply to this comment
  2. Vicki

    October 21, 2013 at 7:55 pm

    Oh, my goodness! This is delicious!!! My entire family wanted to scrape the pan to get every last morsel. I made 1/2 recipe in a regular loaf pan and had to estimate the baking time. I tried 20 minutes and it probably could have baked a few more minutes, but dinner was ready so we dove in. It was extremely moist...almost souffle-like and we oohed and ahhed our way through the entire meal. Thank you for this delicious recipe that we will enjoy again and again. I can't wait to try your other grain-free recipes!
    to Vicki" aria-label="Reply to this comment to Vicki">Reply to this comment
    • Deliciously Organic

      October 22, 2013 at 7:07 am

      Thank you for the feedback! I'm so glad you all enjoyed it!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  3. allison evans

    October 26, 2013 at 7:44 am

    Made this last night and it was a HUGE hit...had it alongside buffalo chili and sauteed collard greens. YUM. Carrie, again, you pull through in the nick of time with your fabulous creations! I did find that the top got a little brown while the inside was still a tad undercooked. Could this be attributed to my replacing the sour cream with whole milk yogurt (Nancy's brand)? Just wondering... Either way, I'm making this "Jalapeno Bread" (as our guests referred to it) again and again... Thanks, Love! :)
    to allison evans" aria-label="Reply to this comment to allison evans">Reply to this comment
    • Deliciously Organic

      October 28, 2013 at 8:35 am

      I'm glad you all enjoyed it! I've never tested it with yogurt, but it could be the culprit. Yogurt contains more moisture than sour cream so that's probably why it was a tad undercooked.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • Vicki

        November 13, 2013 at 9:14 am

        Made it again last night with sour cream and baked it a little longer and the top got brown while the inside stayed very, very moist...as I mentioned in my earlier post...almost souffle-like. It was definitely cooked through, but it appears to remain very moist.
        to Vicki" aria-label="Reply to this comment to Vicki">Reply to this comment
  4. Erin

    October 30, 2013 at 1:51 pm

    This looks AWESOME! Is there a substitute for the sour cream/yogurt for paleo people?
    to Erin" aria-label="Reply to this comment to Erin">Reply to this comment
    • Deliciously Organic

      October 31, 2013 at 9:07 am

      A dairy-free, plain yogurt made from coconut milk or almond milk would be a good substitution.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  5. Nicole

    November 8, 2013 at 9:20 pm

    This was AMAZING. Thank you so much. I have made it about 4 times now. My dad who is so picky loved it.
    to Nicole" aria-label="Reply to this comment to Nicole">Reply to this comment
    • Deliciously Organic

      November 10, 2013 at 4:10 am

      Thanks for the feedback! I'm so glad you all enjoy it! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  6. Denise

    November 12, 2013 at 2:02 pm

    I landed here from your cornbread stuffing recipe which looks delicious! Is there any way to sub the almond flour? My Dad is allergic to wheat and my daughter is dangerously allergic to nuts. We have been making my Great Grandma's cornbread stuffing for years. It is actually my all time favorite Thanksgiving dish but it uses lots of processed packaged junk. I would love to not only find a real food version but one that the whole family can enjoy.
    to Denise" aria-label="Reply to this comment to Denise">Reply to this comment
    • Deliciously Organic

      November 13, 2013 at 6:54 am

      I haven't tested it, but I hear that sunflower seed flour is a great 1:1 alternative to almond flour. If you're looking for a gluten free (with grains) or whole wheat version of cornbread, here are some great recipes (and the recipe for whole wheat cheesy jalapeño bread is in my cookbook if you're wanting to make this recipe that utilizes grains). https://deliciouslyorganic.net/a-whole-foods-thanksgiving-cornbread/
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  7. Ceitllyn

    November 12, 2013 at 3:21 pm

    I don't use almond flour much, so can you tell me if I can use an egg sub for this recipe? Thanks very much, it looks great! :)
    to Ceitllyn" aria-label="Reply to this comment to Ceitllyn">Reply to this comment
    • Deliciously Organic

      November 13, 2013 at 6:50 am

      I haven't tested an egg replacement in this recipe so I'm not sure. Here's a link to a egg replacement recipe that Healthy Home Economist uses: http://www.thehealthyhomeeconomist.com/video-the-best-baking-substitute-for-eggs/
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  8. Becca from ItsYummi.com

    November 13, 2013 at 5:44 am

    Carrie, this looks great, but what benefit or purpose does the coconut flour serve? I'm allergic to all forms of coconut., and sadly LOADS of recipes lately call for coconut flour and oil
    to Becca from ItsYummi.com" aria-label="Reply to this comment to Becca from ItsYummi.com">Reply to this comment
    • Deliciously Organic

      November 13, 2013 at 6:46 am

      The coconut flour adds structure to the bread. You could try adding an additional 1/3 cup of almond flour in place of the coconut, but keep in mind the bread might be a bit more crumbly than intended (it will still taste great!).
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • Becca from ItsYummi.com

        November 13, 2013 at 7:13 am

        Thanks for the quick reply, Carrie! I'm not eating gluten-free, so I'll just add a little bit of my low-carb baking blend. :)
        to Becca from ItsYummi.com" aria-label="Reply to this comment to Becca from ItsYummi.com">Reply to this comment
  9. lynnita

    November 13, 2013 at 6:45 am

    Sounds wonderful and the reviews also. I am a little puzzled by how you came up with the name when there is no corn in the recipe?
    to lynnita" aria-label="Reply to this comment to lynnita">Reply to this comment
  10. Leisa Harrison

    November 16, 2013 at 8:44 am

    Can this be made ahead of time for freezing ? What point would you freeze it before baking or after cooking?
    to Leisa Harrison" aria-label="Reply to this comment to Leisa Harrison">Reply to this comment
    • Deliciously Organic

      November 18, 2013 at 8:46 am

      This bread freezes very well. I would freeze it after baking, set out on the counter to thaw and then reheat in the oven.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  11. Stephanie Nguyen

    November 16, 2013 at 12:46 pm

    Love this recipe. It is a lot like my old corn bread recipe and love that it has a similar consistency to corn bread without the corn :-) I made it for a party with the almond flour, but am going to have to see if it will work with sunflower seed flour for my kids since they are allergic to nuts. I know they are going to love it.
    to Stephanie Nguyen" aria-label="Reply to this comment to Stephanie Nguyen">Reply to this comment
  12. Jennifer

    December 7, 2013 at 8:52 am

    I made this and the stuffing and it was the best stuffing and cornbread I've ever had at thanksgiving. I omitted the cheese and used Greek yogurt instead of sour cream because it's what I had. Plus I left the jalapeños in for the stuffing and it was fab! Making the cornbread today to go with some chili :)
    to Jennifer" aria-label="Reply to this comment to Jennifer">Reply to this comment
  13. charlotte

    December 18, 2013 at 8:54 am

    Awesome recipe!! I actually layered it with the Jalapenos and cheese, so it was almost like a savory layered cake. I also used plain coconut yogurt and the bread came out super moist. I might cut down on the butter next time as it was very rich. Can't wait to use this recipe for my first paleo Christmas stuffing!! My question would be, if I make the bread ahead of time and freeze, would it still be suitable for the stuffing, or would the freezing prevent it from drying out enough?
    to charlotte" aria-label="Reply to this comment to charlotte">Reply to this comment
    • Deliciously Organic

      December 18, 2013 at 10:28 am

      I'm so glad you enjoyed it! Preparing it ahead of time and freezing is a great option. The bread might be a tad wet after defrosting, but a bit of time in the oven will help dehydrate the cubes (I usually do this at about 250 degrees for 20 minutes).
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  14. Stephanie

    February 13, 2014 at 3:08 pm

    I made this tonight and it is wonderful!! For anyone who doesn't eat dairy, I wanted to let them know that instead of sour cream, I used a tsp of lemon juice in a cup of almond milk and added 1-2 tsp of psyllium husk to thicken it. It was close to the consistency of sour cream and worked perfectly. I also used Daiya cheese instead of regular to keep it dairy free. Thanks so much for sharing this recipe. It's a keeper.
    to Stephanie" aria-label="Reply to this comment to Stephanie">Reply to this comment
  15. MELISSA

    November 17, 2014 at 5:36 am

    Yesterday we had a casual birthday bash featuring 3 different chili's & 2 kinds of cornbread. One was the traditional, the other was this and OMG it was amazing! Everyone loved it - Thanks for a great recipe!!!
    to MELISSA" aria-label="Reply to this comment to MELISSA">Reply to this comment
  16. Judy

    November 17, 2014 at 10:57 am

    What is gaps protocol?
    to Judy" aria-label="Reply to this comment to Judy">Reply to this comment
    • Deliciously Organic

      November 17, 2014 at 11:39 am

      It's a specific gut-healing diet. I have many readers who follow this diet, so I like to give them ways to adapt my recipes to suit their needs.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  17. Kara

    November 19, 2014 at 11:00 am

    Hi. I am just wondering what I could substitute for the almond flour in your cornbread recipe. My son is unable to eat almond flour. Thanks!
    to Kara" aria-label="Reply to this comment to Kara">Reply to this comment
  18. Karen

    November 21, 2014 at 1:03 pm

    Have you doubled the recipe? Have you tested a larger batch?
    to Karen" aria-label="Reply to this comment to Karen">Reply to this comment
    • Linda

      February 15, 2015 at 7:32 am

      I just doubled it yesterday because it's gone too fast when my girls are around. I put it in a Pampered Chef 10" round stoneware baker and it came out rustic looking and delicious. I also added some leftover nitrate free diced pepperoni along with the jalapeño and cheese. Soooooo good................it's my go to bread recipe.
      to Linda" aria-label="Reply to this comment to Linda">Reply to this comment
  19. Carey Sanderson

    November 24, 2014 at 11:00 am

    This looks amazing! Can I make this into muffins?
    to Carey Sanderson" aria-label="Reply to this comment to Carey Sanderson">Reply to this comment
    • Deliciously Organic

      November 24, 2014 at 12:17 pm

      Yes! This batter works great for muffins!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  20. Rachel Koby

    November 25, 2014 at 10:28 am

    Hi! Just curious....can I make this in a bread loaf pan?
    to Rachel Koby" aria-label="Reply to this comment to Rachel Koby">Reply to this comment
    • Deliciously Organic

      November 25, 2014 at 11:13 am

      No, it needs to be baked in an 8x8 dish.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  21. cipriana

    November 26, 2014 at 6:10 pm

    Hi! Making this now, the paleo version. But, it's dough, not batter. It's stuck to my spoon! What do I do? Hoping you see this fast!
    to cipriana" aria-label="Reply to this comment to cipriana">Reply to this comment
    • Deliciously Organic

      November 27, 2014 at 5:27 am

      The batter is thick, but shouldn't be thick like a cookie dough. Go ahead and scoop into the pan and bake. There's quite a bit of leavening in the recipe that causes the bread to rise and not be dense.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  22. Miriam

    November 27, 2014 at 12:35 am

    Do you use a dry or liquid measuring cup for the sour cream? (If you use dry and others use the liquid cup, this may be why the corcornbread turns out perhaps too moist...)
    to Miriam" aria-label="Reply to this comment to Miriam">Reply to this comment
  23. Kristi

    November 27, 2014 at 10:04 am

    I just made this today. I had to substitute the coconut flour with arrowroot flour and the jalapeno peppers with zucchini (I did not have these two ingredients at home), but regardless, this recipe is to die for. So yummy! Thank you so much for this recipe!
    to Kristi" aria-label="Reply to this comment to Kristi">Reply to this comment
  24. Connie

    December 14, 2014 at 2:41 am

    I have been grain free for almost 3 years now, and one thing I sometimes miss is cornbread. Last evening I made vegetable soup, and decided to make this to go with it. It was awesome! Even my husband raved about it, and he is definitely a grain eater. I did not have sour cream on hand, so I used plain whole milk yogurt. Also, I used pepper-jack cheese. Mine didn't come out looking like yours, but it was delicious. Very moist, like someone else said "almost souffle like." Thanks so much for this recipe!
    to Connie" aria-label="Reply to this comment to Connie">Reply to this comment
  25. Denise

    November 22, 2015 at 5:39 pm

    I made the Jalapeno "cornbread" just as the recipe stated except left out the onions. I made a double batch and cooked it in a 9x13 pan. One half I left plain to make Thanksgiving dressing. The other half I layered with cheese and jalapenos. It is delicious and moist...and filling! I want to eat more but am too full. I will definitely make this again and plan on trying it as muffins with the cheese and jalapenos. I bet it would be good with blueberries also and a bit more coconut sugar in the batter. A grain free diet has helped me so much with joint pain, or now I should say a lack of joint (knee) pain! Thanks for a great recipe.
    to Denise" aria-label="Reply to this comment to Denise">Reply to this comment
  26. Mark

    November 23, 2015 at 8:38 am

    Well shoot. I was looking for regular grain-free cornbread and the URL says "cornbread-grain-free-gluten-free" but this is not what I was expecting. Then I clicked the link for "To read more about the grain-free adaptations for the cookbook click here." but I got a 404. Do you still have the grain-free cornbread recipe w/o the cheese and jalapenos?
    to Mark" aria-label="Reply to this comment to Mark">Reply to this comment
    • Deliciously Organic

      November 23, 2015 at 10:02 am

      You can simply omit the cheese and jalapeños for a grain-free cornbread that's free of cheese and jalapeños.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  27. Patricia

    December 26, 2015 at 1:33 pm

    What is gaps?
    to Patricia" aria-label="Reply to this comment to Patricia">Reply to this comment
    • Toni Rinehart

      January 22, 2016 at 8:24 am

      This may help: https://deliciouslyorganic.net/the-gaps-diet/
      to Toni Rinehart" aria-label="Reply to this comment to Toni Rinehart">Reply to this comment
  28. Jen

    January 29, 2016 at 12:24 pm

    I've made this recipe many times. It's so delicious and buttery. I'm about to adapt it to make a sweet lemon poundcake by adding sweetener, lemon juice and zest. Hopefully it turns out!
    to Jen" aria-label="Reply to this comment to Jen">Reply to this comment
    • Lea

      October 23, 2019 at 2:58 pm

      Did it work???
      to Lea" aria-label="Reply to this comment to Lea">Reply to this comment
  29. Fatima

    March 25, 2016 at 12:45 pm

    My batter came out pretty clumpy so I went with it and I could hardly spread it. Wondering what could have gone wrong? It's in the oven right now and smells delish so I'm sure it tastes awesome too :)
    to Fatima" aria-label="Reply to this comment to Fatima">Reply to this comment
    • Deliciously Organic

      March 26, 2016 at 8:45 am

      Not sure what happened. What brand of almond flour did you use?
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  30. Alli

    November 19, 2016 at 12:10 pm

    Is there a substitute for butter? I have to be dairy free for my baby and didn't know if 8 table spoons of coconut oil would be a good idea? Thanks
    to Alli" aria-label="Reply to this comment to Alli">Reply to this comment
    • Deliciously Organic

      November 21, 2016 at 9:14 am

      You can use ghee, or if you want to sub with coconut oil, I'd try 5 tablespoons. I haven't tested it this way, but I think it would work well!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  31. DD

    January 22, 2018 at 11:10 am

    What a delicious alternative to grain-filled bread! I have prepared this three times in the last two weeks, and my crew have decided to call it "hushpuppy bread" because of the sweet onion flavor and "corny" texture. I omit the jalapeños and mix Pepper Jack cheese into the dry ingredients so cheese pervades the bread. On the last batch, I used whole-milk Fage yogurt instead of sour cream. Deeeelish! Thank you for sharing this recipe. Best wishes!
    to DD" aria-label="Reply to this comment to DD">Reply to this comment
  32. Marly

    May 5, 2019 at 2:10 pm

    That looks fabulous! Wonder if I can make it dairy free version! Thanks
    to Marly" aria-label="Reply to this comment to Marly">Reply to this comment
  33. Shannon

    November 17, 2020 at 11:30 pm

    Would I be able to use King Arthur's Gluten Free Flour instead or do I need to use the almond flour and coconut flour?
    to Shannon" aria-label="Reply to this comment to Shannon">Reply to this comment
    • Deliciously Organic

      November 18, 2020 at 11:57 am

      I recommend following the recipe as written. I'm not sure how it would turn out if you substituted the ingredients listed.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  34. Amber

    October 25, 2021 at 7:50 pm

    This is so delicious!! Thank you!!
    to Amber" aria-label="Reply to this comment to Amber">Reply to this comment

Trackbacks

  1. Grain-Free Thanksgiving Recipes says:
    November 25, 2013 at 5:42 am
    […] Cheesy Jalapeño “Cornbread” – A revised old-time favorite in our family. […]
    to Grain-Free Thanksgiving Recipes" aria-label="Reply to this comment to Grain-Free Thanksgiving Recipes">Reply to this comment
  2. The Paleo Thanksgiving Conundrum | Diva Foodies says:
    November 25, 2014 at 3:58 pm
    […] Balanced Bites, this recipe includes a link to a grain free “cornbread” recipe, Grain-Free Cheesy Jalapeno Corn Bread made with almond flour and coconut flour that sounds yummy. I think you could add some chopped […]
    to The Paleo Thanksgiving Conundrum | Diva Foodies" aria-label="Reply to this comment to The Paleo Thanksgiving Conundrum | Diva Foodies">Reply to this comment
  3. Arepas Recipe (Grain-Free, Paleo) says:
    March 19, 2015 at 9:55 am
    […] arepas for a while now. This weekend I gave it a go and was thrilled with the results! I took my grain-free cornbread recipe, removed much of the moisture to create a dense “corn” cake, fried them in some ghee and served […]
    to Arepas Recipe (Grain-Free, Paleo)" aria-label="Reply to this comment to Arepas Recipe (Grain-Free, Paleo)">Reply to this comment

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Hi, I’m Carrie Korem, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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