Nocorn Cornbread

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Almond flour happens to make a fine base for "cornbread," even when it doesn't contain a single grain of cornmeal. Coconut flour lightens the texture, reduces the amount of nut flour needed, and adds a boost of good fiber. This is a slightly sweet, slightly salty, slightly buttery version of cornbread-the basic kind. It's the softer, cakelike kind, not grainy, unless you use a grainier grind of almond or coconut flour. Feel free to add minced jalapeno, chili powder, chives, or grated Cheddar to make the bread savory. Or if you like it sweeter, add 1 tablespoon more honey. Or just bake the basic cornbread, let it cool for a minute, slice it into squares, and serve it with a hot bowl of your favorite chili or soup. Baked in an 8 times 8-inch baking pan, this bread gets about 1 inch thick. For thicker bread, use a smaller pan or double the recipe and use a larger pan (about 9 times 12-inch size).