This is the first recipe that I have made from VA Hunter-Gatherers, and rest assured, I will be making many more since this one was so amazing.
My boyfriend had some (and by ‘some’ I mean 1/3 of the loaf before dinner….) and said, “This might be one of the best things you have made”. All of my roomies agreed that this was amazing and that it has to be in my regular rotation. Yes, it’s that good. It totally fills my craving for cornbread too. Which is odd since there are none of the same ingredients- except eggs. Just make it already.
Serves 8-10 people
Prep time: 20 minutes
Cook time: 40 minutes
The below steps are the adapted steps that I used. I did a couple of things slightly different, but most are exactly the same. Please go to their website and read how they created the recipe. They also have awesome step by step pictures.
4 oz bacon (approximately 4 thick slices)
3 large jalapeños, sliced
6 large eggs
1/2 C ghee, melted (I used lard instead)
1 Tbsp ghee (or lard) to grease your baking pan
1/2 C coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
1/4 C water
1. Instead of baking the jalapeños and bacon, I cooked then on the stove in a large cast iron skillet instead. Place your pan on medium heat. Once warm, cook your bacon strips. Flip them over after about 3 minutes. Once slightly crispy, place the bacon on a paper towel lined plate and soak up extra grease.
2. Drain (save for use in another recipe) extra bacon grease. Place jalapeño slices on the pan and flip after about 3 minutes. You want the jalapeños to be soft and browned. (You could de-seed the jalapeños after you cook them, but I kept the seeds in- it didn’t over power the bread because many seeds fell out when I sliced the jalapeños and cooked them.)
3. Place jalapeños and bacon into a food processor and pulse thoroughly.
4. In a large bowl, mix together your eggs, water, and ghee (or lard), and then sift* in your coconut flour, sea salt, and baking soda. *I didn’t sift the coconut flour, whoops… I just made sure that I mixed the batter very thoroughly to avoid all lumps).
5. Fold the bacon-jalapeño mixture into the batter.
6. Grease baking dish with the tablespoon of ghee (or lard), and add batter.
7. Bake at 375ºF for 40-45 minutes, until a toothpick can be cleanly inserted and removed. (They used a glass bread loaf pan but I only had a metal one. It still took my bread 40 minutes at 375ºF).
This bread is delicious, but as it is very heavy on egg, it is best to keep refrigerated for storing if it doesn’t all get eaten in one sitting.