Cornbread Directions

• Preheat oven to 375°
• Place 2 Tbsp butter in a 10 inch cast iron skillet and melt on the stove
• Melt remaining 3 Tbsp of butter in the microwave
• In a medium size bowl whisk together eggs, whipping cream, water and melted butter
• Whisk together almond flour, flaxseed, and baking powder in a small bowl
• Mix the flour mixture into the egg mixture until combined.
• Add the corn extract
• Pour the batter into cast iron skillet
• Bake for 25-30 minutes until golden brown
• Let cool
• Break up to a crumble

Cornbread Stuffing Directions

• Set the oven to 325°
• Dice the onion, green pepper and celery
• Saute until soft
• Put the cornbread crumble into a 9 x 13 inch baking pan
• Stir in the sauteed onion, green pepper, celery, garlic, sage, thyme, rosemary and chicken stock
• Cover with foil
• Cook for 30 minutes
• Turn oven up to 350°
• Remove the foil and bake for another 15-20 minutes or until golden brown