Corn bread

1 cup cornmeal
1 cup cassava flour (can sub cornmeal, GF flour mix or regular flour)
2 tsp baking powder
1 tsp baking soda
2 eggs
4 tbsp butter, melted
1 tbsp buttermilk powder
8 tbsp honey (can sub coconut sugar, maple syrup or white granulated sugar)
1 1/4 cup sour cream
1/2 cup water

Combine dry ingredients and mix well. In a separate bowl, whisk eggs and add sour cream, melted butter and water. Pour wet ingredients into dry ingredients bowl. Mix together, but do not over mix. It should be a batter consistency.

Pour batter into a greased 8x8 glass pan or a cast iron skillet. Bake in 400 degree oven for 20-30 minutes, or until golden and a toothpick comes out clean.

Focaccia Bread

2 3/4 cups all purpose flour
1 tsp salt
1 tsp white granulated sugar (honey, coconut sugar or agave)
1 tbsp active dry yeast
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1 pinch ground black pepper
1 tbsp vegetable or olive oil
1 cup water
Olive oil to coat
Grated Parmesan cheese
Mozzarella (optional)

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the oil and water.

When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place dough in bowl, and turn to cost with the oil. Cover with a damp cloth and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees. Punch dough down, place on greased baking sheet. Pat dough into a 1/2 inch thick rectangle. Brush the top with olive oil. Sprinkle with cheese.

Bake in preheated oven for 15 minutes, or until golden brown. Serve warm. Goes great with dipping olive oil and herbs, or pesto.

Paleo/Gluten Free Alternative:
Swap flour with cassava flour or gluten free flour mix. Add more water if needed. Once dough pulls together, place in greased bowl to rise for 20 minutes. Do not have to knead the dough. Do not punch down the dough, and gently pat into desired shape.