Healthy Paleo Grain-Free Collagen “Cornbread” Recipe
We’re making our way toward soup season. And you can’t have soup without a delicious side of homemade bread! This Paleo Collagen Grain-Free “Cornbread” recipe is just begging to be served with a comforting bowl of chili or a warming bowl of chicken soup. Or just slather it with grass-fed butter and enjoy it as a snack!
You may notice that this “cornbread” doesn’t actually contain any corn in it at all! But this healthier grain-free version still has all the texture and flavor you crave from the original. Made with ingredients like almond flour, coconut flour, and eggs, it’s a recipe you can feel good about.
To take the nutrition of this homemade bread up a notch, we added a healthy dose of Earth Echo Collagen Peptides. Voted “Best Dairy-Free Collagen Peptides” by Us Weekly, they are super easy to add to baked goods like this because they’re flavorless and dissolve completely. It’s a convenient way to add a little more clean protein into your diet while supporting healthy skin, joints, and digestion! *
This recipe creates a classic “cornbread” flavor but you could also get creative with it! Add in some spices, goat cheese, or even some shredded veggies to change things up a bit!
Collagen Peptides are also a great thing to have on hand all year round and especially during soup season. Because they dissolve completely you can easily add them to your soups to bump up the nutritional value a bit more. In addition to helping your skin look visibly younger, adding Collagen Peptides into your daily routine can help support strong hair and nails, you get a better night’s sleep, and help maintain normal blood sugar levels. *
Not bad for a slice of grain-free “cornbread”, right?
Get the Paleo Grain-Free Cornbread recipe below!
Paleo Grain-Free Collagen “Cornbread”
Want a healthy side to go with your soup this season? This Paleo Collagen Grain-Free “Cornbread” is nourishing, delicious, and boosted with Collagen Peptides!
Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper and set aside.
Add all ingredients to a large bowl and mix together until evenly combined and no lumps remain.
Pour batter into the prepared pan.
Bake for 20 minutes or until the cornbread is lightly golden on top and a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before slicing and serving.
While this bread is best served fresh, leftovers can be kept in an airtight container for up to three days.